Hungarian bean soup is one of my favorite foods.
I can eat three plates of it at once.
Just try it out and I’m sure that you will want to share this recipe with your friends as well.
If you decide to share this recipe, please ask your friends to visit this best-things-in-hungary.com
The name (Hungarian bean soup a la Jókai) was given after our famous Hungarian writer Mór Jókai
as he was a big fan of this soup.
This soup is so popular in Hungary, that a Hungarian beans soup cooking competition has been organized in 2005 on
the 180th birthday of our writer.
If you decide to cook this splendid soup, I recommend to reserve at least 3-4 hours of your time, as
the preparation and cooking take quite long time. But I can guarantee
it is worth one's while.
The recipe of Hungarian bean soup a la Jókai
What Ingredients do you need?
- 1/4 pound dried beans
- 2 smoked pig's feet
- 1/2 pound smoked pork ribs
- 1 Celery knob, peeled and diced (if you cannot
find celery knobs, a few pieces of celery should make a fine
- 1 onion, chopped
- 1 Tablespoon oil
- 1 Tablespoon Parsley, chopped
- 1 Tablespoon flour
- 1/2 Tablespoon Hungarian paprika
- 1 garlic clove, mashed
- 1/2 pound smoked pork sausage (if you can buy
original Hungarian sausage that fits the best with this soup)
- salt to taste
- 2 Tablespoons sour cream
How to make it?
Soak your dried beans overnight.
Make your meat stock: Cook smoked pig's feet
and pork ribs in 1 and half liters (2 quarts) of water till the meat
comes of the bones.
Bone them and put meat pieces aside.
|If you want
to save some time,
I recommend doing this step the day before, and
refrigerating the meat and the pork stock.
There will be lot of
accumulated fat on the surface of the stock. So if you do this step day
before you will have the opportunity to skim more of the accumulated
it seriously; there will be a lot of fat.
When you are ready
to continue, heat the stock up again.
Add the celery and the beans to the meat broth,
and cook until the beans are done. (As I mentioned in the beginning
this can also take some time.)
Meanwhile, fry onion in oil over low heat. When
onion is wilted, add chopped parsley and flour and make a brown roux
over the lowest heat possible. Stir often to prevent burning.
When the roux is light brown, mix in paprika
and garlic; immediately add 1 cup cold water. Whip until smooth, and
then pour into the cooked beans.
- Add smoked sausage and 1/2 tablespoon salt.
Simmer for 10 minutes.
Cut smoked meats into small pieces, and add to
Adjust salt. Add the sour cream.
Serve with Hungarian
Galuska/ Little Pinched
Dumplings. You can find the recipe for it on the page of
the Hungarian Goulash
Cook the Galuska in the soup, put the dumplings 7 minutes
before the soup is ready.
I hope you enjoyed the cooking of this
traditional Hungarian bean soup a la Jókai. If you want to share your
cooking story with me or you just need some help, please don’t hesitate to contact me.
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