Jókai-style Bableves (Hearty Hungarian Bean Soup with Smoked Meats)

Ingredients

Contains dairy, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the dried beans in a colander under cold water and pick out any stones or shriveled beans.

2. 2

   Soak the beans in a large bowl, cover with cold water by at least 5 cm (2 in) and refrigerate.

   Overnight 8–12 hours is best. For a quick soak, bring beans and water to a boil for 2 minutes, remove from heat and let sit covered for 60 minutes, then drain.

   480 min
3. 3

   Drain the soaked beans and set aside.

4. 4

   Heat the oil in a large, heavy-bottomed pot over medium heat and render the diced bacon until the fat is released and the pieces are starting to brown, about 5–7 minutes.

   7 min
5. 5

   Add the chopped onion to the pot and sauté until translucent, about 6 minutes.

   6 min
6. 6

   Add the diced carrots, parsnip and minced garlic and sauté together for 3–4 minutes to soften.

   4 min
7. 7

   Remove the pot from the heat and stir in the sweet paprika and hot paprika (if using) so the paprika blooms in the fat without burning.

   Paprika burns quickly—always add it off the heat and then return the pot to a low setting.

8. 8

   Return the pot to medium heat, add the smoked pork hock, the drained beans, bay leaf, crushed caraway, salt, pepper and pour in the water.

9. 9

   Bring to a gentle simmer, then reduce the heat to low and simmer uncovered until the beans are nearly tender when pressed between fingers, 60–75 minutes.

   75 min
10. 10

    Add the cubed potatoes, chopped green pepper, diced tomatoes and the sliced kolbász, stir, and simmer until potatoes are tender and flavors have melded, about 20–25 minutes.

    25 min
11. 11

    In a small bowl, whisk the sour cream and flour together until smooth.

12. 12

    Temper the sour-cream mixture by ladling 1 cup (240 ml) of hot broth from the pot into the sour-cream bowl while whisking, then pour the tempered mixture back into the soup and simmer 2–3 minutes to warm and slightly thicken.

    3 min
13. 13

    Taste and adjust seasoning, remove and discard the bay leaf, and transfer the pork hock to a cutting board; shred any meat off the bone and return the shredded meat to the pot.

14. 14

    Stir in chopped parsley and ladle the soup into bowls and serve hot with crusty bread.