Real Hungarian Bean Soup

Summary

Prep Time	1 hr
Total Time	13 hrs
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the beans the night before. Boil the pork knuckle in 1.5 liters of water until soft. Let it cool down overnight.
The next day, remove the fat from the cold broth. Heat this fat in a pan, roast the carrots cut into rings and parsley root in it, sprinkle with 1 tablespoon of paprika (noble sweet), pour the beans with the soaking water, top up with the pork knuckle stock, add the bay leaves, garlic, the finely chopped tomatoes and peppers. Simmer slowly.
Fry the sliced paprika sausage in lard only lightly. Add flour and chopped onions to the frying fat of the sausage and make a light roux, finally adding a pinch of paprika. Add the whole thing to the soup. Mix the sour cream with a little flour and add to the soup.
Finally add the fried sausage slices and simmer slowly for a few minutes.
Before serving, cut the knuckle of pork into small pieces and serve with the soup. Sprinkle with parsley. Refine with a little vinegar, depending on your taste. Some like it when there is some sour cream in a bowl.
The recipe in this form comes from K. Gundel (Budapest).

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