Jókai Bean Soup (Jókai bableves)
Overview
Jókai bableves is a hearty Hungarian bean soup named after the novelist Mór Jókai. Beans are cooked with a smoked pork knuckle, then carrots, parsnip and smoked sausage are added. The soup is coloured with a roux of paprika and onion and finished with sour cream and a splash of vinegar. Some cooks add small pinched dumplings called csipetke. It is thick, smoky and slightly sour, and it is a meal in itself. It is usually finished with a spoonful of sour cream and a little chopped parsley.
History
According to tradition, the soup was a favourite of Mór Jókai, one of Hungary's best-known nineteenth-century writers, and it has carried his name ever since. It became a standard dish in Hungarian restaurants and homes. It is especially popular in winter and on the days after holidays when smoked meats are plentiful. It is also a well-known dish in Hungarian restaurants.
Main ingredients
Pinto or borlotti beans, smoked pork knuckle, smoked sausage, carrot and parsnip, paprika, sour cream. The soup is built on smoked pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Bean soups · Pork soups · More soups from Hungary
Recipe outline serves 4 · ~140 min
Ingredients
- 300 g dried pinto or borlotti beans, soaked
- 1 smoked pork knuckle
- 1 smoked sausage, sliced
- 2 carrots, 1 parsnip
- 1 onion, 1 tbsp flour, 1 tbsp sweet paprika
- 150 ml sour cream, vinegar
Allergens: Contains: Gluten, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beans and pork knuckle in 2.5 l water for 1.5 hours.
- Add the diced vegetables and sausage and cook for 20 minutes.
- Make a roux with onion, flour and paprika and stir in.
- Add shredded meat, sour cream and vinegar and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
