Bean Soup Jókai Style

A soup recipe found in “Flavours of Hungary Recipes”
a free E-book publiched by the Hungarian
Agricultural Marketing Centre in 2009Bean Soup Jókai Style

Proper ingredients are necessary but not sufficient for full success. The Hungarian “art de la table” does not only cover the ingredients but also the method of preparation. The special flavours of the traditional Hungarian cuisine are produced by the combination of tasty ingredients of excellent quality with their specific mode of preparation.

For the soup:

150 g [5,3 oz] smoked garlic sausage
250 g [8,8 oz] smoked pork knuckle
150 g [5,3 oz] dry beans
150 g [5,3 oz] carrots
50 g [1,75 oz] parsnips
50 g [1,75 oz] celeriac
80 g [2,8 oz]onions
1 clove of garlic
5 g [0,175 oz] ground paprika
50 g [1,75 oz] fine flour
0.5 dl [0,1 pt] oil
2 dl [0,4 pt] sour cream
1 bunch of parsley
20 g [0,7] salt

Small pasta pieces:

1 egg
50 g [1,75 oz] flour


[1] Soak the beans overnight. Finely chop the onions and brown in a little oil. Sprinkle with paprika and add some water. Cook the pork knuckle in this juice for 1 hour, then add the beans, crushed garlic, and cook for approximately 30 minutes.

[2] Dice the carrots and add with the parsley and celeriac. Add salt to taste. Make a roux from the remaining oil and flour. Sprinkle in the finely shredded parsley, cook for just a few seconds and sprinkle with the ground paprika.

[3] Add cold water and the sour cream, and mix until smooth. When the beans are tender, remove the knuckle and thicken the sup with the roux. Slice the sausage into and finely dice the knuckle meat. Add these to the soup. Boil till very hot.

[4] Serve with small pieces of pasta. For the pasta: Roll out the stiff kneaded dough to a thickness of 2-3 mm / 1/10 inch. Flour your hands and drop peas-sized balls of the dough into the boiling soup. Boil for a further 3 minutes