Bean-soup á la Jokai
Jokai Bean-Soup:4-600 g dried bean
400 g frankfurter sausage
500 g smoked knuckle of pork, or similar
2 litre water
1 dl oil
80 g flour
5 dl sour-cream or Creme Fraiche
200 g cleaned carrot, roughly chopped
150 g cleaned parsley root, roughly chopped
100 g cleaned celery root, roughly chopped
2 medium onion, chopped
2 green or red bell pepper, diced
3 tomatoes, quartered
2-3 cloves garlic, minced
2 bay leaves
3 tablespoon Sweet Hungarian Paprika
fresh parsley leaves, roughly chopped
One of the best bean-soup ever made. I'm not saying this because I'm Hungarian, I've tasted bean-soups all around the world, I'm speaking out of experience. We prepare it frequently from autumn till summer. Try it once, and you'll be hooked too.
- The evening before: Wash well and soak the beans for one night in cold water.
- Next day: Cook the smoked knuckle of pork (or any part of smoked pork)until tender. In a large soup kettle sauté the onion in hot oil, then mix the sliced vegetables and continue frying for a few minutes.
- Pour the beans without the soaking water, add the cooking liquid of the smoked knuckle of pork, and water into the kettle. Then add the green pepper, the tomatoes, the bay-leaves, and salt. Meanwhile keep warm the meat,and put aside.
- If you prepare the soup only with sausages, fry them and then slice roughly. Using the fat fried out from sausages make a light-coloured roux, pull away from the heat (it is very important, otherwise you burn the paprika), add the Hungarian paprika, mix well, then mix in the minced garlic.
- When the beans are soft, roux the soup putting some soup into the roux, mix well, and then mix the roux back into the soup. Bring to a boil again; add the most of the sour cream into the soup while stirring.
- Add the sausage slices and the pasta, the Csipetke or the pasta of your choice. Add the chopped parsley, and some tarragon too. Add hot water if needed, and bring to a boil again, and simmer for some minutes, stirring occasionally.
- For serving cut the pork off the bone, and dice it. Put some meat into the soup bowls; ladle the hot soup on them. Add some fresh sour cream to the bowls, some fresch parsley and serve hot.
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