Jókai Bean Soup

Name: Jókai Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 300 g white bean; 500 g smoked ham hock; 200 g smoked sausage; 1 pcs onion; 2 pcs carrot; 1 pcs parsley root; 1 pcs celery root; 3 pcs garlic clove; 2 tbsp lard; 200 ml heavy cream; 2 tbsp wheat flour; 1 tbsp vinegar; 1 tsp salt; 0.5 tsp black pepper; 2.5 l water; 2 pcs bay leaf; 2 tbsp sweet paprika; 0.5 tsp chili pepper; 150 g flour; 1 pcs eggs

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A classic Hungarian bean soup with smoked ham hock, sour cream, and csipetke dumplings. Rich, hearty, and full of flavour.

Print Report

Prep time 15 min

Cook time 30 min

Servings

🍳

Difficulty Medium

Category Meat dishes, Soups

Ingredients

300 g white bean
500 g smoked ham hock
200 g smoked sausage
1 pcs onion
2 pcs carrot
1 pcs parsley root
1 pcs celery root
3 pcs garlic clove
2 tbsp lard
200 ml heavy cream
2 tbsp wheat flour
1 tbsp vinegar
1 tsp salt
½ tsp black pepper
2 ½ l water

Spices

2 pcs bay leaf
2 tbsp sweet paprika
½ tsp chili pepper

Csipetke (dumplings)

150 g flour
1 pcs eggs

Instructions

1
Soaking the beans: The day before, soak 300 grams of white beans (dry) in plenty of cold water. Leave overnight (minimum 8 hours). The next day, drain and rinse.
2
Cooking the ham hock with beans: In a large pot, place the soaked beans and 500 grams of smoked ham hock. Add 2 pieces of bay leaves, 1 pieces of peeled whole onion, and 2.5 liters of water. Bring to a boil, skim off any foam, and simmer over low heat for about 60 minutes, until the beans start to soften.
3
Adding the vegetables: Peel and dice 2 pieces of carrots, 1 pieces of parsnip and 1 pieces of celeriac (a piece). Add the vegetables to the soup. Remove the onion (it was just for flavour). Continue cooking for 20 minutes.
4
Preparing the csipetke: Meanwhile, prepare the dumplings: mix 150 grams of flour (for csipetke), 1 pieces of egg (for csipetke) and 1 pinch of salt (for csipetke) to form a dense, elastic dough. Knead briefly with your hands. The dough will be quite firm — this is normal. Set aside for 10 minutes.
5
Removing the ham hock and preparing the meat: Remove the ham hock from the soup. When it has cooled slightly, separate the meat from the bone, cut into smaller pieces, and return to the pot. Cut 200 grams of Hungarian smoked sausage into slices or half-slices and add to the soup.
6
Paprika roux: In a frying pan, heat 2 tablespoons of lard or butter. Remove from the heat for a moment and add 2 tablespoons of sweet ground paprika and 0.5 teaspoons of hot paprika (optional). Mix quickly (the paprika must not burn!). Add 3 pieces of crushed garlic, mix and pour the roux into the soup. Stir.
7
Cooking the csipetke in the soup: Flatten the csipetke dough on your palm and pinch off small pieces (the size of a fingernail) directly into the boiling soup. Cook for 5 minutes, until the dumplings float to the surface.
8
Thickening with sour cream: In a bowl, mix 200 milliliters of sour cream with 2 tablespoons of all-purpose flour until smooth. Add a few spoonfuls of hot broth to the sour cream, stirring (to prevent curdling). Then pour the whole mixture into the soup, stirring. Cook for another 3–4 minutes over low heat.
9
Seasoning and serving: Season the soup with 1 teaspoons of salt, 0.5 teaspoons of black pepper and 1 tablespoons of wine vinegar or lemon juice to taste. The acidity of the vinegar beautifully balances the richness of the soup. Serve hot, with an extra spoonful of sour cream on top.