Hungarian Bean Soup Recipe 45

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BAB LEVES (HUNGARIAN BEAN SOUP)



Bab Leves (Hungarian Bean Soup) image

Make and share this Bab Leves (Hungarian Bean Soup) recipe from Food.com.

Provided by littleturtle

Categories     Clear Soup

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 lb dried navy beans (or use quick soak method below) or 1/2 lb pinto beans, soaked in cold water overnight (or use quick soak method below)
1 teaspoon salt
1/4 teaspoon pepper
1 carrot, sliced
1 leeks or 1/2 onion, very finely chopped
2 garlic cloves, pressed
1/2 lb smoked bacon or 1/2 lb smoked ham hock
4 cups smoked ham stock or 4 cups water
2 tablespoons cooking oil or 2 tablespoons lard
2 tablespoons onions, chopped
1 teaspoon Hungarian paprika
3 tablespoons flour
1 tablespoon parsley, chopped
1/4 cup sour cream
1 teaspoon vinegar

Steps:

  • Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour.
  • Drain and rinse the beans and put them in a large pot.
  • Add the salt, pepper, carrot, leek, garlic, and meat.
  • Add stock plus enough water to cover 2" above the beans and meat; bring to a simmer.
  • Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate.
  • In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt.
  • Mix in the paprika and then the flour.
  • Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you).
  • Add the parsley.
  • Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup.
  • Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
  • Remove from heat and let cool.
  • Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup.
  • Mix in the vinegar and taste soup for seasonings.
  • Cut the meat into bite sized pieces and return them to the soup.
  • Reheat soup before serving.

Nutrition Facts : Calories 636.8, Fat 34.6, SaturatedFat 10.7, Cholesterol 68.7, Sodium 1917.9, Carbohydrate 46.4, Fiber 15.2, Sugar 4.1, Protein 35.5

HUNGARIAN BEAN SOUP



Hungarian Bean Soup image

My husband adores this soup, which, like most Hungarian soup recipes, combines creamy and tangy. I do the cooking in a slow cooker.

Provided by fluffernutter

Categories     Beans

Time 2h

Yield 8 serving(s)

Number Of Ingredients 7

1/2 lb dried navy beans or 1/2 lb dried white bean
water
1 lb ham hock
3 tablespoons flour
1 cup sour cream
2 1/2-3 cups milk
1/4 cup vinegar

Steps:

  • Cover beans with water by 2 inches and bring to a boil. Let stand 1 hour, then drain. Cover with about 2 quarts water, add ham hocks, and bring to a boil. Cook until beans are very tender, about 1 hour.
  • In a medium bowl, mix flour with enough water to form a smooth, thin paste. Stir in sour cream, then milk and mix well. Add the mixture to the beans. Add the vinegar. Bring soup to a simmer. Season with salt and pepper.

Nutrition Facts : Calories 211.9, Fat 8.9, SaturatedFat 5.1, Cholesterol 25.6, Sodium 62, Carbohydrate 23.9, Fiber 7, Sugar 2.1, Protein 9.7

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  • Make your meat stock: Cook smoked pig's feet and pork ribs in 1 and half liters (2 quarts) of water till the meat comes of the bones. Bone them and put meat pieces aside.
  • Add the celery and the beans to the meat broth, and cook until the beans are done. (As I mentioned in the beginning this can also take some time.)
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  • When the roux is light brown, mix in paprika and garlic; immediately add 1 cup cold water. Whip until smooth, and then pour into the cooked beans.
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