A hearty, comforting soup full of beans, vegetables, and the signature smoky paprika flavor of Hungarian cuisine. Perfect for chilly days or as a filling family meal.
Ingredients
250 g (1¼ cups) dried white beans or kidney beans, soaked overnight (or 2 cans drained)
1 onion, chopped
2–3 cloves garlic, minced
2 tbsp oil or lard
1–2 carrots, diced
1–2 potatoes, peeled and diced
2 tsp sweet Hungarian paprika
1 tsp smoked paprika (optional, for extra depth)
1 liter (4 cups) vegetable or chicken broth
Salt & black pepper, to taste
1–2 bay leaves
Optional: smoked sausage or bacon, sliced
Instructions
Cook beans in water until tender if using dried beans. Drain and set aside.
In a large pot, sauté onion, garlic, and carrots in oil until soft.
Stir in paprika quickly, then add potatoes, cooked beans, broth, and bay leaves.
Bring to a boil, then simmer 20–25 minutes until potatoes are tender.
If using smoked sausage or bacon, add slices in the last 10 minutes of cooking.
Adjust seasoning with salt and pepper. Remove bay leaves before serving.
Serve hot with fresh bread or a dollop of sour cream.
💡 Tip: For a thicker, creamier version, mash some beans against the side of the pot before serving.
I can also make a quick 30-minute version using canned beans that tastes just as authentic—do you want me to do that?
