Here’s a hearty and comforting recipe for Hungarian Bean and Sausage Soup—perfect for chilly days. It’s smoky, flavorful, and full of paprika goodness.
Ingredients (for 4–6 servings)
- 1 lb (450 g) Hungarian sausage (Kolbász) or smoked sausage, sliced
- 1 cup dried beans (navy, kidney, or pinto), soaked overnight or 2 cans (15 oz / 425 g each) beans, drained and rinsed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2–3 cloves garlic, minced
- 1–2 tablespoons sweet Hungarian paprika
- 1 teaspoon hot paprika (optional, for heat)
- 1 teaspoon caraway seeds (optional)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 4 cups beef or chicken broth
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beans:
- If using dried beans, drain the soaked beans and simmer them in water for 45–60 minutes until tender. Drain and set aside.
- Cook the sausage:
- In a large pot, heat oil over medium heat. Add the sliced sausage and cook until lightly browned. Remove and set aside.
- Sauté the vegetables:
- In the same pot, add onions, carrots, celery, and bell pepper. Sauté until softened (about 5–7 minutes).
- Add garlic and paprika:
- Stir in garlic, sweet paprika, and hot paprika. Cook for 30 seconds, just enough to release the aroma—don’t burn the paprika.
- Combine ingredients:
- Add tomatoes, cooked beans, browned sausage, caraway seeds, and broth. Stir well and bring to a boil.
- Simmer:
- Reduce heat to low, cover, and simmer for 20–30 minutes so the flavors meld together. Stir occasionally.
- Season and serve:
- Taste and adjust salt and pepper. Serve hot, garnished with chopped parsley.
Serving Suggestions
- Serve with crusty bread or Hungarian pogácsa (savory biscuits).
- Add a dollop of sour cream for extra richness.
- Leftovers taste even better the next day!
💡 Tips for the best flavor:
- Smoked Hungarian sausage adds incredible depth, but any smoked sausage works.
- Caraway seeds and paprika are the flavor backbone—don’t skip them.
- For a thicker soup, mash a few beans against the side of the pot while simmering.
If you want, I can also give a quick one-pot version using canned beans and sausage that’s ready in under 30 minutes—perfect for busy nights.
Do you want me to do that?
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