2 cups dried beans (pinto or kidney), soaked overnight
7 oz (200 g) smoked sausage (Hungarian kolbász), sliced
7 oz (200 g) smoked pork or ham, diced (optional)
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, sliced
1 parsley root or parsnip, sliced (optional)
1–2 potatoes, diced
2 tablespoons oil or lard
1 tablespoon sweet Hungarian paprika
1 teaspoon caraway seeds (optional)
1 bay leaf
Salt and black pepper to taste
6–8 cups water or broth
👩🍳 Instructions
Cook the Beans Drain soaked beans. Place in a large pot with fresh water and bring to a boil. Reduce heat and simmer for about 45 minutes.
Prepare the Base In a separate pan, heat oil. Sauté onion until soft. Remove from heat and stir in paprika (important so it doesn’t burn). Add garlic and mix well.
Build the Soup Add the onion mixture to the beans. Stir in sausage, smoked pork (if using), carrots, parsley root, potatoes, caraway seeds, and bay leaf.
Simmer Cook gently for another 30–40 minutes until vegetables and beans are tender.
Season & Serve Adjust salt and pepper. Serve hot with crusty bread and optional sour cream.
💡 Tip
For authentic Hungarian flavor, always use high-quality sweet paprika — it’s the heart of the soup 🇭🇺
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