Hungarian Ham and Bean Soup – Bableves Sonkával 🇭🇺
Ingredients
- 300 g (1½ cups) dried white beans (navy or great northern)
- 250–300 g smoked ham or smoked ham hock, diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp oil or lard
- 1 tbsp sweet Hungarian paprika
- 1 bay leaf
- 1 tsp caraway seeds (optional but traditional)
- Salt and black pepper, to taste
- 1.5 liters (6 cups) water or stock
- Chopped parsley, for serving
Optional additions (common in homes):
- 1 carrot, sliced
- 1 small potato, diced
- Sour cream, for serving
- Csipetke (pinched dumplings) or small pasta
Instructions
- Soak the beans
Rinse beans and soak overnight in cold water. Drain before cooking. - Cook beans & ham
Place beans and ham in a large pot.
Add water/stock and bay leaf.
Simmer gently for 45–60 minutes, until beans are almost tender. - Make the paprika base
In a pan, heat oil or lard.
Add onion and cook until soft and lightly golden.
Remove from heat, stir in paprika and garlic. - Combine
Add the onion mixture to the soup.
Add caraway, pepper, carrot, and potato if using.
Simmer 20–30 minutes, until beans are fully tender. - Finish
Taste and adjust salt (ham can be salty).
Add dumplings or pasta if desired and cook until done.
To Serve
- Sprinkle with fresh parsley
- Serve hot with sour cream and crusty bread
- Traditionally enjoyed as a hearty lunch or winter supper
Tips
- Smoked meat is key to authentic flavor.
- Soup thickens naturally as beans soften—no flour needed.
- Even better the next day.
Rich, smoky, and deeply satisfying—a true Hungarian classic 🇭🇺
Related Posts:
