Drain soaked beans, then place in a large pot with fresh water or broth. Bring to a boil, reduce heat, and simmer until beans are tender (about 45–60 minutes).
Make the soup base
In a skillet, heat lard or oil. Add onions and cook until golden. Stir in garlic and paprika (do not burn the paprika).
Build the flavors
Add onion mixture to the beans. Stir in carrots, parsnips, potatoes, bay leaf, caraway seeds, and kielbasa slices. Simmer about 30 minutes until vegetables are tender.
Thicken and enrich
Mix flour with a little water, whisk into the soup for light thickening (optional).
Creamy finish
Temper sour cream with some hot soup broth (to prevent curdling), then stir back into the pot.
Season & balance
Add vinegar for a gentle tang (Hungarian soups often have this bright note). Adjust salt and pepper to taste.
Serve
Garnish with parsley and serve hot with crusty bread.
✨ This soup is rustic, smoky, and tangy, a true Hungarian comfort dish — the paprika and kielbasa give it that deep warmth that’s perfect for cold days.
Would you like me to also share a quick version using canned beans for busy weeknights?
