In a large pot, combine beans, ham hock (or sausage), carrot, parsnip, celery, bay leaf, and cover with water. Bring to a boil, reduce heat, and simmer until beans are tender (1.5–2 hours).
In a small skillet, heat oil or lard. Sauté onion until golden, then add garlic and stir in paprika (don’t burn it!). Sprinkle in flour to make a light roux. Cook 1–2 minutes.
Add the roux to the soup and stir well. Simmer another 15–20 minutes to thicken slightly.
Season with salt, pepper, and optional caraway or vinegar to taste.
Remove the meat, shred it, and return it to the soup.
Serve hot with a dollop of sour cream and fresh crusty bread.
🥣 Tips:
You can add csipetke (Hungarian pinched noodles) during the last 15 minutes for a traditional touch.
Leftovers taste even better the next day!
Would you like the csipetke dumpling recipe to go with it?
