Instructions
1. Prepare the beans
- If using dried beans: soak overnight in water.
- Drain, then cook in fresh water 30–40 minutes until tender (or until using pre-cooked beans).
2. Sauté the aromatics
- In a large pot, heat oil or lard over medium heat.
- Add chopped onion, sauté until soft.
- Add garlic, paprika, and caraway seeds — stir 30 seconds until fragrant.
- Add diced bacon and sausage, cook 2–3 minutes.
3. Build the soup
- Add carrot, parsnip, potato, and cooked beans.
- Pour in broth or water.
- Season with salt and pepper.
- Simmer 15–20 minutes until vegetables are tender and flavors meld.
4. Finish
- Taste and adjust seasoning.
- Serve hot with a dollop of sour cream and sprinkle of fresh parsley.
💡 Tips
- For extra smokiness, use smoked paprika and smoked sausage.
- Leftovers taste even better the next day — the flavors deepen.
- Traditionally served as a main course because it’s very hearty.
If you want, I can also make a step-by-step photo guide or a Facebook reel script showing this iconic Hungarian bean soup — perfect for your audience.
Do you want me to do that?
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