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Step 1: Cook the Pork Hock

Place the smoked pork hock, bay leaves, and broth (or water) into a large soup pot.

Bring to a boil.

Reduce the heat and simmer for about 1½ hours, or until the meat is tender.

Remove the pork hock and let it cool slightly.

Remove the meat from the bone and cut it into bite-sized pieces.

Reserve the broth.

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Step 2: Sauté the Aromatics

Heat the lard or oil in the same pot.

Cook the onion over medium heat for 6–8 minutes, until softened.

Add the garlic and cook for 1 minute.

Remove the pot from the heat briefly and stir in the sweet paprika and smoked paprika.

Return to low heat.

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Step 3: Build the Soup

Add:

• Soaked white beans
• Carrots
• Parsley root or parsnip
• Celery
• Potatoes
• Caraway seeds
• Reserved broth

Bring to a boil.

Reduce to a gentle simmer and cook for 60–75 minutes, or until the beans are tender.

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Step 4: Add the Meat

Return the chopped pork hock to the pot.

Add the sliced Hungarian sausage.

Continue simmering for 20 minutes.

Season with salt and freshly ground black pepper.

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Step 5: Optional Roux

For a slightly thicker soup:

Melt the butter or lard in a small skillet.

Whisk in the flour and cook for 2–3 minutes until lightly golden.

Remove from the heat and stir in the paprika.

Whisk a ladleful of hot soup into the roux, then stir the mixture back into the soup.

Simmer for 5–10 minutes, stirring occasionally.

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Step 6: Serve

Ladle the soup into bowls.

Top each serving with:

• A spoonful of sour cream
• Chopped fresh parsley

Serve with crusty rye bread or rustic country bread.

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Recipe Variations

Country-Style Jókai Soup

Add homemade csipetke (Hungarian pinched noodles) during the last 10 minutes of cooking.

Spicy Version

Use hot Hungarian paprika or add sliced hot peppers.

Bacon Lovers’ Version

Cook diced smoked bacon before sautéing the onions and use the rendered fat for extra flavor.

Quicker Version

Use 3 cans (15 oz each) of drained white beans and reduce the cooking time by about an hour.