Cook the beans & meat Drain soaked beans and place in a large pot with smoked pork and bay leaf. Cover with water and simmer for about 1–1.5 hours until beans are tender.
Add vegetables Add onion, garlic, carrot, and parsley root. Continue cooking until vegetables are soft.
Add sausage Stir in sliced sausage and cook for another 10–15 minutes.
Make the roux In a small pan, heat oil or lard. Add flour and cook until lightly golden. Remove from heat and stir in paprika.
Thicken the soup Add the roux to the soup, stirring well to combine.
Finish with sour cream Mix sour cream with a little hot soup, then stir back into the pot.
Season & serve Add salt, pepper, and vinegar (if using). Simmer for a few more minutes, garnish with parsley, and serve hot.
