Instructions:
- Cook beans
- Drain soaked beans, rinse, and place in a large pot with fresh water.
- Simmer until beans are halfway tender (about 45 minutes).
- Prepare soup base
- In a pan, sauté onion in lard/oil until soft. Stir in garlic and paprika (remove briefly from heat so paprika doesn’t burn).
- Add carrots, parsley root, green pepper, and tomatoes. Cook a few minutes.
- Combine
- Add sautéed mix to the beans. Stir in bay leaves, sausage, and smoked meat.
- Season with caraway seeds, salt, and pepper.
- Add potatoes and cook until beans and vegetables are fully tender.
- Thicken (optional)
- For a rustic version: make a light roux with flour and oil, whisk into soup.
- For a creamy version: stir sour cream mixed with a spoonful of flour into the hot soup.
- Serve
- Remove bay leaves and smoked ham hock (if used).
- Serve hot with fresh bread or csipetke (Hungarian pinched noodles).
🍲 Tips & Variations:
- Adding csipetke (tiny hand-pinched egg noodles) near the end of cooking makes it even more traditional.
- For a lighter version, skip the smoked meats and serve as a vegetarian bean soup.
- Tastes even better the next day after the flavors meld.
Ashley, would you like me to also share the Csipetke (Hungarian pinched noodle) recipe to go with your Bableves?
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