Here’s a recipe for Hungarian Bean Soup (also known as Hortobágyi bean soup), a hearty, flavorful dish that’s perfect for cold weather. This soup is made with beans, vegetables, smoked meat, and paprika, offering a warm, comforting meal.
Ingredients:
- 1 pound dried white beans (or 2 cans of white beans, drained and rinsed)
- 4 cups chicken or vegetable broth (or water)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 parsnip, diced (optional)
- 1 red bell pepper, chopped
- 1 medium potato, diced
- 1 smoked sausage (such as Hungarian kolbász or kielbasa), sliced (optional, for a meatier version)
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 1 teaspoon caraway seeds (optional, for authentic flavor)
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons tomato paste (optional, for added depth)
- Fresh parsley, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions:
1. Prepare the beans (if using dried beans):
- If you’re using dried beans, rinse them thoroughly and soak them in water overnight. Alternatively, you can do a quick soak by boiling them in water for 2 minutes, then letting them sit for 1 hour before draining. If you’re using canned beans, simply drain and rinse them.
2. Cook the aromatics and vegetables:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes.
- Add the diced carrot, parsnip (if using), bell pepper, and potato. Stir to combine and cook for another 5 minutes, allowing the vegetables to soften slightly.
3. Add paprika and caraway seeds:
- Sprinkle in the paprika and caraway seeds (if using), and stir to coat the vegetables with the spices. This will help release the flavors and give the soup its signature red color.
- If you’re using tomato paste, add it now and cook for another 2-3 minutes to deepen the flavor.
4. Simmer the soup:
- Add the soaked (or canned) beans, broth (or water), and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 45 minutes to 1 hour, or until the beans are tender. Stir occasionally to prevent sticking. If the soup is too thick, you can add a little more water or broth to reach your desired consistency.
5. Add the sausage:
- If using smoked sausage, add it to the soup during the last 20 minutes of cooking. This will infuse the soup with a smoky flavor.
6. Season to taste:
- Taste the soup and adjust the seasoning with salt and pepper. You can also add more paprika or a splash of vinegar if you prefer a little tang.
7. Serve:
- Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with chopped fresh parsley.
- Serve with a dollop of sour cream on top, if desired.
Tips:
- Vegetarian version: You can skip the sausage and use vegetable broth instead of chicken broth for a vegetarian version of this soup.
- Add a smoky flavor: If you want the smoky taste without sausage, try adding a small amount of smoked paprika or a dash of liquid smoke to the soup.
- Thickening: If you like a thicker soup, you can blend a portion of the soup using an immersion blender or a regular blender and then return it to the pot.
Serving Suggestions:
- Serve with crusty bread or pumpernickel to soak up the delicious broth.
- Pickled vegetables on the side would also complement this hearty soup perfectly.
Enjoy your Hungarian Bean Soup, a warm, rich, and flavorful dish that’s perfect for cozy evenings!