ReceptnaptárPuréed bean soup
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Ingredients
Method
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- Drain the soaked beans, put them on to cook in fresh water, and cook, covered, until tender, about 50-60 minutes.
- Fry the onion in the lard until red-brown, sprinkle with the flour, fry further, then take it off the heat and stir in the paprika.
- Loosen the roux with the beans' cooking liquid, pour it into the beans together with the bay leaf, and bring to a boil.
- Once the beans are tender, purée smooth with an immersion blender or push through a sieve, thin with water if needed.
- Season with vinegar.
- When serving, mix in the egg, the sour cream and the butter, and serve with toasted bread cubes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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