Jókai bean soup (with smoked ham hock)

Name: Jókai bean soup (with smoked ham hock)
Total time: 2 h
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 300 g dried beans (soaked overnight); 300 g smoked ham hock or smoked pork loin; 1 large onion; 2 carrots; 1 parsley root; 1 stalk celery; 2 cloves garlic; 2 tbsp oil; 1 tbsp paprika; 1 bay leaf; 1 tbsp flour; 2 tbsp sour cream; salt, pepper; 1 tbsp vinegar; fresh parsley; Csipetke (pinched noodles): 1 egg; 80 g flour; pinch of salt

Time: 2 hours6 servingsapprox. 340 kcal / serving (estimated)approx. 22 g protein / serving

Jókai bean soup is one of the best-loved classics of Hungarian cuisine: a thick, smoky bean soup with ham hock and pinched noodles. It is linked to the writer Mór Jókai, who reportedly counted it among his favourites. The Gundel version is seasoned with paprika, vinegar and sour cream.

Jókai bean soup (with smoked ham hock) (illustration)

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Method

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Drain the beans, bring them to the boil in fresh water, cook for 10 minutes, then drain (this makes them easier to digest).
In a large pot, soften the finely chopped onion in the oil. Add the garlic, then take it off the heat and quickly stir in the paprika.
Add the beans, ham hock, sliced carrots, parsley root, celery and bay leaf. Pour in 2 litres of water and simmer covered on low heat for 1.5 hours, until the beans and meat are tender.
Remove the hock, take the meat off the bone, chop it and return it to the soup.
Knead the egg with the flour and a pinch of salt into a stiff dough and pinch small pieces into the simmering soup. Cook for 5 minutes.
Whisk the flour with the sour cream and a ladle of soup until smooth, stir it into the soup and bring to the boil. Season with vinegar, salt and pepper and serve with fresh parsley.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Soak the beans the evening before and pour away the soaking water.
The smoky flavour of the meat defines the soup.
Even better the next day, reheated.
The sour note (vinegar) balances the rich soup.

Frequently asked questions

With tinned beans?

Yes, 2 tins are enough, and it is ready in 30 minutes.

Can it be frozen?

Yes, without the csipetke, for 2 months.

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