Hungarian Smoky Bean Soup (Füstös Bableves)

Hungarian Smoky Bean Soup (Füstös Bableves)

Hungarian Smoky Bean Soup (Füstös Bableves)

One of Hungary’s most comforting soups and perfect for autumn. Serves 6.

Ingredients

  • 300g tinned haricot beans.
  • 1 smoked ham hock or 300g smoked bacon lardons
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 parsnip, diced
  • 1 celery stick, diced
  • 2 tsp smoked paprika
  • 1 bay leaf
  • 1.5 litres stock or water
  • 1 tsp caraway seeds
  • Salt and pepper

For the Sour Cream Finish

  • 150ml sour cream
  • 1 tbsp flour

Method

  1. Drain the soaked beans.
  2. Place beans, smoked ham hock, stock and bay leaf in a pot.
  3. Simmer for about 1 hour.
  4. Meanwhile sauté the onion in a little oil until soft.
  5. Add garlic, carrots, parsnip and celery and cook for 5 minutes.
  6. Stir in both paprikas and the caraway seeds.
  7. Add the vegetables to the bean pot.
  8. Continue cooking for another 45–60 minutes until the beans are tender.
  9. Remove the ham hock, shred the meat and return it to the soup.
  10. Mix the sour cream and flour together.
  11. Stir a few spoonfuls of hot soup into the sour cream mixture, then whisk back into the pot.
  12. Simmer gently for 5 minutes and season.

Serving Suggestions

Serve with:

  • Warm crusty bread
  • Rye sourdough
  • Pickled cucumbers on the side

Pomarium Twist

Add:

  • A handful of diced celeriac
  • A splash of good apple cider near the end of cooking
  • Finish with chopped parsley