Friday, January 9, 2009

Hungarian bean soup

Alex cooked this, and the recipe is probably his moms, so I can't take credit. I assisted, during commercials. This is a good and filling and warm comforting soup, that you start out on the stove and go do other things for a while, come back and add something and give it a stir, then leave it alone for another tv shows worth of time, then you finish it. You don't have to spend long hours sweating over the stove. This soup is a good combination of hearty beans and smokey meats, with the tang of tomato and a little bit of sour cream. Plus, I'm pretty sure the whole pot cost something like $4 for 6-8 servings. 

Hungarian Soup

2 onions, diced
1 T oil or butter
2-3 bay leaves
salt and pepper
1-2 t paprika (we used spicy Hungarian, but use what kind you like)
1 pound smoked meat parts, like ham hocks or pork neck bones (or use turkey if you don't eat pork)
2 cans of beans, drained and rinsed (whatever kind of beans you like)
1 1/2 c tomato puree
4 T butter
4 T sorghum flour (can use rice flour)
3/4 c sour cream
In a large pot, melt the butter or heat the oil over medium heat. Add the onions and cook until softened, then add salt and pepper (to taste, I used about 1 1/2 t salt and 1/2 t pepper), bay leaves, paprika, smoked meats, and beans. Add enough water to cover completely, and then another inch or two. Bring to a simmer, then reduce heat and let cook an hour and a half. Pull the meat out of the soup and let cool, and stir in the tomato puree. 

Once the meat has cooled, pull the meat off the bones, discarding the bones and fat, and add the meat back into the pot. Let cook another half an hour. In a small pan, melt the butter, then whisk in the sorghum flour. Cook a minute, then whisk in a few ladlefuls of the broth. Bring back to a simmer, let thicken for a minute, then stir into the soup pot. Bring that back to a simmer, then shut off and stir in the sour cream. Makes a big pot of soup that, unless Alex is in your family, will serve 6-8. Don't have 6-8 people? Stick some in the freezer in portion sized containers, and reheat for a quick lunch!


  1. Anonymous4:49 AM

    This looks really good, I think I'll follow your advice and portion some for weekday lunches.

  2. My husband use to cook this soup, it is really good.

  3. wow, and there is really the hungarian list of the ingredients:D nice to see it as being Hungarian:) however, i recommend u to use dry beans, soaked overnight and then the bean can be used for cooking. can you actually speak Hungarian?

  4. We had planned to use dried beans, but didn't start cooking until 5 or 6 pm and wanted to eat dinner that night so scrapped that idea.
    I don't speak much Hungarian, but my fiance is from Slovakia and has family in Hungary, that's his recipe.

  5. Anonymous3:16 PM

    Nice news. Good side.

  6. Anonymous11:33 AM

    Hi there...I was looking through your pictures and the chicken dumplings look delish...Is the recipe posted?


  7. Amazing memories from my grandmother's cooking. Thank you for sharing. So simple but delicious.

  8. Anonymous2:53 AM

    Just made this, but added some extra vegetables (carrots, celery, parsnip) and made the roux using plain flour and olive oil. The best part is the smoky paprika mixed with the salty ham! So delicious.