Hungarian Bean Soup Recipe 45 Food

BAB LEVES (HUNGARIAN BEAN SOUP)

Steps:

• Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour.
• Drain and rinse the beans and put them in a large pot.
• Add the salt, pepper, carrot, leek, garlic, and meat.
• Add stock plus enough water to cover 2" above the beans and meat; bring to a simmer.
• Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate.
• In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt.
• Mix in the paprika and then the flour.
• Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you).
• Add the parsley.
• Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup.
• Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
• Remove from heat and let cool.
• Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup.
• Mix in the vinegar and taste soup for seasonings.
• Cut the meat into bite sized pieces and return them to the soup.
• Reheat soup before serving.

HUNGARIAN BEAN SOUP

Steps:

• Cover beans with water by 2 inches and bring to a boil. Let stand 1 hour, then drain. Cover with about 2 quarts water, add ham hocks, and bring to a boil. Cook until beans are very tender, about 1 hour.
• In a medium bowl, mix flour with enough water to form a smooth, thin paste. Stir in sour cream, then milk and mix well. Add the mixture to the beans. Add the vinegar. Bring soup to a simmer. Season with salt and pepper.

EASY HUNGARIAN SOUP

Steps:

• In a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.
• Add pepperoni and cook, stirring, for about 1 minute or until fragrant.
• Add mince and cook, stirring, until the meat is just coloured.
• Add paprika and caraway seeds and cook, stirring, for 1 minute.
• Add flour, stir well and cook for 1 minute before removing saucepan from heat.
• Slowly stir in beef stock, scraping up any bits from the base of the saucepan.
• Add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.
• Return saucepan to heat and bring the soup to a boil.
• Reduce heat and add sauerkraut.
• Simmer gently, stirring occasionally, for 20 minutes before serving.
• May be served with a dollop of sour cream, if desired, but it's a pity to dilute the strong taste of this soup.
• (This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you).

CREAMY HUNGARIAN BEAN SOUP

Steps:

• Soak navy beans overnight.
• Drain them and place in large soup pot with onions, leek, carrots, and garlic.
• Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
• Make a light taupe-colored roux from the flour & butter in a small saucepan.
• Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
• Gently reheat the soup for about 10 minutes.

HUNGARIAN GREEN BEAN AND POTATO SOUP

Steps:

• Spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes.
• Meanwhile, melt the butter in a ten-inch skillet. Add the onion and saute until soft, about 4 minutes. Add the celery, saute another 2 to 3 minutes. Lower the heat slightly, and sprinkle the vegetables with the paprika. Let the mixture cook a minute, stirring constantly. Scrape the sauteed vegetables into the soup pot. Add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. Remove the soup pot from the heat.
• When ready to serve, have the soup good and hot. Dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. Stir this paste into the yogurt. Whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. Turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.Using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. Taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. Serve hot with a rustic bread.