Dried Bean Soup with Smoked Pork Hock - Bableve Recipe
Dried Bean Soup with Smoked Pork Hock - Bableve
Flavors of Hungary
Total time: more than 2 hours
Preparation time: 20 minutes
Soaking time: Overnight
Cooking time: 2 hours
Difficulty: Easy
Chef's Note

The Hungarians add a splash of vinegar to their soup. Others prefer it with a spoonful of sour cream.

Ingredients for 6 servings
- 1 smoked Pork hock, about 750 g (1 lb. 8 oz.)
- 200 g (7 oz.) turnip
- 100 g (3 1/2 oz.) carrot
- 1 tbsp. oil
- 2 tbsp. flour
- 1 clove of garlic
- 1/2 tsp. paprika
- Salt
- Sour cream
  1. Soak the beans overnight.
  2. Place the pork hock in a soup pot; cover with water and boil for 15 minutes. If the broth is too salty, add more water.
  3. Continue cooking until the pork is almost tender; add the beans.
  4. When the beans are almost cooked, add the other vegetables, cut into pieces.
  5. Once the hock is cooked, remove it; bone it, chop the meat and return it to the pot.
  6. Make a roux: brown the flour in the oil until nicely colored; add the garlic and heat for a few seconds. Remove from the heat; sprinkle with paprika; add 250 ml (1 cup) cold water; mix well and add to the pot.
  7. Bring to a boil; continue cooking over medium heat for 10 minutes.

Jó étvágyat ! (Bon appétit !)

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