Tradition
The Hungarians add a splash of vinegar to their soup. Others prefer it with a spoonful of 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 !)