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Creamy Hungarian Bean Soup

1

lb

smoked pork neck bone

8

each

small baby carrots sliced

1

medium

medium finely chopped red onion

4

large

finely chopped garlic cloves

1

large

bay leaf

2

15-oz

ham or beef stock or water

2

Tbs

butter

1

tsp

mild or hot Hungarian paprika


3

Tbs

flour

1

Tbs

chopped fresh or dried parsley

1

medium

parsnip, finely chopped

1/4

cup

sour cream

1

tsp

vinegar

1

15-oz

peas

1

15-oz

kidney beans

1

15-oz

navy beans

       
 

1 

Place neck bones in a medium saucepan and cover and boil for 40 minutes.

2

Turn off heat remove the neck bones, separate the meat from the bone and cut up the meat to small pieces and reserve.

3

Place beans in to the some saucepan; add the pepper, carrot, onion, garlic, bay leaf, parsley and the meat.

4

Add beef stock plus enough water to cover 2 inches above the beans. Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 1 1/2 to 3 hours, stirring occasionally and adding additional water to make sure beans are covered with liquid.

5

Add Pepper and salt to taste.

6

Remove bay leaf and discard.

7

In a small skillet, sauté 2 tablespoons chopped onion in butter until they are translucent. Add paprika and flour, stirring and cooking for 1 minute. Mix in add several spoon full of hot soup liquid to the roux and stir until smooth. Pour the roux back into the soup. Bring to a boil and simmer 10 minutes, stirring frequently. If soup is too thick, thin with additional water. If soup is too thin for your taste, continue to simmer until of the right consistency.

8 

Serve fresh hot with bread


Servings: 6
Yield: 6

 

Degree of Difficulty: Degree of Difficulty: Very easy
Cooking Times:
Preparation Time: 20 minutes
Cooking Time: 3 hour and 25 minutes
Total Time: 3 hour and 45 minutes

 

Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

155.99

Calories From Fat (9%)

71.06

% Daily Value

Total Fat 2.33g

12%

Saturated Fat 0.45g

21%

Cholesterol 27.65mg

10%

Sodium 140.68mg

4%

Potassium 929.33mg

12%

Total Carbohydrates 41.68g

5%

Fiber 7.96g

14%

Sugar 7.09g

 

Protein 10.75g

11%

   
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