👨🍳 Instructions
1. Prep the beans
Soak beans overnight in plenty of cold water, then drain. (If you’re in a rush, you can use the quick soak method: boil for 2 minutes, remove from heat, cover, and let sit 1 hour.)
2. Start the broth
In a large soup pot, place soaked beans and smoked ham hock. Cover with fresh water (about 3 L / 12 cups). Bring to a boil, then reduce to a simmer. Skim foam from the surface.
3. Build flavor
In a small pan, heat lard or oil. Sauté onion until soft, then stir in garlic and paprika. Immediately add a ladle of hot soup liquid to prevent paprika from burning, then pour into the main pot.
4. Add vegetables
Add carrots, parsnip, celeriac, bay leaf, and caraway seeds. Simmer gently for about 1½ hours, or until beans are almost tender.
5. Finish the soup
Add potatoes and cook until soft, about 20 minutes. Remove ham hock, shred the meat, and return it to the pot. Adjust seasoning.
6. Optional thickening
For a heartier texture, stir flour into sour cream to make a slurry, then whisk into the soup during the last few minutes of cooking.
7. Serve
Ladle into bowls, sprinkle with fresh parsley, and serve with crusty bread and extra sour cream on the side.
📝 Hungarian kitchen notes:
- This soup tastes even better the next day as the flavors deepen.
- Some cooks add a splash of vinegar at the table for brightness.
- For a festive twist, stir in csipetke (pinched egg noodles) at the end.
If you’d like, I can also share the authentic Jókai bableves version — the one named after the famous Hungarian writer — which has a slightly richer and spicier profile. Would you like me to prepare that next?