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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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My husband adores this soup, which, like most Hungarian soup recipes, combines creamy and tangy. I do the cooking in a slow cooker. Ingredients:
1/2 lb dried navy beans or 1/2 lb dried white bean |
water |
1 lb ham hock |
3 tablespoons flour |
1 cup sour cream |
2 1/2-3 cups milk |
1/4 cup vinegar |
Directions:
1. 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.
2. 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.
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