Hungarian Bean Soup Jokai Bableves Recipe

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Hungarian Bean Soup Jokai Bableves
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Ingredients
14
Count
Nutrition
175
Calories
Total time
240
Minutes
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Ingredients:

  • 1/4 lb dried beans (almost any type can be used. i like the large speckled brown and white flattish ones you find in the market in budapest, but i don'tsp know that i've seen them in the us)
  • 1 celery knob, peeled and diced (for those in the united states who cannot find celery knobs, a few pieces of celery should make a fine substitution)
  • 1 tbsp olive oil
  • 1/2 tbsp hungarian paprika ( make sure it's fresh , not the funky stuff that has been sitting at the back of your cupboard for three years. it should be bright red and smell very pungent. in case you didn'tsp know, paprika simply means pepper in hungarian, and the dry paprika powder you use as a spice is actually ground hungarian peppers. like a bell pepper or chile you'd use fresh, paprika just isn'tsp as good when it's been sitting on your shelf for months!)
  • salt to taste
  • 2 tbsp sour cream
  • note: hungarian sausage is a very delicious and special food item, typically made with a great deal of the local spice, paprika, yielding a deep reddish sausage. while you can use other kinds of smoked sausage, the soup is really best with authentic hungarian sausage. if you can't buy it where you live, you can purchase it online here: http://quickshipeurope.com/default.asp

Directions:

  1. Soak your dried beans overnight.
  2. Make your meat stock: Cook smoked pig's feet and pork ribs in 2 quarts water till the meat comes of the bones. Bone them and put meat pieces aside. (Should it be more convenient, you can do this step the day before, and refrigerate the meat and the pork stock. This also gives you an opportunity to skim more of the accumulated fat off the surface of the stock. Trust me, there will be a lot. When you are ready to continue, heat the stock up again.)
  3. Add the celery and the beans to the meat broth, and cook until the beans are done. (Be patient; this can also take a while.)
  4. Meanwhile, fry onion in olive oil over low heat. When onion is wilted, add chopped parsley and flour and make a brown roux over the lowest heat possible. Stir often to prevent burning.
  5. When the roux is light brown, mix in paprika and garlic; immediately add 1 cup cold water. Whip until smooth, then pour into the cooked beans.
  6. Add smoked sausage and 1/2 tablespoon salt. Simmer for 10 minutes.
  7. Cut smoked meats into small pieces, and add to the soup.
  8. Adjust salt. Add the sour cream.
  9. Serve with Hungarian nokedli/ Little Pinched Dumplings (recipe to come).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 175.16 Kcal (733 kJ)
Calories from fat 120.59 Kcal
% Daily Value*
Total Fat 13.4g 21%
Cholesterol 39.46mg 13%
Sodium 307.14mg 13%
Potassium 279.96mg 6%
Total Carbs 3.38g 1%
Sugars 0.29g 1%
Dietary Fiber 0.76g 3%
Protein 10.04g 20%
Vitamin C 1.1mg 2%
Iron 0.8mg 4%
Calcium 20.6mg 2%
Amount Per 100 g
Calories 190.17 Kcal (796 kJ)
Calories from fat 130.91 Kcal
% Daily Value*
Total Fat 14.55g 21%
Cholesterol 42.83mg 13%
Sodium 333.45mg 13%
Potassium 303.94mg 6%
Total Carbs 3.66g 1%
Sugars 0.32g 1%
Dietary Fiber 0.83g 3%
Protein 10.9g 20%
Vitamin C 1.2mg 2%
Iron 0.8mg 4%
Calcium 22.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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