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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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I chopped and sliced the vegetables the day before. I used a meaty ham bone. I did not have time to make the csipetke. Ingredients:
1 lb dried pinto bean |
2 large ham hocks |
6 large carrots, sliced 1/2 inch thick |
1 large onion, chopped |
6 celery ribs, sliced |
2 teaspoons paprika |
1 cup all-purpose flour |
1/2 tablespoon vegetable oil |
1/2 cup sour cream (optional) |
1 tablespoon fresh parsley, minced |
2 teaspoons vinegar |
Directions:
1. Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 inches simmer, partly covered, for 2 1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
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