Jókai Bableves (Jókai Bean Soup)
Named after the renowned Hungarian writer Mór Jókai, this hearty bean soup is a beloved comfort food. It features a rich broth with smoked meats, tender beans, vegetables, and often small pinched noodles (csipetke).
🧂 Ingredients
- 250 g Dried pinto beans(soaked overnight)
- 1 kg Smoked pork knuckle
- 3 tbsp Lard or pork drippings (zsír)
- 1 large Onion(very finely chopped)
- 2 medium Carrots(peeled and chopped)
- 2 medium Parsnips(peeled and chopped)
- 1 liter Chicken stock or water
- 2 pcs Bay leaf
- 1 large Green pepper(chopped)
- 1 large Tomatoes(chopped (or 2 tbsp tomato paste))
- 100 g Smoked Hungarian sausage (kolbász)(sliced)
- 40 g Flour
- 1 tsp Paprika
- Flat leaf parsley(finely chopped, for garnish)
- Salt(to taste)
- Sour cream(for serving)
👨🍳 Instructions
- 1
Wash the dry beans and soak them overnight (or for at least 8 hours).
- 2
Place the smoked pork knuckle in a large pot, cover with water, and bring to a gentle boil. Simmer for 3.5 to 4 hours until the meat is very tender and starts to come away from the bone. Remove the pork knuckle, reserving about 500ml of the cooking liquid. Once cooled slightly, remove the meat from the bone and discard the bone. Dice the meat.
- 3
In a large pan, heat 2 tbsp of lard. Add the finely chopped onion and sauté until softened and lightly browned. Add the carrots and parsnips and sauté for another 2 minutes. Stir in the chopped green pepper and tomatoes (or tomato paste) and cook for 1 minute.
- 4
Add the soaked and drained beans to the pot with the sautéed vegetables. Pour in the reserved pork cooking liquid and enough chicken stock or water to cover the beans. Add bay leaves and bring to a gentle boil. Reduce heat, cover, and simmer for about 50 minutes, or until the beans are softened.
- 5
Meanwhile, in a separate small pan, melt the remaining 1 tbsp of lard. Add the flour and stir to create a roux, cooking over low heat until lightly browned. Stir in the paprika and garlic, then gradually whisk in some of the hot soup liquid until smooth. Pour this roux mixture back into the soup pot to thicken it.
- 6
Add the diced smoked pork knuckle meat and the sliced smoked sausage to the soup. Simmer for another 10-15 minutes until the meat is heated through and the flavors have melded.
- 7
Adjust salt to taste. Serve hot, garnished with fresh parsley and a dollop of sour cream on the side.
💡 Pro Tips
- ✓Using a smoked pork knuckle is key to the authentic flavor of this soup.
- ✓If you can't find smoked pork knuckle, smoked ham hock is a good substitute.
- ✓The roux is essential for thickening the soup; ensure it's smooth to avoid lumps.
- ✓Csipetke (pinched noodles) are a traditional addition and can be made by mixing egg, salt, and flour into a stiff dough, then pinching off tiny pieces and dropping them into the simmering soup.
🔄 Variations
- For a vegetarian version, omit the smoked meats and use vegetable broth, adding mushrooms and extra smoked paprika for depth of flavor.
- Some recipes include celery root or other root vegetables for added flavor and texture.