I remember this bean soup from my childhood. We used to make it during long autumn or winter days when there was some smoked meat and leftover bean left.
The recipe is very simple and does not require any deep cooking skills.
The only thing you will need though, is a good red paprika. Luckily, I was able to find one and even managed to do a small collab with the brand.
The Fajszi paprika is a Hungarian brand and their paprika is smooth, has almost vivid red color and ads strong paprika flavour to any dish. And this is valid for this soup too.
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Thanks to the paprika, the soup has nice red color and the taste is enhanced. Once you add it to the fried onion during cooking, you will know what I am talking about.
And how to make this traditional Hungarian bean soup?
Traditional Hungarian bean soup with smoked pork ribs.
12
servings15
minutes1
hour30
minutesSimple and filling soup with smoked pork ribs and tasty red paprika.
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Ingredients
1 kg smoked pork ribs (you can use smoked pork bones too)
2 yellow onions
250 g of white beans (use only dried one)
1 table spoon of good red paprika
2 carrots
2 parsley roots
1 clove of garlic
1 tablespoon of salt
2 tablespoons of vegetable oil
Directions
- Soak the beans in cold water and leave for 12 hours or overnight. This step is very important as it allows the beans to soak with water and get tender. If you use canned beans they will fall apart during cooking and you end up having mash instead of a clean soup.
- Clean the smoked ribs from any excess fat or broken bone pieces. Cut them into 5 cm wide pieces and set aside. Peel the carrots and parsley roots and cut lengthwise and then cut into smaller pieces.
- Peel and chop the onions and garlic into medium size. Heat up a bigger pot over medium heat, add the oil and the chopped onions. Stir well and fry for about 5 minutes. Once the onions start to get translucent add the garlic and cook for another 5 minutes.
- Now your onions should be brownish on the outside. Take the pot from the direct heat and add the red paprika. Stir well and place back on the heat. If you add the paprika while the pot is on the heat, it will burn and your soup will become bitter.
- Add the cut carrots, the parsley roots, and pork ribs into the pot and pour over with 2-3 litters of cold water. Bring to boil and then reduce the heat to medium. Add 1 tablespoon of salt and cook for 60 minutes.
- Add the soaked beans and cook for another 30 minutes. In case the beans are still hard to bite you can cook the soup for another 15-30 minutes.
- Serve with rye bread and enjoy while warm 🙂
Notes
- For the recipe use the best red paprika possible. I recommend to search for Hungarian one for a better taste.
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