Hungarian Bean Soup (Bab Leves)
A hearty Hungarian bean soup (bab leves) features ham bone, various vegetables, and hot or mild paprika.
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Instructions
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Cover beans in a medium saucepan with water, boil for 5 minutes, then cover, remove from heat, and let soak for 1 hour.
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Drain and rinse the soaked beans, then transfer them to a large saucepan.
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Add pepper, carrot, onion, garlic, bay leaf, ham, ham stock, and enough water to cover the beans by 2 inches.
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Bring to a boil, then reduce to a simmer and cook partially covered for 2.5 to 3 hours, or until beans are tender, stirring and adding water as needed. Discard the bay leaf and set aside the ham bone or hock.
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Prepare a roux: In a small skillet, sauté 2 tablespoons of chopped onion in butter until translucent. Stir in paprika and flour, cooking for 2 minutes. Add parsley.
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Whisk several ladles of hot soup liquid into the roux until smooth. Stir the roux back into the soup, bring to a boil, and simmer for 10 minutes, stirring frequently.
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Adjust soup thickness with water if too thick, or simmer longer if too thin.
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Temper sour cream with a few ladles of hot soup, then stir it back into the main pot. Add vinegar and mix thoroughly.
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Cut the reserved ham meat into bite-sized pieces and add to the soup. Serve hot with bread.