Hungarian Food - Bean Soup a la Jokai (Jókai Bableves)
Bean Soup a la Jokai
Mor Jokai and Kerepisi Cemetary where he is buried
Kerepsi Cemetary in Budapest
Bean Soup a la Jokai
This soup is named after Mór Jókai, the Hungarian dramatist and novelist who died in 1904. Made with smoked pork hocks or pigs feet and smoked sausage and served with sour cream and small dumpling this is a very substantial soup and can be eaten as a complete meal.
I prefer to start with a leftover ham bone if I have one and I substitute kielbasa for Hungarian virsli which is almost impossible to find. I tried choriso, but it has too much paprika for my taste and plain hot dogs don’t have enough flavor.
Contrary to popular opinion, Hungarians use paprika in moderation and only occasionally add hot paprika to food. Hungarian peppers are on the low end of the Scoville scale (5,000 – 15,000 units) nowhere near the level that Bobby Flay and his disciples use.
Ingredients for the Soup:
1 Lb. of Smoked Pork Hocks
½ Lb. of Smoked Kielbasa sliced 1/8 inch thick
8 Oz. of Dry Pinto Beans
1 Carrot scraped and sliced 1/8 inch thick
1 Parsnip peeled and coarsely chopped
1 Medium Onion peeled and finely chopped
2 Cloves of Garlic peeled and finely chopped
2 Tablespoons Lard or Butter
1 Tablespoon Flour
1 Tablespoon Paprika
1 Teaspoon Salt
Black Pepper to taste.
1 Tablespoon chopped Flat Leaf Parsley
½ cup of Sour Cream
Csipetke (Little Pinched Dumplings)
Preparation and Cooking Instructions:
- Soak the beans overnight in two quarts of cold water. Next morning simmer over low heat until tender (about 2 hours). Drain the beans when you are ready to add them to the soup.
- Simmer the smoked ham hocks in two quarts of water for 2-3 hours until the meat is ready to fall off of the bone. Remove the meat to a separate dish to cool and reserve the liquid for the soup. Bone the hocks when cool and cut the meat into small pieces.
- Meanwhile, sauté the onions in the lard or butter over low heat until wilted. Then add the parsley and flour and continue cooking and stirring over low heat until the Roux is lightly browned.
- Immediately add one cup of cold water, the paprika and the garlic and cook while stirring with a wooden spoon until the mixture just comes to a boil and thickens.
- Add the drained beans, the ham pieces, the carrots and parsley slices and the sausage to the two quarts of reserved liquid and bring to a gentle boil. Then stir in the roux and continue cooking for about 10 minutes over low heat.
- Meanwhile make about two cups of csipetke and add them to the boiling liquid. Continue cooking for about 15 minutes until the small dumplings rise to the surface.
Serve this soup with a dollop of sour cream on top of each bowl and some kifli (Hungarian crescent rolls) or pogacsa (Hungarian biscuits) on the side. If you don’t bake, simply serve some good hard rolls and butter.
Bean Soup a la Jokai
Kumarno, Slovakia where Mor Jokai was born and Budapest where he is buried
More Hungarian recipes by rjsadowski
- Hungarian Food - Goulash Soup (Gulyásleves)
Most Americans think of Goulash as a stew seasoned with paprika. In Hungary, Gulyas is a thick soup often made with diced potatoes or small dumplings called chipetke or galuska. Goulash can be made with beef, pork, organ meats or a combination of all
- Hungarian Food - Gypsy Man-Catcher Soup (Legényfog�..
This Gypsy specialty includes smoked beef, savoy cabbage and barley. You can make a richer version by adding packaged beef stock or you can make your own from soup bones. Besides catching men, this soup is reportedly also useful when you have a hango
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Layered Green Pepper and Sausage Ca...
Are you tired of making the same old stuffed peppers? Try something a little different. This Hungarian recipe for layered green peppers is easy to make, tasty and not your mother's stuffed peppers. A layer of sliced green peppers is covered with slic
- Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
- Hungarian Food-Stuffed Squash and Kohlrabi (Töltöt...
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Gulyas with Sauerkraut and Sour Cre...
A man named Szekely arrived at a restaurant so late that only a little gulyas and some sauerkraut was left. He asked the chef to bring him both on the same plate. The next night another guest, who had been present the night before, ordered the same g
- Hungarian Food - Stuffed Braised Steak (Töltött Ro...
Toltott Rostelyos covers a variety of Hungarian stuffed braised steak recipes. They are similar to German rouladen and Italian braciole, but with different ingredients used to stuff them. There are regional variations and frequently they are named af