Jókai Bean Soup

🛒 Ingredients

• Dry white beans 250 g · 865 kcal
• Smoked pork hock or ribs 400 g · 1200 kcal
• Onion 150 g · 60 kcal
• Carrot 100 g · 41 kcal
• Celery root or stalks 100 g · 16 kcal
• Potato 150 g · 115 kcal
• Smoked paprika 15 g · 40 kcal
• All-purpose flour 20 g · 75 kcal
• Vegetable oil 15 g · 130 kcal
• Sour cream (20% fat) 150 g · 300 kcal
• Garlic 10 g · 15 kcal
• Fresh parsley 10 g · 4 kcal
• Water 2000 g · 0 kcal
• Bay leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Soak the dry white beans in cold water overnight. Drain and rinse them before cooking.
2. In a large pot, combine the soaked beans, smoked pork hock/ribs, water, and bay leaves. Bring to a boil, then reduce heat and simmer for 1-1.5 hours or until the pork is tender.
3. While the soup simmers, prepare the vegetables: dice the onion, carrot, celery, and potato. Mince the garlic.
4. Remove the pork from the pot, let it cool slightly, then debone and dice the meat. Return the diced meat to the pot.
5. Add the diced onion, carrot, celery, potato, and minced garlic to the soup. Continue to simmer for another 30-40 minutes until the vegetables are tender.
6. In a separate small pan, heat the vegetable oil, then stir in the flour to make a roux (light brown paste). Remove from heat, stir in smoked paprika, then gradually whisk into the simmering soup to thicken.
7. Season the soup with salt and pepper to taste. Stir well and simmer for a final 5-10 minutes to allow the flavors to meld.
8. Ladle the hot Jókai Bean Soup into bowls, garnish with a dollop of sour cream and a sprinkle of fresh parsley before serving.