Hungarian Bean Soup with Smoked Pig’s Hocks Recipe
- 5 oz. kidney or haricot beans
- 1 smoked pig’s hocks or other smoked pork (appr. 1 1/2 lb.)
- 7 oz. turnips
- 3 1/2 oz. carrots
- 1 tbsp. oil
- 2 tbsp. flour
- 1 clove garlic
- 1/2 tsp. paprika
- 1 cup sour cream
Soak the bean overnight. Cook the smoked pig’s hocks (knuckle) in 1/2 quart of water. Taste the soup after the nocks have boiled for 15 minutes. If the soup is too salty, pour off the cooking liquid and add fresh water. When the hocks are partly tender, add the beans. When the beans are also partly cooked, add the cleaned and quartered vegetables.
Cut the bone off the cooked hocks, cut into small serving pieces and put back in the soup.
Make the roux: lightly brown the flour in the oil, add the crushed garlic, stir and cook for a very short while, take the pot from the fire, sprinkle with paprika, add appr. 1 cup cold water, stir until smooth, and pour into the soup. Bring to the boil, then continue cooking for at least 10 more minutes.
To make this soup into an extra special treat, make it with sour cream in a separate bowl, though some prefer this classic Hungarian soup with a dash of vinegar.
See glossary for recipe ingredients you’re not familiar with.