Jókai bableves
Ingredients (4 pers.)
300g pinto beans (pinto beans)
1 tablespoon of paprika
1 smoked csülök
2 carrots
1 parsley root
1 half celeriac
1 bell pepper
1 tomato
1 onion
200g kolbász
150ml crème fraîche
50g lard
30g flour
2 cloves of garlic / 2 teaspoons of garlic cream
1 tablespoon of parsley leaf
1 bay leaf
1-2 tablespoons of vinegar
80g Csipetke
Preparation method
Soak the beans in cold water overnight. Boil the csülök in 1.5l water until soft. Wash and cut the carrots into slices and the remaining vegetables into cubes. Heat half of the lard in a large stockpot and briefly fry the chopped vegetables. Drain the beans and pour them into the pan with the cooking water from the csülök. Let it simmer for 15 minutes together with a bay leaf. Season with parsley leaf.
Meanwhile, heat the remaining lard in a separate pan and sprinkle it with flour. Remove the pan from the heat and stir in the paprika, chopped onion and garlic until a roux forms. Once the beans are soft, bind the soup with this roux. Bring the soup back to the boil and stir in the crème fraîche and a dash of vinegar. Cut the kolbász into slices and the csülök into cubes and add to the soup. When the soup is almost done, stir in the csipetke.
Enjoy your meal / jó étvágyat
