Ingredients (for 6 servings):
10 oz beans, 1 large red onion, 7 tablespoons oil, 1 level tablespoon sweet paprika, 1 small smoked pig’s knuckles – 1 lb, 2 cloves of garlic, 2 carrots, 1 parsnip small piece of knob celery, salt, 1 heaping tablespoon flour, 1/2 bunch parsley, 3/4 cup sour cream, 3/4 debreceni sausage
little pinched dumplings (see Gulyás Soup)
Remove beans with imperfections, wash and soak the others overnight. Peel and chop the onion, sauté lightly in 3 tablespoons of oil. Sift on some paprika, and cover immediately with 2 quarts of water. Place in the knuckles and cook, covered, for 1 hour over low heat. Then add the strained beans and the minced garlic, cook for another 30 minutes. Clean and cube the carrot and the parsnip, add to the soup. Taste and salt if necessary; cook together for 30 minutes until tender. In the meantime, darken slightly the flour on the remainder of the oil, then quickly sauté the parsley. Pull to the side, add the remainder of the paprika. Let it cool, then stir smooth with the sour cream and 3 oz of cold water. Remove the pork leg, de-bone and cube the meat. Together with the sliced sausage add to the soup. Thicken the soup with the flour and sour cream mixture, cook for 2-3 minutes. Prepare the little pinched dumplings and cook them into the soup before serving.
Preparation time: 2 hours 30 minutes + soaking time
One serving: 2550 kJ/610 kcal