Gulyás with Pig’s Knuckles – (Körmös babgulyás)

Gulyás with Pig’s Knuckles  -  (Körmös babgulyás)
7 oz dried beans, 2 lb pig’s knuckles, 1 large red onion, 2 tablespoons oil, 1 teaspoon sweet paprika, salt, 2 carrots, 1 parsnip, 1/2 head of kohlrabi, 4 potatoes, 1 egg, 1 tablespoon flour, 1 bunch of parsley, caraway seeds

Soak the beans overnight in cold water. Clean the knuckles thoroughly and cut into 4-6 pieces. Peel and chop the onion, sauté lightly over the hot oil in a large pot. Add the paprika and stir in the knuckle pieces. Cover with water and bring to a boil. Strain the beans, add them to the pot and cook them halfway over low heat. Add the salt and the cleaned, chopped vegetables. After a few minutes of cooking add the cubed potatoes and leave on low heat until everything is tender. Make a soft paste of the egg, the flour and 1-2 spoonfuls of water for the dumplings. Cut small pieces into the soup and cook them. Instead of these try “little pinched dumplings” (see Gulyás Soup). Serve the soup with chopped parsley and caraway seeds.

– You can substitute any type of smoked meat for the pig’s feet – chuck, goose leg, etc. – but be careful with the spices as these cuts are already quite salty.

Preparation time: 2 hours + soaking time
One serving: 2692 kJ/644 kcal