World Hearth Recipe Collection

Hungarian - Jokai Bableves (Bean Soup) adapted from Culinaria Hungary

Description

Ingredients

1 Cup Kidney Beans -- Cooked

10 Ounces Ham -- Cubed

2 Medium Bay Leaf

1 Large Carrot -- Chopped

1 Medium Parsley Root -- Chopped

1 Medium Celeriac -- Chopped

4 Medium Frankfurters -- Sliced

4 Teaspoons Butter

4 Tablespoons Flour

1 Small Onion -- Chopped

1 Clove Garlic -- Chopped

1 Teaspoon Paprika

3 Teaspoons Vinegar

1/2 Cup Sour Cream

1 Bunch Parsley -- Chopped

6 Cups Chicken Stock

Directions Place beans, ham, bay leaves, carrots, parsley root, frankfurter and celeriac in stock. Bring to a boil and simmer for 20 minutes. Melt butter, add flour and onion. Saute until the flour turns golden brown. Add garlic and paprika. Saute for 1 minute. Add this to the stock pot along with vinegar. Bring to a boil, remove from heat. Stir in sour cream and parsley. Serve.

Serves 4

Time to Make 0:00

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Description
Ingredients	1 Cup Kidney Beans -- Cooked 10 Ounces Ham -- Cubed 2 Medium Bay Leaf 1 Large Carrot -- Chopped 1 Medium Parsley Root -- Chopped 1 Medium Celeriac -- Chopped 4 Medium Frankfurters -- Sliced 4 Teaspoons Butter 4 Tablespoons Flour 1 Small Onion -- Chopped 1 Clove Garlic -- Chopped 1 Teaspoon Paprika 3 Teaspoons Vinegar 1/2 Cup Sour Cream 1 Bunch Parsley -- Chopped 6 Cups Chicken Stock
Directions	Place beans, ham, bay leaves, carrots, parsley root, frankfurter and celeriac in stock. Bring to a boil and simmer for 20 minutes. Melt butter, add flour and onion. Saute until the flour turns golden brown. Add garlic and paprika. Saute for 1 minute. Add this to the stock pot along with vinegar. Bring to a boil, remove from heat. Stir in sour cream and parsley. Serve.
Serves	4
Time to Make	0:00