Hungarian Bean Soup with Sausage (Jókai Bableves)

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Ingredients

• 300 g (10 oz) smoked Hungarian sausage (kolbász), sliced
• 200 g (1 cup) dried mixed beans (soaked overnight)
• 2 tablespoons oil or lard
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 parsnip, chopped
• 1 celery stalk, chopped
• 1 tomato, chopped (or 1 tablespoon tomato paste)
• 1 tablespoon sweet Hungarian paprika
• 1 bay leaf
• 1 teaspoon caraway seeds
• 1.5–2 liters (6–8 cups) water or broth
• Salt and black pepper to taste
• Fresh parsley, chopped

Optional:

• 1 tablespoon flour (for thickening)
• 2 tablespoons sour cream (for serving)

Instructions

1. Drain soaked beans and place in a pot with fresh water. Bring to a boil, then simmer for about 45–60 minutes until partially tender.
2. In a separate large pot, heat oil or lard. Add onion and sauté until soft.
3. Remove from heat and stir in paprika. Add garlic and sliced sausage. Cook for a few minutes until sausage releases flavor.
4. Add carrots, parsnip, celery, tomato, bay leaf, and caraway seeds.
5. Add the partially cooked beans with their cooking liquid. Add more water or broth if needed.
6. Simmer for 30–40 minutes until beans and vegetables are tender.
7. Season with salt and pepper.
8. (Optional) For a thicker soup, mix flour with a little water, stir into soup, and simmer 5 more minutes.
9. Garnish with fresh parsley and serve with a spoonful of sour cream if desired.

Serve hot with fresh bread.