Today I will introduce you to another Hungarian peasant dish that decades ago took its rightful place among Hungary’s culinary treasures such as Goulash and Paprikash. It is so popular that every household makes it weekly and is considered one of the best loved comfort foods of Hungary. On the days when you serve Hungarian Bean Soup you also make Crêpes. It is one of those dishes that all generations love equally and mothers never have to coax their kids to eat.
I make this soup the traditional way, however I switched lard to Olive Oil (sometimes Grape Seed Oil), added cherry tomatoes instead of tomatoes and I use Jalapeño peppers instead of regular Hungarian hot peppers.
I must also, officially state before my competitor has a fit, that jalapeños are not Hungarian, but it’s a hot pepper that my family just loves. You may use any kind of hot pepper you love. It won’t change the outcome of the soup. Also, if you can’t find Hungarian smoked sausage you may use any kind of smoked sausage. I also, from time to time sneak cilantro into the soup instead of parsley. But the original soup calls for parsley, so that’s what I use for now.
Sometimes this soup is made with smoked pork hocks instead of sausages, which is equally as delicious. You don’t need to change anything in the recipe if you decide that you would like to use smoked pork hocks instead. Simply switch the sausage to the hock and you’re done. But you must remember that the hock’s salt content is even higher, so you need to check the saltiness of the soup before you adjust the salt. Also, the hocks need to cook longer, so keep the beans out until the hocks are cooked and then add them.
INGREDIENTS FOR SOUP
2 parsnips, peeled, sliced
2 carrots, peeled, sliced
3 slices of jalapeño pepper
1 bell pepper, cored, sliced
2 sticks of celery, washed, sliced
6 cherry tomatoes
1 link of Hungarian sausage
1 tbsp. olive oil (or any kind of vegetable oil you like)
Sauté all of the above in a large stock pot for a few minutes. Stir and add
Stir well and let sauté for a few more minutes, then add
1 tsp. salt (remember that the sausage has a high salt content especially when it is sautéed.
6 cups of water (you will need to add 2-3 more cups of water later)
Cook for 25-30 minutes, if needed add ½ tsp. salt and 3 cups of water. While the soup continues to cook let’s make the dumpling.
½ tsp dry parsley
2 tbsp. all-purpose flour
½ tsp salt
Place all of the above in a small mixing bowl, mix well by spoon, then add 1 more tbsp. flour and continue working together by hand. Always remember that the best kitchen utensil you possess is your hand.
When the dough is no longer sticky you should end up with a very stiff dough. Sprinkle a little flour at the bottom of the bowl and start pinching off an egg size portion of the dough. Roll it between your palms until you have a skinny log (just as seen on the video). Now start pinching off pea sized pieces of the dough and drop them back into the bowl. From time to time gently roll them in the flour to prevent sticking.
Add 2 more cups of water to soup; adjust salt to taste and when soup is gently boiling again, add the dumplings and cook them until they swim up to the surface. About 5 minutes.
2 tbsp. of oil
3 cloves of garlic, peeled, finely chopped
1 tbsp. flour
1 tbsp. of freshly chopped parsley
2 tsp. of red paprika
Mix together fast and remove from heat. Pour into soup, mix well and cook for another 5 minutes. Serve with crusty bread.
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