Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound smoked sausage, sliced
- 2 tablespoons tomato paste
- 6 cups water
- Sour cream and chopped parsley for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the beans and soak them overnight in cold water.
2. Drain the beans and set them aside.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
4. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
5. Add the sweet and smoked paprika, caraway seeds, bay leaf, salt, and black pepper and stir to combine.
6. Add the sliced smoked sausage and tomato paste and stir to combine.
7. Add the soaked beans and 6 cups of water and stir to combine.
8. Bring the soup to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
9. Remove the bay leaf and use an immersion blender to puree some of the soup, if desired.
10. Serve the soup hot, topped with a dollop of sour cream and chopped parsley.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 1/2 to 2 hours
5. Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 478
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g
- Fiber: 13g
Substitutions for ingredients:
- You can use any type of dried white beans instead of navy beans.
- You can use any type of smoked sausage, such as kielbasa or chorizo.
- You can use chicken or vegetable broth instead of water.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use Hungarian hot paprika instead of sweet paprika for a spicier soup.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the soup occasionally while it simmers to prevent the beans from sticking to the bottom of the pot.
- If you don't have an immersion blender, you can puree some of the soup in a blender or food processor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, topped with a dollop of sour cream and chopped parsley.
Garnishes:
- Sour cream and chopped parsley
Pairings:
- Crusty bread or cornbread
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the beans are still hard after cooking for 2 hours, continue to simmer the soup until they are tender.
Food safety advice:
- Make sure to soak the beans overnight and discard the soaking water to remove any impurities.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Jókai bean soup is a traditional Hungarian dish named after the famous Hungarian writer Mór Jókai.
Flavor profiles:
- The soup is savory and smoky, with a hint of sweetness from the paprika.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Hungarian