Ingredients with Measurements:
- 1 lb dried white beans
- 1 ham hock (about 1 lb)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp caraway seeds
- 1 bay leaf
- 6 cups water
- Salt and pepper to taste
- Sour cream and chopped parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight. Drain and rinse again before cooking.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the paprika and caraway seeds and stir to combine.
4. Add the ham hock, drained beans, bay leaf, and 6 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beans are tender and the ham hock is falling off the bone.
5. Remove the ham hock from the pot and set aside to cool slightly. Remove the bay leaf from the pot.
6. Using an immersion blender or regular blender, puree about half of the soup until smooth. Return the pureed soup to the pot and stir to combine.
7. Remove the meat from the ham hock and chop it into bite-sized pieces. Add the ham back to the pot and stir to combine.
8. Season the soup with salt and pepper to taste.
9. Serve hot, garnished with a dollop of sour cream and chopped parsley.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of dried white beans, such as navy beans or cannellini beans.
- If you don't have a ham hock, you can use smoked ham or bacon instead.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer soup.
- Add a can of diced tomatoes for a slightly different flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook more evenly and reduce cooking time.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Be sure to remove the bay leaf before pureeing the soup.
Storage instructions:
- Store leftovers 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, garnished with a dollop of sour cream and chopped parsley.
Garnishes:
- Sour cream and chopped parsley
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting advice:
- If the soup is too thick, you can add more water or broth to thin it out.
- If the soup is too thin, you can puree more of the beans to thicken it up.
Food safety advice:
- Be sure to cook the soup until the beans are tender and the ham hock is falling off the bone to ensure that it is fully cooked.
Food history:
- Jókai bean soup is a traditional Hungarian dish named after the famous Hungarian writer Jókai Mór.
Flavor profiles:
- This soup is savory and slightly smoky, with a hint of sweetness from the onions and garlic.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
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Region: Hungarian
Taste: Savory, Smoky, Salty, Meaty, Herbaceous