Soup > Bean Soups > Hungarian > Jókai Bean Soup

Jókai Bean Soup with Kielbasa Recipe

Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 pound kielbasa, sliced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken broth
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)

Step-by-step instructions:

1. Rinse the navy beans and soak them overnight in a large pot of water.
2. Drain the beans and set them aside.
3. In the same pot, heat the vegetable oil over medium heat.
4. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the sliced kielbasa and cook until browned.
6. Add the paprika, dried thyme, and bay leaf and stir to combine.
7. Add the soaked navy beans and chicken broth to the pot.
8. Bring the soup to a boil, then reduce the heat and let it simmer for 1-2 hours or until the beans are tender.
9. Remove the bay leaf and use an immersion blender to puree some of the soup to thicken it (optional).
10. Season with salt and pepper to taste.


- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings

Nutritional information:
- Calories: 390
- Fat: 22g
- Carbohydrates: 25g
- Protein: 23g

Substitutions for ingredients:
- Dried navy beans can be substituted with other types of dried beans such as cannellini or great northern beans.
- Kielbasa can be substituted with other types of sausage such as chorizo or andouille.

Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use smoked paprika for a smokier flavor.
- Add a dollop of sour cream or crème fraîche on top of each serving.

Tips and tricks:
- Soaking the beans overnight will help them cook more evenly and reduce cooking time.
- Use a wooden spoon to stir the soup to prevent the beans from breaking apart.
- If the soup is too thick, add more chicken broth to thin it out.

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 with a slice of crusty bread on the side.

Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top of each serving.

Pairings:
- Serve the soup with a glass of red wine such as Cabernet Sauvignon or Merlot.

Suggested side dishes:
- Serve the soup with a side salad or roasted vegetables.

Troubleshooting advice:
- 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 any discolored or broken beans before cooking.
- 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 has a savory and smoky flavor from the kielbasa and paprika, with a creamy texture from the pureed beans.

Serving suggestions:
- Serve the soup as a main course for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Hungarian

Taste: Savory, Tangy, Smoky, Hearty, Rich