Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in a large bowl of water.
2. Drain the beans and set them aside.
3. In a large pot or Dutch oven, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
5. Add the smoked paprika, salt, and black pepper and stir to combine.
6. Add the soaked navy beans and chicken or vegetable broth to the pot.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
8. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
9. Stir in the sour cream and chopped parsley.
10. Serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 35g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried white bean instead of navy beans.
- If you don't have smoked paprika, you can use regular paprika or a combination of paprika and liquid smoke.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth to make the soup vegetarian.
- Add cooked sausage or ham to the soup for a heartier meal.
Tips and tricks:
- Soaking the beans overnight will help them cook more quickly and evenly.
- If you don't have an immersion blender, you can use a potato masher to mash the beans in the pot.
- Taste the soup before adding the sour cream and adjust the seasoning as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
- Sour cream
- Chopped parsley
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to soak the beans overnight and discard the soaking water to reduce the risk of foodborne illness.
Food history:
- Jókai bean soup is a traditional Hungarian dish named after the famous Hungarian writer, Mór Jókai.
Flavor profiles:
- Smoky
- Creamy
- Savory
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Hungarian