How To make Creamy Hungarian Bean Soup
2 c Navy Beans
2 sm Onions
chopped
1 Leek :
rinsed and chopped
3 md Carrots diced
6 lg Garlic Cloves :
minced
1 t Salt
1/4 ts Black Pepper
1 tb Sweet Hungarian Paprika
6 tb Flour
1/2 c Sour Cream
2 ts Cider Vinegar
Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender (about 1 1/2 hours). Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar. Gently reheat the soup for about 10 minutes. Recipe By :
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Green beans soup recipe
My moms green beans recipe with chicken broth and other vegetables.
Bableves - Hungarian Bean Soup
This recipe was taught to me by my mother in-law who lives in Hungary, so you know, this is the REAL deal. Bableves or bean soup is a comfort food that can be made easily and with ingredients that are easy to find. For this recipe though, try to find the reddest paprika you can find. I would suggest Penzeys if you cannot find a source for the real thing.
RECIPE:
Bableves:
1 ham hock, smoked
1/2 package or 3/4 package of dried pinto beans (presort and rinse off before using) You can soak them overnight if you want them to cook much faster.
2 bay leaves
pepper (My mother in-law uses pepper corns but I just use generous amounts of ground pepper)
salt (add to taste)
4 carrots or a large handful of baby carrots, cut lengthwise
1 turnip or white carrot (feher repa) Not necessary, but good if you have it.
Thickener:
2 tbsp oil
2-3 tbsp flour
1-2 tbsp paprika (the redder the better)
Csipetke (noodles)
1 egg
1/2- 1 cup flour
1/2 tsp salt
Vegan Hungarian Bean Soup (Bab Leves)
Click show more for the Hungarian Bean soup recipe
Hungarian Bean Soup (Bab Leves)
The Vegan Version
8 Cups Vegetable broth
2 15oz Cans Great Northern Beans
1 Large onion, roughly chopped
4 Carrots, pealed and rough chopped
3 Stalks celery, sliced
1 - 4 Cloves of garlic (optional)
2 Bay leaves
1 tsp Smoked salt (optional, can use regular salt)
¼ cup Oil for roux
¼ cup Flour (can use your favorite gluten free flour for thickening, like Casava or potato)
1 TBSP Smoked paprika (optional can use Hungarian sweet paprika)
1 TBSP Cider vinegar
Additional salt and pepper for taste
Directions
This soup is traditionally made with ham drippings and/or a hambone. Using the smoked salt and smoked paprika helps mimic that flavor. If you don’t want the smoky flavor, use regular salt and a good Hungarian paprika.)
The Soup
1. Add the broth, beans, onion, carrots, celery, garlic, and bay leaves to a large pot.
2. Bring to a boil than simmer until the veggies are cooked and the beans are soft and tender about 20 - 30 minutes.
3. Add the salt. (Cooking beans with salt can make the bean skins tough.)
The Roux
1. The roux is added at the end of cooking to thicken and flavor the soup.
2. In a small skillet heat the oil over medium heat.
3. Whisk in the flour and cook 2 – 3 minutes util it is a light golden brown.
4. Remove the pan from the heat and add the paprika and stir for 1 minute.
5. Return to the stove on low heat (paprika burns and loses its flavor if it is too hot.)
6. Slowly add broth from the pot and stir into the roux until it is the consistency of thick gravy. Wisk out any lumps.
The finish.
1. Add the roux and the vinegar to the soup and cook for an additional 10 minutes, stirring occasionally.
This soup can be made in a slow cooker. Cook the broth and veggies on low for about 6 hours, adding the salt, roux and vinegar at the end and cook for 10 more minutes.
#hungarian #beansoup #veganrecipe #vegitarianrecipe #magyar #bableves #glutenfree
Green Bean Cream Soup
A Hungarian recipe. Easy, fast and delicious.
Bableves (Hungarian Beans Soup)
1 c Romano beans
1/2 c Great Northern beans
1/2 c Red Chili beans
Water just below max line (of Instant Pot)
1 onion
3 garlic
3 bay leaf
Peppercorns
6 carrots
1 tbsp dried parsley
2 beef bouillon cubes
2 tbsp Vegeta powder
Roux
1/4 c flour
1 tbsp paprika powder
2 tbsp olive oil
1 1/2 c water
6 beef sausage
#food #recipe #hungary
Hungarian Bean Soup (Bableves)
Yield: 1 ½ Gallon
1 pc. Smoked Pork Trotter (Mangalica or Berkshire recommended)
1 lbs. Ham, diced
4 oz. Kolbász, Wild Boar 1
1 lbs. Beans, Cranberry
8 oz. Onion, medium dice
8 oz. Carrot, sliced
8 oz. Celery root, diced
4 oz. Parsnip, sliced
1 ½ lbs. Yukon Gold Potatoes, medium diced
3 Bay leaf
3 cloves Garlic, shaved
As Needed Kosher Salt & Pepper
1 ½ gallon (6 liter) Pork stock or water
8 oz. Bacon Fat
8 oz. All Purpose Flour
2 Tbsp. Hungarian Paprika, ground
Garnish Pickled onions
Method:
1. Make roux by mixing bacon fat and flour over medium heat. Remove from heat and add paprika and set aside
2. Sauté the trotter, add beans, garlic, bay leaf and unsalted stock. Cook for about 30 minutes.
3. Add roux. Stir until dissolved.
4. Add vegetables, potatoes, kolbász, ham, cook until done.
5. Season with salt & pepper to taste.
6. Serve
Notes:
• 3 main reasons that beans will not get soft 1. They are old (the pores will close so water cannot enter the bean) 2. Hard water 3. Presence of an acid
• NEVER salt the water when cooking beans!
• Salt slows the softening of the bean
• Always soak the bean overnight and discard the water. Soaking helps remove the indigestive sugars on the bean that cause flatulence
• Beans have a protective starchy layer that is even harder when dried
• Sometimes soaking heirloom beans can cause them to sprout
• “Red Roux”, it is best to remove the pan from the heat when adding paprika.
• Paprika is naturally high in sugar and burns easily
• Kidney beans are a great substitution
• Making an alkaline environment by adding baking soda (1 tsp. / cup of dry beans) cuts the cook time in half.
• The baking soda caused the liquid to foam up and boil over. I do not recommend using baking soda while cooking.