Jókai Bean Soup

Ingredients

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 6 cups (1.4L) water 6 cups (1.4L) water
• 8 ounces (225g) smoked bacon, diced 8 ounces (225g) smoked bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 4 slices of bread, cubed and fried until crispy 4 slices of bread, cubed and fried until crispy

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried white beans and soak them in water overnight. Drain before using.
2. 2.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. 3.
   Add the chopped onion to the pot and sauté until translucent. Then, add the minced garlic and cook for another minute.
4. 4.
   Stir in the Hungarian paprika and caraway seeds, allowing them to bloom in the hot fat for a few seconds.
5. 5.
   Add the soaked white beans, water, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender.
6. 6.
   Remove the bay leaf from the soup. Using an immersion blender or a potato masher, partially puree the soup to thicken it slightly while still leaving some whole beans intact.
7. 7.
   Stir in the sour cream until well incorporated. Adjust the seasoning if needed.
8. 8.
   Serve the Jókai Bean Soup hot, garnished with crispy fried bread cubes and a sprinkle of fresh parsley.

Treat your ingredients with care...

• Dried white beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.
• Hungarian paprika — Opt for high-quality Hungarian paprika to achieve the authentic flavor profile of the dish.
• Sour cream — For a creamier texture, use full-fat sour cream. If you prefer a lighter option, you can use low-fat sour cream or Greek yogurt as a substitute.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika in addition to or instead of the bacon.
• If you prefer a thicker soup, you can mash more of the beans or add a small amount of flour or cornstarch to thicken the broth.
• To save time, you can use canned white beans instead of dried beans. Simply rinse and drain them before adding to the soup.
• Adjust the amount of Hungarian paprika according to your spice preference. Add more for a bolder flavor or reduce it for a milder taste.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Jókai Bean Soup as a main course accompanied by crusty bread or Hungarian dumplings. It pairs well with a dollop of sour cream on top and a sprinkle of fresh parsley for added freshness.

Presentation advice

Present the Jókai Bean Soup in individual bowls, garnished with a generous amount of crispy fried bread cubes on top. The vibrant red color of the soup, contrasted with the golden brown bread cubes, creates an appetizing visual appeal.