Ingredients
- 300g pinto beans (kievitsbonen)
- 1 tbsp paprika powder
- 1 smoked pork knuckle (csülök)
- 2 carrots
- 1 parsley root
- 1/2 celeriac
- 1 bell pepper
- 1 tomato
- 1 onion
- 200g kolbász (Hungarian sausage)
- 150ml crème fraîche (tejföl)
- 50g lard (reuzel)
- 30g flour
- 2 cloves of garlic (or 2 tsp garlic cream)
- 1 tbsp parsley leaves
- 1 bay leaf
- 1-2 tbsp vinegar
- 80g Csipetke (pinched noodles)
Preparation
Soak the beans overnight in cold water. Boil the smoked pork knuckle in 1.5L of water until tender. Wash and slice the carrots; dice the remaining vegetables. Heat half of the lard in a large soup pot and briefly sauté the chopped vegetables. Drain the beans and add them to the pot along with the cooking liquid from the knuckle. Add the bay leaf and simmer for 15 minutes. Season with parsley leaves.
Meanwhile, heat the remaining lard in a separate pan and sprinkle with flour. Remove from heat and stir in the paprika powder, finely chopped onion, and garlic to create a roux. Once the beans are soft, thicken the soup with this roux. Bring the soup back to a boil and stir in the crème fraîche and a dash of vinegar. Slice the kolbász and dice the knuckle meat, then add them to the soup. When the soup is almost ready, stir in the csipetke and cook until tender.
Enjoy your meal!
