Description
Famous Hungarian bean soup, named after its author Yochai Mora. Mór jókai, a Hungarian novelist and one of the most influential figures in Hungarian literature of the NINETEENTH century, is known in Hungary and abroad and as a natural cook who enriched the Hungarian national cuisine and original recipes. Almost all Hungarian restaurants you can find dishes prepared according to his recipes, and bean soup more than a hundred years popular. The soup can be described in one word - rich! Thick, velvety, fragrant. I recommend to get acquainted.
Ingredients
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Pork ribs
500 g
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Beans
300 g
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Onion
1 piece
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Carrots
2 piece
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Garlic
3 tooth
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The Apium graveolens Dulce
3 piece
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Sausages
300 g
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Paprika sweet
0.5 Tbsp
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Vegetable oil
3 Tbsp
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Salt
-
Water
2 l
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Flour
1 Tbsp
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Parsley
0.5 coup
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Sour cream
200 g
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Water
100 ml
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Paprika sweet
0.5 Tbsp
Cooking
In the evening soak white beans in cold water. In the morning wash, drain and put in a bowl.
Smoked pork ribs, pour 2 liters of water, put on fire and on low heat cook covered for about an hour.
Take out the ribs and cut them with the meat, the meat cut into small pieces Return smoked meat to the pot and pour to the same of the swollen beans, cook for 30 minutes.
Clean the vegetables and sliced smoked sausage
Vegetables finely chop
Onions and garlic fry in vegetable oil 5 minutes, add paprika and fry for another 5 minutes
Add carrots and celery, fry for 10 minutes
Put the vegetables into the pan and cook for 20 minutes. Add to soup, sausages
Prepare the dressing: in a dry pan, pour the flour and fry until yellowish, add the finely chopped parsley, paprika, sour cream and water.
Keep on heat, stirring, for 2-3 minutes.
Soup dressed with sour cream dressing, allow to boil and remove from heat. Pour and serve!
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