A favourite dish of the sophisticated connoisseur of flavours is the bean soup with smoked hocks. It was one of the most traditional Hungarian dishes and a favourite of many of our famous writers. You don't need much expertise to prepare it, just the recipe. Now we'll also tell you the little tricks that can make the dish perfect.
Ingredients:
- Smoked leg of pork
- Onion cube DARTA
- Garlic
- Parsley root
- Carrots
- Zeller, celluloid lock
- Potatoes
- Three varieties of dry beans
- Salt, black pepper
- Bean leaflet
- Ground cumin
- Red pepper
- Csipetke
- Fat for the stir-fry
Preparation:
First, put the whole smoked leg in a large pot and cook. It's important to make sure the water is full, and because it takes a long time to cook, you may need to add more liquid back in occasionally.
Meanwhile, in a separate pot, put the beans on to cook. Your soup will be more rounded and special if you use several types of beans (white, red and coloured).
In a saucepan, sauté the onion in a little fat, add the garlic and the cleaned and diced leaf vegetables. Sauté over a low heat for about 10 minutes with the added spices (salt, pepper, cumin, bay leaf). Then add the diced potatoes, sprinkle with paprika, add water and the smoked leg juice. Cook until done. Finally, add the cooked beans, the chillies and the diced boneless smoked ham. Finally, it is thickened to a pleasant consistency with a Hungarian stir-fry. #
