Hungarian Bean Soup (Jókai Bableves) - Dairy-Free

Ingredients

• about 450 g Dried white beans
• 1 large Smoked ham hock
• about 225 g Smoked sausage
• 2 medium Onion
• 2 medium Carrots
• 1 medium Parsnip
• 4 cloves Garlic
• 2 Bay leaves
• 2 tbsp Sweet paprika
• 1 tsp Marjoram
• 1/2 cup Dairy-free sour cream
• 1 tbsp Apple cider vinegar
• 1 tbsp All-purpose flour
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the about 450 g dried white beans in a large bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight. The next day, drain and rinse the soaked beans thoroughly.
2. 2In a large, heavy-bottomed pot, combine the drained beans, the 1 large smoked ham hock, 1 chopped medium onion, 2 chopped medium carrots, 1 chopped medium parsnip, 4 minced cloves garlic, 2 bay leaves, and season with salt and black pepper to taste. Add enough cold water to cover all the ingredients by about 5.08 cm.
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beans are very tender when pierced with a fork. Stir occasionally to prevent sticking.
4. 4Carefully remove the 1 large smoked ham hock from the pot and place it on a cutting board. Once it is cool enough to handle, shred all the meat from the bone and set the shredded meat aside. Discard the bone.
5. 5While the ham hock cools, heat the 1 tbsp olive oil in a small skillet over medium heat (176.7°C / 175°C). Add the 1 tbsp all-purpose flour and cook, stirring constantly with a whisk, for 1 to 2 minutes until it forms a light brown paste, which is a roux.
6. 6Stir the 2 tbsp sweet paprika and 1 tsp marjoram into the roux and cook for 1 more minute, stirring constantly, until fragrant. Gradually whisk about 1 cup of the hot broth from the bean soup pot into the roux mixture until it is smooth. Pour this thickened mixture back into the main soup pot.
7. 7Add the shredded ham meat and the about 225 g sliced smoked sausage to the soup pot. Continue to simmer, uncovered, for another 15 minutes, allowing the flavors to meld. The soup should be noticeably thicker.
8. 8Remove the pot from the heat. Stir in the 1/2 cup dairy-free sour cream and 1 tbsp apple cider vinegar until fully combined. Taste the soup and adjust seasoning with additional salt and black pepper if needed. Serve the Hungarian Bean Soup hot.

Substitutions

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