Hungarian Bean Soup (Jókai Bableves) with Smoked Sausage

Ingredients

• about 450 g Smoked Sausage (e.g., Kolbász)
• 1 cup Dried White Beans
• 1 large Onion
• 2 medium Carrots
• 1 medium Parsnip
• 1/2 medium Celery Root
• 2 tbsp Sweet Paprika
• 1 tsp Smoked Paprika
• 2 Bay Leaf
• 3 cloves Garlic
• 8 cups Vegetable Broth
• 1/2 cup Sour Cream
• 2 tbsp Fresh Parsley
• 1 tsp Salt
• 0.5 tsp Black Pepper

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

Instructions

1. 1Soak dried beans in water overnight.
2. 2Dice the smoked sausage, onion, carrots, parsnip, and celery root.
3. 3In a large pot, sauté the sausage and onion until lightly browned.
4. 4Add the carrots, parsnip, celery root, garlic, sweet paprika, smoked paprika, and bay leaf. Cook for 5 minutes.
5. 5Drain the soaked beans and add them to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 1.5 hours, or until beans are tender.
6. 6Remove bay leaf. Stir in sour cream and parsley just before serving.
7. 7Season with salt and pepper to taste.

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