Hungarian Bean Soup Recipe

Cooking Directions

• STEP 1.Start by soaking the beans overnight in water. Drain and rinse the beans before cooking.
• STEP 2.In a large pot, heat some oil and sauté onions and garlic until they are soft and fragrant.
• STEP 3.Add the soaked beans, diced carrots, celery, and potatoes to the pot. Pour in vegetable broth and bring to a boil.
• STEP 4.Reduce the heat and simmer the soup for about 1 to 1.5 hours, or until the beans are tender.
• STEP 5.Stir in the paprika, caraway seeds, salt, and pepper. Cook for an additional 10 minutes to allow the flavors to meld together.
• STEP 6.Serve the Hungarian Bean Soup hot with a dollop of sour cream and a sprinkle of fresh parsley on top.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• STEP 8.To reheat, simply heat the soup on the stovetop or in the microwave until warmed through.

Cooking Tips

• Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly.
• If you don't have time to soak the beans overnight, you can use the quick soak method. Place the beans in a pot with water, bring to a boil, then remove from heat and let them sit for 1 hour before draining and rinsing.
• Feel free to customize the soup by adding other vegetables like bell peppers or tomatoes.
• For a heartier version, you can also add cooked sausage or bacon to the soup.
• Adjust the seasoning according to your taste preferences. You can add more paprika for a spicier flavor or reduce the amount if you prefer a milder taste.

Storage and Serving

• Serve the Hungarian Bean Soup hot with crusty bread for a complete meal.
• You can garnish the soup with a dollop of sour cream and a sprinkle of fresh parsley for added flavor and presentation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop or in the microwave until warmed through.