Served as main course. Non-vegetarian dish.

Hungarian

1/2 lb dried Navy Beans or Pinto Beans, soaked in cold water overnight

1 teaspoon Salt

1/4 teaspoon Pepper

1 Carrot, sliced

1 Leek, very finely chopped or 1/2 onion, very finely chopped

2 Garlic Cloves, pressed

1/2 lb smoked Bacon or smoked Ham Hock

4 cups smoked Ham stock or Water

2 Tablespoons cooking Oil or Lard

2 Tablespoons Onions, chopped

1 teaspoon Hungarian Paprika

3 Tablespoons Flour

1 Tablespoon Parsley, chopped

1/4 cup Sour Cream

1 teaspoon Vinegar

Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour. Drain and rinse the beans and put them in a large pot. Add the salt, pepper, carrot, leek, garlic, and meat. Add stock plus enough water to cover 2" above the beans and meat; bring to a simmer. Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a seperate plate. In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt. Mix in the paprika and then the flour. Genlty fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you). Add the parsely. Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup. Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes). Remove from heat and let cool. Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup. Mix in the vinegar and taste soup for seasonings. Cut the meat into bite sized pieces and return them to the soup. Reheat soup before serving.

Preparation time: 20 minutes

Cooking time: 4 1/2 hours

Serves: 4

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