Jókai bableves is an iconic Hungarian bean soup, named after one of Hungary’s national treasures, the novelist Mór Jókai (1825-1904). I first tasted it in a restaurant in Budapest in 2019 when we were expecting our first child. It was a chilly but sunny day, and we needed a quick but hearty lunch before we left Budapest. A classic Hungarian bean soup just sounded perfect. I had no idea what I was getting but this delicious soup of beans cooked in chicken stock with smoked pork with a real depth of flavour. Served with crusty bread or just on its own, it’s a perfect meal for any chilly day.
This Jókai bableves recipe is easy and well worth the time it takes to make. In many ways it’s a 3 day recipe. You should soak the beans and cook the pork knuckle the day before. On the second day you should cook the soup. It tastes great the day you make it, but the flavours really improve if you wait until the following day to eat it.
Jókai Bableves
Ingredients
- 250 g dry pinto beans
- 1 kg smoked pork knuckle
- 3 tbsp pork dripping or lard
- 1 large onion (very finely chopped)
- 2 carrots (peeled and chopped)
- 2 parsnips (peeled and chopped)
- 1 litre chicken stock or water
- bay leaf
- garlic
- 1 large green pepper (chopped)
- 1 large tomatoes (chopped)
- 100 g of kolbasz
- 40 g pork dripping or lard
- 40 g flour
- 30 g red onion
- paprika
- Flat leaf parsley (finely chopped)
Instructions
- Wash the dry beans well and soak them the night before (or for about 8 hours).
- Place the smoked pork knuckle in a large pan and cover with sufficient water to cover it by about 3 cms. Bring the water to so gentle boil, then simmer for about 3.5 to 4 hrs until the meat is very soft and starts to come away from the bone.
- Remove the pork knuckle from the water, reserving about 500ml of the simmering liquid. Whilst the meat is still hot, remove it from the bone, and discard the bone.
- Heat 2 tbsps of the lard in a pan large enough for the soup and when hot, add the onions, garlic, carrots and parsnips and sauté until they soften and start to brown.
- Add the beans together with half of the reserved cooking liquor and enough chicken stock (if using) or water to cover the beans, and bring to a gentle boil.
- Reduce the soup to a simmer, and add the the chopped green pepper and tomato and bay leaves, and check for seasoning. Let the soup simmer gently for about 50 minutes, or until the beans have softened and are cooked to your liking.
- Meanwhile, cut the kolbasz into slices and fry in the far for 1-2 minutes in the remaining lard until the sausages start to become a little crispy, and set aside.
- Add the flour and stir into the lard and then then stir the resulting roux into the bean soup and allow it to thicken.
- Add the reserved pork knuckle meat and the chopped parsley and cook for a further 1 -2 minutes until the pork knuckle meat has warmed through then serve.
Notes
2. This soup will work with most beans if you dont have pinto beans, or have your own favourite.
3. The cooking liquor from the smoked pork knuckle is quite strong so just add a little to start with and add more based on your taste.
4. The smoked pork knuckle is already quite salty so be very careful adding salt to the soup.
5. Chicken stock gives the soup an extra depth of flavour that I really like but it certainly isn’t required (or traditional). 6. If you cant get kolbasz, use chorizo or another firm, cured sausage
2 Comments
When I take the rakott krumpli out of the oven, I add a good glass of milk to sprinkle it on the top as it makes the whole dish juicier, otherwise it can get a bit dry. It looks good???!!!
Bean soup looks spot on??, just as I make it, the only difference is that I add 3-4 different types of beans normally. Yours looks good, and pretty certain it is very yummy!!!???…enjoy it! Happy Easter! ?