Bableves - Hungarian Bean Soup
This recipe was taught to me by my mother in-law who lives in Hungary, so you know, this is the REAL deal. Bableves or bean soup is a comfort food that can be made easily and with ingredients that are easy to find. For this recipe though, try to find the reddest paprika you can find. I would suggest Penzeys if you cannot find a source for the real thing.
RECIPE:
Bableves:
1 ham hock, smoked
1/2 package or 3/4 package of dried pinto beans (presort and rinse off before using) You can soak them overnight if you want them to cook much faster.
2 bay leaves
pepper (My mother in-law uses pepper corns but I just use generous amounts of ground pepper)
salt (add to taste)
4 carrots or a large handful of baby carrots, cut lengthwise
1 turnip or white carrot (feher repa) Not necessary, but good if you have it.
Thickener:
2 tbsp oil
2-3 tbsp flour
1-2 tbsp paprika (the redder the better)
Csipetke (noodles)
1 egg
1/2- 1 cup flour
1/2 tsp salt
Creamy Hungarian Yellow Bean Stew - Zöldbab főzelék
Welcome to my channel!
Today I am making a comfort food called creamy Hungarian Yellow Wax Bean Stew
Zöldbab Főzelék. I got so excited when I find fresh Yellow Wax Bean in our local grocery store. Usually I use frozen or canned green beans, but this time I couldn't resist to make the recipe with fresh yellow wax beans.
Really easy to make, and can be served with Hungarian fried meatball, meat stew (pörkölt) or without any topping. (I will include the links for both recipe under the description), just
Ingredients:
70 dkg yellow wax beans or green beans
1 large Onion (whole)
Bay leaves (used 3 small)
Salt (used 1 1/2 tsp)
1 Tbsp unsalted butter at the end of cooking
Water (Used 6 cups)
for the seasoning at the end, this is how I like mine:
White distilled vinegar (Used 4 Tbsp)
Sugar (4 Tbsp)
For the Roux
6 Tbsp Oil
Flour (used 6 Tbsp)
Sour Cream ( used 5 Tbsp)
Milk ( 150 ml)
For seasoning, I like mine with vinegar and sugar, some like it without sugar depending on your taste.
Just give it a taste and adjust the seasoning the way you like it before the end of cooking.
Tips:
If the bean stew turns out too thick, you can always add a little more milk and adjust the seasoning (salt, sugar, vinegar) To get the right taste using these 3 seasoning is one of the most important step with the stew.
I give a taste so many times before I get the perfect balance.
If you use canned beans with their liquid just make sure the water is only covering the beans.
Here are the links for the Hungarian meatball and the beef stew. Both of them are so delicious and goes perfectly with the bean stew.
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Thank you for watching!
Hungarian bean soup with smoked pork
Famous soup recipes: Today we cooked Hungarian bean soup with smoked pork knuckle and pinched noodles - in Hungarian: Jókai bableves csipetkével - and we have to share the cooking with you!
Get this written recipe link here:
Ingredients of Jókai bableves:
1 medium smoked pork knuckle
0,6 lb pinto beans
2-3 bay leaves
2 cloves of garlic
1-2 carrot
1 small celery
1-2 turnip
0,5 lb smoked sausage
0,3 lb debrecener sausage
1 tbsp lard
1 onion
2 tbsp flour
2 tsp paprika
1/2 cup sour cream
salt
black pepper
To pinched noodles:
0,2 lb flour
1 egg
salt to taste
Vegan Hungarian Bean Soup (Bab Leves)
Click show more for the Hungarian Bean soup recipe
Hungarian Bean Soup (Bab Leves)
The Vegan Version
8 Cups Vegetable broth
2 15oz Cans Great Northern Beans
1 Large onion, roughly chopped
4 Carrots, pealed and rough chopped
3 Stalks celery, sliced
1 - 4 Cloves of garlic (optional)
2 Bay leaves
1 tsp Smoked salt (optional, can use regular salt)
¼ cup Oil for roux
¼ cup Flour (can use your favorite gluten free flour for thickening, like Casava or potato)
1 TBSP Smoked paprika (optional can use Hungarian sweet paprika)
1 TBSP Cider vinegar
Additional salt and pepper for taste
Directions
This soup is traditionally made with ham drippings and/or a hambone. Using the smoked salt and smoked paprika helps mimic that flavor. If you don’t want the smoky flavor, use regular salt and a good Hungarian paprika.)
The Soup
1. Add the broth, beans, onion, carrots, celery, garlic, and bay leaves to a large pot.
2. Bring to a boil than simmer until the veggies are cooked and the beans are soft and tender about 20 - 30 minutes.
3. Add the salt. (Cooking beans with salt can make the bean skins tough.)
The Roux
1. The roux is added at the end of cooking to thicken and flavor the soup.
2. In a small skillet heat the oil over medium heat.
3. Whisk in the flour and cook 2 – 3 minutes util it is a light golden brown.
4. Remove the pan from the heat and add the paprika and stir for 1 minute.
5. Return to the stove on low heat (paprika burns and loses its flavor if it is too hot.)
6. Slowly add broth from the pot and stir into the roux until it is the consistency of thick gravy. Wisk out any lumps.
The finish.
1. Add the roux and the vinegar to the soup and cook for an additional 10 minutes, stirring occasionally.
This soup can be made in a slow cooker. Cook the broth and veggies on low for about 6 hours, adding the salt, roux and vinegar at the end and cook for 10 more minutes.
#hungarian #beansoup #veganrecipe #vegitarianrecipe #magyar #bableves #glutenfree
Bableves (Hungarian Beans Soup)
1 c Romano beans
1/2 c Great Northern beans
1/2 c Red Chili beans
Water just below max line (of Instant Pot)
1 onion
3 garlic
3 bay leaf
Peppercorns
6 carrots
1 tbsp dried parsley
2 beef bouillon cubes
2 tbsp Vegeta powder
Roux
1/4 c flour
1 tbsp paprika powder
2 tbsp olive oil
1 1/2 c water
6 beef sausage
#food #recipe #hungary
Hungarian Bean Soup/ Jokai Bean Soup
Ingredients:
Dried sausage
pork ribs
bacon
Carrots
parsley
celery
vinegar
flour w/ water
sour cream
onion leaves
paprika or pepper powder
Beans
oil
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