Jókai Bean Soup (Hungarian Bean Soup)

Ingredients (serves 4–6):

• 250 g (1 ¼ cups) dried kidney beans or mixed beans, soaked overnight
• 1 smoked sausage or smoked bacon, sliced
• 1 onion, chopped
• 2 carrots, diced
• 1 parsnip, diced (optional)
• 2 tbsp oil or lard
• 2 cloves garlic, minced
• 1–2 tsp Hungarian paprika
• 1.5 liters (6 cups) water or broth
• Salt and pepper to taste
• 1–2 potatoes, diced (optional)
• 1 bay leaf
• Optional: sour cream for serving

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Instructions:

1. Prepare beans:
   • Drain soaked beans and rinse.
2. Cook base:
   • In a large pot, heat oil or lard. Sauté onions until translucent. Add garlic and cook 1 minute.
   • Stir in paprika quickly, then add smoked sausage/bacon.
3. Simmer:
   • Add beans, carrots, parsnip, potatoes, bay leaf, and water or broth. Bring to a boil.
   • Reduce heat and simmer 1–1.5 hours until beans are tender.
4. Season:
   • Remove bay leaf, season with salt and pepper. Adjust consistency by adding water if needed.
5. Serve:
   • Serve hot, optionally topped with a dollop of sour cream and fresh bread.