Creamy Hungarian Bean Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world. Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour. Ingredients:
2 cups navy beans |
2 small onions, chopped |
1 leek, rinsed and chopped |
3 medium carrots, diced |
6 large garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon sweet hungarian paprika |
6 tablespoons flour |
6 tablespoons butter |
1/2 cup sour cream |
2 teaspoons cider vinegar |
Directions:
1. Soak navy beans overnight.
2. Drain them and place in large soup pot with onions, leek, carrots, and garlic.
3. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
4. Make a light taupe-colored roux from the flour & butter in a small saucepan.
5. Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
6. Gently reheat the soup for about 10 minutes.
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