Name: Gabor’s Hungarian Bean Soup
Yield: Serves 6 to 8 as a main dish
Cuisine: Hungarian
Ingredients: ¼ cup [15 g] chopped parsley; ¾ cup [180 g] sour cream; 1 medium carrot, roughly chopped; 1 medium onion, roughly chopped; 3 to 5 peppercorns; 1 celery rib, roughly chopped; One 1½ lb [680 g] smoked ham hock; 14 cups [3.4 L] water; Six 15 oz [425 g] cans butter beans (jumbo preferred); ⅔ cup [90 g] all-purpose flour; 1¼ cups [180 g] small diced carrot; 1 Tbsp plus 1 tsp sweet paprika; 6 or 7 slices [180 g] bacon, diced; 1½ cups [230 g] small diced yellow onion; 8½ Tbsp [110 g] lard or vegetable oil; 1 bay leaf; 1 Tbsp fine sea salt

This Hungarian-inspired soup is one of our most popular, hands-down; we’ve been making it once a week since at least 2010. While we rotate our soups out with the seasons and the interests of our Bakeshop guests, Gabor’s (as we refer to it) has rarely come off the shop’s soup menu.

From a cook’s perspective, this soup has a few points of interest. First, we make it with a pork stock, which we haven’t come across much in our culinary adventures. Then comes the use of lard. In Hungary,

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Ingredients

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