Bean Soup À La Jókai

Jókai Bableves


  • 2 smoked pig’s feet
  • ½ pound smoked pork ribs
  • 1 knob celery, peeled and diced
  • ¼ pound fresh shell beans (see Note)
  • 1 medium-sized onion, peeled and chopped
  • 1 tablespoon lard
  • 1 tablespoon chopped flat parsley
  • 1 tablespoon flour
  • ½ tablespoon paprika
  • 1 garlic clove, mashed
  • ½ pound smoked pork sausage
  • Salt
  • 2 tablespoons sour cream


  1. Cook smoked pig’s feet and pork ribs in 2 quarts water till the meat comes off the bones. Bone them, and put meat pieces aside.
  2. Add the diced knob celery and the beans to the meat broth, and cook till beans are done.
  3. Meantime, fry onion in lard over low heat. When onion is wilted, add chopped parsley and flour and make a brown roux over the lowest heat possible. Stir often to prevent burning.
  4. When the roux is light brown, mix in paprika and garlic; immediately add 1 cup of cold water. Whip till smooth, then pour into the cooked beans.
  5. Add smoked sausage and ½ tablespoon salt. Simmer for 10 more minutes.
  6. Cut smoked meats into small pieces, and add to the soup. Adjust salt. Add the sour cream.
  7. Serve with Little Pinched Dumplings, csipetke.