Babgulyás - Hungarian Bean Goulash Soup
Rated 4.1 stars by 17 users
Servings
6
Prep Time
30 minutes
Cook Time
2 hours
Babgulyás is a traditional Hungarian bean goulash soup. This recipe for a hearty & warming dish is perfect to keep you going through cold winter evenings. Made with intensely aromatic smoked paprika and traditional herbs and spices, it is the essence of the countryside in a delicious dish.
Ingredients
- 500g dry kidney beans
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1 tbsp lard
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150g chorizo
- 1 vegetable stock cube
- 2 tomatoes
- 2 bell peppers
- 3 carrots, cut into cubes
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2 tbsp smoked paprika
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1 tbsp goulash paste
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1 tsp black pepper
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1 tsp ground cumin
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1 tsp dried tarragon
- 2 dried bay leaves
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100g csipetke - pinched pasta
- salt
- sour cream
Directions
Cover the beans with 1-2 inches of cold water in a bowl and let them soak overnight.
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Heat the lard in a saucepan, then add the onions and sauté until almost golden brown.
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Add the garlic, tomatoes and bell peppers, then sprinkle with paprika, black pepper, cumin and tarragon. Cook for another 3 minutes.
Add 8 cups of cold water, then the chorizo and the goulash paste. Toss in the bay leaves and bring to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally.
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Add 2 cups of hot water and the beans. Stir and cook for 20 minutes.
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Add the carrots, csipetke and salt. Adjust to medium heat and cook for 15-20 minutes.
Remove from the heat and serve in a bowl with a spoonful of sour cream.
