Babgulyás - Hungarian Bean Goulash Soup

Monika Gyenes

Servings

6

Prep Time

30 minutes

Cook Time

2 hours

Cuisine

Hungarian

Babgulyás recipe for a Hungarian bean goulash soup with kidney beans and sour cream. This hearty dish is perfect to keep you going through cold evenings.

Babgulyás - Hungarian Bean Goulash Soup

Ingredients

  • 500g dry kidney beans

  • 1 tbsp lard

  • 150g chorizo

  • 1 vegetable stock cube
  • 2 tomatoes
  • 2 bell peppers
  • 3 carrots, cut into cubes

  • 2 tbsp smoked paprika

  • 1 tbsp goulash paste

  • 1 tsp black pepper

  • 1 tsp ground cumin

  • 1 tsp dried tarragon

  • 2 dried bay leaves

  • 100g csipetke - pinched pasta

  • salt
  • sour cream

Directions

  1. Cover the beans with 1-2 inches of cold water in a bowl and let them soak overnight.

  2. Heat the lard in a saucepan, then add the onions and sauté until almost golden brown.

  3. Add the garlic, tomatoes and bell peppers, then sprinkle with paprika, black pepper, cumin and tarragon. Cook for another 3 minutes.

  4. 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.

  5. Add 2 cups of hot water and the beans. Stir and cook for 20 minutes.

  6. Add the carrots, csipetke and salt. Adjust to medium heat and cook for 15-20 minutes.

  7. Remove from the heat and serve in a bowl with a spoonful of sour cream.

explore our Collections