Flavourful and warming soup to keep you going through the cold evenings, this hearty bean goulash is a true winter treat. Made with intensely aromatic smoked paprika and traditional Hungarian herbs and spices, it condenses the essence of the countryside into a one-pot delight.
Wine pairing: Serve with a glass of Szent Gaál Winery's Szekszárdi Kadarka 2019, as the freshness and zestiness of the Kadarka grapes goes beautifully with the richness of the bean soup.
- 500g dry kidney beans
- 250g chorizo or ham hock (optional)
- 1 vegetable stock cube
- 1tbsp. lard
- 1 brown onion, diced
- 4 garlic cloves, finely chopped
- 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
- 2 tbsp white wine vinegar
- sour cream
In a bowl, cover the beans with 1-2 inches of cold water and let them soak overnight.
Heat the lard in a saucepan, then add the onions and sauté until almost golden brown.
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 add the chorizo, the goulash paste, toss in the bay leaves and bring to a boil. Reduce the heat and let it simmer for 1 hour, stirring occasionally.
Add 2 cups of hot water and the beans. Stir and cook for 20 minutes.
Add the carrots, csipetke and salt. Adjust to medium heat and cook for 15-20 minutes.
Remove from the heat. Season with vinegar to taste, then serve in a bowl with a spoonful of sour cream.