Babgulyás - Hungarian Bean Goulash Soup
Rated 4.2 stars by 19 users
Servings
6
Prep Time
30 minutes
Cook Time
2 hours
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.
