Babgulyás - Hungarian Bean Goulash Soup

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.