Jókai bean soup

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Laborfalvi Róza és Jókai Mór

Jókai bean soup (Hungarian: Jókai bableves) is a traditional Hungarian soup named after the famous Hungarian writer Mór Jókai. This hearty and flavorful soup is a staple in Hungarian cuisine and is particularly popular during the colder months.

Ingredients

The main ingredients of Jókai bean soup include:

• Beans (typically dried beans such as pinto beans or kidney beans)
• Smoked ham hock or smoked pork knuckle
• Carrots
• Celery
• Onions
• Garlic
• Potatoes
• Paprika (both sweet and hot varieties)
• Bay leaves
• Salt and pepper
• Sour cream (for serving)
• Parsley (for garnish)

Preparation

The preparation of Jókai bean soup involves several steps: 1. Soaking the beans: The beans are soaked overnight to soften them. 2. Cooking the beans: The soaked beans are cooked with the smoked ham hock or pork knuckle until tender. 3. Sautéing the vegetables: Onions, garlic, carrots, and celery are sautéed in a pot until they are softened. 4. Combining ingredients: The cooked beans and meat are added to the sautéed vegetables along with potatoes, paprika, bay leaves, salt, and pepper. 5. Simmering: The soup is simmered until all the ingredients are well-cooked and the flavors are melded together. 6. Serving: The soup is served hot, garnished with parsley and a dollop of sour cream.

Cultural Significance

Jókai bean soup is named after Mór Jókai, a renowned Hungarian writer and dramatist. It is said that Jókai was particularly fond of this soup, and it became associated with his name. The soup is a symbol of Hungarian culinary tradition and is often enjoyed during family gatherings and festive occasions.

Variations

There are several regional variations of Jókai bean soup, with some recipes including additional ingredients such as sausage, tomatoes, or bell peppers. The choice of beans and the type of smoked meat can also vary depending on local preferences.

Related Pages

• Hungarian cuisine
• Mór Jókai
• Paprika
• Soup
• Beans