Jókai Bean Soup

Jókai bean soup is a filling, smoky-flavoured classic of Hungarian cooking: with beans, smoked ham hock and sausage, and a sour cream thickening.

1. Soak the borlotti beans (300 g) in plenty of cold water the night before.

2. Put the smoked ham hock (300 g) with the drained beans, the bay leaf (2) and the water (2 litres), and start cooking it over a low heat.

3. When the beans and the meat are half tender, add the chopped carrot (2), the parsley root (1), the celeriac (100 g), the onion (1) and the garlic (2 cloves), then cook it tender.

4. Add the sliced sausage (150 g), and cook it together for a few minutes.

5. Make a thickening from the flour (1 tablespoon), the paprika (1 teaspoon) and the sour cream (200 ml), temper it with a little hot liquid, then thicken the soup with it. Salt and pepper it.

6. Serve sprinkled with chopped parsley.

Tip: It is even finer the next day, once matured – and the aroma of the smoked ham hock leaches out even better.