Hungarian ham bean soup


12 cup lard 
5 cloves garlic, minced
1 medium carrot, minced
1 medium yellow onion, minced
1 small parsnip, minced
1 stalk celery, minced
1 lb. dried pinto beans, soaked overnight and drained
2 bay leaves
1 large smoked ham hock
14 cup flour
12 tsp. Hungarian sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper, to taste
12 cup sour cream
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Lunch Dinner

Cooking Instructions

  1. Melt half the lard or heat half the oil in a 6-qt. saucepan over medium-high heat.
  2. Add garlic, carrot, onion, parsnip, and celery; cook, stirring occasionally, until golden, 7–9 minutes.
  3. Add beans, bay leaves, ham hock, and 12 cups water; bring to a boil.
  4. Reduce heat to medium; cook, partially covered, until beans are very tender, about 2 hours.
  5. Transfer ham hock to a cutting board and let cool, then discard skin and bone.
  6. Shred meat and stir into soup. Heat remaining lard or oil in a 2-qt. saucepan over medium heat.
  7. Whisk in flour until smooth; cook 2 minutes. Whisk in paprika, salt, and pepper; cook 1 minute. Whisk in sour cream.
  8. Stir mixture into soup and cook until slightly thickened, 4–6 minutes more.
  9. Ladle soup into serving bowls; garnish with more paprika, if you like.
Lunch Dinner
Serves 4
Prep 20mins
Cooking 30mins