Csülkös Bableves (Creamy Ham and Bean Soup)
Of the many bean soups in Hungary, two prominent ones include this creamy ham-and-bean soup, thickened with a roux of fat, flour and paprika, and babgulyás, with a rich, paprika-hued broth akin to gulyás (known in America as goulash). Though every region’s recipes have their nuances, csülkös bableves is always satisfying. Its flavor relies on smoked pork, though the bulk of the soup is made with cost-friendly beans, onion, celery and carrots. Most versions call for dried pinto or cranberry beans, which turn creamy and rich when slow simmered, but any similar dried bean may be used. Hungary is a pork-producing country where lard would have once been the fat used for the roux, but this version can be made with olive oil and bacon for added smokiness. Using smoked paprika as the garnish on the finished soup also amps up the flavor.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 4tablespoons olive oil (or canola oil)
- 2strips bacon, chopped (optional)
- 1yellow onion, finely chopped
- 1large celery stalk, finely chopped
- 4medium carrots, peeled and thinly sliced
- 5garlic cloves, finely chopped
- 1pound dried pinto beans or cranberry beans, soaked overnight and drained (see Tip)
- 1large smoked ham hock (about 1 pound), at room temperature
- 2dried bay leaves
- ¼cup all-purpose flour
- Salt and black pepper
- 2teaspoons sweet Hungarian paprika, plus more for garnish
- 1teaspoon smoked paprika, plus more for garnish
- ½cup sour cream, plus more for serving
- Roughly chopped fresh parsley, for serving
Instructions
Step 1
Heat 2 tablespoons of the olive oil in a 6-quart stock pot or Dutch oven over medium heat. Add the bacon, if using, and cook to render the fat and create a smoky flavor, about 2 minutes. Add the onion, celery and carrot. Cook, stirring occasionally, until soft and golden, 8 to 10 minutes, adding the garlic halfway through.Step 2
Add the drained beans, ham hock, bay leaves, 12 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium; cook, partially covered, until beans are very tender, about 2 hours, skimming away any foam off the top with a shallow ladle.Step 3
Transfer the ham hock to a cutting board and cool slightly; discard bones and excess skin. Chop or shred the meat and return to the soup. (Ham hock will yield very little pork; it’s mostly there to flavor the soup.)Step 4
Heat the remaining 2 tablespoons oil in a 2-quart saucepan over medium. Whisk in flour to create a paste; cook, stirring, to toast the flour and brown slightly, 2 minutes. Whisk in sweet and smoked paprikas and remaining 1 teaspoon salt. Whisk in sour cream and 2 tablespoons water to make a loose paste. Ladle a small amount of bean cooking liquid (⅓ to ½ cup) into the sour cream mixture, whisking until smooth.Step 5
Push the beans and pork to the side and whisk the sour-cream mixture into the soup until no lumps remain.Step 6
Bring the soup back to a boil and stir until the sour cream mixture is dissolved and the soup slightly thickened, about 5 minutes. Taste and add more salt if you’d like. This is best enjoyed when the beans hold their shape, so don’t stir too much. Ladle the soup into serving bowls; sprinkle with sweet or smoked paprika, parsley and a dollop of sour cream if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 weeks.