Bableves
(Bean Soup) Recipe

Origin: Hungary Period: Traditional

Ingredients

225g cooked beans (any type, or a mix)
1 carrot, chopped
1 parsley root (or piece of celeriac), chopped
1 small onion, chopped
salt and freshly-ground black pepper, to taste
2 tbsp olive oil
3 tbsp plain flour
1 garlic clove, chopped
1 tsp paprika
2 tbsp vinegar
210g smoked sausage, sliced
120ml sour cream
1.5l chicken stock

Bableves
(Bean Soup) Preparation:

Method:

Heat the oil in a pan then add the onion, parsley root and carrot and fry for about 12 minutes, or until the onions are golden brown. Sprinkle the flour over the top and stir in then fry for about 4 minutes, or until golden brown. Add the garlic and paprika and fry for 1 minute more, stirring constantly. Add the beans, stock vinegar and sausage and stir briskly to combine.

Bring the mixture to a simmer and cook for 10 minutes, or until everything is heated through. Remove from the heat then stir-in the sour cream. Divide between 4 warmed soup bowls and serve.

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