With only a few ingredients, this rustic, rich, hearty Hungarian soup has been in my family for generations. A luxurious creamy texture and a deep smoky ham flavor makes this soup so delicious and satisfying.
This authentic Hungarian bean soup takes me back to my childhood. We grew up on a farm and with large family, it was necessary to grow our own vegetables, raise our own cattle, pigs and chickens. We always had an abundance of food and Mom would make a spread each and every day for our family. Soup would be on the menu often, and we had the pleasure of eating a variety of soups. This bean soup is one of our favorites and I believe it because it has so much flavour and as Europeans, we love the taste of anything that is smoked. I know, it’s not good for you, but every now and then you just have to indulge and enjoy the moment!
When making this delicious soup:
- kidney beans: this soup as I have always remember it, was made with dried kidney beans, soak them in cold water in a large enough bowl the night before and give them a good rinse before adding them to the pot; you can substitute for canned, and always rinse canned beans well, as there is a fair amount of salt added to them, however, we have always made this soup with dried beans.
- smoked ham hock: make sure you buy a smoked ham hock not a pork hock as there is a big difference in flavour; also I recommend to purchase this at a butcher shop, it tends to be fresh as it is more difficult to find them in the grocery stores
- bay leaves
- salt and pepper
- butter: I use unsalted butter, however salted is fine, you may need to reduce the amount of salt you add
- onion: I have added onion 2 difference ways, either to the roux or with the ham hock; my conclusions are if you like more of an onion flavour then add it with the ham hock, either way they are both very delicious
- paprika: Hungarian sweet is recommended
- apple cider vinegar: gives it a tangy apple flavour; regular vinegar can be replaced
- sour cream: to avoid curdling, add room temperature sour cream into a bowl and make sure the soup is not boiling, should be at a low simmer and add a couple of ladles to the sour cream and vinegar mixture and whisk until combined, then slowly add to the soup and whisk until you have this luxurious creamy texture
FAQ
Can I use a white bean instead of kidney beans for this recipe? Most soups can substitute different types of beans however, this soup is traditionally made with kidney beans. As you can see the ham hock and kidney beans gives this soup a beautiful rose’ colour.
Do I have add a ham hock to this soup? To experience the full flavour of this soup, I recommend you add a smoked ham hock to this soup.
Can I substitute sour cream for Greek yogurt? Hmm….I have to say I have never done that, nor has my Mom. Sour cream is commonly used in Hungarian cooking and in this case, you can try it in a small bowl mixing it with some of the soup and see if you like it.
Hungarian Creamy Ham and Bean Soup
Equipment
- 2- 3 quart (2 L) sauce pot
Ingredients
- 15 oz dried kidney beans, rinsed (about 1 ½ cups)
- 1 lb smoked ham hock
- 5 cups water
- 2 bay leaves
- 1 tsp salt
Roux:
- 2 tbsp unsalted butter
- ½ medium onion, finely chopped (optional)
- 3 cloves garlic, minced
- 2 tbsp flour
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp apple cider vinegar or vinegar
- ¼ cup sour cream, room temperature
Instructions
- Wash beans and soak overnight in a large bowl covered with cold water. The next day, rinse and drain the beans. Set aside.
- In a 3 quart (3 liter) pot, add ham hock, water, bay leaves and salt. Bring to a boil, then reduce heat to a simmer, cook for about 2 hours, partially covered, until the beans are very tender.
- Transfer ham hock to a cutting board and allow to cool. Cut and shred the meat from the bone and discard skin and bone.
- Roux: over medium heat, melt butter in medium fry pan or skillet, and sauté onion for 3 minutes, then add garlic and saute for another minute until the garlic releases it’s aroma, stir in flour to until smooth, and whisk in paprika, salt and pepper. Add 1-2 cups of the broth from the soup and whisk until combined. Bring soup to a slow boil, and then stir in the roux mixture into the soup, and cook for about 5 minutes, until slightly thickened.
- In a small bowl, mix together sour cream and vinegar, and add a couple of ladles of the soup and whisk until well combined. Make sure the soup is not boiling, should be at a low simmer, then slowly whisk in the sour cream mixture into the soup until it is well combined. Add the ham meat to the soup, leaving a few for garnishing.
- Garnish with sour cream, parsley and extra pieces of ham. Serve with crusty bread.
Nutrition
How to make this soup:
Wash beans and soak overnight in a large bowl covered with cold water. The next day, rinse and drain the beans. Set aside.
In a 3 quart (3 liter) pot, add ham hock, water, bay leaves and salt. Bring to a boil, then reduce heat to a simmer, cook for about 2 hours, partially covered, until the beans are very tender. Transfer ham hock to a cutting board and allow to cool. Cut and shred the meat from the bone and discard skin and bone.
Roux: over medium heat, melt butter in medium fry pan or skillet, and sauté onion for 3 minutes, then add garlic and sauté for another minute until the garlic releases it’s aroma, stir in flour to until smooth, and whisk in paprika, salt and pepper. Add 1-2 cups of the broth from the soup and whisk until combined. Bring soup to a slow boil, and then stir in the roux mixture into the soup, and cook for about 5 minutes, until slightly thickened.
Using a small bowl, add sour cream and vinegar, and add a ladle or two of the soup and whisk until well combined. Make sure the soup is not boiling, and slowly whisk in the sour cream mixture to avoid it from curdling. Add the ham meat to the soup, leaving a few pieces for garnishing.
Garnish the delicious soup with a dollop of sour cream, chopped parsley and chunks of ham.
