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Hungarian Bean Soup in Msr Jskai Style

400 gram dried beans
400 gram frankfurter (debreceni sausage)
1 smoked ham bone
2 litre water
100 gram lard
80 gram flour
6 dl sour cream
200 gram cleaned carrot
150 gram cleaned parsley root, sliced
120 gram cleaned celery root, sliced
60 gram cleaned onion, chopped
200 gram green bell-pepper, diced
100 gram tomato, diced
2 bay-leaves
Hungarian paprika
2-3 cloves of garlic, minced
homemade pasta (csipetke) made from 1 egg and about 3 cup/10 decagrams flour

Soak the beans for one day in cold water. Cook the smoked hand of
pork until tender. In a large soup kettle (stock-pot) saute the
onion in hot lard, then mix in the sliced vegetables and continue
frying for some minutes.

Pour in the bean and the soaking water, add the cooking liquid of
the smoked hand of pork, the green pepper, tomato and the bay-leaves,
and salt to your taste. Keep warm the meat.

Fry the sausages, and then slice. Using the fat fried out from
sausages make a light-coloured roux, pull away from the heat, add
Hungarian paprika and finely chopped parsley, mix well, then mix
in the minced garlic. When the beans are soft, roux the soup
putting some soup into the roux,

mix well, and then mix the roux back into the soup. Bring to a boil
again; add the most of the sour cream into the soup while stirring.
Season with vinegar to your taste; add the sausage slices and the
pasta chips. Add hot water if needed, and bring to a boil again,
and simmer for some minutes, stirring occasionally.

When serving cut the hand of pork off the bone, dice. Put some meat
into the soup bowls; ladle the hot soup on them. Add some fresh
sour cream to the bowls, and then serve.


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