Tuesday, November 25, 2014

Creamy Hungarian Bean Soup (go back)

Place neck bones in a medium saucepan and cover and boil for 40 minutes.
Turn off heat remove the neck bones, separate the meat from the bone and cut up the meat to small pieces and reserve.
Place beans in to the some saucepan; add the pepper, carrot, onion, garlic, bay leaf, parsley and the meat.
Add beef stock plus enough water to cover 2 inches above the beans. Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 1 1/2 to 3 hours, stirring occasionally and adding additional water to make sure beans are covered with liquid.
Add Pepper and salt to taste.
Remove bay leaf and discard.
In a small skillet, sauté 2 tablespoons chopped onion in butter until they are translucent. Add paprika and flour, stirring and cooking for 1 minute. Mix in add several spoon full of hot soup liquid to the roux and stir until smooth. Pour the roux back into the soup. Bring to a boil and simmer 10 minutes, stirring frequently. If soup is too thick, thin with additional water. If soup is too thin for your taste, continue to simmer until of the right consistency.
Serve fresh hot with bread
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