for 5 litre saucepan – serves 8 – 10
- smoked ham hock (csülök)
- sunflower oil
- 1 large onion, chopped some garlic
- 2 tablespoons paprika
- 1 kg diced pork
- salt & pepper
- 5 medium carrots, large slices
- 2 parsnips, same
- 5 tins of kidney beans*
- 2 bay leaves
- 2 smoked sausage like Debrecener**
- another small amount of paprika
- 1 tomato
- 1 capsicum
- fresh parsley
- malt vinegar
- Cook ham hock in large saucepan of water for a couple of hours. Take out of saucepan, let cool.
- Chop up ham hock meat and keep water. Eat the fat as you go with Dominic or feed to chickens – don’t put in the soup!
- In 5 litre saucepan put oil and onion, cook till glassy and add paprika and garlic – mix well, don’t burn.
- Add diced pork and mix well over high heat till nice and brown and coated.
- Add salt and pepper.
- Just cover with water from hock – bring to boil – simmer for 20 minutes.
- Add carrots, parsnips and some more hock water and cook for 5-10 mins.
- Add kidney beans (don’t drain).
- Put lid on and bring to the boil. Cook for about another hour.
- Add ham hock meat and bay leaves.
- Slice sausage and fry in oil and small amount of paprika.
- Add 2 generous spoonfuls of flour and mix to make a roux. Add to soup.
- Dice tomato and capsicum and finely chopped parsley – add to soup with a splash of malt vinegar. Cook for a further 15-20 mins. Serve with sour cream and crusty bread.
*with apologies to tradition! If you like you can use 1 kg dried kidney beans and they have to be soaked overnight, washed and cooked separately. (I did this in the early days in Budapest.)
** in Australia I use a decent kabanosi, when I can’t get to a Hungarian deli.