Hungarian bean soup with meat and vegetables
A hearty Hungarian soup with white beans, tender meat chunks, potatoes, carrots, and onion in a rich, seasoned broth.
- Total time
- 90 min
- Servings
- 4
- Calories
- 350
- Protein
- 22g
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Ingredients
- 1 cup dried white beans
- ½ pound pork shoulder
- 2 medium potatoes
- 2 medium carrots
- 1 medium onion
- 1 tablespoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 6 cups water
Instructions
- 1
Soak beans overnight, then drain and rinse.
- 2
In a large pot, heat oil and brown the meat chunks on all sides.
- 3
Add chopped onion and cook until soft, about 5 minutes.
- 4
Stir in paprika, salt, and pepper, then add beans and water.
- 5
Bring to a boil, reduce heat, and simmer for 1 hour.
- 6
Add diced potatoes and carrots, cook until tender, about 20 minutes.
- 7
Adjust seasoning and serve hot.
Tools you’ll need
- large pot
- knife
- cutting board
- measuring cups
- measuring spoons
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