Jókai Bableves

Ingredients

• 1.25 pounds pork shoulder or butt, cut into 1-inch cubes
• 1.5 cups dried cannellini or white beans, soaked overnight and drained
• 1 medium yellow onion, diced into 1/4-inch cubes
• 2 medium carrots, sliced into thin half-moons (about 1/8-inch thick)
• 2 tablespoons Hungarian sweet paprika
• 6 cups beef or chicken stock
• ½ cup sour cream
• 1 tablespoon tomato paste

Instructions

1. 1

   Pat the pork cubes dry with a paper towel — this helps them brown better in the pan.

2. 2

   Peel the onion, cut it in half from root to tip, then place the flat side down and slice crosswise into 1/4-inch cubes (you should have about 1 cup).

3. 3

   Scrub the carrots, peel them with a vegetable peeler, then slice them on a slight diagonal into thin half-moons about 1/8-inch thick.

4. 4

   Set a large heavy-bottomed pot on the stove over medium-high heat and wait until the bottom is hot enough that a drop of water sizzles and evaporates in under 2 seconds.

5. 5

   Add 2 tablespoons of oil to the hot pot, wait 30 seconds until it shimmers and moves quickly when you tilt the pot, then add about half of the pork cubes in a single layer.

6. 6

   Let the pork sit without stirring for 3 minutes until the bottom surface turns deep golden brown, then flip each piece and cook the other side for 2 more minutes.

7. 7

   Transfer the browned pork to a clean bowl using a slotted spoon, then repeat steps 5 and 6 with the remaining pork cubes.

8. 8

   Return all the browned pork to the pot, then add the diced onion and carrot slices and stir every 30 seconds for 4 minutes until the onion turns translucent.

9. 9

   Sprinkle the 2 tablespoons of paprika over the meat and vegetables, stir constantly for 30 seconds until the mixture looks deeply colored and smells strongly fragrant.

10. 10

    Pour in the 6 cups of stock and the 1 tablespoon of tomato paste, stir until the tomato paste dissolves completely, then bring the liquid to a rolling boil over medium-high heat (about 4 minutes).

11. 11

    Add the drained beans to the pot, stir once to distribute them, then reduce heat to medium-low so the soup bubbles very gently with only occasional small bubbles breaking the surface.

12. 12

    Simmer uncovered for 45 minutes, stirring every 10 minutes, until the pork is fork-tender and the beans are completely soft but not falling apart.

13. 13

    Pour the sour cream into a small bowl, add 3 tablespoons of the hot soup broth, and whisk vigorously until the mixture is smooth and there are no white streaks.

14. 14

    Pour the sour cream mixture slowly into the pot while stirring gently in a figure-eight pattern to distribute it evenly throughout the soup.

15. 15

    Stir the soup once more, taste it, and add salt and black pepper a pinch at a time until the flavor tastes balanced and savory to you.

Tools you’ll need

• large heavy-bottomed pot (at least 4-quart)
• cutting board
• chef's knife
• vegetable peeler
• paper towels
• slotted spoon
• wooden spoon
• small bowl
• whisk

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min