Jókai Bableves (Pork and Bean Soup)

Ingredients

• 1.5 lb pork shoulder, boneless
• 1 cup dried white beans
• 1.5 cup sauerkraut, drained
• 1 medium yellow onion
• 1 large carrot
• 1 large potato
• 2 tbsp tomato paste
• 2 tbsp sweet paprika
• 6 cup beef or chicken stock
• ½ cup sour cream
• 1 to taste salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. 1

   Place the dried beans in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then remove from heat, cover, and let soak for 1 hour.

2. 2

   Cut the pork shoulder into 1-inch cubes by slicing lengthwise into strips, then cutting each strip across into roughly cube-shaped pieces.

3. 3

   Peel the onion, cut it in half from root to tip, then place flat-side down and slice across (perpendicular to those lines) into 1/4-inch-thick half-moon pieces.

4. 4

   Scrub the carrot under cold water, then cut off both ends. Slice the carrot on a slight diagonal into 1/4-inch-thick oval pieces.

5. 5

   Scrub the potato under cold water, peel it with a vegetable peeler, then cut into 1/2-inch cubes.

6. 6

   Drain the soaked beans in a colander and rinse them under cold water. Set aside.

7. 7

   Heat the olive oil in a large heavy pot over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

8. 8

   Add the pork cubes to the hot oil in a single layer and sear without stirring for 3 minutes until the undersides turn golden brown.

9. 9

   Stir the pork cubes with a wooden spoon and cook for another 2 minutes, allowing the other sides to brown slightly.

10. 10

    Add the diced onion to the pot and stir with a wooden spoon every 30 seconds for 2 minutes until the onion becomes translucent and smells fragrant.

11. 11

    Stir in the tomato paste and cook, stirring constantly, for 1 minute until it darkens slightly and smells deeply savory.

12. 12

    Sprinkle the paprika over the pot and stir constantly for 30 seconds until the spice coats all the meat and releases its fragrance.

13. 13

    Pour in the 6 cups of stock and use a wooden spoon to scrape up any stuck-on brown bits from the bottom and sides of the pot.

14. 14

    Add the drained beans, carrot slices, potato cubes, and sauerkraut to the pot and stir to combine.

15. 15

    Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 45 minutes, stirring every 10 minutes, until the beans are very tender and the pork shreds easily with a fork.

16. 16

    Taste the soup and add salt and pepper until it tastes well-seasoned and balanced — start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.

17. 17

    Ladle the soup into bowls, dividing the pork, beans, and vegetables equally among them.

18. 18

    Dollop 2 tablespoons of sour cream into the center of each bowl and let it swirl naturally into the soup as you eat it.

Tools you’ll need

• large heavy pot or Dutch oven (6-8 quart capacity)
• colander
• vegetable peeler
• cutting board
• chef's knife
• wooden spoon
• ladle
• measuring cups and spoons

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