Bab leves, or Hungarian bean soup, is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and spices, and is typically served with bread or dumplings. This article provides three different recipes for bab leves: a traditional Hungarian recipe, a vegetarian recipe, and a slow cooker recipe. Each recipe includes detailed instructions and a list of ingredients, so you can easily make this delicious soup at home. Whether you are a fan of traditional Hungarian cuisine or you are looking for a new vegetarian soup recipe, you are sure to find a bab leves recipe in this article that you will enjoy.
Here are our top 2 tried and tested recipes!
BAB LEVES (HUNGARIAN BEAN SOUP)
Make and share this Bab Leves (Hungarian Bean Soup) recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour.
- Drain and rinse the beans and put them in a large pot.
- Add the salt, pepper, carrot, leek, garlic, and meat.
- Add stock plus enough water to cover 2" above the beans and meat; bring to a simmer.
- Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate.
- In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt.
- Mix in the paprika and then the flour.
- Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you).
- Add the parsley.
- Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup.
- Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
- Remove from heat and let cool.
- Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup.
- Mix in the vinegar and taste soup for seasonings.
- Cut the meat into bite sized pieces and return them to the soup.
- Reheat soup before serving.
Nutrition Facts : Calories 636.8, Fat 34.6, SaturatedFat 10.7, Cholesterol 68.7, Sodium 1917.9, Carbohydrate 46.4, Fiber 15.2, Sugar 4.1, Protein 35.5
HUNGARIAN BEAN SOUP
My husband adores this soup, which, like most Hungarian soup recipes, combines creamy and tangy. I do the cooking in a slow cooker.
Provided by fluffernutter
Categories Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cover beans with water by 2 inches and bring to a boil. Let stand 1 hour, then drain. Cover with about 2 quarts water, add ham hocks, and bring to a boil. Cook until beans are very tender, about 1 hour.
- In a medium bowl, mix flour with enough water to form a smooth, thin paste. Stir in sour cream, then milk and mix well. Add the mixture to the beans. Add the vinegar. Bring soup to a simmer. Season with salt and pepper.
Nutrition Facts : Calories 211.9, Fat 8.9, SaturatedFat 5.1, Cholesterol 25.6, Sodium 62, Carbohydrate 23.9, Fiber 7, Sugar 2.1, Protein 9.7
Tips:
- Use a variety of beans for a more complex flavor. Try using a combination of white, red, and black beans.
- Soak the beans overnight before cooking. This will help them cook more evenly and reduce the cooking time.
- Add a ham bone or smoked sausage to the soup for extra flavor.
- Use a good quality paprika. This is the key ingredient in bab leves and will make a big difference in the flavor of the soup.
- Serve bab leves with a side of bread or dumplings.
Conclusion:
Bab leves is a delicious and hearty soup that is perfect for a cold winter day. It is also a very affordable and easy-to-make soup, making it a great option for busy families. With its smoky paprika flavor and tender beans, bab leves is sure to be a hit with everyone at your table.
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