Jókai Bean Soup
1 lb. pinto beans¹
2 parsley roots
2 celery stalks
1 medium onion, cut very fine
2 cloves garlic, pressed through garlic press
1 bay leaf
4 oz lard, or 1 stick butter or margarine
2 Tbsp flour
1 lb. smoked pork hocks
1 lb. smoked debreceni kolbász²
8 cups broth³ or water
Salt to taste
1 cup sour cream
1 Tbsp vinegar (optional)
Csipetke (Hungarian gnocchi)
The night before, wash beans and soak overnight. Next day, rinse beans and put into broth, add hocks, kolbász, and bay leaf. Cook slowly for 15 minutes. Remove kolbász and set aside; cook the rest until the beans are half cooked. Add cut up vegetables and continue cooking over medium heat.
When hocks are cooked, remove and set aside.
Make roux by melting lard, adding onion, garlic and flour. Simmer until roux starts to change color. Remove from burner, wait until it stops sizzling, and add paprika. Mix and add to soup.
Remove meat from bone and cut it into 1” squares. Cut up kolbász and add both to the slowly boiling soup. Add csipetke and cook soup until they come to the top. Remove from stove.
At serving add a spoonful of sour cream on top. May be flavored with vinegar.
While soup is cooking make csipetke:
1/3 cup flour – more if needed
In a small bowl, mix egg and flour. Work together until dough is smooth. Dough should be hard.
Take a small piece in one hand, and with your other thumb and index finger brake off a small bean-sized piece. Continue until all dough is in small pieces.
¹ I use 2 cans of canned beans and I add it to the soup when I add the meat and kolbász
² Debreceni kolbász can be replaced by Polish kielbasa
³ I use broth I make out of bones
2 1/4 cup flour (30 dkg)
1 3/4 sticks unsalted butter (20 dkg)
1 1/4 cup confectioners’ sugar (10 dkg)
1 whole egg
Seedless raspberry jam
2 egg yolks
1 tsp vanilla extract
¼ cup confectioners’ sugar – more if needed
4-5 oz slivered almonds
4-5 oz raisins
Directions for Pastry:
Mix flour and butter, add sugar and egg. Work dough until smooth. Divide dough into three pieces, roll each to the 8” x 11”. Place one on a baking sheet, pierce with a fork to stop pastry from bubbling up, and bake each in preheated 350° F oven for 8-10 minutes. Turn off oven.
While still warm, spread seedless raspberry jam on top. Stack the sheets together.
Directions for Filling:
Mix egg yolks with sugar until smooth and fluffy. Spread over top layer of pastry. Sprinkle slivered almonds and raisins on top.
Put pastry back into still warm oven for 10 minutes for egg yolk mixture to set.
Cool completely before slicing into squares.