Prep 1 hr
Cook 1 hr
My husband adores this soup, which, like most Hungarian soup recipes, combines creamy and tangy. I do the cooking in a slow cooker.
- 1⁄2 lb dried navy beans or 1⁄2 lb dried white bean
- 1 lb ham hock
- 3 tablespoons flour
- 1 cup sour cream
- 2 1⁄2-3 cups milk
- 1⁄4 cup vinegar
- 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.
I searched this recipe on Friday and prepared it for my hungarian partner. He absolutely loved it and called it "just like home". Thank you for publishing the recipe, I appreciate it and look forward to exploring further!