Jókai bableves

Name: Jókai bableves
Ingredients: 1 cup Dried beans; 2 medium Onion; 4 cloves Garlic; 2 medium Carrots; 3 medium Potatoes; 3 tbsp Paprika; 2 tbsp Tomato paste; 4 cups Beef broth; 1 cup Sour cream

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalextremelyFancyromanticFood

Nutrition (per serving)

950Calories

100 gProtein

50 gCarbs

40 gFat

10 gSugar

1200 mgSalt

Ingredients

1 cup Dried beans
2 medium Onion
4 cloves Garlic
2 medium Carrots
3 medium Potatoes
3 tbsp Paprika
2 tbsp Tomato paste
4 cups Beef broth
1 cup Sour cream

Method

Soak the dried beans in water for at least 8 hours, or overnight, then drain and set aside.
Heat oil in a large pot over medium until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 5–6 minutes.
Add garlic and cook for 1 minute, stirring constantly, until fragrant.
Add paprika and cook for 1 minute, stirring constantly, until fragrant.
Add carrots and potatoes, and cook for 5 minutes, stirring occasionally, until they start to soften.
Add tomato paste and cook for 1 minute, stirring constantly, until fragrant.
Add beef broth and soaked beans, and bring to a boil, then reduce the heat to low and simmer, covered, for 1.5–2 hours, or until the beans are tender.
Remove the pot from the heat, and stir in sour cream, then season with salt and pepper to taste.
Serve the soup hot, garnished with chopped fresh parsley, and a side of crusty bread.
Let it rest for 10 minutes before serving to allow the flavors to meld together.
Taste and adjust the seasoning as needed, adding more salt, pepper, or paprika if desired.
To make it more fancy, serve the soup in a decorative bowl, and garnish with a sprinkle of paprika and a dollop of sour cream.