Creamy Hungarian Bean Soup

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Creamy Hungarian Bean Soup

 

2 cups navy beans

2 small onions, chopped

1 leek, rinsed and chopped

3 medium carrots, diced

6 large garlic cloves, minced

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sweet Hungarian paprika

6 tablespoons flour

1/2 cup sour cream

2 teaspoons cider vinegar

 

Soak navy beans overnight. Drain them and place in

large soup pot with

onions, leek, carrots, and garlic. Add water to an

inch above the level

of the beans. Bring them to a boil and then simmer,

covered, until

tender (about 1 1/2 hours). Mix in the salt, pepper,

and paprika. Ladle

out 2 cups of the hot bean water and slowly stir it

into the flour until

smooth. Add the flour mixture to the beans, stirring

constantly. Remove

the soup from the heat and whisk in the sour cream and

then the vinegar.

Gently reheat the soup for about 10 minutes.

 

 

 

 

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