Ah! You’re referring to Hungarian Bean and Sausage Soup (“Babgulyás”)—a hearty, smoky, paprika-rich soup that’s perfect for chilly days 🥘🌭. Here’s a classic recipe:
Ingredients (Serves 4–6)
- 1 cup (200 g) dried white or kidney beans (or 2 cups canned beans, drained)
- 1 lb (450 g) smoked sausage (like Hungarian kolbász or kielbasa), sliced
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 red bell pepper, chopped
- 2–3 tomatoes, chopped (or 1 cup canned)
- 2 tbsp vegetable oil
- 2 tsp sweet Hungarian paprika
- 1 tsp smoked paprika (optional, for extra smokiness)
- 1 tsp caraway seeds (optional)
- 6 cups water or broth
- Salt & pepper, to taste
- Optional garnish: chopped fresh parsley or sour cream
Instructions
1. Prepare the beans
- If using dried beans, soak overnight. Drain and rinse before cooking.
2. Sauté aromatics
- Heat oil in a large pot over medium heat.
- Sauté onion until translucent. Add garlic and cook 1 minute.
- Stir in paprika and cook briefly—don’t burn.
3. Cook the soup
- Add carrots, potatoes, bell pepper, tomatoes, and caraway seeds.
- Add beans and pour in water or broth.
- Bring to a boil, then reduce heat and simmer 45–60 minutes (if using dried beans) until beans and vegetables are tender.
4. Add sausage
- Stir in sliced sausage about 15 minutes before the soup is done, letting it heat through and release its flavor.
5. Finish & serve
- Adjust salt and pepper.
- Serve hot, garnished with parsley or a dollop of sour cream.
- Optional: serve with crusty bread or fresh rolls.
Tips & Variations
- Smoky flavor: Use smoked sausage or add a small piece of smoked bacon.
- Thicker soup: Mash a few beans or potatoes in the pot, or add a spoon of tomato paste.
- Spice level: Add a pinch of hot paprika or chili flakes for heat.
- Quick version: Use canned beans and precooked sausage to cut cooking time to 20–25 minutes.
If you want, I can give a “restaurant-style Hungarian Bean and Sausage Soup” recipe with deeply smoked sausage, tender beans, rich paprika broth, and perfect seasoning, like a Hungarian tavern version.
Do you want me to do that version?
