Jókai Bean Soup /with Smoked Ham Shank and Csipetke (Jókai bableves Csipetkével)

This dish is one of the most popular comfort foods in Hungary. It is named after Mór Jókai, a Hungarian writer, because it was his favorite dish. A slowly cooked soup with smoked ham shank, beans and vegetables - it's heart-warming for cold days. It's not quick to prepare but you can make a lot of preparation a day ahead or use a pressure cooker to save time. To achieve the best flavor, make sure to get good quality, meaty smoked ham shank.

Ingredients (for 6 – 8 portions):
1 smoked ham shank (about 1,5 lbs, 600-700 grams)
About 3 liters (0.8 gallons) cold water
200 grams (0,45 lbs) dry beans /pinto or speckled kidney beans/
250 grams (0,5 lbs) smoked sausage (preferably Hungarian type, but soft Chorizo is OK too)
3 carrots
2 parsley roots
1 celery root (celeriac)
1 bunch of parsley leaves
1 large onion
2 garlic cloves
3-4 bay leaves
2 tbsp lard /or oil/
2 tbsp plain flour
2 tsp paprika
ground black pepper, salt
250 ml (1 cup) sour cream

For the Csipetke:
1 egg
100 grams (3.5 oz) plain flour
pinch of salt

1. One day ahead: Soak the beans overnight
2. Put the smoked ham shank into a large pot, pour over enough cold water to cover it (I used about 3 liters of water). Cook on medium heat for about 2 hours (or until the meat is tender). To save time, you can cook it the previous day or use a pressure cooker.
3. When the ham shank is tender, remove from the pot (reserve the stock!). Let it cool a little, then remove the bone and the skin, and fatty parts. Cut the meat into bite-sized pieces. Set aside
4. If there is too much fat on the surface of the stock, remove some with a ladle. (if you cooked the shank the previous day, and put the stock into the fridge, it's easier to remove the fat)
5. While the ham shanks is cooking, prepare the vegetables: peel the carrots, parsley roots and slice them. Peel the celery root, and cut it into quarters. (you can discard it when the soup is ready)
6. Peel the onion and chop it finely. Peel the garlic cloves and set aside
7. Chop the parsley leaves too.
8. Cut the smoked sausages into – not too thin – slices.
9. Drain the soaked beans and add it to the stock.
10. Also add the chopped carrots, parsley roots, celeriac, sliced sausages, bay leaves, minced garlic and black pepper. Check how salty the soup is (usually the smoked ham shank gives enough saltiness to the stock) – add some if needed.
11. Stir, cover and cook on medium-low heat until the beans are tender (it takes about 2-2 ½ hours, but it depends of the quality of the beans)
12. While the soup is cooking, make the “Csipetke” (hand-made, pinched pasta)
13. In a bowl mix the flour with a pinch of salt then add the beaten egg. Mix well, then continue with your hand until it forms a hard, firm dough.
14. Hold the dough with one hand, then pinch off pea-sized pieces and form them with your fingers. They don't need to be perfect round shape, just try to make roughly same size pinches. When finished, place the Csipetke on a well floured surface or plate and set aside.
15. To make the roux, heat the lard (or oil) in a small pot, add the finely chopped onions and saute it. When it soft, add 2 tbsp of flour and cook on medium-low heat, stirring continuously until it gets a light-brown color.
16. Remove the pot form the heat, and while it's still hot, stir in the chopped parsley.
17. Add 2 tsp of paprika and stir. Pour over 250 ml (1 cup) cold water and mix well until smooth.
18. Check the soup, taste the beans if they are soft. If yes, pour the roux into the soup, stirring continuously, then cook for 8-10 minutes.
19. Now, add the Csipetke to the soup, stir and let it cook for 5-7 minutes.
20. Add the diced ham shank meat, and finally stir in the sour cream. Cook for a couple of minutes, and it's ready to serve.
21. You can serve it with extra sour cream on top, sprinkled with some chopped parsley. You can also add some hot pepper slices (but it's optional).
22. ENJOY!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/