This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
- 1 pound dried pinto beans
- 6 large carrots, sliced 1/2 inch thick
- 1 large onion, chopped
- 6 celery ribs, sliced
- 1 large garlic clove
- 3-1/2 to 4 pounds smoked ham hocks
- 2 teaspoons paprika
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 cup sour cream, optional
- 1 tablespoon minced fresh parsley
- 2 teaspoons vinegar
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish.
- To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup. Yield: 4 quarts.
Originally published as Pinto Bean/Ham Soup in Country Woman January/February 1990, p31
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