Hungarian Bean Soup - cooking recipe

Ingredients

1/2 lb dried navy beans or 1/2 lb dried white bean
water
1 lb ham hock
3 tablespoons flour
1 cup sour cream
2 1/2 - 3 cups milk
1/4 cup vinegar

Preparation

Cover beans with water by 2 inches and bring to a boil. Let stand 1 hour, then drain. Cover with about 2 quarts water, add ham hocks, and bring to a boil. Cook until beans are very tender, about 1 hour.
In a medium bowl, mix flour with enough water to form a smooth, thin paste. Stir in sour cream, then milk and mix well. Add the mixture to the beans. Add the vinegar. Bring soup to a simmer. Season with salt and pepper.