Bab Leves (Hungarian Bean Soup) - cooking recipe

Ingredients

1/2 lb dried navy beans (or use quick soak method below) or 1/2 lb pinto beans, soaked in cold water overnight (or use quick soak method below)
1 teaspoon salt
1/4 teaspoon pepper
1 carrot, sliced
1 leeks or 1/2 onion, very finely chopped
2 garlic cloves, pressed
1/2 lb smoked bacon or 1/2 lb smoked ham hock
4 cups smoked ham stock or 4 cups water
2 tablespoons cooking oil or 2 tablespoons lard
2 tablespoons onions, chopped
1 teaspoon Hungarian paprika
3 tablespoons flour
1 tablespoon parsley, chopped
1/4 cup sour cream
1 teaspoon vinegar

Preparation

Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour.
Drain and rinse the beans and put them in a large pot.
Add the salt, pepper, carrot, leek, garlic, and meat.
Add stock plus enough water to cover 2\" above the beans and meat; bring to a simmer.
Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate.
In a heavy saucepan, melt fat or warm oil and saute onions until they wilt.
Mix in the paprika and then the flour.
Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you).
Add the parsley.
Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup.
Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
Remove from heat and let cool.
Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup.
Mix in the vinegar and taste soup for seasonings.
Cut the meat into bite sized pieces and return them to the soup.
Reheat soup before serving.