How to make it

  • Soak your dried beans overnight.
  • Make your meat stock: Cook smoked pig's feet and pork ribs in 2 quarts water till the meat comes of the bones. Bone them and put meat pieces aside. (Should it be more convenient, you can do this step the day before, and refrigerate the meat and the pork stock. This also gives you an opportunity to skim more of the accumulated fat off the surface of the stock. Trust me, there will be a lot. When you are ready to continue, heat the stock up again.)
  • Add the celery and the beans to the meat broth, and cook until the beans are done. (Be patient; this can also take a while.)
  • Meanwhile, fry onion in olive oil over low heat. When onion is wilted, add chopped parsley and flour and make a brown roux over the lowest heat possible. Stir often to prevent burning.
  • When the roux is light brown, mix in paprika and garlic; immediately add 1 cup cold water. Whip until smooth, then pour into the cooked beans.
  • Add smoked sausage and 1/2 tablespoon salt. Simmer for 10 minutes.
  • Cut smoked meats into small pieces, and add to the soup.
  • Adjust salt. Add the sour cream.
  • Serve with Hungarian nokedli/ Little Pinched Dumplings (recipe to come).

Reviews & Comments 2

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  • MargeCarter 7 years ago
    Celery root is available where we live (Virginia) and buy it all the time at the Harris Teater supermarket, where I also by parsley root which is also needed for this soup, besides the carrots. Under no circumstances use olive oil!! Use either neutral sunflower oil or, even better, rendered smoke bacon fat. It is not low calory, but authentic and delicious.
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  • heatherbudapest 12 years ago
    Galuska/Nokedli (Little Hungarian Dumplings for Soup) recipe can be found here:
    Was this review helpful? Yes Flag

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