19.4.10

JOKAI BEAN SOUP – JÓKAI BABLEVES

For two generations Hungary’s national and cultural identity was overshadowed by Russian  communism. When Hungary finally emerged from under the Russian yoke, Hungarians began to celebrate their national identity and culture. So it’s no surprise that ancient recipes and dishes associated with famous Hungarian people resurfaced, pushing aside all that is ordinary. Jókai Mór was the most important Hungarian novelist of the 19th century. 

Smoked pork hocks must be spectacular in Hungary. Either that or the cooking blogs are caught up in the same national identity search, because all everyone puts out these days is "Jókai Bean Soup". My grandmother or mother never made bean soup with smoked pork hocks, but I had to try what they call Jókai Bableves. 

JOKAI BEAN SOUP
2 pig's hocks*, smoked
or
a small cottage roll
1/2 celery root, cubed
1-1/4 cups pinto beans
1 onion, diced
2 Tbsp olive oil
1 Tbsp parsley
2 Tbsp flour
2 Tbsp Hungarian paprika
2 garlic, minced
1 tsp salt
1/2 lb smoked pork sausage
sour cream

• Soak the beans for 24 hours.
• Rinse and pour off the soaking water periodically.
• In a large pot submerge 2 pig's hocks or a cottage roll with fresh water.
• Simmer slowly until the meat comes off the bones.
[Pig’s hocks take considerably longer to cook.]
• De-bone, cut up the meaty parts, and set aside.
• Add the chopped celery root and the drained beans to the broth.
• Cook until tender.
• Sauté the onions in 2 Tbsp olive oil until translucent.
• Add the parsley and flour to make roux on the lowest possible heat.
• Keep stirring to prevent burning.
• When roux is light brown stir in paprika and minced garlic.
• Ladle 1 cup of soup into the roux.
• Stir the roux smooth and pour into the soup.
• Adjust the salt, add the sausage and simmer for 10 minutes longer.
• Add the smoked meats and serve with dollops of sour cream.

* You really need 2 pig hocks 

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!