Bean Soup With Csipetke
(3-4 servings)

Ingredients:

5 oz. kidney or haricot beans
1 1/2 lb. smoked pork
7 oz. turnips
3 1/2 oz. carrots salt to taste
1 tbsp. oil
2 tbsp. flour
1clove garlic
1/2 tsp. paprika
1 cup sour cream (optional)

Preparation:

Soak the bean overnight. 

Cook the smoked meat in 11/2 quart of water. Taste the soup after it have boiled for 15 minutes. If the soup is too salty, pour off the cooking liquid and add fresh water. When the meat is partly tender, add the beans. When the beans are also partly cooked, add the cleaned and quartered vegetables. Cut the bone off the cooked meat part, but into small serving pieces and put back in the soup. 

Make the roux: lightly brown the flour in the oil, add the crushed garlic, stir and cook for a very short while. Remove the pot sprinkle with paprika add approx. 1 cup cold water, stir until smooth and pour into the soup.

Bring to boil, then continue cooking for at least 10 more minutes.

This soup is an extra special treat, make it with csipetke (find it at goulash recipe). Serve this specialty with sour cream in a separate bowl, though some prefer this classic Hungarian soup with a dash of vinegar.  Enjoy!!

Csipetke

Ingredients:

1 cup flour
1/2 tee spoon salt
1 egg beaten
2-4 table spoon water

In a large bowl mix flour and salt well. Add the egg and 1-2 tbsp of the water and mix together to for a stiff yet pliable dough. Add more water if necessary. Knead till smooth and set aside to rest for at least 15 minutes.

Cut into 6 equal portions and roll each portion into ropes the thickness of a finger. Lightly flour a baking sheet. Pinch little dime-sized portions of dough onto the baking sheet and spread evenly, tossing with a little of the flour to keep them from sticking.

Repeat till all dough is used up.

Bring a large quantity of salted water to a boil and add the dumplings. Cook for 5-7 minutes till tender. Drain, toss with a little melted butter or oil and serve.

NOTES: Csipetke (chip-et-keh) are one of the many varieties of simple noodles or dumplings found in Hungarian cooking. They are often dropped directly to simmering soups and stews to cook and are a common addition to bográcsgulyás. Enjoy!!