Bableves Kolbásszal

Tonight I am making a simple, but tasty Hungarian bean and sausage soup – bableves kolbásszal. Since finding this gyulai kolbalsz at a local international market, I searched for recipes to try with it. This recipe is a mash-up of several I found on Hungarian blogs and web sites. I think the sausage is the star, but do not count out the supporting players, These supporting ingredients bring a wonderful depth of flavor – turnips, parsnips, carrots, onion, parsley, garlic and of course… bacon! Add sour cream and vinegar and this soup has pizazz! Give this hearty and flavorful soup a chance and you’ll be celebrating Hungarian cuisine like me!

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Bableves Kolbásszal

Prep time: 20 mins

Cook time: 120 mins

Total time: 2 hours 20 mins

Serves: 2

Ingredients

⅓ cup dry small red beans
⅓ cup dry pinto beans
¼ onion, diced
1 stalk celery, diced into ½ inch pieces
1 turnip, diced into ½ inch pieces
1 parsnip, diced into ½ inch pieces
1 large garlic clove, minced
¼ tsp salt
¼ tsp black pepper
½ tsp sweet paprika
½ tsp hot paprika
1 bay leaf
2 cups of water
2 oz smoked bacon (preferably cottage style bacon), diced
1 tsp canola oil
1 gyulai kolbász, sliced (approximately 5 - 6 oz)
1 tbsp flour
1 tbsp butter or shortening
1 tbsp parsley, diced plus leaves for garnish
1 - 2 tbsp sour cream (optional)
drizzle of balsamic vinegar (optional)

Instructions

Soak the beans in a large bowl covered with cold water overnight.
Drain and clean the beans, removing any pebbles, etc.
In a medium stock pot over medium/medium-high heat, add the canola oil.
When the oil is shimmering, add the bacon and cook until slightly crisp, approximately 2 minutes.
Remove the bacon using a slotted spoon to a clean bowl and reserve for later.
In the remaining oil and bacon rendering, add the onion, carrot, celery, parsnip and turnip.
Cook the vegetables until the onion is soft, stirring often, approximately 2 minutes.
Add the salt and pepper, stirring to combine and distribute.
Add the garlic and stir to combine.
When the garlic is fragrant, add the bay leaf and drained beans along with 2 cups of water into the pot.
Bring to a light boil, then cover and reduce the heat to low/medium-low and simmer for 1 hour.
Test the beans and vegetables for softness after 1 hour - i.e. fork tender. If needed cook longer in 15 minute intervals until done.
When the beans and vegetables are done, add the chopped parsley, bacon and sausage, stirring to distribute.
Reduce the heat to
In a small pan over medium heat, add the butter.
While the butter is melting, add the flour and whisk to combine, creating a roux.
Continue stirring the roux and add the paprika.
Continue to cook the roux for a minute or two until fragrant.
Add the roux to the stock pot and stir to combine.
Cook the roux to thicken the soup, approximately 2 minutes.
Serve the soup with a dollop of sour cream, splash of balsamic vinegar, and garnish of fresh parsley.

Soak the beans in a large bowl covered with cold water overnight. Drain and clean the beans, removing any pebbles, etc. In a medium stock pot over medium/medium-high heat, add the canola oil.
When the oil is shimmering, add the bacon and cook until slightly crisp, approximately 2 minutes.

Remove the bacon using a slotted spoon to a clean bowl and reserve for later. In the remaining oil and bacon rendering, add the onion, carrot, celery, parsnip and turnip.

Cook the vegetables until the onion is soft, stirring often, approximately 2 minutes. Add the salt and pepper, stirring to combine and distribute. Add the garlic and stir to combine.

Cook the vegetables until the onion is soft, stirring often, approximately 2 minutes. Add the salt and pepper, stirring to combine and distribute. Add the garlic and stir to combine. When the garlic is fragrant, add the bay leaf and drained beans along with 2 cups of water into the pot.

Bring to a light boil, then cover and reduce the heat to low/medium-low and simmer for 1 hour. Test the beans and vegetables for softness after 1 hour – i.e. fork tender. If needed cook longer in 15 minute intervals until done.