Jókai Bableves is a classic Hungarian bean soup with beans, smoked pork and sour cream. You can eat this soup all year round. In fact Hungarians do. But my favourite time to eat Jókai Bableves is in the Autumn when the days start to cool off. And you get the urge for some comfort food. All Hungarian soups taste great. But this is definitely one of my favourites.
This Hungarian bean soup is bursting with flavour. The beans give it an earthiness that only beans can. And then the smokiness of the smoked pork knuckle gives this soup its distinctive taste. If you are feeling extravagant, you can add some slices of Hungarian kolbasz. And then tejföl adds some creaminess to finish it off.
How to Make Jókai Bableves
Whilst it is easy to make Jókai Bableves, you need a bit of time to prepare the pork knuckle and the beans. You have to soak beans overnight. And you also need to simmer the smoked pork knuckle slowly for several hours until it becomes soft. Hungarian smoked pork knuckle is very very salty so it needs several changes of water to take the saltiness out. But it’s definitely worth the making the effort.
If Jókai Bableves becomes a favourite of yours too, then I would recommend making more soup than you need. This soup intensifies with flavour over time.
Why is it called Jókai Bableves?
Jókai Bableves takes its name from Mór Jókai, a famous 19th-century Hungarian writer. Mór Jókai enjoyed his food and legend has it that he often visited a restaurant in Balatonfüred, on Lake Balaton. He ordered bean soup so frequently that the dish took his name. Since then, jokai bableves has become part of Hungary’s food culture. In fact it is possible that for some people, Mór Jókai is better known for the soup than for his writing.
Key Ingredients in Hungarian Bean Soup
Which Beans are Best for Jókai Bableves?
Hungarians usually use kidney beans or pinto beans for Jókai Bableves. I prefer pinto beans. Some people like to use a mix. But if you’re kitchen cupboard is like mine, you will always have some beans to use up, and it is more than fine to use whatever beans you have to hand.
What is the Best Smoked Meat for Jókai Bableves?
I prefer to use a smoked pork knuckle (sertéscsülök). This looks great and tastes great. Interestingly some people consider a pig’s trotter to be a csülök (although in Hungarian this is called a köröm). And in fact you will see versions of this Hungarian bean soup which use a pig’s trotter. The key thing to remember is that it is the smokiness that gives Jókai Bableves its distinctive flavours. As long as you use smoked pork, it doesnt seem to matter.
Related Hungarian Recipes
If you enjoyed learning about Jókai bableves, you might also like these other classic Hungarian soups:
Hungarian Sour Cherry Soup (Hidegleves) – a cold summer soup of sour cherries.
Hungarian Chicken Noodle Soup – one of Hungary’s most popular but most basic soups
Lebbecsleves – Hungarian pasta soup
Lencsefőzelék Hungarian lentil stew for New Year – a dish linked with luck and tradition
Jókai Bableves – Hungarian Bean Soup
Ingredients
- 250 grams dry pinto beans
- 1 kg smoked pork knuckle
- 3 tbsp pork dripping or lard
- 1 large onion (very finely chopped)
- 2 carrots (peeled and chopped)
- 2 parsnips (peeled and chopped)
- 1 litre chicken stock or water
- bay leaf
- garlic
- 1 large green pepper (chopped)
- 1 large tomatoes (chopped)
- 100 grams of kolbasz
- 40 grams pork dripping or lard
- 40 grams flour
- 30 grams red onion
- paprika
- Flat leaf parsley (finely chopped)
Instructions
- Wash the dry beans well and soak them the night before (or for about 8 hours).
- Place the smoked pork knuckle in a large pan and cover with sufficient water to cover it by about 3 cms. Bring the water to so gentle boil, then simmer for about 3.5 to 4 hrs until the meat is very soft and starts to come away from the bone.
- Remove the pork knuckle from the water, reserving about 500ml of the simmering liquid. Whilst the meat is still hot, remove it from the bone, and discard the bone.
- Heat 2 tbsps of the lard in a pan large enough for the soup and when hot, add the onions, garlic, carrots and parsnips and sauté until they soften and start to brown.
- Add the beans together with half of the reserved cooking liquor and enough chicken stock (if using) or water to cover the beans, and bring to a gentle boil.
- Reduce the soup to a simmer, and add the the chopped green pepper and tomato and bay leaves, and check for seasoning. Let the soup simmer gently for about 50 minutes, or until the beans have softened and are cooked to your liking.
- Meanwhile, cut the kolbasz into slices and fry in the far for 1-2 minutes in the remaining lard until the sausages start to become a little crispy, and set aside.
- Add the flour and stir into the lard and then then stir the resulting roux into the bean soup and allow it to thicken.
- Add the reserved pork knuckle meat and the chopped parsley and cook for a further 1 -2 minutes until the pork knuckle meat has warmed through then serve.
Notes
2. This soup will work with most beans if you dont have pinto beans, or have your own favourite.
3. The cooking liquor from the smoked pork knuckle is quite strong so just add a little to start with and add more based on your taste.
4. The smoked pork knuckle is already quite salty so be very careful adding salt to the soup.
5. Chicken stock gives the soup an extra depth of flavour that I really like but it certainly isn’t required (or traditional).
6. If you cant get kolbasz, use chorizo or another firm, cured sausage
