Bab Gulyas

Name: Bab Gulyas - Milena A.
Ingredients: 300 g of pork (can also be beef) a small raw smoked ham hock 2 carrots 1 parsley 2 onions salt; pepper; paprika or goulash cream finely chopped parsley; celery 4 peeled tomatoes diced (I used a mix of celery leaves; parsley; and canned crushed tomatoes from this autumn) speckled beans oil; or a tablespoon of lard hot peppers (optional)

Soups - Bab Gulyas by Milena A. - Recipia

To prepare a delicious bean soup with meat and vegetables, it is essential to organize our ingredients and follow a few simple yet effective steps. We start with the beans, which we soak overnight to rehydrate and soften, making the cooking time easier. It is ideal to leave them in cold water for at least 8 hours. The next day, we rinse them well under a stream of cold water to remove impurities. Next, we prepare the vegetables. The onion is finely chopped, and the carrots and root parsley are peeled and diced. The ham hock and pork should also be cut into suitable pieces so they cook evenly. In a large pot, we heat the oil or lard, adding the chopped onion, which will be sautéed over medium heat until it becomes translucent and fragrant. This process will release the natural flavors of the onion, enriching the final dish. Once the onion is ready, we add the meat and ham hock, allowing them to brown slightly. This step is crucial as it will add a deep and savory flavor to the soup. The next step is to include the carrots and root parsley, which we sauté together with the meat for a few minutes. This combination will create an excellent base for the soup. After the vegetables have softened a bit, we add the gulyas cream, paprika, and pepper, mixing well to combine the flavors. Then, we pour water over the meat and vegetable mixture, ensuring the water level covers everything. It’s time to add the beans, as well as herbs like dill or fresh parsley, which will add a touch of freshness. If you want a spicier taste, don’t forget to include chopped hot pepper, which will intensify the flavors. Now, we let everything simmer on low heat, being careful to stir occasionally. It is essential to check the consistency of the beans and meat, adding water if necessary to prevent sticking to the bottom of the pot. Slow cooking will allow the flavors to develop and blend harmoniously. After about an hour, or until the beans and meat are cooked, the soup is ready to be enjoyed. It can be served hot, with a slice of fresh bread on the side, providing a comforting dish perfect for chilly days.

Ingredients

300 g of pork (can also be beef) a small raw smoked ham hock 2 carrots 1 parsley 2 onions salt
pepper
paprika or goulash cream finely chopped parsley
celery 4 peeled tomatoes diced (I used a mix of celery leaves
parsley
and canned crushed tomatoes from this autumn) speckled beans oil
or a tablespoon of lard hot peppers (optional)

Bab Gulyas

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