• Home
• Channel: Food & Drink
• Recipe Of The Week: Bean Soup With Smoked Sausage

Recipe Of The Week: Bean Soup With Smoked Sausage

• 10 Jan 2022 11:44 AM
• Hungary Today

Beans and smoked sausage are delicious staples in theirselves, but the two together offer an extraordinarily tasteful Hungarian culinary experience. Whether you prepare it at home in the kitchen or over an open fire, in an open-air setting – the result is guaranteed to be delicious!

Calculate with one our soaking time for the beans, 15 to 20 minutes for preparation and 1 1/2 – 2 hours for cooking until the meal can be enjoyed – the below recipe serves 4 to 6 people. Enjoy.

Ingredients:

1/2 lb. dried pinto beans 1 medium onion, chopped (about 1 c.)
2 medium carrots
2 medium parsnips
2 tbsp. vegetable oil
1 1/2tsp. paprika
1 or 2 bay leaves
1 tsp. salt
2 tbsp. flour
5 c. water
1/2 lb. smoked sausage, cut into 1/4-inch pieces
1 1/2 tsp. white vinegar
1/2 c. sour cream

Instructions:

In a colander, rinse beans well under cold water and let drain. Place beans in a medium saucepan, with enough water to cover. Bring beans to a boil and boil 2 minutes. Remove pan from heat, cover, and let stand 1 hour to soak beans.
Peel and chop onion. Peel carrots and parsnips and cut into thin 3-inch-long slices.

Drain beans in a colander.

In a kettle, heat oil over medium heat for 1 minute. Add onion and sauté until transparent. Add beans, paprika, bay leaves, salt, carrot, and parsnip to kettle, sprinkle with flour and stir well. Add water and stir. Cover and simmer over low heat for 30 to 45 minutes.

Add sausage. Cook 55 to 60 minutes more until beans are tender.

Just before serving, add vinegar and stir. Place 1 c. of hot soup in a small bowl, add sour cream, and stir until smooth. Add sour cream mixture to kettle and stir well. Serve hot.

• How does this content make you feel?
• I love it
• I like it
• I dislike it

• Hungarian Recipe

XpatLoop Media Partner

Hungary Today

Launched online long after XpatLoop.com, this 'government-related' source states its aim is "to provide a complete, unbiased picture of Hungary”. However the site also says that this “does not necessarily mean that our writers do not have their own opinions,” which is useful for our readers to keep in mind. Another stated aim expressed is to become “the leading English-language news portal of Hungary”, which is a role that XpatLoop has successfully fulfilled independently for well over two decades. That noted, our team is open to occasionally sharing a useful Hungary Today article - with their permission of course - for the benefit of our readers.

Explore More Reports

Hungarian Recipe Of The Week: Christmas Gingerbread

• 16 Dec 2025 5:40 AM

Gingerbread originated in ancient times with Egyptians and Greeks baking honey-sweetened spiced breads for rituals, but it reached Europe around 992 AD via Armenian monk Gregory of Nicopolis, who taught French Christians the recipe after fleeing persecution.



Hungarian Recipe Of The Week: Hortobágyi Palacsinta (Stuffed Crepes)

• 27 Oct 2025 5:05 AM

The Hortobágyi palacsinta is a savoury Hungarian pancake, filled with meat (usually veal). The meat is prepared as a stew; minced meat is fried with onions and spices like the pörkölt or the paprikás dish, using, veal, veal with mushrooms, chicken or Hungarian sausage.



Recipe Of The Week: Hungarian Stuffed Pepper

• 27 Aug 2025 6:53 PM

What can you see on this picture? Do you have any idea? This is the Hungarian Stuffed Pepper the 'Töltött paprika'. Recipe is originated from the Serbian culture (like lecsó).



Hungarian Recipe of the Week: Asparagus With Sour Cream

• 24 Apr 2025 10:46 AM

Baked, deep-fried or creamed, vegetables seasoned Hungarian style are a gourmet’s delight, especially with a touch of rich sour cream, which lends that special accent note for a true Hungarian dish. Surprise your family and friends with the often forgotten treasure of the vegetable gardens: asparagus!