Creamy Hungarian Bean Soup

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Creamy Hungarian Bean Soup

 

2 cups navy beans

2 small onions, chopped

1 leek, rinsed and chopped

3 medium carrots, diced

6 large garlic cloves, minced

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sweet Hungarian paprika

6 tablespoons flour

1/2 cup sour cream

2 teaspoons cider vinegar

 

Soak navy beans overnight. Drain them and place in large soup pot with onions,

leek, carrots, and garlic. Add water to an inch above the level of the beans.

Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.

Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and

slowly stir it into the flour until smooth. Add the flour mixture to the beans,

stirring constantly. Remove the soup from the heat and whisk in the sour cream

and then the vinegar.

Gently reheat the soup for about 10 minutes.

Makes 4 servings.