Smoked knuckle, beans, sausage and pinched noodles leave no doubt that Jókai bean soup is a full meal. Sour cream and vinegar added at the end still bring freshness to the dense broth.
Method, step by step
- Cook the shank separately until almost soft; keep the cooking liquid, because that's where the flavor resides.
- Boil the beans in the cooking liquid from the pork knuckle until soft with onions, bay leaves and the ringed root vegetables.
- Put the chopped shank back in, add the sausage, then thicken it with a paprika-garlic stir-fry. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Pinch in the pasta, cook until done, and finally adjust the balance with sour cream and a little vinegar.
Practical tips and common mistakes
- Don't pour out the juice from the smoked knuckles: that's the soup's taste bank account, and today we don't ask for a cash withdrawal fee.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
