Jókai was a fan of bean soup, but today's recipe named after him is not the only unchanged, handwritten description. The name and the catch have grown together over time. The version we know today is a classic associated with the name of Mór Jókai, which was later enriched: beans, smoked meat, sausage and pinches. A soup after which the second course often goes home offended. In the end, however, the empty plates always give the most accurate verdict.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Cook the shank separately until almost soft; keep the cooking liquid, because that's where the flavor resides. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Boil the beans in the cooking liquid from the pork knuckle until soft with onions, bay leaves and the ringed root vegetables. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- 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. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
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.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.