2 cup navy beans
2 small onions -- chopped
1 leek -- rinsed and chopped
3 medium carrots -- diced
6 large garlic cloves -- minced
1 tsp salt
1/4 tsp black pepper
1 tbsp sweet hungarian paprika
6 tbsp flour
1/2 cup sour cream
2 tsp cider vinegar
A Recipe for
Creamy Hungarian Bean Soup
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This is a recipe for Creamy Hungarian Bean Soup from the recipe cookbook of Recipes-to-go (Bean)
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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.
Recipe By :
Serves: 1
Creamy Hungarian Bean Soup Recipe brought to you by Recipes To-Go