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2 pig's hocks*, smoked
a small cottage roll
1/2 celery root, cubed
1-1/4 cups pinto beans
1 onion, diced
2 Tbsp olive oil
1 Tbsp parsley
2 Tbsp flour
2 Tbsp Hungarian paprika
2 garlic, minced
1 tsp salt
1/2 lb smoked pork sausage
sour cream

• Soak the beans for 24 hours.
• Rinse and pour off the soaking water periodically.
• In a large pot submerge 2 pig's hocks or a cottage roll with fresh water.
• Simmer slowly until the meat comes off the bones.
[Pig’s hocks take considerably longer to cook.]
• De-bone, cut up the meaty parts, and set aside.
• Add the chopped celery root and the drained beans to the broth.
• Cook until tender.
• Sauté the onions in 2 Tbsp olive oil until translucent.
• Add the parsley and flour to make roux on the lowest possible heat.
• Keep stirring to prevent burning.
• When roux is light brown stir in paprika and minced garlic.
• Ladle 1 cup of soup into the roux.
• Stir the roux smooth and pour into the soup.
• Adjust the salt, add the sausage and simmer for 10 minutes longer.
• Add the smoked meats and serve with dollops of sour cream.

* You really need 2 pig hocks



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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