Jókai bean soup

This article has multiple issues. Please help or discuss these issues on the talk page. (Learn how and when to remove these template messages) This article may need to be rewritten to comply with Wikipedia's quality standards. . The talk page may contain suggestions. (March 2014) Some of this article's listed sources may not be reliable. Please help this article by looking for better, more reliable sources. Unreliable citations may be challenged or deleted. (December 2014) (Learn how and when to remove this template message) This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please help to improve this article by introducing more precise citations. (October 2017) (Learn how and when to remove this template message) (Learn how and when to remove this template message)

Jókai bean soup is a Hungarian bean soup.

Ingredients[]

Ingredients may include:

• 100g dry pinto beans
• 100g purified root
• 100g purified carrot
• 100g purified celery
• 100g onion
• 100g fat
• 100g flour
• 500g of Debrecen sausage
• 500g of pork
• 2 cloves of garlic
• 1 bay leaf
• 1 packet of parsley
• 6 dl sour cream
• 2 liters of bone broth or juice (no juice or bone broth, prepared with water too)
• salt
• Paprika
• Vinegar

Preparation[]

The beans are well washed and soaked overnight before cooking. The well water must exit the beans. The next day, start to cook the Debrecen sausage with the pork knuckle in the bone juice or broth (water). Add the bay leaf. Remove the sausage from the broth after 10 minutes and set aside. When the beans begin to soften, add the diced vegetables and 2 cloves of garlic, which is a slightly cut. Simmer. If the knuckle is soft, remove from the soup. We prepare the Hungarian roux (fat, flour, finely chopped red onion, red pepper), with this fried preparation, we condense the soup. Add sour cream to the soup with a little sour cream were collected and then add to the soup. Slight flavour the soup with vinegar. In the bone cooked pork, cut into small cubes, cut into slices and add to the soup in the boiling water.

Origin[]

és Jókai Mór

The soup was named from Jókai Mór, a Hungarian writer. Jókai was a regular guest at a restaurant on Balatonfüred, where he almost always ordered bean soup, so in honor of the food Jókai bean soup named after him.

In Jókai's works, there are some serious gastronomical historical writings, compilations, communications resources can be found. Multiple sources also know that he liked the pepperoni "halászosleves". For some reason he didn't want to write or say chowder! In imitation sound ambiguous - he said.

She liked the pig nails cooked in beans, which is so-called Greek reader with angel boots. The writings of historical interest located throughout the volumes of gastronomy . In 1854 he published the "Zoltán Kárpáthy" we find the buffet in the description.

There's almost no reference to an old Coffee gathering, tea, carnival cheering, or other curiosity that the reader can miss in his writings. Describes as the New Year krampampuli authentic preparation.

Where he was and specialties offered him, he noted. Forthcoming in his works there's some form of proof that contained, even if somebody just told him about the food.

See also[]

• List of bean soups
• List of soups

References[]

^{[1] [2]}