YIELDS
10 servings
PREP TIME
COOK TIME
TOTAL TIME
- 500 g dry kidney beans or pinto beans
- 1 medium onion, roughly chopped
- 2 cloves garlic, finely chopped
- 2 tbs Hungarian sweet paprika powder
- to taste salt, black pepper
- 2 medium carrots, cut into rounds
- 1 medium parsley roots, cut into rounds
- ½ bunch fresh parsley leaves
- 6 tbs water
- 100 g + 3 tbs flour
- 4 tbs oil
- 500 g dry kidney beans or pinto beans
- 1 medium onion, roughly chopped
- 2 cloves garlic, finely chopped
- 2 tbs Hungarian sweet paprika powder
- to taste salt, black pepper
- 2 medium carrots, cut into rounds
- 1 medium parsley roots, cut into rounds
- ½ bunch fresh parsley leaves
- 6 tbs water
- 100 g + 3 tbs flour
- 4 tbs oil
Directions
1. To make the cooking time shorter, place your beans in water to soften over night, so you won’t have to cook them for 2-3 hours the day you prepare it.
2. After you let the beans soak over night, add the carrots and parsley root along with fresh parsley. If it’s needed add more water to cover it, and bring it to a boil.
3. Meanwhile in a sauce pan, heat up the oil and sauté the onions for about 5 minutes, then add garlic for 1 more minute. Then add the 3 tbs flour and mix it well. Then remove from heat and add a little water to make it less thick, mix in the paprika powder as well. Pour the mixture in the soup and keep cooking over medium heat. Season with salt and pepper.
For the csipetke:
In a bow whisk together 100 g of the flour with 6 tbs water and 1/4 ts salt. Knead with your fingertips until a firm, smooth dough forms. Add more flour if necessary.
Pinch off pieces of dough about the size of a dime, roll each into a ball and add them to the soup for the last 5 minutes to cook together. Don’t be alarmed if your csipetke are all different shapes and sizes and are a little ragged. That’s how they’re supposed to look.
Grilled Tofu With Strawberry Balsamic Salsa
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Imola Toth
