The Hungarian bean soup (bab leves) is one the favorite dishes of tourists who visit Hungary. Gulyás (goulash) is the most celebrated dish: this is quite similar to that but more soupy and thick. That’s why I thought I will bring to you the bean soup recipe this week, because it’s filled with nutrient rich vegetables and bean. So even the vegan version is very filling and satisfying.
There are many versions you can make for yourself, I choose to make it with “csipetke” that is also a traditional style of noodles. I would rather call it like “pinched noodles” in English, as you will have to pinch off small peaces of it. But you can also add smoked vegan sausage, some people eat it with bread but since the csipetke is in the soup, you won’t really need bread with it.
My family likes to eat it with sour cream, hence I added vegan sour cream before serving. But you can also add spicy paprika paste, to make it more traditional.
Vegan traditional Hungarian bean goulash with Csipetke Noodles
- 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
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.
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Photo: Imola Toth