Jókai Bean Soup

Soak the pinto beans in cold water overnight. The next day, drain the water. Wash the smoked pork hock thoroughly, then place it in a pot with enough cold water to cover it. Add the bay leaves and cook over medium heat until tender (about 1.5-2 hours). Once cooked, remove the meat, let it cool, then dice it. Strain the cooking liquid and set aside.

Meanwhile, peel and dice the carrots, parsnip, and celery root. Finely chop the red onion and crush the garlic.

In a large pot, heat a little lard or oil, then sauté the chopped red onion until translucent. Add the crushed garlic, diced carrots, parsnip, and celery root, and sauté for a few minutes. Add the soaked beans, then pour in enough strained smoked meat cooking liquid to generously cover everything. Cook over low heat until the beans and vegetables are tender (about 1-1.5 hours).

While the beans are cooking, prepare the roux. In a small pan, heat 2 tablespoons of lard or oil, add the flour, and stir constantly until lightly browned. Remove from heat, stir in the sweet paprika powder, then quickly add a ladleful of cold water or bean cooking liquid and whisk until smooth. Add this roux to the tender beans and mix thoroughly. Bring to a boil and let it thicken.

Prepare the csipetke: mix one egg with a pinch of salt, then gradually add the flour to form a firm dough. On a floured board, roll it thin and pinch off small pieces. Add the csipetke to the soup along with the diced smoked pork hock, and cook for another 10-15 minutes until the csipetke is done. Season with salt, freshly ground pepper, white wine vinegar, and chopped fresh parsley. Before serving, stir in a tablespoon or two of sour cream, or serve it separately.