Yokai Bean Goulash Soup

[chipset:]

Yokai Bean Goulash Soup

Category: First meal

Kitchen: Hungarian

Ingredients
peeled pork leg (chop into pieces)	1200 gr.
smoked bacon or smoked sausage (I have bacon)	50 gr.
onion (finely chopped)	2 pcs.
large fleshy green pepper (finely chopped)	1 PC.
large beans	600 gr.
tomatoes (peeled and cut into slices)	250 g
sliced ​​carrots (1 cm)	500 gr.
hungarian paprika	1-2 tbsp. l.
Bay leaf	2-3 pcs.
grate garlic	3-4 teeth
salt, black pepper, hot pepper / I added Tabasco /. ground cumin and nutmeg - to taste
tarragon	1-2 pinches
Chipette: *
an egg	1
flour	100 g
salt

Cooking method

• soak the beans in cold water (I soaked it overnight)
• I cooked beans and meat separately.
• fry lard, add onion and simmer until golden brown, then add carrots, green peppers and tomatoes, simmer for 10 minutes over low heat, add paprika, stir quickly, add meat and all spices, except garlic, cumin, bay leaf and parsley, we will add them at the end so that they do not lose their aroma, mix again and fill with water or vegetable broth, simmer over low heat for two hours (until the meat is fully cooked)
• cook beans in parallel.
• chipset:
• * Chipette homemade soup dough, from Hungarian Chipkedni-pinch.
• Beat the egg with salt and knead the hard dough, twist a thin rope from small pieces and pinch off tiny pieces (like sunflower seeds), roll up an oblong-shaped chipset, which is very similar to the Italian orzo pasta, be sure to sprinkle it with flour so that the chipset does not stick together.
• combine the beans with the meat, add the chipeta, caraway seeds, garlic and bay leaf, simmer for 5-7 minutes. remove from heat and let it brew, serve with parsley, add sour cream or yogurt if desired.
• Serve with onion sliced ​​in half rings and fresh black bread.

Note

Hungarian cuisine, unforgettable and colorful, spicy and satisfying. I recommend that you try one of the Hungarian traditional soups - a hearty thick dish that replaces the first and second - Babgulyash according to Yokai. The dish is named after the popular writer Jókai Mór (1825-1904) and was first prepared in his honor.