🥣 Instructions:
- Soak Beans Overnight:
- Rinse beans and soak them in plenty of cold water overnight. Drain and rinse again before using.
- Cook the Beans:
- Place beans, ham bone or diced ham, onion, garlic, carrot, parsnip, and bay leaf in a large pot.
- Add enough water or broth to cover everything generously.
- Bring to a boil, then reduce heat and simmer uncovered for about 1½ to 2 hours, or until beans are tender. Skim off foam if needed.
- Make the Paprika Roux (optional but adds depth):
- In a small skillet, heat oil or lard, stir in flour, and cook until golden brown.
- Add paprika and minced garlic, stir quickly and remove from heat.
- Stir this roux into the soup to thicken it slightly and add rich flavor.
- Season and Serve:
- Remove the ham bone (if used), shred meat, and return it to the soup.
- Season with salt, pepper, and caraway seeds if using.
- Simmer for 5–10 more minutes.
🍽️ Serving Suggestions:
- Serve hot with a slice of crusty bread or Hungarian lángos.
- A dollop of sour cream on top is traditional and delicious.
Let me know if you’d like a slow cooker version, vegetarian adaptation, or dumplings (galuska) added!