Hungarian bean soup (bableves) with “csipetke”

Bean soup is one of the best dishes before the pancake.
We usually cook it with smoked knuckle of pork or with sausage.
As you can see I prefer the version with sausage.


150-200 gram drained speckled beans (soaked in cold water over night); 500-600 g smoked knuckle of pork, or sausage (sliced), carrot, parsley root (sliced), parsley 1 small onion, celery, water, and salt (to taste).

Place sausage, onion, salt and beans and the vegetables in a large soup kettle. Fill kettle about 1/2 full of water and cook these ingredients about 2 hours. And make a roux. Ingredients for roux:
1 tablespoon of oil, 1 tablespoon of flour, paprika , 2 or 3 clove of garlic.

If you like “csipetke” (hungarian salt pinched dumpling) make it and put it into your soup!


Ingredients for csipetke: 1 egg, 1/2 tsp. salt, 1/2 cup flour.

Place flour on a small board, make a well in the flour, add salt and egg, mix taking up the flour bit by bit. Knead well. This should be very stiff dough. Stretch by hand into a plate size circle and pinch off bean-size bits to drop into soup.

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