Csülkös bableves

SERVES 8–10

INGREDIENTS

½ cup lard or canola oil

5 cloves garlic, minced

1 medium carrot, minced

1 medium yellow onion, minced

1 small parsnip, minced

1 stalk celery, minced

1 lb. dried pinto beans, soaked overnight and drained

2 bay leaves

1 large smoked ham hock

¼ cup flour

1½ tsp. Hungarian sweet paprika, plus more for garnish

Kosher salt and freshly ground black pepper, to taste

½ cup sour cream

INSTRUCTIONS

1. Melt half the lard or heat half the oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrot, onion, parsnip, and celery; cook, stirring occasionally, until golden, 7–9 minutes. Add beans, bay leaves, ham hock, and 12 cups water; bring to a boil. Reduce heat to medium; cook, partially covered, until beans are very tender, about 2 hours.

2. Transfer ham hock to a cutting board and let cool, then discard skin and bone. Shred meat and stir into soup. Heat remaining lard or oil in a 2-qt. saucepan over medium heat. Whisk in flour until smooth; cook 2 minutes. Whisk in paprika, salt, and pepper; cook 1 minute. Whisk in sour cream. Stir mixture into soup and cook until slightly thickened, 4–6 minutes more. Ladle soup into serving bowls; garnish with more paprika, if you like.