Hungarian Bean Soup (Jókai Bableves)


Hungarian Bean Soup (Jókai Bableves) is a bean soup named after one of the greatest Hungarian writers of all time, Mór Jókai.

Whenever he visited his favorite restaurant in Balatonfüred, he always ordered the classic bean soup from the menu with a little extra request: he asked the chef to also cook pig nails into the dish. His version soon became very popular and an independent item on the menu.

This kind of bean soup is often served with a lighter second course or even a small dessert.

Servings 4 capita


Hungarian Bean Soup (Jókai Bableves)



  • 400 g pinto bean
  • 150 g carrot
  • 150 g turnip
  • 500 g onion
  • 100 g grease (we prepare it with oil)
  • 100 g flour
  • 500 g smoked sausage
  • 500 g boiled, smoked pork trotters
  • 2 cloves of garlic
  • 1 bay leave
  • 1 bunch of parsley
  • 2 l meat soup
  • salt
  • sweet paprika
  • sour cream



Rinse the bean for a whole day. Because of the smoked meat, in the beginning, the soup must be salted carefully.

Clean and chop the vegetables. Chop the half of the onion into small pieces; you can leave the other half in one piece. Chop the garlic into small pieces too, the other vegetables can be cut into circles or dice-shaped pieces.

Boil the bean and the meat with the amount of water to cover the whole – temporarily without salt. When the bean softens, add the carrot, the turnip, the celery, and the half onion. Taste it, to know, how much meat soup is needed.

When the vegetables are half-hard yet, make a roux made from paprika, garlic, and onion, and thicken the soup.

After this, immediately add the spätzle, or csipetke. When it is boiled, the soup could be considered ready.


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