Named after Jókai Mor, the great Hungarian writer.
- 7 oz (200 g) dry beans (pinto)
- 8 ¾ oz (250 g) smoked pork hock (boned)
- 1-2 bay leaves
- 1 medium carrot, cut in small cubes
- 1 medium parsnip, cut in small cubes
- 1 slice celeriac, cut in small cubes
- 8 ¾ oz (250 g) smoked sausage
- ¾ oz (20 g) lard
- 1 ½ oz (40 g) flour
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- ½ teaspoon paprika
- white vinegar, to taste
- ½ – ¾ cup (1-2 dl) sour cream
- ½ bunch parsley, chopped
Soak the bean in lukewarm water overnight, also soak the hock if necessary to take away salty taste. Begin cooking the beans, the hock, and the bay leaves in 1 ½ quart (1 ½ liters) cold water (usually, the salty taste of smoked hock makes the addition of salt unnecessary).
When the beans and meat are tender, add the cubed vegetables and the sausage, and simmer, adding water to the level where it began (you can tell by the residue line that remains).
After 15 minutes remove the cooked meat and sausage.
Make a lightly browned roux from the lard and flour flavor with onion, garlic and paprika and stir in the soup. Simmer for 10 minutes.
Flavor the soup with a little vinegar and the sour cream and simmer for a short time, about 3 minutes.
Cut the smoked hock into small pieces, slice the sausage and put them in the simmering soup. Sprinkle with parsley.
Note: Nipped pasta (csipetke) will make the soup more substantial. One or 2 tablespoons sour cream on top of the soup will make it even more appetizing.
Art of Hungarian Cooking
Paul Pogany Bennett, Velma R. Clark
Az Inyesmester nagy Szakacskonyve: The Art of Hungarian Cooking
Helen’s Hungarian Heritage Recipes
Clara Margaret Czegeny
The Hungarian Cookbook: The Pleasures of Hungarian Food and Wine
Susan Derecskey, Charles G. Derecskey, Susan Derecsky
June Meyer’s Authentic Hungarian Heirloom Recipes
June V. Meyer, Aaron D. Meyer (Editor)
That Hungarian’s in My Kitchen : 125 Hungarian/American Recipes
Linda F. Radke, Sylvia Mednick Weiss (Introduction), Mary E. Hawkins (Editor)
To Set Before the King : Katharina Schratt’s Festive Recipes (Iowa Szathmary Culinary Arts Series)
Gertrud Graubart Champe (Editor), Paula Von Haimberger Arno (Editor), Louis Szathmary (Translator), David E. Schoonover
Hungarian Cookbook: Old World Recipes for New World Cooks
Yolanda Nagy Fintor
The Best of Slovak Cooking (New Hippocrene Original Cookbooks)
Sylvia Galova-Lorinc, Sylvia Lorinc, John M. Lorinc
Wines of Hungary: Mitchell Beazley Classic Wine Library
The Hungarian Cookbook
Easy 45 Hungarian Recipes
by Csilla Keszeli
Cooking the Hungarian Way
Magdolna Hargittai, Robert L. Wolfe (Photographer), Diane Wolfe (Photographer)
Eva’s Hungarian Kitchen
Eva M. Kende
Flavors of Hungary
Charlotte Slovak Biro
Elizabeth De Biro
Hungarian Kitchen Parade
Hungarian Cooking (International Creative Cooking)
Margaret, Tom, and Mary’s Authentic Hungarian Cookbook
Barbara Jean Prince, Barba J. Prince
Sensuous Hungarian-American Desserts. 52 Tempting Recipes. each less than 300 Calories per Serving
Eva M. Bonis, Molly Lynch (Photographer), Bryan Kelleher (Illustrator)