Submitted by: Eva Greenman
Rated: 4 out of 5 by 6 members
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Prep Time: 20 Minutes
Cook Time: 3 Hours
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Ready In: 3 Hours 20 Minutes
Yields: 16 servings
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"This
soup simmering on your stove will fill the whole house with the most
tantalizing aromas. By the time that you ladle it out, your family (or
guests) will likely be standing in line! I adapted the recipe from a
Hungarian cookbook. When my family's extra-hungry, I serve it with
'pocket bread' I've filled with either jam or cheese for a hearty
variation."
INGREDIENTS:
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1 pound dry pinto beans
6 large carrots, sliced 1/2 inch
thick
1 large chopped onion
6 stalks celery, sliced into 1/2
inch pieces
1 large clove garlic
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3 1/2 pounds ham hocks
2 teaspoons paprika
CSIPETKE:
1 cup all-purpose flour
1/2 teaspoon salt
1 egg
1 tablespoon vegetable oil
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DIRECTIONS:
| 1. |
Wash
and sort beans. Soak in cold water overnight; drain. In a large 8-qt.
pot, combine beans, carrots, onions, celery, garlic, meat and paprika.
Add enough water to cover ingredients by 2 in. simmer, partly covered,
for 2-1/2 hours or until the beans are tender, adding more water as
needed. When beans are tender; remove meat to side dish. |
| 2. |
To
make Csipetke, mix all ingredients into stiff dough; let rest for 30
minutes. Divide into 4 parts. Flatten each part and pinch off pieces
about the size of a cherry pit; roll between fingers and drop into hot
soup. Cook 30 minutes. Blend in sour cream, if desired. Mix in parsley
and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces;
stir into soup. |
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Printed from Allrecipes.com 1/28/2007 |
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