bableves

Bableves, literally "bean soup" in Hungarian, is a traditional soup in Hungarian and Central European cooking. The core ingredients are dried white beans, such as navy beans, simmered until tender, usually with onions, garlic, and a smoked meat such as ham hock, smoked bacon, or sausage. Aromatics commonly include carrot, celery, bay leaf, paprika (typically sweet Hungarian paprika), and pepper. The soup is usually prepared in a clear stock, though it can be thickened slightly or enriched with dumplings or noodles, often called csipetke.

In preparation, the beans are soaked and then simmered in water or stock with onions and bay leaf. Bacon or ham is added for flavor, and onions are commonly sautéed in oil or lard with paprika to bloom the spice without burning it. Salt is added toward the end as the beans release their moisture. The dish is frequently served with csipetke or small pasta, and in some households may be finished with a dollop of sour cream.

Variations: a well-known version is Jókai bableves, a richer bean soup named after the writer Mór Jókai, typically prepared with smoked meat and sometimes barley or dumplings. Regional recipes differ in the type of beans used, the amount and type of paprika, and whether sour cream or flour thickening is included. Bableves is commonly served as a comforting winter meal and remains a staple of traditional Hungarian home cooking.

See also: Hungarian cuisine, csipetke, soup dumplings.