Budapest bean soup with pinched noodles

8 servings

Ingredients

Quantity Ingredient
2 cups White beans; dried
1 large Carrot; scraped and diced
2 tablespoons Parsley; chopped fresh
1 teaspoon Salt
1 large Onion; peeled and chopped
1 cup All-purpose flour
½ teaspoon Salt
3 tablespoons Butter or margarine
2 tablespoons Flour
1 cup Sour cream; at room temperature
2 tablespoons Dill, fresh; chopped
1 large Egg

Directions

PINCHED NOODLES

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Cover beans with water; bring to a boil. Boil for 2 mins. Remove from heat. Let stand, covered, for 1 hour. Drain. Put beans with 6 cups fresh water, carrot parsley and salt in a large kettle. Bring to a boil. Lower heat; simmer, covered, until beans are cooked, about 2 hours. Saute onion in butter. Stir in flour to blend well. Pour in 1 cup of hot bean broth; mix well. Return to soup. Cook 1 or 2 mins, stirring. Stir in sour cream. Add Pinched Noodles; cook until they rise to the surface. Spoon into soup plates. Garnish with chopped dill. Serves 8.

PINCHED NOODLES:

Sift flour and salt into a bowl. Make a well in center and break egg into it. Add a little water, enough to make a soft dough. Mix well.

Knead to make smooth. Roll out to ⅛-inch thickness. Pinch off little pieces of dough with fingers and add to soup. Cook until noodles rise to surface.

NOTES : This Hungarian soup, called Bableves Csipetkevel, is a favorite

everyday dish for family meals. from my kitchen to------------------------------->yours..... Dan Klepach

Related recipes