Hungarian bean soup with potato dumplings – Bableves és gombóc

Ingredients for 4 servings:

• 500 g smoked pork (breast tip, shoulder or spare ribs)
• 500 g beans, white, large
• 3 carrots
• 3 parsley roots
• ¼ celeriac
• 1 onion(s)
• 3 cloves garlic
• 1 cooked sausage (e.g. Hungarian Kolbász)
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• 1 kg potatoes
• 2 eggs
• 300 g flour
• n. B. Salt
• n. B. Nutmeg

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 30 minutes

Soak the white beans for at least 24 hours. Cook the beans with the meat for about 1 hour. Remove the meat, chop it up, and set it aside. Note: The meat can also be served whole. Chop the carrots, parsley root, celery root, and cooked sausage. Then add it to the beans and cook for another 20-30 minutes, until the beans are tender. Dice the onion and sauté it in a pan with fat. Add the flour and make a roux. Add the chopped garlic and deglaze with the bean water. Add the roux to the beans. Before serving, add the meat and heat through. Season with sweet paprika, salt, and pepper. For the dumplings, boil the potatoes, peel them, and put them through a ricer. Alternatively, grate day-old boiled potatoes. Add the flour and eggs, about 4 teaspoons of salt, and nutmeg. Knead into a firm dough and shape into a thick roll. If the dough is too soft, add more flour. Then cut individual slices from the roll and form them into dumplings. Place the dumplings in boiling salted water. They should simmer, not boil. When the dumplings rise to the surface, let them simmer for about 10 minutes without heat. First, place the dumplings in a bowl and quarter them, then pour the bean soup over them.