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Features for "Creamy Hungarian Bean Soup"
Served as starter. Vegetarian dish.
Ingredients for "Creamy Hungarian Bean Soup" (Click here for measurement conversion) 2 cup Navy Beans
2 Onions, chopped
1 Leek, rinsed and chopped
3 Carrots, diced
6 Garlic Cloves, minced
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 Tablespoon Sweet Hungarian Paprika
6 Tablespoon Flour
1/2 cup Sour Cream
2 teaspoon Cider Vinegar
Method for "Creamy Hungarian Bean Soup"
Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender (about 1 1/2 hours). Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar. Gently reheat the soup for about 10 minutes.
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