Soups
Hungarian Winter Bean Soup with Smoked Meat
A roux is a tried-and-tested way of thickening soups and sauces. It has a firm place in our kitchen, even though many cooks today prefer other methods of thickening. For us, roux remains a synonym for classic Czech cooking.
Prep: 25 min
Cook: 1 h 30 min
Servings: 10
Energy: 417 kcal per serving
Method
01.
Pick over the beans, rinse them and soak them in cold water for 8–12 hours. Then drain them, cover with fresh water and start cooking them together with the smoked meat, the whole onion and the bay le…
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