Hungarian Bean and Sausage Soup

Ah, Hungarian Bean and Sausage Soup—also known as “Babgulyás” in Hungary—is a hearty, comforting soup full of smoky sausage, tender beans, and warm paprika flavor. Here’s a traditional-style recipe you can try:

Ingredients (serves 4–6)

• 1 cup dried white or kidney beans (or 2 cups canned beans, drained and rinsed)

• 1 lb (450 g) smoked sausage (like Hungarian kolbász or kielbasa), sliced into ½-inch pieces

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, sliced

• 1 parsnip (optional), sliced

• 1 small celery root or 2 celery stalks, diced

• 2 tbsp vegetable oil or lard

• 2 tsp sweet Hungarian paprika (plus extra for garnish if desired)

• ½ tsp smoked paprika (optional, for extra smokiness)

• 1–2 bay leaves

• 1 tsp caraway seeds (optional)

• 6 cups chicken or vegetable broth (or water)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Beans (if using dried):
   Soak the beans overnight or use the quick soak method: cover with water, bring to boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain before cooking.

2. Cook the Sausage:
   In a large pot, heat the oil or lard over medium heat. Add the sausage slices and lightly brown them. Remove and set aside.

3. Sauté the Vegetables:
   In the same pot, add the onion, garlic, carrots, parsnip, and celery. Sauté for 5–7 minutes until softened.

4. Add Paprika and Spices:
   Remove the pot from heat briefly to stir in paprika (this prevents burning). Add bay leaves and caraway seeds if using.

5. Add Beans and Broth:
   Return the pot to heat. Add the soaked/drained beans, sausage, and broth. Bring to a boil, then reduce to a simmer.

6. Simmer:
   Cover and simmer for 1–1.5 hours (for dried beans) or 30–40 minutes (for canned beans) until beans are tender. Stir occasionally and skim foam if needed. Season with salt and pepper toward the end.

7. Finish and Serve:
   Remove bay leaves. Adjust seasoning. Garnish with fresh parsley and an extra sprinkle of paprika if desired. Serve hot with crusty bread.

Tips

• Using smoked sausage gives the soup that classic Hungarian flavor.

• You can also add a diced potato for extra heartiness.

• Leftovers taste even better the next day as the flavors meld.

If you want, I can also give you a quick 30-minute version that uses canned beans and pre-cooked sausage for a fast, weeknight-friendly version.