Among the many hearty dishes that define Hungarian cuisine, Jókai bableves holds a special place—not only for its rich, smoky flavor but for the literary legacy attached to it. This comforting bean soup, deeply rooted in Hungarian culinary tradition, was named after Mór Jókai, a celebrated 19th-century writer and passionate food lover whose name became forever linked with the dish.
Ingredients
- 300 g dry white beans soaked overnight
- 1 smoked ham hock or pork knuckle approx. 500g
- 200 g Hungarian smoked sausage, sliced csabai or kolbász
- 2 medium carrots, diced
- 1 large parsnip, diced
- 1 celery stalk, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 tbsp sweet Hungarian paprika
- 2 bay leaves
- 1 tsp caraway seeds optional
- Salt and black pepper to taste
- 2 tbsp flour
- 2 tbsp oil or lard for roux
- 150 ml sour cream about ⅔ cup
- Fresh parsley for garnish
Instructions
- Soak the beans overnight in cold water. Drain before cooking.
- In a large soup pot, place the soaked beans and smoked ham hock. Cover with about 2 liters of water and bring to a boil. Skim any foam that rises, then reduce to a simmer and cook for around 45 minutes.
- Add the vegetables — carrots, parsnip, celery, onion, and garlic — along with the sliced sausage, bay leaves, and optional caraway seeds. Simmer for another 30–40 minutes, until beans and vegetables are tender.
- Season the soup with sweet paprika, salt, and black pepper. Taste and adjust spices if needed.
- Make a roux separately: in a small pan, heat oil or lard, add flour, and stir until golden brown. Remove from heat and mix in 1 teaspoon of paprika. Slowly add a ladle of soup to the roux, stir well, then pour it back into the soup pot, mixing thoroughly. This step adds thickness and depth to the soup.
- Simmer for 10–15 more minutes, then remove the ham hock, shred the meat, and return it to the pot. Discard the bone.
- Before serving, stir in sour cream or serve it on the side as a garnish. Sprinkle with chopped fresh parsley.
Notes
The story behind the soup
Mór Jókai was more than just a novelist—he was also known for his refined palate and fondness for traditional Hungarian dishes. During his regular visits to the lakeside town of Balatonfüred, Jókai often dined at a local inn where he developed a particular fondness for a hearty bean soup prepared with smoked meats and aromatic vegetables. The innkeepers, charmed by his enthusiasm, began referring to the dish by his name, and over time, Jókai bableves became a beloved classic found on menus across Hungary.
What makes Jókai bableves unforgettable
This isn’t your average bean soup. Jókai bableves is all about bold, rustic flavors that bring comfort on the coldest days. What sets it apart is the combination of slow-cooked beans, smoked ham hock, spicy Hungarian sausage (kolbász), and a medley of root vegetables, all seasoned with the unmistakable flavor of Hungarian paprika.Key characteristics:
- Hearty and filling – thick enough to be a meal on its own.
- Smoky and savory – thanks to smoked meats and sausage.
- Richly seasoned – with paprika, bay leaves, and black pepper.
- Balanced – soft beans and vegetables offer texture and sweetness.
- Comforting – perfect for warming up during long winters.
How it’s served
Traditional Jókai bableves is served hot, with a generous spoonful of sour cream stirred in and a side of fresh, crusty bread. Many Hungarians enjoy it with pickled hot peppers for a tangy, spicy contrast that balances the richness of the soup.Why you should try Jókai bableves 
- It’s a dish steeped in culture, blending storytelling with culinary tradition
- Perfect for cold-weather comfort, with deep, smoky notes and creamy textures
- A complete meal in one bowl, satisfying and rich without being overly complicated
- Loved across Hungary as a classic expression of national cuisine
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