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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak navy beans overnight. | 2. Drain them and place in large soup pot with onions, leek, carrots, and garlic. | 3. 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. | 4. Make a light taupe-colored roux from the flour & butter in a small saucepan. | 5. 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. | 6. Gently reheat the soup for about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	2	cups		139.36	27.144000000000002	12.792	1.456
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
leek	1		rinsed chopped	54.29	12.5935	1.335	0.267
carrot	3		diced	75.03	17.5314	1.7019	0.4392
garlic clove	6		minced	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
hungarian paprika	1	tablespoon	sweet	-	-	-	-
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
cider vinegar	2	teaspoons		2.1	0.09300000000000001	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.