Entree: Slovakia – National Cuisine – Fazuľová Polievka s Údeným (Hearty Slovak smoked bean soup with potatoes and smoked pork)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) dried white beans (such as cannellini or navy), soaked overnight or quick-soaked
- 1 smoked pork hock, approx. 1 lb (450 g)
- 8 oz (225 g) smoked sausage (klobása or kielbasa), sliced
- 4 slices, approx. 4 oz (115 g) smoked bacon, chopped
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 carrots, about 6 oz (170 g), peeled and diced
- 2 celery stalks, about 4 oz (115 g), diced
- 2 medium potatoes, about 12 oz (340 g), peeled and diced
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tbsp (15 g) sweet paprika (preferably Hungarian)
- 1 tsp (5 g) caraway seeds, lightly crushed
- 2 bay leaves
- 8 cups (1.9 L) water or low-sodium chicken or beef broth
- Salt and freshly ground black pepper to taste
- 1 tsp (5 g) dried marjoram (optional)
- 1 tbsp (15 ml) apple cider vinegar or white vinegar, to finish
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. If using dried beans, drain the overnight-soaked beans and rinse. For a quick soak, cover beans with water, bring to a boil for 2 minutes, then remove from heat and let sit 1 hour; drain and rinse.
2. In a large heavy pot, combine soaked beans, smoked pork hock, bay leaves, caraway seeds, and 8 cups (1.9 L) water or broth. Bring to a gentle boil, skim any foam, then reduce heat to a low simmer. Cover and cook 60–90 minutes until beans are nearly tender.
3. While beans simmer, in a skillet over medium heat render chopped bacon until crisp; remove most of the fat leaving about 2 tbsp (30 ml) in the pan. Add sliced smoked sausage and brown briefly; set aside to add later.
4. Add chopped onion, carrots, and celery to the simmering beans along with diced potatoes and minced garlic. Continue to simmer 20–30 minutes until vegetables and beans are fully tender.
5. In the skillet with the reserved fat, gently sauté 1 large chopped onion until translucent, then remove the pan from heat and stir in sweet paprika (this prevents burning the paprika). Immediately stir this paprika-onion mixture into the soup to thicken and flavor.
6. Remove the pork hock from the pot, shred the meat off the bone, discard bone and rind, and return shredded meat to the soup. Add the browned sausage and any reserved juices.
7. Season with salt, freshly ground black pepper, and dried marjoram if using. Finish with 1 tbsp (15 ml) vinegar to brighten the flavors; adjust seasoning to taste.
8. Serve hot garnished with chopped fresh parsley and crusty bread if desired.