“My husband adores this soup, which, like most Hungarian soup recipes, combines creamy and tangy. I do the cooking in a slow cooker.”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover beans with water by 2 inches and bring to a boil. Let stand 1 hour, then drain. Cover with about 2 quarts water, add ham hocks, and bring to a boil. Cook until beans are very tender, about 1 hour.
  2. In a medium bowl, mix flour with enough water to form a smooth, thin paste. Stir in sour cream, then milk and mix well. Add the mixture to the beans. Add the vinegar. Bring soup to a simmer. Season with salt and pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: