Csülkös Bableves (Creamy Ham and Bean Soup)

Preparation

1. Step 1

   Heat 2 tablespoons of the olive oil in a 6-quart stock pot or Dutch oven over medium heat. Add the bacon, if using, and cook to render the fat and create a smoky flavor, about 2 minutes. Add the onion, celery and carrot. Cook, stirring occasionally, until soft and golden, 8 to 10 minutes, adding the garlic halfway through.

2. Step 2

   Add the drained beans, ham hock, bay leaves, 12 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium; cook, partially covered, until beans are very tender, about 2 hours, skimming away any foam off the top with a shallow ladle.

3. Step 3

   Transfer the ham hock to a cutting board and cool slightly; discard bones and excess skin. Chop or shred the meat and return to the soup. (Ham hock will yield very little pork; it’s mostly there to flavor the soup.)

4. Step 4

   Heat the remaining 2 tablespoons oil in a 2-quart saucepan over medium. Whisk in flour to create a paste; cook, stirring, to toast the flour and brown slightly, 2 minutes. Whisk in sweet and smoked paprikas and remaining 1 teaspoon salt. Whisk in sour cream and 2 tablespoons water to make a loose paste. Ladle a small amount of bean cooking liquid (⅓ to ½ cup) into the sour cream mixture, whisking until smooth.

5. Step 5

   Push the beans and pork to the side and whisk the sour-cream mixture into the soup until no lumps remain.

6. Step 6

   Bring the soup back to a boil and stir until the sour cream mixture is dissolved and the soup slightly thickened, about 5 minutes. Taste and add more salt if you’d like. This is best enjoyed when the beans hold their shape, so don’t stir too much. Ladle the soup into serving bowls; sprinkle with sweet or smoked paprika, parsley and a dollop of sour cream if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 weeks.