Hungarian Bean Goulash Soup, inspired by Napfényes in Budapest

Method

1. Soak the beans overnight, then drain them.

2. Sweat the chopped onion with 3 tablespoons (45 ml) of water in a large pot for 8 minutes, add the garlic, take the pot off the heat and stir in the paprika and caraway (paprika burns easily).

   8 min

3. Add the beans, bay leaves and water, bring to a boil and simmer, covered, for about 45 minutes.

   45 min

4. Add the diced carrots, parsley root, celery root and potatoes and simmer 20 minutes more, until the beans and vegetables are soft.

   20 min

5. Whisk the three flours into half a cup of cold water, stir it into the soup and simmer 5 minutes until it thickens; salt to taste.

   5 min

6. Serve each bowl with a spoon of soy yogurt and chopped parsley.

   2 min

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Tips

• Canned beans shorten it to 30 minutes: add them with the vegetables.
• Like every goulash, it tastes better the next day.

Notes

Our version of a soup Ely ate at Napfényes, a vegan restaurant in Budapest.