Everyone knows that you cannot start a revolution on an empty stomach, so in this article, you will find recipes that not only represent the colours of the Hungarian national flag, but some of them were also the favourite dishes of contemporary Hungarians
According to Nyáry, since most of the revolutionists were young intellectuals; university students, writers, journalists who were either newlyweds or single people, they often ate at restaurants and coffee houses. Mór Jókai was a nobleman, novelist, dramatist and a revolutionist of the era, and according to sources, he was quite a foodie in his time; Nyáry mentioned that his favourite was French cuisine, but he liked mushrooms and seafood as well. Lucky for him, he had a lovely wife, Róza Laborfalvi, who was an excellent cook. Jókai often ate roasted duck with steamed cabbage, but his favourite dish was the good old bean soup with smoked pig’s trotters,but without sour cream, the historian added. Since then, his name became connected to the typical Hungarian dish, Jókai bableves (Jókai bean soup). This will be representing the colour red in the Hungarian flag.
Jókai bableves (Jókai bean soup)
Ingredients: 180 grams of dry beans or 300 grams of fresh,podded beans
a piece of smoked trotters
100 grams of carrots
80 grams of turnips
few bay leaves
one clove of garlic
150 grams of green peppers
70 grams of tomatoes
300 grams of sausages
40 grams of fat
30 grams of flour
30 grams of onions
5 grams of paprika
parsley
0.5 litres of sour cream
30 grams of flour dumplings
Preparation: Rinse the dry beans well and soak them in water overnight. You can skip this step if you use podded beans. Cook the trotters in 1.5 litre of water until very smooth.
The next day, roast the chopped-up carrots and turnips on the fat that formed overnight on the surface of the cooking water. Add the beans and the soaking water to the roasted vegetables, and add some of the cooking water in which you cooked the trotters. Add a few bay leaves, the crushed garlic, the chopped-up green peppers and tomatoes, a pinch of salt and let them cook until the beans soften.
Meanwhile, cook the sausages and cut them up into circles. Then, add the chopped-up onions and the flour to the leftover fat of the sausage to make a thickening mixture. Sprinkle it with paprika and parsley.
Add this thickening mixture to the soup, then thicken it further with some sour cream. Add the dumplings and the sausages at last. Before serving, cut up the trotters, put some meat on the bottom of the plate and pour over some soup.
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