Soak red beans in water for a few hours. Place smoked pork butt chunks and beans in a big pot, pour plenty of water on it. Add chicken bouillon, crushed garlic, bay leaves and some caraway seeds. After boiling, reduce heat to low/medium and cook it for about an hour. After an hour, put veggies in it. I put carrots, parsnips, kohlrabi, celery root. Cook until everything is tender. While all the ingredients are cooking, mix 1 egg and salt in a bowl, add enough flour to make a semi hard dough. When the veggies are tender, start pinching the dough into the soup and cook it for about two minutes. Heat some oil in a pan, put flour on it and brown it, but just till it is light brown. Take it off the heat, mix in some paprika powder to add color, then add some soup juice, stir it smooth and add it to the soup. When you plate it, some people like to put a dollop of sour cream on top. I don’t know how much of anything is added. Just like my parents and grandparents, I don’t measure. Lol Hope you enjoy it.
- 1 pound dried navy beans
- 8 cups water
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon caraway seeds
- 1/2 teaspoon cayenne pepper
- 1/2 cup sour cream (optional)
- Rinse the beans and place them in a large pot with the water. Bring to a boil, then reduce the heat to low and simmer for 2 hours, or until the beans are tender.
- In a separate pan, sauté the onion and garlic in the butter until the onion is translucent. Stir in the flour and cook for an additional minute.
- Stir in the beef broth, tomato paste, paprika, salt, black pepper, caraway seeds, and cayenne pepper. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Stir the broth mixture into the pot with the beans. Simmer for an additional 15 minutes.
- If desired, stir in the sour cream before serving.