Meat, European
Jókai bean soup with smoked ham hock
Jókai bean soup is a hearty Hungarian soup made with smoked ham hock, white beans, carrots and sour cream, serving 4. It takes 1 hour 50 minutes, stays easy to make, and costs €2.60 per serving. The key is simmering the ham hock gently, then finishing with a splash of vinegar to lift the smoky flavor.
Tonight, a big Hungarian soup for dinner, Jókai bean soup, with smoked ham hock, carrots and a spoonful of sour cream to finish.
- Total time
- 1 h 50
- Difficulty
- Easy
- Cost per person
- €2.60
- Calories per person
- 710 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
This Hungarian soup relies entirely on the smoked ham hock, which flavors the broth over more than an hour of gentle simmering. White beans and carrots add body, parsnip brings a touch of sweetness, and the paprika roux gives the soup its slightly thick texture, almost like a liquid stew. The spoonful of sour cream stirred in at the end softens everything without hiding the smoky taste.
It's the kind of dish you start on a Sunday afternoon, letting the ham hock simmer quietly while you go about your day. Served with crusty country bread, it makes a complete meal on its own, perfect for cold autumn and winter evenings. Mon Chou suggests it for nights when you want something truly warming, best suited to adults and older kids who already enjoy smoky flavors.
The ingredients
Butcher
- Smoked ham hock 600 g
Pantry
- Canned white beansoften in the pantry 800 g
- Sweet paprikaoften in the pantry 1 tbsp
- Flouroften in the pantry 1 tbsp
- Wine vinegaroften in the pantry 1 tbsp
- Sunflower oiloften in the pantry 2 tbsp
Fruits and vegetables
- Carrots 3
- Parsnip 1
- Onion 1
- Garlic 2 cloves
- Parsley 4 sprigs
Dairy
- Thick sour cream 4 tbsp
Bakery
- Country bread 6 slices
Allergens Gluten, Lactose
The step by step recipe
-
Put the ham hock in a large pot, cover with cold water, bring to a simmer and skim carefully. 5 min
Discard the first water if the ham hock is very salty, you can adjust the seasoning later.
-
Let the ham hock cook at a gentle simmer until the meat falls off the bone. 1 h 15
Keep the pot barely simmering, a hard boil makes the broth cloudy.
-
Add the sliced carrots and parsnip, then the drained and rinsed beans, and let simmer a few minutes. 20 min
Rinse the canned beans, the liquid from the can gives a metallic taste.
-
Heat the oil with the flour and chopped onion, add the garlic and paprika off the heat, then pour this roux into the soup to thicken it. 5 min
Thin the roux with a ladle of broth before adding it, to avoid lumps.
-
Remove the ham hock, shred the meat and return it to the soup with the vinegar, sour cream and parsley, then serve with bread.
The splash of vinegar is the Hungarian signature, it brings out the smoky flavor.
Our tips to get it right
- Pick a good sized smoked ham hock with a nice bone, it will give the broth far more flavor than a lean cut.
- Skim the soup carefully during the first minutes of cooking, that's what keeps the broth clear despite the long simmer.
- Make the roux right before you add it, a roux left sitting turns lumpy and won't thicken the soup as well.
The variations
- Swap the smoked ham hock for smoked bacon lardons and a piece of smoked pork belly if you can't find a hock, cooking time will be shorter.
- For a vegetarian version, skip the ham hock and use a smoked paprika vegetable broth, doubling the beans for texture.
- To save time, start with an already cooked ham hock or leftover shredded pot au feu, you'll skip the long simmer and save an hour.
What to serve it with
- Toasted country bread
- A glass of dry white wine
- A crunchy cabbage salad
Storage
This soup keeps for 3 days in the fridge in a sealed container, the smoky flavor actually deepens overnight. It freezes well for up to 2 months, but leave out the sour cream and stir it in only when reheating. Reheat gently on the stove, stirring, without letting it boil hard so the cream doesn't split.
Questions about this dish
Can I use dried beans instead of canned beans?
Yes, but soak them overnight and precook them for about an hour before adding them to the soup. Canned beans stay more practical for a weeknight meal.
Can this soup be made ahead?
Yes, it's even better made ahead, the flavor deepens after a night in the fridge. Add the sour cream and parsley only when serving so they stay fresh.
Why add vinegar at the end of cooking?
This splash of vinegar is the signature Hungarian touch in this soup, it lifts the smoky ham flavor and balances the richness of the cream. Without it, the soup tastes flatter.
Is this soup good for kids?
The smoky flavor and paprika are fairly strong, so it mostly appeals to kids already used to those tastes. For younger children, serve a small portion without too much parsley and taste before giving it to them.
How long does it take to make a Jókai bean soup with smoked ham hock, carrots and sour cream?
Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Jókai bean soup with smoked ham hock, carrots and sour cream?
About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Jókai bean soup with smoked ham hock, carrots and sour cream cost?
About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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