Ingredients :
2 cup dry red kidney beans
1 cup diced yellow onion
4 garlic cloves
1 cup diced celery
2 cup diced carrot
2 cup diced parsley roots
1/4 cup chopped parsley
2 bay leaves
2 liters of vegetable broth ( or more )
salt,pepper
4 tbsp vegetable oil
2 tbsp flour
2 minced garlic
2 tsp smoked paprika
chopped parsley end sour cream for garnish
Method:
The beans are well washed and soaked overnight before cooking. The well water must exit the beans. The next day, start to cook the beans in a vegetable broth. Add the bay leaves . When the beans begin to soften, add the diced vegetables and 4 cloves of garlic, which is a slightly cut. Simmer and cook another 15 minutes. We prepare the Hungarian roux (oil , flour, 2 finely chopped garlic, smoked paprika ), with this fried preparation, we condense the soup. Cook the egg dumplings into the soup and when they come to top the soup is ready. Slight flavour the soup with a chopped parsley or sour cream. Serve with good quality, country style fresh bread.
Egg dumplings for soup :
1 1/2 c. flour
2 sm. eggs, beaten
1/2 c. water
Dash of salt
Mix ingredients and stir until smooth. Drop from wet teaspoon into boiling soup . Cook uncovered until dumplings come to top.
