Hungarian Bean Soup, known as Bableves, is a hearty and comforting traditional Hungarian soup made with beans, vegetables, smoked meat or sausage, and plenty of Hungarian paprika. Rich, warming, and full of rustic flavor, this classic soup is perfect for cold days and family gatherings.

The combination of creamy beans, tender carrots, root vegetables, smoky meat, and paprika creates a deeply flavorful broth. A spoonful of sour cream and a piece of crusty bread make the meal even more satisfying.

What Is Hungarian Bean Soup?

Bableves simply means “bean soup” in Hungarian. There are many regional and family versions of this traditional dish.

Some recipes use smoked pork, ham hock, or Hungarian sausage, while others are made without meat. Many versions also include carrots, parsley root, celery root, potatoes, and Hungarian paprika.

A particularly famous variation is Jókai bableves, or Jókai-style bean soup, which is traditionally made with beans, smoked pork, sausage, vegetables, and a creamy paprika-based finish.

Why You’ll Love This Hungarian Bean Soup

• 🇭🇺 Classic Hungarian comfort food
• 🫘 Hearty and filling beans
• 🥕 Packed with vegetables
• 🌶️ Rich Hungarian paprika flavor
• 🥩 Delicious smoky pork or sausage
• 🥛 Creamy sour cream finish
• 🍲 Perfect for cold weather
• 👨‍👩‍👧‍👦 Great family meal
• 🔥 Even better the next day

Ingredients

For the Soup

• 1 lb (450 g) dried white beans, such as cannellini or navy beans
• 8 oz (225 g) smoked pork or smoked ham
• 8 oz (225 g) Hungarian smoked sausage, sliced
• 2 medium carrots, peeled and sliced
• 1 parsley root or parsnip, peeled and chopped
• 1 small celery root or 2 celery stalks, chopped
• 2 medium potatoes, peeled and cubed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil or lard
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika, optional
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 8 cups water or broth

For the Paprika Roux

• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 tablespoon sweet Hungarian paprika

For the Sour Cream Finish

• 1 cup full-fat sour cream
• 2–3 tablespoons hot soup broth

Optional

• Fresh parsley
• Hungarian hot peppers
• Vinegar, to taste
• Nokedli or small dumplings