Hungarian Bean Soup

Instructions

1. Prepare the beans
   Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for about 30 minutes until partially softened. Drain and set aside.
2. Cook the sausage
   In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove with a slotted spoon and set aside, leaving the flavored oil in the pot.
3. Sauté the aromatics
   Add the diced onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the carrots, celery, and bell pepper and cook for 5 more minutes until they begin to soften.
4. Add spices and beans
   Reduce heat to low and add the paprika, stirring constantly for 30 seconds to prevent burning. Add the caraway seeds, bay leaves, and partially cooked beans. Stir to combine everything well.
5. Simmer the soup
   Pour in the stock and add the tomato paste. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until the beans are completely tender.
6. Finish the soup
   Return the cooked sausage to the pot and simmer for another 10 minutes. Season with salt and pepper to taste. If the soup is too thick, add a little more stock or water to reach your preferred consistency.
7. Serve
   Remove the bay leaves. Ladle the hot soup into bowls, top with a dollop of sour cream and sprinkle with freshly chopped parsley. Serve with crusty bread for a complete meal.