*  Exported from  MasterCook  *
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 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Beans, white, dry
    3       lb           Beef bones
    2       ea           Carrots -- peeled, sliced
    1       ea           Parsnips -- peeled
    1       tb           Salt
    1       ea           Little Dumplings (recipe)
    1       tb           Lard
    1       sm           Onions
    2       tb           Flour, all-purpose
    3       ea           Garlic cloves -- chopped,
    1       tb           Paprika, hot
    1       c            Yogurt, plain
    1       t            Vinegar, white
     Soak beans in 1 quart cold water the night before
   you plan to make soup. Next day, drain beans and put
     Put 2 quarts water in a large soup pot and in it
   cook bones and vegetables with salt over low heat for
   2 hours. Strain and save liquid.
     Put drained beans into the reserved liquid; add
   enough water to bring the amount back to 2 quarts.
   Cook covered over low heat till beans are done.
     Make little dumplings and put aside.
     Melt the lard in a frying pan. Wilt onion in it,
   then mix in the flour and cook over very low heat till
   the mixture is light brown.
     Remove from heat and mix in mashed garlic and
   paprika. Whip in 1/2 cup cold water. Add to the almost
   ready bean soup and cook the soup over very low heat
   for at least 10 minutes longer.
     Note: this southern Hungarian dish probably appears
   in Serbian cookbooks as a Serbian dish, where it is
   hopefully titled “Hungarian Bean Soup”.
     MM and upload by DonW1948@aol.com / CH
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