Bean soup with ribs

Ingredients:

• 600g smoked pork ribs with cartilage, 500g dry beans, 2-2 carrots and parsley roots, 2-3 celery stalks, 2 garlic cloves or 1 level tsp Univer garlic paste, 1 onion or 1 tsp Univer onion paste, 1 tbsp fat or 3 tbsp oil, 1 tbsp flour, 1/2 tsp fine ground red paprika, salt, 1/2 tsp Univer hot Piros Arany or Erős Pista, 1/2 tsp marjoram
• to serve: Hungarian pinched noodles

1. Soak pork and beans in cold water for one night before cooking. The former needs to lose its salt content, the latter has to swell with water. 

2. The next day drain and rinse both in cold water. Chop the smoked ribs into several pieces and put them in a pot. Add enough water to cover it well and bring to a boil. Reduce the heat and cook until half tender in 1 hour under a lid, leaving a small opening. 

3. Now add the beans, the carrots and roots cut in quarters, the celery stalks and the pressed garlic (garlic paste). Continue to cook over low heat for another hour, until all ingredients are tender.

4. Chop the onion finely and sauté it over the melted fat. The onion paste needs only half a minute in the hot fat. Let the flour brown in it for 2 minutes, then take off the heat and sprinkle with paprika. Leave to cool, mix in some hot soup until smooth, then add the roux to the bean soup, stirring and cooking for 3-4 more minutes. Taste and add salt and more spices if necessary, fire it up with Piros Arany, and finally heat up the separately cooked pinched noodles in the soup.

Useful advice:

You can give your soup more punch with the following Univer products: mild or hot Goulash Paste, meat stew (pörkölt) seasoning paste, mild Piros Arany.