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Hearty bean soup with smoked meat and small pinched noodles.
Thick bean soup with smoked sausage and dumplings.

Hungarian Bean Soup with Dumplings (Csipetke)

Author: Flavelo
Recipes Soups
Bean soup is a dish of patience. The tough skin of dried beans needs slow, gentle cooking to rehydrate and soften. The soup's thickness comes from starch released by the beans and the addition of 'csipetke'—rustic, pinched noodles designed to stay chewy even in a hearty broth.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 5 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large soup pot
  • Bowl for dough

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Drain soaked beans. Simmer in fresh water with bay leaves. Do NOT salt yet.

Tip: Soaking improves digestibility and shortens cooking time.
2 ✓

While beans cook, make the flavor base: sauté chopped onion and garlic in fat. Remove from heat and stir in paprika.

Tip: This paprika-onion roux is the soul of Hungarian soups.
3 ✓

When beans are half-tender (45 mins), add chopped carrots, parsnip, the paprika mix, sausage slices, and now add salt.

Tip: Veggies cook faster than beans, so add them later.
4 ✓

Make noodles: Knead egg and flour into a very stiff dough. Pinch off pea-sized pieces.

Tip: A stiff dough ensures 'al dente' dumplings.
5 ✓

When beans are soft, drop noodles into boiling soup. Cook 5-10 mins until they float.

Tip: They are done when cooked through to the center.

Recipe FAQ

Why are the beans hard?
You salted too early or added acid (tomatoes). Salt and acid toughen bean skins. Add them only when beans are tender.
Why did the noodles dissolve?
The dough was too soft. Csipetke dough should be very stiff and dry to hold up in boiling soup.

Ingredients

  • 1.5 cups Dried Navy or Great Northern Beans (soaked overnight)
  • 2 stalks Carrots
  • 1 stalk Parsnip
  • 1 medium Onion
  • 2 cloves Garlic
  • 2 leaves Bay Leaves
  • 1 tsp Salt
  • 1 tsp Sweet Paprika
  • 5 oz Smoked Sausage
  • 2 tbsp Oil or Lard
  • 1.5 quarts Water or Ham Stock
  • 1 large Egg (for noodles)
  • 0.75 cup Flour (for noodles)