Hungarian "Jókai" bean soup, gluten free

Ingredients

• 250 g Navy beans, dried, soaked overninght
• 600 g Pork leg, smoked, soaked overninght before using
• 200 g Italian sausage, removed from casing
• 1 tbsp Vinegar
• 1 tbsp Canola oil
• 2 clove Garlic, peeled
• 150 g Carrots, cleaned, sliced
• 150 g Parsley root, cleaned, sliced
• 60 g Gluten free flour mix
• 1 pcs Onion, peeled, finely chopped
• 8 pcs Black peppercorns
• 2 pcs Bay leaves
• 1 tbsp Sweet red paprika powder

Method

1. Place the garlic and peppercorns into a tea egg.
2. Place the pork and the beans into a pot, covering with water.
3. When the meat is halfway cooked, add the bay leaves and the tea egg.
4. When the beans are halfway cooked to tender, add the carrots and the sausage.
5. Cook for more until all the ingredients are cooked.
6. Take the pork out, let it cool.
7. In a separated pan, combine the onion and the oil, stir-fry it on medium heat.
8. Add the flour, fry it together, stirring constantly, avoid burning.
9. Take it off from heat and sprinkle the paprika powder in the mixture, then add a little amount of soup by stirring it constantly to get a creamy consistency.
10. Pour back the whole mixture into the soup.
11. Bone the pork, chop the meat and place it back to the soup.
12. Add the noodle-csipetke.
13. Cook the ingredients until flavours are blended, and add the vinegar at the end.
14. Taste and add more salt if needed.
15. Serve with a dollop of sour cream and sprinkled with chopped parsley.