- 1 pound dry pinto beans
- 6 large carrots, sliced 1/2 inch thick
- 1 large chopped onion
- 6 stalks celery, sliced into 1/2 inch pieces
- 1 large clove garlic
- 3 1/2 pounds ham hocks
- 2 teaspoons paprika
- CSIPETKE:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon vegetable oil
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. pot, combine beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish.
- To make Csipetke, mix all ingredients into stiff dough; let rest for 30 minutes. Divide into 4 parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream, if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.