Jókai bableves

Step 1: Put the 1 ¾ lb smoked pork knuckle (hock) in a large pot with the 10 ½ cups water and 2 bay leaves, bring to the boil over a high heat, then simmer gently for 30 minutes, skimming off the foam.

Step 2: Add the drained 10 ½ oz dried borlotti or pinto beans and simmer, half covered, for 1 hour, until the beans are almost soft and the knuckle meat is tender.

Step 3: Add the 2 carrots, 1 parsley root or parsnip and 3 ½ oz celeriac and simmer for 20 minutes more, until the beans are creamy and the vegetables tender.

Step 4: Meanwhile knead the 3 ½ oz plain flour, 1 egg and 1 pinch salt into a stiff dough. Flatten it thinly and pinch off pea-sized pieces onto a floured plate.

Step 5: Lift out the knuckle, pull the meat off the bone in chunks, discarding skin, fat and bone, and return the meat to the pot. It is fully cooked when it falls apart and reaches at least 160°F.

Step 6: Heat the 2 tbsp sunflower oil in a small pan over a medium heat, fry the 1 onion for 5 minutes until soft, then stir in the 2 tbsp plain flour and cook for 2 minutes until pale gold.

Step 7: Take the pan off the heat, stir in the 1 tbsp sweet Hungarian paprika and 2 garlic cloves, then whisk in a ladle of the hot soup until smooth. Stir this back into the pot.

Step 8: Add the 7 oz smoked pork sausage (ready to eat) and the csipetke and simmer for 10 minutes, until the noodles float and are tender and the sausage is hot right through (160°F).

Step 9: Mix the 5 ½ oz sour cream with a ladle of hot soup, stir it into the pot with the 1 tbsp white wine vinegar and heat without boiling. Taste and add 1 tsp salt only if needed.

Step 10: Serve hot, sprinkled with 2 tbsp flat-leaf parsley. Leftovers keep 3 days in the fridge; reheat until piping hot.