Smoked pork hocks must be spectacular in Hungary. Either that or the cooking blogs are caught up in the same national identity search, because all everyone puts out these days is "Jókai Bean Soup". My grandmother or mother never made bean soup with smoked pork hocks, but I had to try what they call Jókai Bableves.
Jókai Mór was the most important Hungarian novelist of the 19th century. But the soup named after him I found disappointingly ordinary. It also proved somewhat labour intensive and I couldn't help thinking that my old bean soup made from rich pork stock is considerably better. After all it is the recipe of famous Hungarian chef, Rákóczi János. Here it is: