There’s something undeniably cozy about a bowl of Hungarian green bean soup with sour cream. Whether you're huddled under a blanket on a snowy day or simply craving something hearty and homey, this soup is a comforting nod to Eastern European home cooking. It’s creamy, tangy, and loaded with tender green beans, potatoes, and just the right hint of paprika. The sour cream adds a luxurious finish while bringing that signature Hungarian flavor to life. If you're a fan of winter soup recipes, this dish belongs at the top of your cold-weather menu.
Creamy Hungarian Green Bean Soup with Sour Cream
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Hungarian
Large soup pot or Dutch oven Essential for sautéing and simmering all in one vessel.
Wooden spoon or heatproof spatula For stirring the roux and mixing ingredients.
Ladle To serve the soup easily.
Vegetable peeler For prepping the potatoes.
Cutting board and knife To chop all the veggies.
- 1 lb fresh green beans trimmed and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes peeled and cubed
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon Hungarian sweet paprika smoked if you prefer more depth
- 4 cups vegetable broth or chicken broth if you’re not keeping it vegetarian
- 1 bay leaf
- 1/2 teaspoon salt or to taste
- Freshly ground black pepper to taste
- 1/2 cup sour cream full-fat for best results
- 1 tablespoon white vinegar or lemon juice for brightness
- Fresh dill or parsley optional, for garnish
Prep Your Vegetables
Begin by washing and trimming your green beans. Cut them into 1-inch pieces so they fit nicely on a spoon. Peel and dice your potatoes into small cubes so they cook evenly. Chop your onion and mince the garlic.
Sauté Aromatics
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent. Stir in the garlic and cook for another 30 seconds, being careful not to let it burn.
Create the Roux
Sprinkle the flour over the onions and stir continuously to make a roux. Cook for 1-2 minutes to get rid of the raw flour taste. Add the paprika and stir until the onions are coated in a red hue — this is where that rich Hungarian flavor begins to shine.
Add Broth and Vegetables
Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the bay leaf, green beans, and cubed potatoes. Bring to a gentle boil, then reduce heat and let simmer for 20-25 minutes, or until the potatoes and green beans are tender.
Season and Finish
Remove the bay leaf. Season with salt and pepper to taste. In a small bowl, mix the sour cream with a few spoonfuls of hot broth to temper it (this helps prevent curdling). Stir the tempered sour cream back into the soup. Add a splash of vinegar or lemon juice for brightness.
Serve
Ladle the soup into bowls and garnish with fresh dill or parsley. Serve with rustic bread or a slice of rye for dipping.
Pairings
Hungarian green bean soup with sour cream pairs beautifully with:
- Crusty rye bread or a thick slice of sourdough: Something sturdy to soak up all that creamy, tangy broth.
- Hungarian cucumber salad (Uborkasaláta): A refreshing contrast with a vinegar bite that complements the soup’s richness.
- White wine, such as Grüner Veltliner or a dry Riesling: These bring acidity and fruit to balance the earthy and creamy flavors of the soup.
- Paprika-roasted chicken thighs: If you want to turn this into a heartier meal, this protein side keeps things traditional.
Frequently Asked Questions
1. Can I use frozen green beans instead of fresh?
Yes, frozen green beans are a convenient substitute. Just add them directly to the soup during the simmering stage. They may be slightly softer than fresh but will still taste great.
2. What kind of potatoes work best in this recipe?
Yukon Gold potatoes are ideal because they hold their shape and have a creamy texture. Russets can be used but may break down more during cooking.
3. Is this soup vegetarian?
It can be! Use vegetable broth and make sure your sour cream is free of animal-based gelatin. The soup is hearty and satisfying even without meat.
4. Can I add other vegetables to this soup?
Absolutely. While it’s traditional to stick with green beans and potatoes, you can sneak in some kale or spinach for extra greens — turning it into a hybrid kale soup or spinach soup. Just add leafy greens near the end of the cooking time so they don’t overcook.
5. How does this differ from traditional German green bean soup?
While both soups share ingredients like green beans and potatoes, the traditional German green bean soup often includes smoked meats like ham or bacon and skips the sour cream. The Hungarian version is lighter and tangier, with paprika and sour cream taking center stage.
