Creamy Hungarian Green Bean Soup with Sour Cream
Equipment
- 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.
Ingredients
- 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
Instructions
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.