Creamy Hungarian Bean Soup
Warm up with a bowl of Creamy Hungarian Bean Soup, a hearty and flavorful dish that brings a comforting taste of Eastern Europe to your table. This satisfying recipe combines tender white beans, earthy root vegetables, and a blend of sweet Hungarian paprika, smoked paprika, and caraway seeds for a rich, aromatic base. A touch of sour cream adds a creamy texture and tang, while a hint of fresh parsley brightens each spoonful. Simmered to perfection and finished with a velvety sour cream thickening, this soup is perfect for chilly nights or whenever you crave a filling, wholesome meal. Serve it with crusty bread to soak up every last drop of broth, and enjoy a dish that’s as nourishing as it is delicious. Keywords: creamy bean soup, Hungarian recipes, hearty soups, paprika recipes, comfort food.
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Recipe Information
Ingredients
- 1 cup dried white beans (e.g., navy or cannellini)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery stalks, chopped
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 1 piece bay leaf
- 6 cups vegetable or chicken stock
- 1 large potato, peeled and diced
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Rinse the dried beans and soak them in water overnight, or for at least 8 hours. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, carrots, and celery, and sauté for another 5 minutes, until the vegetables begin to soften.
Add the sweet paprika, smoked paprika, and caraway seeds to the pot, stirring well to coat the vegetables with the spices. Cook for 1 minute to release the flavors.
Add the soaked beans, bay leaf, and vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 60 minutes, or until the beans are tender.
Add the diced potato to the pot and continue to simmer for another 20 minutes, until the potato is soft.
In a small bowl, whisk together the sour cream and flour until smooth. Gradually ladle some hot soup into the sour cream mixture, stirring constantly to temper it and prevent curdling.
Stir the sour cream mixture back into the pot of soup, mixing well to ensure even consistency. Simmer for 5 more minutes, but do not let the soup boil.
Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
Garnish each bowl with chopped fresh parsley and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 7873 mg | 342% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 37.5 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6295 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
