Tangy Creamy String Bean Soup Hungary
Experience a taste of Hungary with this Tangy Creamy String Bean Soup, a comforting and flavorful dish that highlights the vibrancy of fresh green beans. This Hungarian-inspired recipe combines tender green beans simmered in a rich vegetable broth, enhanced with the tangy creaminess of sour cream and a hint of white vinegar for a delightful zest. The addition of Hungarian sweet or smoked paprika adds a touch of warmth, while a smooth flour mixture ensures the perfect silky consistency. Ready in just 45 minutes, this hearty soup is ideal for busy weeknights or relaxed family dinners. Garnished with fresh parsley and best served with crusty bread, this traditional soup delivers authentic farm-fresh flavors with every spoonful. Perfect for fans of Eastern European cuisine, this recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 500 grams fresh green beans (trimmed and cut into 1-inch pieces)
- 1 medium onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 liter vegetable stock
- 200 grams sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons white vinegar
- 1 teaspoon paprika (Hungarian sweet or smoked, optional)
- 2 tablespoons butter
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (chopped, optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Add the trimmed and chopped green beans to the pot and stir to coat the beans in the butter and aromatics.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the green beans are tender.
Meanwhile, in a small bowl, whisk the sour cream and all-purpose flour together until smooth. Ensure there are no lumps, as this will help thicken the soup without clumping.
Once the green beans are tender, gradually ladle about a cup of the hot soup broth into the sour cream and flour mixture, whisking constantly. This tempers the mixture and prevents curdling when added to the soup.
Slowly pour the tempered sour cream mixture back into the soup, stirring constantly. Continue to cook over low heat for 5-7 minutes until the soup thickens slightly.
Add the white vinegar and paprika to the soup, and season with salt and black pepper to taste. Stir well to combine.
Remove the soup from heat and let it rest for a few minutes to allow the flavors to meld together.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve warm with crusty bread or a side of fresh rolls.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 49.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 650 mg | 50% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3146 mg | 67% | |
*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.
