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Hungarian Yellow “Green” Bean Soup

bean soupThis soup is using only a few ingredients, ideal for a quick-lunch or as a starter for a bigger meal. The yellow wax bean variety  is  referred to as “green beans” in Hungary and most green bean dishes made with these. The soup has an authentic taste, just like grandma used to make!  Could create your variety by adding other seasonal vegetables, some diced chicken breast, or a few slices of chorizo style paprika sausages.

Ingredients (4 portions)

  • 2 tablespoons of sunflower oil
  • 500g yellow wax beans, cut into 1-2 inch pieces
  • 1 medium onion, finely chopped
  • 2 cloves of garlic crushed
  • 1 medium potato, peeled and diced
  • 1 carrot, sliced into disks
  • 1500 ml water
  • 200 ml sour cream
  • 1 teaspoon of corn flour
  • 1 teaspoon of Hungarian paprika powder
  • salt and pepper to taste, 1 small bay leaf
  • Fresh parsley or dill to serve


  1. Clean and prepare the vegetables
  2. Cook the onion and garlic on the oil till translucent
  3. Take off the heat and stir in the teaspoonful of paprika powder
  4. Add the vegetables and cook on a moderate heat for 2-3 minutes while stirring
  5. Pour in the water, drop in the bay leaf, salt and pepper to taste, and cook on a slow heat till the vegetables are tender
  6. Combine the teaspoon of corn flour and the sour cream evenly, ladle in some of the hot liquid from the soup to even out the temperature between the two, mix well then pour the sour cream mixture into the simmering soup and stir until thickens slightly.
  7. Serve with crusty bread, freshly chopped parsley or dill.

Hungarian bean soup


A popular way to serve this soup is to add a few drops of vinegar just before eating, great with sage infused, apple cider or white wine vinegars. It lifts the earthy flavours and gives a bit of a zingy tone. I also like to use a little freshly squeezed lemon juice instead.

9 thoughts on “Hungarian Yellow “Green” Bean Soup

  1. I have made a similar soup with only the wax beans, paprika, salt and garlic. Next time, I will try this recipe for something different. For dessert, may I suggest what we always make–cheese filled palacsintas with sweetened sour cream topping. Yummy!

  2. Hi Marcia, The sweet cheese filled pancakes/palacsintas sound lovely and would be perfect to serve after this soup and quite the Hungarian way to finish a meal.:-)

  3. Good soup recipe. We are Hungarian and my father made this soup all the time. HE substituted chicken broth for the water. I followed the recipe with the chicken broth and it not only is delicious but very authentic.

  4. I,m Hungarian, and I can tell you, that I often put flamed sausages in it, and always put a tablespoon of sugar and vinegar in it before I finish. This is my favourite soup after the “Húsleves”.

  5. I am also a Hungarian and I have never in my life had potatoes, onions, sausages or vinegar and sugar in this soup. However, always carrots and small dumplings

    1. I’m sure there are many variations around, always interesting to hear how others make it. Ahány ház, annyi szokás :-)

  6. I just today, bought some fresh beans to make this soup that reminds me of my Mother. She always told me she preferred to use canned, only because it was quicker. Im retired now, so I can wait ❤️

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