This 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
- Clean and prepare the vegetables
- Cook the onion and garlic on the oil till translucent
- Take off the heat and stir in the teaspoonful of paprika powder
- Add the vegetables and cook on a moderate heat for 2-3 minutes while stirring
- 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
- 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.
- Serve with crusty bread, freshly chopped parsley or dill.
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.