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yellow wax beans
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Hungarian Yellow “Green” Bean Soup

A tasty but quick summer soup made with yellow wax beans. These are mild, sweet, and slightly buttery, with a crisp texture. The recipe works with green beans too.
The soup is thickened to a creamier consistency using a flour-based mixture (or a roux) and sour cream and often acidified with a little vinegar or lemon juice, lends the soup a smooth, creamy, and slightly tangy character. Green bean soup with sour cream, especially when served chilled in summer is a classic, hearty Hungarian dish.
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Cook Time 50 minutes
Servings: 4 people
Course: Soup
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 lb (500g) fresh yellow wax beans - trimmed and cut into bite-sized pieces
  • 7 oz (200g) potatoes - peeled and diced
  • 7 oz (200g) carrots - cut into disks or cubes
  • 1 small yellow onion - finely chopped
  • 2 cloves garlic - finely grated
  • 1 tsp sweet paprika
  • 2 tbsp vegetable oil or another neutral cooking oil
  • ½ cup (115g) sour cream
  • 1 tbsp all-purpose flour - heaped, about 15–20 g
  • salt - to taste
  • freshly ground black pepper - to taste
  • 1 tbsp fresh lemon juice or vinegar - 10%
  • fresh parsley or dill - chopped
  • 7 cups (1.6 l) vegetable broth or water

Method
 

  1. Heat the2 tbsp vegetable oil or another neutral cooking oilin a large pot, add the finely chopped1 small yellow onion. Saute for 2-3 minutes until it becomes soft and translucent. Turn the heat down and add the2 cloves garlic, then the 1 tsp sweet paprika.
  2. Add the prepared 1 lb (500g) fresh yellow wax beans,7 oz (200g) carrots, 7 oz (200g) potatoes to the pot and pour in about 7 cups (1.6 l) vegetable broth or water. salt to taste. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
  3. In a small bowl combine the ½ cup (115g) sour cream with the1 tbsp all-purpose flour - heaped, about 15–20 gand temper it by ladling in some liquid from the hot soup and stirring thoroughly.
  4. Pour the sourcream mixture into the simmering soup and bring it to a boil while stirring. Cook for 2-3 minutes until the flour cooks and slightly thickens the soup.
  5. Add in the 1 tbsp fresh lemon juice or vinegar, then taste and adjust the seasoning.
  6. Serve with chopped fresh parsley or dill , freshly ground black pepper, with a slice of bread on the side.
  7. This soup is also delicious served chilled, as a refreshing hot summer day dish.

Notes

You can trim off only the stem ends and leave the pointy tail end on the bean. It is tender and safe to eat.