A creamy, rich Hungarian soup using fresh green beans. Paprika and crunchy almonds add spice and texture to make for a delicious main course.
By Rinku Bhattacharya
This creamy green bean soup came my way from a Hungarian friend named Illona, and in my opinion has a lot of the flavors of Eastern Europe, with the paprika finish and the addition of sour cream to the recipe.Print
Creamy Hungarian Green Bean Soup
A creamy rich and delicate Hungarian soup using fresh green beans. Paprika and crunchy almonds add spice and texture to make for a delicious main course.
- Author: Rinku Bhattacharya
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Main
- Cuisine: Hungarian
- 1 tablespoon olive oil plus 1 extra tablespoon
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 medium sized onion, diced
- 3 cups of fresh green beans coarsely chopped (about 1 pound)
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 2 cups of water
- Freshly ground black pepper to taste
- 2 tablespoons chopped parsley
- ½ cup sour cream
- 1/3 cup sliced almonds
- 1 teaspoon paprika
- Heat the olive oil in a pan and add in the butter cook until the butter has melted. Add in the garlic and sauté lightly until the garlic has turned golden.
- Add in the onion and cook for about 3 to 4 minutes until the onion softens and wilts.
- Add in the green beans and the salt and mix well. Stir in the cornstarch and gradually add in the water, mixing well to mix in the cornstarch.
- Bring the mixture to a simmer and let it cook for about 20 minutes. Add in the black pepper.
- Cool the mixture slightly and process to a puree.
- Return to the cooking pan and add in the parsley and stir in the sour cream and cook until heated through.
- Heat the remaining tablespoon of oil and add in the almonds and cook until lightly browned. Stir in the paprika.
- Place the soup in serving bowls and top with the almond mixture and enjoy.
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.
Absolutely delicious and a great way of using up a bean glut. Have frozen some at the puree stage.