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.
PrintCreamy 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Main
- Cuisine: Hungarian
Ingredients
Scale
- 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
Instructions
- 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.
Absolutely delicious and a great way of using up a bean glut. Have frozen some at the puree stage.
★★★★★