🥣 Hungarian Green Pea Soup – Zöldborsóleves

👩‍🍳 Instructions:

1. Sauté Aromatics:
   Heat the oil or butter in a soup pot over medium heat. Add chopped onion and sauté until translucent. Add garlic if using, then stir in paprika — immediately add carrots and parsnip so the paprika doesn’t burn.
2. Simmer:
   Add green peas, bay leaf, and water or broth. Season with salt, pepper, and sugar if desired. Bring to a boil, then simmer for about 15–20 minutes, until vegetables are tender.
3. Make the Roux (optional, for a slightly thick soup):
   In a separate pan, melt 2 tbsp butter and stir in 2 tbsp flour. Cook for 1–2 minutes until lightly golden. Add a ladle of hot soup to the roux, whisk until smooth, then return the mixture to the soup pot.
4. Final Touch:
   Stir in sour cream and a handful of fresh chopped parsley. Adjust seasoning to taste.
5. Serve:
   Serve hot with fresh bread, or as a starter to a Hungarian main dish.

🇭🇺 Tip:

This soup is often served with csipetke (pinched noodles) or galuska (small dumplings) for a heartier version.

Let me know if you’d like the csipetke recipe too!

Pages: 1 2