Step into the realm of flavors and indulge in the heartwarming goodness of creamy Hungarian bean soup, a culinary masterpiece that dances on your palate with each spoonful. This delightful soup, with its rich and velvety texture, is not just a meal; it's an experience that will leave you craving for more. Hungarian bean soup, also known as Jókai bableves, originated in the heart of Hungary and is a testament to the country's vibrant culinary traditions. In this comprehensive guide, we'll delve into the secrets of creating this delectable soup, offering a collection of recipes tailored to diverse preferences, dietary restrictions, and skill levels. Whether you're a seasoned chef or a novice cook, you'll find the perfect recipe that suits your culinary expertise. From the classic version brimming with hearty beans, smoked sausage, and a medley of vegetables to lighter variations featuring plant-based ingredients, we've got you covered. So, prepare to embark on a culinary journey, where every spoonful of creamy Hungarian bean soup promises comfort and satisfaction.
Let's cook with our recipes!
HUNGARIAN GREEN BEAN SOUP
As a warm yet light dish, this creamy Hungarian green bean soup - or tejfölös zöldbableves - is sure to please. With its signature orange color, the soup is made from crisp green beans, sour cream, and Hungarian paprika.
Provided by Recipes From Europe
Categories Soup
Time 47m
Number Of Ingredients 8
Steps:
- Chop the onion into small cubes and set aside.
- Wash the green beans, trim off the ends and cut the beans into 1 inch long pieces. Set aside.
- Heat oil in a large pot and add the onions. Sauté the onions on medium heat until they become translucent.
- Add the green beans to the pot, then add 2 cups of broth. The mixture of onions and beans should just be covered.
- Add the paprika, reduce the heat, and let everything simmer for around 30 minutes (or until the beans are tender - but not mushy).
- Add the sour cream, milk, and corn starch together in a bowl and whisk well.
- Add the corn starch mixture to the pot and mix everything well.
- Bring the soup back to a boil for around 2 minutes or until it has reached the desired thickness. Stir frequently.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 235 kcal, Carbohydrate 25 g, Protein 6 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 482 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 7 g
CREAMY HUNGARIAN BEAN SOUP
Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world. Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour.
Provided by Busters friend
Categories Onions
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak navy beans overnight.
- Drain them and place in large soup pot with onions, leek, carrots, and garlic.
- Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
- Make a light taupe-colored roux from the flour & butter in a small saucepan.
- Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
- Gently reheat the soup for about 10 minutes.
HUNGARIAN BEAN SOUP
My husband adores this soup, which, like most Hungarian soup recipes, combines creamy and tangy. I do the cooking in a slow cooker.
Provided by fluffernutter
Categories Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cover beans with water by 2 inches and bring to a boil. Let stand 1 hour, then drain. Cover with about 2 quarts water, add ham hocks, and bring to a boil. Cook until beans are very tender, about 1 hour.
- In a medium bowl, mix flour with enough water to form a smooth, thin paste. Stir in sour cream, then milk and mix well. Add the mixture to the beans. Add the vinegar. Bring soup to a simmer. Season with salt and pepper.
Nutrition Facts : Calories 211.9, Fat 8.9, SaturatedFat 5.1, Cholesterol 25.6, Sodium 62, Carbohydrate 23.9, Fiber 7, Sugar 2.1, Protein 9.7
Tips:
- Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. It also helps to remove some of the indigestible sugars, which can cause gas and bloating.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can use any vegetables that you like. Some other good options include potatoes, green beans, and tomatoes.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will become mushy and lose their flavor.
- Use a good quality smoked sausage: The smoked sausage adds a lot of flavor to this soup. Make sure to use a sausage that you enjoy the taste of.
- Season the soup to taste: This recipe calls for a variety of seasonings, but you can adjust the amounts to suit your own taste. Be sure to taste the soup before serving and add more seasonings if needed.
Conclusion:
Creamy Hungarian Bean Soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious soup, give this recipe a try.
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