🥣 Hungarian Green Pea Soup – Zöldborsóleves

👩‍🍳 Instructions:

1. Sauté the Base:
   In a soup pot, melt butter over medium heat. Add onion, carrot, and parsnip. Sauté until softened, about 5 minutes.
2. Paprika & Roux:
   Stir in flour and cook for 1 minute, then add paprika and mix quickly (paprika burns easily, so stir fast!).
3. Add Broth:
   Slowly pour in broth while stirring to avoid lumps. Bring to a gentle simmer.
4. Add Peas:
   Stir in peas, bay leaf, salt, pepper, and a pinch of sugar. Cook until peas are tender — about 8–10 minutes if fresh, 5 minutes if frozen.
5. Finish:
   Remove bay leaf. Taste and adjust seasoning. For a creamy version, stir in sour cream off the heat.
6. Garnish:
   Sprinkle with fresh parsley before serving.

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🍞 Serving Tips:

Serve hot with crusty bread, lángos, or a slice of pogácsa (Hungarian cheese biscuit) on the side.

This soup is traditionally light, but you can add small dumplings (nokedli) or a beaten egg stirred in at the end for a heartier version.

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Would you like me to include a quick recipe for nokedli (Hungarian dumplings) so you can turn this into a more filling meal? 🍽️