Hungarian Green Bean Soup (Zöldbab Leves)

Hungarian Green Bean Soup, known as Zöldbab Leves, is a comforting traditional dish made with tender green beans, paprika, garlic, and a creamy broth. It’s simple, hearty, and perfect served with fresh bread.

Ingredients

• 500 g fresh green beans, trimmed and cut
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons oil or butter
• 1 tablespoon sweet paprika
• 2 tablespoons flour
• 1 liter vegetable or chicken broth
• 200 ml sour cream
• 1 medium potato, diced
• 1 carrot, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried dill (optional)
• 1 tablespoon vinegar or lemon juice

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until soft and translucent.
3. Stir in the garlic and cook for 30 seconds.
4. Remove the pot briefly from the heat and add the paprika to avoid burning it.
5. Add the green beans, potato, carrot, salt, and pepper.
6. Pour in the broth and bring to a boil.
7. Reduce heat and simmer for 25–30 minutes until the vegetables are tender.
8. In a small bowl, whisk together the sour cream and flour until smooth.
9. Add a few spoonfuls of hot soup to the sour cream mixture to temper it.
10. Slowly stir the mixture back into the soup.
11. Simmer gently for 5 more minutes until slightly thickened.
12. Add dill and vinegar or lemon juice for extra flavor.

Serving Suggestions

Serve hot with:

• Crusty rustic bread
• Hungarian sausage on the side
• A spoonful of extra sour cream

Tips

• Fresh green beans give the best flavor, but frozen beans work well too.
• Smoked sausage can be added for a richer traditional version.
• Do not boil the soup after adding sour cream to keep it creamy and smooth.

Storage

• Refrigerate for up to 3 days.
• Reheat gently over low heat.
• Not ideal for freezing because of the sour cream base.