👩🍳 Instructions
- Sauté the Base
- Heat butter or lard in a soup pot.
- Add onion and carrot, cook until softened (about 5 minutes).
- Add Paprika & Beans
- Remove from heat briefly, stir in paprika (so it doesn’t burn).
- Add the beans and diced potato (if using). Stir well.
- Simmer
- Pour in broth, add bay leaf, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 20–25 minutes until beans are tender.
- Make the Sour Cream Mixture
- In a bowl, whisk sour cream with flour until smooth.
- Temper by slowly adding a ladleful of hot soup, whisking constantly.
- Stir mixture back into the pot.
- Finish the Soup
- Add chopped dill and vinegar.
- Simmer gently for 2–3 minutes (don’t boil after adding sour cream).
- Taste and adjust seasoning — balance of creamy + tangy is key!
🍽️ Serving Suggestion
Serve with crusty bread and an extra sprinkle of fresh dill. It pairs beautifully with a slice of smoked sausage or a boiled egg on the side for a complete Hungarian meal.
Would you like me to give you the authentic smoked bacon/ham version (adds a rich, smoky depth — very popular in Hungary) or keep it fully vegetarian?