Hungarian Green Pea Soup with Parsley Semolina Dumplings (Zöldborsóleves Petrezselymes Grízgombóccal) 🇭🇺
Step-by-Step Instructions
Step 1: Prepare the Soup Base
Heat the vegetable oil or butter in a large soup pot over medium heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally until soft and translucent.
Add the garlic and cook for another minute until fragrant.
Step 2: Cook the Chicken
Add the diced chicken.
Cook for 5–6 minutes, stirring frequently until lightly browned.
Season with salt and black pepper.
Sprinkle in the Hungarian paprika and stir quickly.
Step 3: Add the Vegetables
Add:
Carrots
Celery
Parsley root
Cauliflower
Green peas
White beans
Pour in the chicken broth.
Add the bay leaf.
Bring the soup to a gentle boil.
Reduce the heat and simmer for about 25 minutes, or until the vegetables are tender.
Step 4: Prepare the Semolina Dumplings
While the soup is cooking, prepare the dumpling mixture.
In a bowl, combine:
Egg
Semolina
Melted butter
Chopped parsley
Salt
Black pepper
Mix until smooth.
Let the mixture rest for 15 minutes so the semolina absorbs the liquid.
Step 5: Cook the Dumplings
Using two teaspoons, scoop small portions of the semolina mixture.
Drop them carefully into the gently simmering soup.
Cook for 8–10 minutes.
The dumplings will become light, fluffy, and float to the surface.
Step 6: Finish the Soup
Remove the bay leaf.
Taste and adjust the seasoning.
Stir in the chopped fresh parsley.
Serve immediately.
Serving Suggestions
Enjoy this traditional Hungarian soup with:
Fresh crusty bread
Buttered rolls
Homemade sourdough
Pickled vegetables
Fresh cucumber salad
Storage Tips
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze the soup without the dumplings for up to 3 months.
Prepare fresh dumplings when reheating for the best texture.
Expert Tips
Fresh peas provide the sweetest flavor.
Don’t overcook the vegetables—they should remain slightly firm.
Allow the semolina mixture to rest before shaping the dumplings.
Keep the soup at a gentle simmer while cooking the dumplings.
Fresh parsley adds brightness and authentic Hungarian flavor.
Recipe Variations
Vegetarian Version
Replace the chicken with mushrooms and use vegetable broth.
Turkey Soup
Substitute diced turkey breast for chicken.
Extra Vegetable Soup
Add potatoes, zucchini, or green beans.
Creamy Version
Stir in a splash of heavy cream before serving.
Spicy Hungarian Style
Add a pinch of hot Hungarian paprika for gentle heat.
Frequently Asked Questions
What are semolina dumplings?
Semolina dumplings are soft dumplings made from semolina, egg, butter, and herbs. They are commonly served in Hungarian soups.
Can I use frozen peas?
Yes. Frozen peas work perfectly and retain their bright color and sweetness.
Can I prepare the dumpling mixture ahead of time?
Yes. You can refrigerate it for a few hours before cooking.
Why are my dumplings too hard?
The mixture may contain too much semolina, or the soup may have been boiling too vigorously.
Can I make this soup ahead?
Absolutely. The soup tastes even better the next day as the flavors continue to develop.
Nutritional Information (Approximate Per Serving)
Calories: 330
Protein: 24 g
Carbohydrates: 22 g
Fat: 15 g
Saturated Fat: 4 g
Fiber: 6 g
Sugar: 6 g
Sodium: 620 mg
The Tradition of Hungarian Vegetable Soups
Vegetable soups have always played an important role in Hungarian cuisine. Prepared with seasonal produce from home gardens and enriched with fresh herbs, these soups are both nourishing and economical. Green pea soup is especially popular during spring when peas are harvested at their peak sweetness.
The addition of petrezselymes grízgombóc (parsley semolina dumplings) is a traditional Hungarian touch that transforms a simple vegetable soup into a hearty family meal. Passed down through generations, this recipe continues to be a favorite in homes across Hungary.
Final Thoughts
This Hungarian Green Pea Soup with Parsley Semolina Dumplings is the perfect balance of lightness and comfort. Packed with colorful vegetables, tender chicken, fragrant herbs, and fluffy homemade dumplings, it’s a timeless recipe that showcases the best of Hungarian home cooking.
Whether served as a weekday lunch or a cozy weekend dinner, this soup is sure to warm both the heart and the table.
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