Hungarian green pea soup – Zöldborsóleves🇭🇺

👩‍🍳 Instructions:

1. Sauté the Base:
   • In a soup pot, melt butter over medium heat.
   • Add onion, carrots, and parsley root. Sauté for 4–5 minutes until softened.
2. Season & Add Peas:
   • Stir in paprika (and caraway if using), then add peas.
   • Cook 1–2 minutes, stirring to coat peas with flavor.
3. Simmer:
   • Pour in broth, add bay leaf, salt, and pepper.
   • Bring to a boil, reduce heat, and simmer for 10–12 minutes (just until peas are tender — don’t overcook).
4. Thicken (Optional):
   • Mix flour with sour cream or cream until smooth.
   • Stir into the soup and simmer 2–3 minutes until slightly thickened.
5. Finish & Serve:
   • Remove bay leaf, adjust seasoning, and sprinkle with fresh parsley.
   • Serve hot with crusty bread or nokedli dumplings.

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💡 Tips & Variations:

• Add diced potatoes or celery root for a heartier soup.
• For extra richness, stir in a pat of butter right before serving.
• A squeeze of lemon juice brightens the flavor beautifully.

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Would you like me to include the nokedli (small dumplings) recipe that pairs perfectly with this soup — just like in Hungary?