A light, comforting classic you’ll want to make again and again
This traditional Hungarian green pea soup is simple, flavorful, and perfect as a starter or a light meal. It’s especially loved in spring when peas are sweet and tender 🌱
🛒 Ingredients
2 tbsp butter or oil
1 small onion, finely chopped
2 cups green peas (fresh or frozen)
1 medium carrot, sliced
1 tsp sweet Hungarian paprika
Salt and black pepper, to taste
6 cups water or vegetable/chicken broth
1 tsp sugar (optional, traditional)
Fresh parsley, chopped
Optional (traditional add-ins):
Small soup pasta (csipetke, small shells, or egg noodles)
1 clove garlic, minced
👩🍳 Instructions
In a pot, heat butter or oil over medium heat.
Add chopped onion and sauté until soft and translucent.
Remove from heat briefly, stir in paprika (important so it doesn’t burn).
Add peas and carrots, mix well.
Pour in water or broth, season with salt, pepper, and sugar (if using).
Bring to a boil, then simmer 15–20 minutes until vegetables are tender.
Add soup pasta if using and cook according to package instructions.
Finish with chopped parsley and adjust seasoning.
🌿 Tips
For a creamier version, mash a small portion of peas and return to the soup
Hungarians often serve this with fresh bread on the side
Works great as a light dinner or starter
💚 Simple, nostalgic, and comforting — this is Hungarian home cooking at its best. Do you want the grandma-style version with dumplings (csipetke) or a creamy variation next?
