👩🍳 Instructions
- Prepare the beans:
- Wash, trim, and cut beans into bite-sized pieces.
- Make a roux:
- In a soup pot, melt the butter over medium heat.
- Add flour and stir constantly to make a light roux (pale golden, not dark).
- Add chopped onions (and garlic if using) and cook until soft.
- Add beans and broth:
- Pour in broth while whisking to avoid lumps.
- Add beans, salt, sugar, pepper, and simmer for 20–25 minutes, or until beans are tender.
- Finish the soup:
- Stir in chopped dill.
- In a bowl, mix sour cream with a ladle of hot soup to temper, then stir it into the pot.
- Simmer gently for 5 more minutes (don’t boil after adding sour cream).
- Balance the flavor:
- Add vinegar or lemon juice to brighten.
- Taste and adjust salt or dill if needed.
🍽️ Serving Suggestions
- Serve warm, often with a slice of rustic bread or alongside a boiled potato dish.
- In Hungary, it may be a light main or a starter to a heartier meal.
💡 Tips
- Yellow wax beans are most traditional, but green beans work just as well.
- Use Hungarian tejföl if available for a richer, authentic taste.
- Add a hard-boiled egg to each bowl for a more filling version.
Would you like a vegetarian thickened version (like a főzelék) or a hearty variation with smoked sausage (kolbász) added in?