Hungarian String Bean Dill Soup (Sárga & Zöld Bableves)

Instructions

1. Wash and trim the beans, then cut them into smaller pieces.
2. Heat oil in a large soup pot over medium heat.
3. Add chopped onion and sauté until soft.
4. Stir in garlic for about 30 seconds.
5. Remove from heat briefly and mix in the paprika.
6. Add the beans, potato, carrot, salt, and pepper.
7. Pour in the broth and bring to a gentle boil.
8. Reduce heat and simmer for 25 minutes until vegetables are tender.
9. In a bowl, whisk together sour cream and flour until smooth.
10. Slowly add a few ladles of hot soup into the sour cream mixture while whisking.
11. Stir the tempered mixture back into the soup.
12. Add fresh dill and vinegar or lemon juice.
13. Simmer gently for 5 more minutes without boiling.

Serving Ideas

• Serve warm with crusty bread
• Add smoked Hungarian sausage for a heartier meal
• Top with extra sour cream and fresh dill

Helpful Tips

• Yellow wax beans create a sweeter traditional flavor.
• Fresh dill gives the soup its authentic Hungarian taste.
• For a richer version, use homemade chicken broth.

Storage

• Store in the refrigerator for up to 3 days.
• Reheat slowly over low heat.
• Avoid boiling after reheating to keep the soup creamy.

Hungarian String Bean Dill Soup is a classic comfort dish made with yellow wax beans (sárga bab) or green beans (zöld bab), fresh dill, paprika, and a creamy sour cream broth. This traditional soup is light, flavorful, and perfect for family lunches or cozy dinners.

Ingredients

• 500 g yellow wax beans or green beans
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons oil or butter
• 1 tablespoon sweet Hungarian paprika
• 2 tablespoons flour
• 1 liter vegetable or chicken broth
• 200 ml sour cream
• 1 medium potato, diced
• 1 small carrot, sliced
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vinegar or lemon juice

Instructions

1. Wash and trim the beans, then cut them into smaller pieces.
2. Heat oil in a large soup pot over medium heat.
3. Add chopped onion and sauté until soft.
4. Stir in garlic for about 30 seconds.
5. Remove from heat briefly and mix in the paprika.
6. Add the beans, potato, carrot, salt, and pepper.
7. Pour in the broth and bring to a gentle boil.
8. Reduce heat and simmer for 25 minutes until vegetables are tender.
9. In a bowl, whisk together sour cream and flour until smooth.
10. Slowly add a few ladles of hot soup into the sour cream mixture while whisking.
11. Stir the tempered mixture back into the soup.
12. Add fresh dill and vinegar or lemon juice.
13. Simmer gently for 5 more minutes without boiling.

Serving Ideas

• Serve warm with crusty bread
• Add smoked Hungarian sausage for a heartier meal
• Top with extra sour cream and fresh dill

Helpful Tips

• Yellow wax beans create a sweeter traditional flavor.
• Fresh dill gives the soup its authentic Hungarian taste.
• For a richer version, use homemade chicken broth.

Storage

• Store in the refrigerator for up to 3 days.
• Reheat slowly over low heat.
• Avoid boiling after reheating to keep the soup creamy.