Creamy Hungarian green beans have a special place in my heart, reminding me of cozy family dinners and the comforting aroma of my grandmother’s kitchen. This particular Creamy Hungarian green beans recipe, a creamy soup version, is pure magic! It’s a dish that warms you from the inside out, with tender green beans and potatoes swimming in a savory broth, all finished with a delightful tangy creaminess. It’s one of those simple yet incredibly satisfying meals that feels like a hug in a bowl. Let’s get cooking this delightful Creamy Hungarian green beans soup!
Why You’ll Love This Creamy Hungarian Green Bean Soup
- It’s incredibly comforting and warming, perfect for chilly evenings.
- The creamy, tangy broth is full of delicious flavor.
- This Creamy Hungarian green bean recipe is surprisingly easy to make.
- It’s a nutritious and satisfying meal on its own.
- The tender green beans and potatoes create a wonderful texture.
- This Creamy Hungarian green bean soup is a fantastic way to enjoy classic Hungarian flavors.
- It’s a hearty yet light dish that won’t weigh you down.
- You’ll love how this simple dish brings a taste of authentic Eastern European comfort food to your table.
Ingredients for Authentic Creamy Hungarian Green Beans
Gather these simple ingredients for a truly delicious Creamy Hungarian green bean recipe. What are Hungarian green beans? They’re a staple in Hungarian cooking, often prepared with a creamy, tangy twist like this soup! You’ll need:
- 1 lb fresh green beans trimmed and cut into 1-inch pieces – for that perfect bite
- 2 medium Yukon Gold potatoes peeled and cubed – they give a lovely creamy texture
- 1 small yellow onion finely chopped – the aromatic base of our soup
- 2 cloves garlic minced – for a punch of flavor
- 2 tablespoons unsalted butter – the start of our roux
- 1 tablespoon all-purpose flour – to thicken the soup beautifully
- 1 teaspoon Hungarian sweet paprika – the signature spice for that authentic taste
- 4 cups vegetable broth or chicken broth – the liquid gold of this dish
- 1 bay leaf – for subtle aromatic depth
- 1/2 teaspoon salt or to taste – adjust as needed
- Freshly ground black pepper to taste – for a little warmth
- 1/2 cup sour cream – this is key for the creamy finish
- 1 tablespoon white vinegar or lemon juice – to balance the richness and add tang
- Fresh dill or parsley optional, for garnish – for a fresh, herbaceous touch
How to Make Creamy Hungarian Green Beans
- Step 1: Begin by prepping your veggies. Wash and trim the fresh green beans, then cut them into nice 1-inch pieces. Peel and dice your potatoes into small cubes, and finely chop the onion and mince the garlic. Having everything ready makes the cooking process so smooth, just like this Creamy Hungarian green bean recipe.
- Step 2: Melt the butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook until it becomes nice and translucent, which usually takes about 4-5 minutes. Stir in the minced garlic and let it cook for another 30 seconds until you can really smell its fragrance.
- Step 3: Sprinkle the flour over the softened onions and stir it around to create a roux. Let this cook for 1-2 minutes, stirring constantly. This step helps thicken our soup beautifully. Then, stir in the Hungarian sweet paprika until the onions are well coated; the aroma is just wonderful.
- Step 4: Slowly pour in the vegetable broth, stirring continuously to prevent any lumps from forming. Add the bay leaf, the prepared green beans, and the diced potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 20-25 minutes, or until the potatoes and green beans are perfectly tender when pierced with a fork. This is where the magic happens for our Creamy Hungarian green bean soup.
- Step 5: Once the vegetables are tender, remove the bay leaf from the pot. Season the soup with salt and freshly ground black pepper to your taste. Give it a good stir to ensure the seasonings are well distributed.
- Step 6: To get that signature creamy texture, take about half a cup of the hot soup broth and slowly whisk it into the sour cream in a separate small bowl. This tempering process prevents the sour cream from curdling. Gently stir this tempered sour cream mixture back into the main pot of soup. Add the white vinegar or lemon juice for that essential tangy finish.
- Step 7: Ladle the hot, delicious creamy Hungarian green beans into bowls. If you like, garnish with some fresh dill or parsley for a pop of color and freshness. Enjoy this taste of authentic Hungarian comfort food!
Pro Tips for the Best Creamy Hungarian Green Bean Recipe
Want to elevate your soup game? Here are a few tricks I’ve picked up to make this creamy Hungarian green bean soup truly exceptional:
- Always use fresh green beans if possible; they have a brighter flavor and better texture than frozen.
- Don’t skip tempering the sour cream! Whisking in a little hot broth before adding it to the soup prevents it from separating and keeps your soup beautifully smooth.
- Taste and adjust seasoning at the end. The broth and sour cream can alter the saltiness, so a final check is crucial for the best flavor.
- A splash of vinegar or lemon juice right before serving brightens all the flavors and adds that signature Hungarian tang.
What’s the secret to perfect Sour Creamy Hungarian Green Beans?
The real secret to perfect sour creamy Hungarian green beans lies in tempering the dairy. Gently whisking a ladleful of hot soup into the sour cream before adding it to the pot ensures a silky smooth finish without any curdling. It’s a simple step that makes a huge difference! For more tips on dairy preparation, check out this guide to homemade mayonnaise.
Can I make this Easy Creamy Hungarian Green Beans Bean Dish ahead of time?
Yes, you absolutely can! This easy Creamy Hungarian Green Beans dish is great for prepping ahead. You can chop all your vegetables and store them separately in the fridge for up to 2 days. The soup itself can also be made a day in advance and reheated gently on the stove.
How do I avoid common mistakes with Traditional Creamy Hungarian Green Beans Stew?
To avoid common pitfalls with this traditional Creamy Hungarian Green Beans stew, don’t overcook the vegetables; they should be tender but not mushy. Also, resist the urge to boil the soup after adding the sour cream, as this can cause it to curdle. Gentle simmering is key. Learn more about proper cooking techniques at our recipe developer’s page.
Best Ways to Serve Creamy Hungarian Green Beans Side Dish
This delightful creamy Hungarian green bean soup is wonderful on its own, but it also makes a fantastic side dish! It pairs beautifully with hearty meats. Imagine serving this alongside some honey lime chicken thighs or pork roast for a truly authentic Hungarian meal. It’s also a lovely accompaniment to a simple schnitzel or even some savory dumplings. For a complete Hungarian comfort food experience, consider serving it with a slice of crusty bread to soak up that flavorful broth.
Nutrition Facts for Simple Creamy Green Bean Recipe
This Hungarian green bean recipe offers a hearty and flavorful experience. Here’s a general nutritional breakdown per serving of this delightful creamy green bean soup:
- Calories: 250
- Fat: 12g
- Saturated Fat: 6g
- Protein: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 6g
- Sodium: 650mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of broth and sour cream.
How to Store and Reheat Creamy Dill Hungarian Green Beans
Leftovers of this delicious creamy Hungarian green bean soup are a true gift! Once the soup has cooled slightly, transfer it to airtight containers. It will keep beautifully in the refrigerator for about 3 to 4 days. If you find yourself with more soup than you can enjoy within that timeframe, don’t worry! This Hungarian green bean recipe also freezes wonderfully. Portion it into freezer-safe containers or heavy-duty freezer bags, making sure to remove as much air as possible. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. Remember, adding a splash of fresh milk or broth can help restore the creamy consistency if needed.
Frequently Asked Questions About Hungarian Cooking Green Beans
What makes this Hungarian green bean recipe so creamy?
The creaminess in this Hungarian green bean recipe comes from a couple of key elements. First, we use Yukon Gold potatoes, which break down slightly as they cook, adding a natural body and creaminess to the soup. Second, and most importantly, is the addition of tempered sour cream right at the end, which gives it that signature rich and tangy finish that defines sour cream Hungarian green beans.
Can I substitute the fresh green beans in this creamy green bean soup?
Absolutely! If fresh green beans aren’t available, you can certainly use frozen green beans. You’ll want to use about the same amount, and they can be added directly to the pot in Step 4. They might cook just a tad faster, so keep an eye on them to ensure they remain tender-crisp rather than mushy. This makes the creamy green bean soup accessible year-round!
Is this Hungarian style green bean bake suitable for vegetarians?
Yes, this dish is wonderfully vegetarian-friendly as written! The recipe calls for vegetable broth, making it a fantastic option for vegetarian or vegan diets. If you happen to use chicken broth by mistake, it would no longer be vegetarian, but the base of the soup is inherently plant-based, making it a versatile choice for a Hungarian green bean side dish.
What are Hungarian green beans typically flavored with?
When people refer to Hungarian green beans, they often mean they’re prepared in a style common in Hungarian cooking. This usually involves ingredients like paprika (sweet or hot), sour cream for richness and tang, and sometimes dill or parsley for freshness. This soup captures that classic flavor profile perfectly, showcasing how Hungarian cooking often balances savory, creamy, and slightly tangy elements. For more on Hungarian cuisine, explore resources on traditional Hungarian dishes.
Variations of Hungarian Comfort Food Green Beans You Can Try
While this creamy soup is a fantastic way to enjoy Hungarian cooking green beans, there are other delightful ways to experience this classic dish. Here are a few variations to explore for your next Hungarian green bean side dish:
- Hungarian Green Bean Casserole: For a baked version, layer blanched green beans with a creamy sauce (perhaps a béchamel with paprika) and top with crispy fried onions or breadcrumbs. It’s a classic American-style casserole with a Hungarian twist.
- Hungarian Green Bean with Potato: A heartier variation involves cubing potatoes and cooking them directly with the green beans in a savory broth seasoned with paprika and maybe a touch of garlic. This makes for a more substantial dish, almost like a light stew.
- Hungarian Green Bean and Bacon: For an extra layer of flavor, sauté some diced bacon until crisp before cooking the onions. Use the rendered bacon fat to cook the onions and add the crispy bacon bits back into the soup or casserole near the end. This adds a wonderful salty, smoky depth.
- Creamy Dill Hungarian Green Beans: If you love dill, incorporate it generously! Stir fresh chopped dill into the soup along with the sour cream, or mix it into the creamy sauce for a casserole. The bright, fresh flavor of dill really complements the tangy sour cream.
Creamy Hungarian Green Bean Soup: 1 Amazing Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and tangy Hungarian green bean soup featuring tender green beans, potatoes, and a creamy sour cream finish. This recipe offers a taste of Eastern European home cooking.
Ingredients
- 1 lb fresh green beans trimmed and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes peeled and cubed
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon Hungarian sweet paprika
- 4 cups vegetable broth or chicken broth
- 1 bay leaf
- 1/2 teaspoon salt or to taste
- Freshly ground black pepper to taste
- 1/2 cup sour cream
- 1 tablespoon white vinegar or lemon juice
- Fresh dill or parsley optional, for garnish
Instructions
- Wash and trim green beans, then cut into 1-inch pieces. Peel and dice potatoes into small cubes. Chop onion and mince garlic.
- Melt butter in a large soup pot or Dutch oven over medium heat. Add onion and cook until translucent (4-5 minutes). Stir in garlic and cook for 30 seconds.
- Sprinkle flour over onions and stir to make a roux. Cook for 1-2 minutes. Add paprika and stir until onions are coated.
- Slowly pour in vegetable broth, stirring constantly. Add bay leaf, green beans, and potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes and green beans are tender.
- Remove bay leaf. Season with salt and pepper.
- In a small bowl, mix sour cream with a few spoonfuls of hot broth to temper. Stir the tempered sour cream into the soup. Add vinegar or lemon juice.
- Ladle soup into bowls and garnish with dill or parsley.
Notes
- Frozen green beans can be used as a substitute for fresh.
- Yukon Gold potatoes are recommended for their creamy texture and ability to hold their shape.
- The soup can be made vegetarian by using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
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