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The dish of Hungarian Green Bean Soup - zöldbableves

Traditional Hungarian Green Bean Soup (Zöldbableves)

A light, easy summer soup made with tender green beans, a silky paprika roux, and a touch of sour cream. Fresh, comforting, and perfect for warm days — a classic Hungarian favorite that comes together quickly.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Cuisine: Hungarian
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lb green (yellow) beans, about 1 kg
  • 8 cups of broth or water, as you like
  • 4 tbsp olive oil
  • ¼ cup all‑purpose flour
  • 1 teaspoon sweet Hungarian ground paprika
  • fresh parsley
  • 2 teaspoons salt, to taste
  • 1 tablespoon vinegar, 10%
  • ⅔ cup of sour cream
  • 1-2 bouillon cubes

Method
 

  1. Prepare the Green Beans
    Clean the fresh green beans and cut them into 1‑inch pieces. Set aside.
    Start the Soup Base
    Choose a saucepan large enough for the amount of soup you plan to make. Add 2 tablespoons of oil to the pot, then add the green beans. Sauté gently for about 2 minutes, just until the beans are coated and warmed — no browning needed.
    Add the Liquid
    Pour in the bone broth or water. If using water, add 1–2 bouillon cubes to enhance the flavor. Bring to a gentle boil and cook until the green beans are almost tender.
    Prepare the Roux (Stir‑Fry / Rántás)
    In a small saucepan or frying pan, heat the oil. Add the flour and stir continuously until it forms a smooth paste. Remove from the heat and stir in the paprika and chopped parsley. Add a splash of cold water and whisk until smooth.
    Thicken the Soup
    Pour the roux mixture into the soup while stirring continuously to avoid lumps. Let it simmer for a few minutes to thicken.
    Season the Soup
    Add salt to taste and finish with a splash of vinegar for brightness. You may need a little sugar to balance the sour taste of the vinegar.
    Add the Sour Cream
    In a small bowl, mix a ladle of hot soup with the sour cream to temper it. Stir the mixture back into the pot. Cook for an additional 2–3 minutes, but do not boil.
    2. How to serve?
    Traditional Hungarian green bean soup is often served with csipetke (pinched noodles), which can be added directly to the simmering soup.

Nutrition

Calories: 200kcal

Notes

  • Cut the green beans evenly
  • This helps them cook at the same time and keeps the soup delicate and pretty.
  • Don’t brown the beans
  • Just warm them gently in the oil — this keeps the flavor soft and fresh.
  • Bone broth adds depth
  • If you use water, add bouillon cubes for a richer, more traditional taste.
  • Make the roux off the heat
  • Adding paprika away from the flame keeps its color bright and sweet.
  • Temper the sour cream
  • Mixing it with a little hot soup first keeps the soup silky, never curdled.
  • Adjust the vinegar to taste
  • A small splash brightens the whole soup — add slowly until it feels right.
  • Add csipetke for a heartier version
  • Traditional and comforting, especially if serving as a full meal.
  • Even better, the next day
  • Like most Hungarian soups, the flavors deepen beautifully overnight.

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