Hungarian Green Bean Soup

Here’s a traditional Hungarian Green Bean Soup (Zöldbab Leves) — comforting, lightly tangy, and full of paprika flavor 🇭🇺🥣

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Hungarian Green Bean Soup (Zöldbab Leves)

Ingredients

• 1½ lb green beans (fresh or frozen), cut into 1-inch pieces

• 1 tbsp oil or lard (traditional)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp Hungarian sweet paprika

• 6 cups chicken or vegetable broth

• 1 bay leaf

• Salt & black pepper, to taste

For Thickening (Traditional Roux)

• 2 tbsp flour

• 2 tbsp oil or butter

Creamy–Tangy Finish

• ½ cup sour cream

• 1–2 tbsp white vinegar (to taste)

Optional Add-Ins

• Smoked sausage (kolbász), sliced

• Potatoes, diced

• Fresh dill or parsley

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Instructions

1. Start the Base
   Heat oil or lard in a soup pot over medium heat.
   Sauté onion until soft and translucent.
   Add garlic and cook 30 seconds.

2. Paprika Moment
   Remove pot briefly from heat.
   Stir in paprika quickly (prevents bitterness).

3. Simmer the Soup
   Add green beans, broth, and bay leaf.
   Bring to a gentle boil, then simmer 20–25 minutes until beans are tender.

4. Make the Roux
   In a small pan, heat oil/butter.
   Stir in flour and cook until lightly golden.

5. Thicken
   Whisk roux into soup. Simmer 5–10 minutes until slightly thickened.

6. Finish
   Lower heat. Stir in sour cream and vinegar.
   Season with salt and pepper. Remove bay leaf.

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How It Should Taste

• Paprika-forward but not spicy

• Lightly sour and creamy

• Hearty but not heavy

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Serving Suggestions

• Crusty bread or garlic flatbread

• Simple cucumber salad

• A dollop of extra sour cream on top

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Variations

• Meatless Friday Style: Skip sausage, use vegetable broth

• Smoky Version: Add smoked paprika + kolbász

• Grandma-Style: Add a handful of fresh dill at the end

If you’d like, I can also share:

• A slow-cooker version

• A low-carb adaptation

• Or a fully authentic village-style recipe