This Hungarian Green Bean Soup Recipe Was Passed Down By Family!
Hungarian cuisine is known for its love of soup – and this love dates back centuries. So, if you’re looking for a creamy green bean soup- or tejfölös zöldbableves as it is called in Hungarian – this is the recipe for you!
Made with crisp green beans, sour cream, and paprika, this bean soup is a lighter but warm addition to a meal – or can be served as a main meal itself. The classic orange color comes from the mix of white sour cream and bright red paprika – a staple of Hungarian cooking and national identity.
This recipe is another one that was passed down by Eric’s Hungarian grandmother – or Mama. She used to make to when Eric was a kid and he remembers going to “Mama and Papa’s House” to eat it.
Years later, his mom has taken on the task of cooking up a pot of soup… and now the recipe has been passed down to make its way here. Not bad for a piece of knowledge that traveled to Canada from a small town in western Hungary.
Having said that, our family calls this green bean soup “bableves” (literally: bean soup) which is actually kind of incorrect. Bableves is actually a more general term which describes soups that include beans. To complicate matters, there are other versions of bean soup in nearby countries like Romania and Germany! But don’t worry because we will make many more versions of bean soup on this website and will try to get into the differences and similarities.
Even within this recipe for a creamy version of green bean soup, there are different variations – from the ingredients to how it is served. For example, you can eat it warm or chilled. We personally prefer it to be warm. To make it more filling, you can add a meat like small pieces of smoked ham. You could also eat this soup with egg dumplings added into it. We’ll make egg dumplings and link them here when we do it.
Before diving into this fairly simple recipe, there are a few things you should consider:
- Prepping the beans – washing, trimming the ends, and cutting them – can take surprisingly longer than you think so be sure to give yourself lots of prep time if you are doing it by yourself.
- As we mentioned in the recipe for Hungarian Goulash, there are different types of paprika. Hungarian paprika is the “classic” version but there are smoked, sweet, and even spicy hot paprika – so be sure to know which one you are adding to your soup!
Hungarian Green Bean Soup
As a warm yet light dish, this creamy Hungarian green bean soup - or tejfölös zöldbableves - is sure to please. With its signature orange color, the soup is made from crisp green beans, sour cream, and Hungarian paprika.
Ingredients
- 1 large onion
- 1 lb of green beans cut into 1 inch pieces
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tbsp corn starch
- 1 tbsp oil
- 1 tbsp Hungarian paprika (more or less to taste)
- 2 cups vegetable broth
Instructions
- Chop the onion into small cubes and set aside.
- Wash the green beans, trim off the ends and cut the beans into 1 inch long pieces. Set aside.
- Heat oil in a large pot and add the onions. Sauté the onions on medium heat until they become translucent.
- Add the green beans to the pot, then add 2 cups of broth. The mixture of onions and beans should just be covered.
- Add the paprika, reduce the heat, and let everything simmer for around 30 minutes (or until the beans are tender - but not mushy).
- Add the sour cream, milk, and corn starch together in a bowl and whisk well.
- Add the corn starch mixture to the pot and mix everything well.
- Bring the soup back to a boil for around 2 minutes or until it has reached the desired thickness. Stir frequently.
- Serve and enjoy!
Notes
Note that there are different types of paprika powder. Normally (especially in North America), the regular "paprika" you can find in grocery stores works just fine as is it neither sweet nor hot.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 482mgCarbohydrates: 25gFiber: 6gSugar: 10gProtein: 6g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.
i made it last week and my husband loves it so I’m making again this week
My Hungarian family made this soup all the time, we never used onion, vegetable broth or paprika in our green bean soup. Milk was poured in the pot of beans and a thickening of flour and milk were poured in the pot with the beans and thickened, then we added sour cream just to melt and a couple spoons full of vinegar. Grandma said if they were lucky, they would have bacon on hand to add to the soup. Maybe this was a different part of Hungarian cooking. Anyway, my grandmother taught our mothers and grand daughters how to make this soup.
That’s really interesting, thank you for sharing! I’m sure there are lots of different versions of the soup. This recipe was passed down from Eric’s Hungarian grandma, but unfortunately she’s not with us anymore so we can’t ask her if she modified it over the years. That would have been interesting to find out. /Lisa
My father was full blooded hungarian. This soup was always one if my favorites. I was taught to always brown the paprika in butter. (In all hungarian recipes using paprika)When You do this, you have to get it nice and dark without burning it. Saute onions on the side till almost done then add to the browned paprika, finish waiting onions, then add your broth and beans. Cool a bit before adding sour cream or it will curdle, lastly add a bit of vinager. This was the way my hungarian grandmother made it. Serve warm with buttered rye bread on the side.
That’s so interesting – thanks for sharing, Lynn! We’ll try your version the next time we make green bean soup. /Lisa
It was very good!! Sometimes I add dill to it, but my Hungarian grandmother didn’t make it that way. I suggest adding enough high quality sweet authentic Hungarian paprika to give the soup a light orange color.
I followed my grandmother and mother with this soup but made the broth with ham hocks and usually a shank. Then I take the meat and add it to the soup. Can anyone tell me the reason for the vinegar? I am the last in the family so have no one to ask and am just curious.
Gives it great punch