BAB LEVES (HUNGARIAN BEAN SOUP)
Make and share this Bab Leves (Hungarian Bean Soup) recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour.
- Drain and rinse the beans and put them in a large pot.
- Add the salt, pepper, carrot, leek, garlic, and meat.
- Add stock plus enough water to cover 2" above the beans and meat; bring to a simmer.
- Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate.
- In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt.
- Mix in the paprika and then the flour.
- Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you).
- Add the parsley.
- Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup.
- Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
- Remove from heat and let cool.
- Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup.
- Mix in the vinegar and taste soup for seasonings.
- Cut the meat into bite sized pieces and return them to the soup.
- Reheat soup before serving.
Nutrition Facts : Calories 636.8, Fat 34.6, SaturatedFat 10.7, Cholesterol 68.7, Sodium 1917.9, Carbohydrate 46.4, Fiber 15.2, Sugar 4.1, Protein 35.5
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.
Provided by Recipes From Europe
Categories Soup
Time 47m
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : ServingSize 1 g, Calories 235 kcal, Carbohydrate 25 g, Protein 6 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 482 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 7 g
CREAMY HUNGARIAN BEAN SOUP
Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world. Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour.
Provided by Busters friend
Categories Onions
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak navy beans overnight.
- Drain them and place in large soup pot with onions, leek, carrots, and garlic.
- Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
- Make a light taupe-colored roux from the flour & butter in a small saucepan.
- Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
- Gently reheat the soup for about 10 minutes.
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