Hungarian Cream Of Green Bean Soup Teifeles Zoldbab Leves Food

HUNGARIAN GREEN BEAN SOUP

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!

HUNGARIAN CREAM OF GREEN BEAN SOUP (TEIFELES ZOLDBAB LEVES)

Steps:

• Gather the ingredients.
• In a large skillet, place the green beans and cover with water; add 1 teaspoon salt and bring to a boil. Reduce heat to simmer and cook until crisp-tender, about 5 minutes.
• Remove green beans to a colander, reserving cooking liquid.
• Meanwhile in a medium skillet, make a roux (known as rantas in Hungarian) by melting the butter, adding the flour, and cooking, stirring constantly, until it is a light amber color.
• Add pepper, paprika, and 1/4 cup water to the skillet, stirring until smooth.
• Temper the sour cream with a few ladles of the hot green bean cooking liquid.
• Add the sour cream mixture to the pan along with green beans; whisk the mixture until smooth. Simmer until the broth thickens, 5 to 8 minutes, but do not let it boil.
• Serve hot or chilled.

BAB LEVES (HUNGARIAN BEAN SOUP)

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.