Hungarian Bean Soup Recipe

Recipe By Slurrp

Hungarian Bean Soup is a hearty and flavorful dish that is popular in Hungarian cuisine. Made with tender beans, vegetables, and savory spices, this soup is a comforting and satisfying meal. The beans are cooked until soft and creamy, and the vegetables add a delicious crunch. The spices, such as paprika and caraway seeds, give the soup a rich and aromatic flavor. Serve this soup hot with crusty bread for a complete and nourishing meal.

4.5
22 Rating -
Rate
Non Vegdiet
3hr 50minstotal
20minsPrep
3hr 30minsCook
3hr 50m.total
20m.Prep
3hr 30m.Cook
Hungarian Bean Soup
plan
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ingredients serve

Ingredients for Hungarian Bean Soup Recipe

  • 1/2 cup Dried White Beans
  • 1/2 Onion, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1 Carrots, Diced
  • 1 Celery Stalks, Diced
  • 1 Potatoes, Peeled And Diced
  • 2 cup Vegetable Broth
  • 1 teaspoon Paprika
  • 1/2 teaspoon Caraway Seeds
  • As required Salt And Pepper To Taste
  • as per your need Sour Cream And Fresh Parsley For Serving

Directions: Hungarian Bean Soup Recipe

Cooking Directions

  • STEP 1.Start by soaking the beans overnight in water. Drain and rinse the beans before cooking.
  • STEP 2.In a large pot, heat some oil and sauté onions and garlic until they are soft and fragrant.
  • STEP 3.Add the soaked beans, diced carrots, celery, and potatoes to the pot. Pour in vegetable broth and bring to a boil.
  • STEP 4.Reduce the heat and simmer the soup for about 1 to 1.5 hours, or until the beans are tender.
  • STEP 5.Stir in the paprika, caraway seeds, salt, and pepper. Cook for an additional 10 minutes to allow the flavors to meld together.
  • STEP 6.Serve the Hungarian Bean Soup hot with a dollop of sour cream and a sprinkle of fresh parsley on top.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • STEP 8.To reheat, simply heat the soup on the stovetop or in the microwave until warmed through.

Cooking Tips

  • Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly.
  • If you don't have time to soak the beans overnight, you can use the quick soak method. Place the beans in a pot with water, bring to a boil, then remove from heat and let them sit for 1 hour before draining and rinsing.
  • Feel free to customize the soup by adding other vegetables like bell peppers or tomatoes.
  • For a heartier version, you can also add cooked sausage or bacon to the soup.
  • Adjust the seasoning according to your taste preferences. You can add more paprika for a spicier flavor or reduce the amount if you prefer a milder taste.

Storage and Serving

  • Serve the Hungarian Bean Soup hot with crusty bread for a complete meal.
  • You can garnish the soup with a dollop of sour cream and a sprinkle of fresh parsley for added flavor and presentation.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply heat the soup on the stovetop or in the microwave until warmed through.
Nutrition
value
783
calories per serving
57 g Fat60 g Protein9 g Carbs10 g FiberOther

Current Totals

  • Fat
    57g
  • Protein
    60g
  • Carbs
    9g
  • Fiber
    10g

MacroNutrients

  • Carbs
    9g
  • Protein
    60g
  • Fiber
    10g

Fats

  • Fat
    57g

Vitamins & Minerals

  • Calcium
    124mg
  • Iron
    8mg
  • Vitamin A
    1914mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    1mg
  • Vitamin B9
    84mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    141mg
  • Manganese
    2mg
  • Phosphorus
    480mg
  • Selenium
    47mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp