Hungarian Split Pea Soup Recipe

Recipe By Slurrp

Hungarian split pea soup is a hearty and comforting dish that is perfect for chilly days. This soup is made with split peas, vegetables, and flavorful spices. The split peas are simmered until tender, creating a thick and creamy texture. The soup is then seasoned with paprika, garlic, and bay leaves, giving it a rich and savory flavor. Serve this soup with crusty bread for a complete and satisfying meal.

4.3
24 Rating -
Rate
Non Vegdiet
1hr 45minstotal
1hr 45m.total
Hungarian Split Pea Soup
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ingredients serve

Ingredients for Hungarian Split Pea Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 Onion, Diced
  • 0.13 Carrot, Diced
  • 0.13 stalk Celery , Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Dried Thyme
  • 0.13 teaspoon Paprika
  • 1/4 Bay Leaves
  • 1/4 cup Dried Split Peas
  • 3/4 cup Vegetable Broth
  • As required Salt And Pepper, To Taste
  • as required Fresh Parsley, For Garnish

Directions: Hungarian Split Pea Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat.
  • STEP 2.Add diced onion, diced carrot, and diced celery to the pot, and cook until softened.
  • STEP 3.Add minced garlic, dried thyme, paprika, and bay leaves to the pot, and cook for an additional minute.
  • STEP 4.Add split peas and vegetable broth to the pot, and bring to a boil.
  • STEP 5.Reduce heat to low, cover the pot, and simmer for 1-2 hours, or until the split peas are tender.
  • STEP 6.Remove the bay leaves from the soup, and use an immersion blender to puree the soup until smooth.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Serve the Hungarian split pea soup hot, garnished with fresh parsley.

Cooking Tips

  • Soaking the split peas overnight can help reduce the cooking time.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • Feel free to add additional vegetables to the soup, such as potatoes or spinach.

Storage and Serving

  • This Hungarian split pea soup can be stored in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with a side of crusty bread for a complete meal.
Nutrition
value
459
calories per serving
27 g Fat35 g Protein22 g Carbs10 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    35g
  • Carbs
    22g
  • Fiber
    10g

MacroNutrients

  • Carbs
    22g
  • Protein
    35g
  • Fiber
    10g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    241mg
  • Iron
    5mg
  • Vitamin A
    1808mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    110mg
  • Manganese
    2mg
  • Phosphorus
    384mg
  • Selenium
    32mcg
  • Zinc
    4mg
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