Hungarian Cream of Green Bean Soup (Teifeles Zoldbab Leves)
A refreshing Hungarian creamed green bean soup can be served either hot or cold, perfect for summertime.
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Instructions
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Start boiling green beans covered with water and 1 teaspoon salt in a large skillet. Simmer for 5 minutes until crisp-tender, then drain, reserving the cooking liquid.
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In a separate medium skillet, melt butter, add flour, and stir constantly to cook a roux until light amber. Stir in pepper, paprika, and 1/4 cup water to the roux until smooth.
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Temper sour cream with a few ladles of the reserved hot green bean liquid.
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Combine the tempered sour cream mixture with the green beans in the roux skillet; whisk until smooth. Simmer for 5-8 minutes until thickened, ensuring it does not boil.
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Serve hot or chilled.