07/26/2026
Green Bean & Potato Soup
Ingredients
1.5 lb (750 g) green beans, trimmed (net weight)
1 lb (450 g) potatoes, peeled and diced (net weight)
5 oz (180 g) smoked sausage, sliced
1 large onion, diced
3 garlic cloves, minced
2 carrots, sliced
1 parsley root, chopped
1 tomato, diced
A handful of fresh parsley
1 heaping tablespoon flour
1 tablespoon sweet paprika
2–3 bay leaves
Salt and freshly ground black pepper, to taste
8 cups (2 L) water
6 tablespoons oil
To Finish
Just under 1 cup (200 ml) sour cream
1 garlic clove, pressed
1 tablespoon vinegar
Chopped fresh parsley or dill
Instructions
This hearty Hungarian soup is simple to prepare, full of flavor, and perfect for a comforting family meal.
Heat the oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add the sliced smoked sausage and cook for another minute to release its smoky flavor. Stir in the carrots, parsley root, potatoes, and diced tomato. Cook the vegetables for 2–3 minutes, stirring occasionally.
Sprinkle the flour and paprika over the vegetables, stirring well so everything is evenly coated. Immediately add the green beans and pour in the water. Add the bay leaves and the handful of parsley, then season with salt and pepper.
Bring the soup to a boil, then reduce the heat and simmer until the vegetables are tender.
In a small bowl, combine the sour cream with the pressed garlic. Stir a ladleful of the hot soup into the sour cream mixture to temper it, then slowly pour it back into the pot while stirring continuously.
Let the soup simmer gently for another 5–6 minutes. Remove it from the heat, stir in the vinegar, and adjust the seasoning if needed. Finish with freshly chopped parsley or dill before serving.
