Famous Hungarian soups
Bean soup (bableves)300 g white bean
150 g parsnip
150 g carrot
3-4 cloves garlic
1 tbsp oil
30 g flour
1/2 tsp Hungarian paprika powder
salt to taste.
For "csipetke" 100 g flour, 1 egg and a pinch of salt.
1 Select beans and soak overnight.
2 Cook beans in fresh water, add the parsnip and carrot rings and salt.
3 When tender put the "csipetke" pasta.
4 In a separate pan make a roux with the oil, the flour and the chopped garlic. Dash with paprika powder and add a little water, stirring continuosly.
5 Stir the thickening into the soup.
6 Cook about 10 minutes (when csipetke is tender) and serve.
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Serving:Serve with sour cream, crispy fresh bread, vinegar and hot paprika.
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