Soups

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. previous recipe             next recipe

Others: Serving: Serve with sour cream, crispy fresh bread, vinegar and hot paprika. Next: Basic recipes Main site (index) Hungarian recipes - Soup recipes - Jewish recipes

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