PT45M Serves 4 -6 2- 3 lb. fresh green beans cut into 1” strips 1 onion finely diced 2 Tbsp. Olive oil 1 cup of tomato puree 1 teaspoon vinegar 5-6 cups chicken broth 1 bunch of parsley finely chopped 1/2 pt sour cream 4 Tbsp. flour

Hungarian Green bean soup

Hungarians love their vegetables, this Zöldbab leves is another favorite summer soup that’s quick and easy to make. I enjoy this on a hot summer day, I realize soup is not considered a summer dish, however, this one has to be because when July hits the green beans are abundant.

Simple meals are what feed the hungry stomachs. No fast or frozen food was on their menu. Fresh vegetables and in the summer all kinds of melon that hydrated you with their sweet nectar. The soup was convenient and served at lunch. Grandma Gigi made the soup ahead and placed it in a jar, making her task easy and healthy for her family.  Can be eaten warm or cold.

 

 

Hungarian bean soup

2- 3 lb. fresh green beans cut into 1” strips
1 onion finely diced
2 Tbsp. Olive oil
1 cup of tomato puree                                                   1 teaspoon vinegar
5-6 cups chicken broth
1 bunch of parsley finely chopped
1/2 pt sour cream
4 Tbsp. flour

Saute onions in olive oil. Add cut beans to onions and saute for 3 minutes. Cover the onions and green beans with the broth and vinegar. Add the tomato puree and parsley, cook unto the beans are tender. Stir the flour into the sour cream and add a few ladles of broth to thin it out, this is to temper the sour cream so it won’t curdle. Add to the soup and slowly bring to a temperature without boiling. Serve