Creamy Hungarian Bean Soup
Submitted by ashukian
Hearty Hungarian bean soup with tender navy beans, sweet paprika, and a tangy sour cream finish. This old-world comfort bowl simmers low and slow with leeks, carrots, and garlic for deep, soul-warming flavor.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
7 hrsThis is the kind of soup that’s been warming Hungarian kitchens for generations.
Navy beans break down into a velvety broth while sweet paprika gives everything that signature golden hue.
The real magic happens at the end: a swirl of sour cream and a splash of apple cider vinegar create that tangy, rich finish that makes this soup utterly addictive.
Serves 8, so it’s built for feeding a crowd or stashing leftovers for the week.
Kitchen Tips
- Soak your beans overnight for the creamiest texture. No shortcuts here, folks.
- Use Hungarian sweet paprika if you can find it. The flavor difference is night and day.
- Whisk the flour mixture slowly to avoid lumps. Patience pays off in a silky broth.
- Let the sour cream come to room temperature before adding it so it blends smoothly without curdling.
Ingredients
Directions
Soak navy beans overnight.
Drain them and place in large soup pot with onions, leek, carrots, and garlic.
Add water to an inch above the level of the beans.
Bring them to a boil and then simmer, covered, until tender, about 1½ hours.
Mix in the salt, pepper, and paprika.
Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth.
Add the flour mixture to the beans, stirring constantly.
Remove the soup from the heat and whisk in the sour cream and then the vinegar.
Gently reheat the soup for about 10 minutes.
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