HUNGARIAN STYLE GREEN BEAN SOUP “PALOC LEVES” WITHOUT MEAT
Most of the time I just slightly sautéed my green beans with some fresh garlic and butter. That’s the best method to keep the vegetable flavor and try to preserve as many vitamins and minerals as we can.
This recipe is born of the Hungarian Palóc soup. The original recipe contains meat mostly made of mutton, pork or beef. I didn’t use meat. I made a rich flavorful base of onion, pepper, and tomato, we call it – “lecsòs alap”.
The Palóc is a subgroup of Hungarians in Northern Hungary and southern Slovakia. Palóc have retained their own traditions they are also ethnic Hungarians by general consensus.
Palòc soup was created by Jànos Gundel the world-famous Hungarian chef and dedicated to a well-known Hungarian writer Kàlmàn Mikszàth “the greatest of the palòc people”.
The Palóc village of Hollókõ is part of the UNESCO World Heritage Site.
NUTRITION FACTS AND TIPS
1 cup of cooked green beans contains about 83 calories and 11g of carbohydrates.
Green beans are loaded with Vitamin K, C, B also contains magnesium, copper, iron just to highlight some of the long lists. High in dietary fiber and omega 3 fatty acids.
When purchasing green beans try to pick firm looking beans. Cut both ends and you can keep it in the fridge for up to 2 days. Easy to freeze.
Hungarian Style Green Bean Soup
Ingredients
- 1 lb Green Beans
- 1 Onion
- 1 Banana Bread
- 2 Tomatoes
- 3 Carrots
- 4 Potatoes
- 2 cloves Garlic
- 3 tbsp Oil
- 200g or 3/4 cup Sour Cream
- 100g or 1/2 cup Kefir
- 2 tbsp Spelt Flour
- 1/2 tsp Salt
- 1 tbsp Paprika
- 2 cube Vegetable Bouillon
- 2 tsp Dry or Fresh Dill
Instructions
- Instruction
- Heat the oil and add the onion and the pepper and salt. Cover and let it sweat. Then add the chopped tomatoes and the carrots.
- Add the listed spices except for the dill, give a quick stir and immediately add 1 cup of water. Add the green beans and add as much water that would cover the green beans.
- Cook for about 20 minutes, then add the chopped potatoes and from here needs and additional 10 minutes. While veggies are getting ready, we prepare the sour cream.
- Mix the sour cream the flour and the Kefir in a bowl. When the texture smooth adds two big serving spoon of hot soup liquid to the sour cream mixture. Stir until smooth and well combined. We need to make the sour cream warm before we add into the hot soup.
- If we would just dump the could sour cream it would get lumpy. So, add the smooth textured sour cream mix to the soup and add the dry dill. (I didn't have fresh dill at home).Wait until boil once and your soup is DONE.