Creamyhungarianbeansoup Recipes
HUNGARIAN BEAN SOUP
My husband adores this soup, which, like most Hungarian soup recipes, combines creamy and tangy. I do the cooking in a slow cooker.
Provided by fluffernutter
Categories Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cover beans with water by 2 inches and bring to a boil. Let stand 1 hour, then drain. Cover with about 2 quarts water, add ham hocks, and bring to a boil. Cook until beans are very tender, about 1 hour.
- In a medium bowl, mix flour with enough water to form a smooth, thin paste. Stir in sour cream, then milk and mix well. Add the mixture to the beans. Add the vinegar. Bring soup to a simmer. Season with salt and pepper.
Nutrition Facts : Calories 211.9, Fat 8.9, SaturatedFat 5.1, Cholesterol 25.6, Sodium 62, Carbohydrate 23.9, Fiber 7, Sugar 2.1, Protein 9.7
CREAMY HUNGARIAN BEAN SOUP
Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world. Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour.
Provided by Busters friend
Categories Onions
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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 1 1/2 hours.
- Make a light taupe-colored roux from the flour & butter in a small saucepan.
- 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.
5-INGREDIENT CREAMY WHITE BEAN SOUP
Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
- Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
- Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.
More about "creamyhungarianbeansoup recipes"
HUNGARIAN BEAN SOUP (BAB LEVES) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (37)Total Time 4 hrs 50 minsCategory Dinner, Lunch, SoupPublished 2010-03-11
- Place beans in a medium saucepan and cover with water. Boil for 5 minutes, cover, turn off heat but leave on the burner and let soak 1 hour.
- Drain and rinse beans and place in a large saucepan (but not something as large as a stockpot).
- Add pepper, carrot, onion, garlic, bay leaf, and ham. Add ham stock plus enough water to cover 2 inches above the beans. The ham bone may be sticking above the water a little.
- Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 2 1/2 to 3 hours, stirring occasionally and adding additional water to make sure beans are covered with liquid.
- In a small skillet, make a roux by sautéing 2 tablespoons chopped onion in butter until they are translucent. Add paprika and flour, stirring and cooking for 2 minutes.
- Add several ladles of hot soup liquid to the roux and stir until smooth. Pour the roux back into the soup, bring to a boil, and simmer 10 minutes, stirring frequently.
- If soup is too thick, thin with additional water. If soup is too thin for your taste, continue to simmer until of the right consistency.
- At this point, the soup can be chilled overnight to allow it to be defatted. The sour cream and vinegar can be added to the cold soup and reheated gently when serving.
- Otherwise, temper the sour cream with a few ladles of hot soup. Return the tempered sour cream to the soup and mix thoroughly. Add the vinegar and mix again.
HUNGARIAN CREAM OF GREEN BEAN SOUP RECIPE - THE …
Add pepper, paprika, and 1/4 cup water to the skillet, stirring until smooth. Temper the sour cream with a few ladles of the hot green bean cooking liquid. Add the sour cream mixture to the pan along with green beans; whisk the mixture until smooth. Simmer until the broth thickens, 5 to 8 minutes, but do not let it boil.
From thespruceeats.com
4.1/5 (64)Total Time 30 minsCategory Dinner, Lunch, SoupCalories 147 per serving
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4.1/5 (64)Total Time 30 minsCategory Dinner, Lunch, SoupCalories 147 per serving
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