Another one of my favorite Hungarian soup:
- 1 lb. cut string beans (fresh is always better)
- 2 qts., Water
- 1/2 pint Sour Cream
- 1 teaspoon vinegar (optional)
- 1 Tablespoon Flour
- Salt to taste
- Pepper to taste
- 1-2 Bay Leaves (optional)
In a large pot cook the green beans with bay leaf in salted water until tender. In a bowl add some of the liquid from the beans to the sour cream mixture and blend again. Slowly pour this over the beans, stirring constantly. Season to taste, adding vinegar if desired and bring to a boil. Cool before serving boil. (Serves 4) Variation: 8 diced potatoes my be substituted for string beans! Enjoy!!
In addition to this recipe, I want to include a simple way of making “Nokedli” dumplings. Which can be uses in many Hungarian soups and meals.
- 2 eggs
- 1/2-1 teaspoon salt
- 3/4 Cups Water
- 2 Cups Flour
- This recipe can be doubles, depending on many servings)
Combine eggs, salt and water, beating well. Add flour a little at a time. Add only enough flour to make soft dough. Then set aside awhile. Beat again. (I prefer it to resemble a semi-thick glue like consistency.) Drop dough by teaspoonful’s into 3 quarts of boiling water and cook for 5-7 minutes. Pour into colander and rise with cold water so dumplings wont stick. Can be used with soups and paprikas **A little hint I put a tad of oil on the spoon, or warm it for a few seconds in the boiling water to keep the noodle mixture from sticking on the spoon**
There are other easier methods of making dumplings that work very well. Most recipes serve 4 people; if you have more guests double the ingredients for every 4 guests.
P.S. – No one says you can’t add some paprika if it is your preference! Keep in mine as with all recipes everyone has their own variations.