Hungarian Creamy Yellow Wax Bean Soup – Tejfölös Zöldbableves
Servings: 6
Tejfölös Zöldbableves is one of those simple Hungarian soups that proves you don’t need complicated ingredients to make something incredibly comforting. 🥣
Made with fresh yellow wax beans, potatoes, carrots, parsley root and Hungarian paprika, then finished with sour cream and a little vinegar, this soup is creamy, slightly tangy and full of the flavors I associate with Hungarian home cooking.
And yes — despite the name zöldbableves, my beans are definitely yellow! 😃 In Hungary, yellow wax beans are commonly used for this soup, especially when they’re fresh and in season.
I made this batch after coming home with a huge bag of beautiful seasonal beans, and it became part of our Sunday lunch alongside homemade Szilvás Kígyórétes for dessert.
This bowl is also extra special: it’s officially recipe #50 on From My Hungarian Kitchen. 🥳 Halfway to my goal of 100 recipes — and I couldn’t think of a better way to celebrate than with a bowl of real Hungarian comfort food. ❤️
Servings: 6
Ingredients
500–600 g (1.1–1.3 lb) fresh yellow wax beans, trimmed and cut into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
1–2 carrots, peeled and sliced
1 parsley root (petrezselyemgyökér), peeled and sliced
2–3 medium potatoes, peeled and diced
1–2 bay leaves
1 teaspoon Hungarian sweet paprika
Salt, to taste
Freshly ground black pepper, to taste
Approximately 1.5 L (6 cups) water or broth
4–5 tablespoons sour cream
1–2 tablespoons all-purpose flour
Approximately 1 teaspoon vinegar, or to taste
Fresh parsley, chopped
A little oil, for sautéing
Optional:
100–150 g smoked Hungarian-style sausage or kolbász
Instructions
1. Prepare the vegetables.
Wash and trim the yellow wax beans and cut them into bite-sized pieces. Peel and chop the potatoes, carrots and parsley root. Finely chop the onion and garlic.
2. Sauté the onion.
Heat a little oil in a large soup pot over medium heat. Add the onion and cook until soft and translucent. Add the garlic and cook briefly until fragrant.
3. Add the paprika.
Remove the pot briefly from direct heat and stir in the Hungarian sweet paprika. Immediately add a splash of water or broth and stir well so the paprika doesn't burn.
4. Cook the root vegetables.
Add the carrots, parsley root, potatoes and bay leaves. Season with salt and black pepper. Pour in approximately 1.5 litres of water or broth. Bring to a boil, then reduce the heat and simmer until the vegetables begin to soften.
5. Add the yellow beans.
Add the yellow wax beans and continue cooking until the beans, potatoes and root vegetables are tender.
6. Prepare the sour cream mixture.
Whisk the sour cream and flour together in a bowl until completely smooth. Gradually whisk in 1–2 ladlefuls of hot soup to temper the sour cream.
7. Thicken the soup.
Slowly pour the sour cream mixture into the soup while stirring. Simmer gently for a few more minutes until the broth becomes lightly thickened and creamy.
8. Finish the soup.
Add approximately 1 teaspoon vinegar, then taste. Adjust the vinegar, salt and pepper as needed. Stir in plenty of freshly chopped parsley.
9. Serve.
Remove the bay leaves and serve the soup warm with fresh bread, if desired.
Recipe Notes
Yellow or green beans:
Although the Hungarian name zöldbableves literally translates to “green bean soup,” yellow wax beans are commonly used in Hungary. Regular green beans also work perfectly.
Parsley root:
Petrezselyemgyökér gives Hungarian soups their characteristic flavour. If you can find it at a European or Eastern European grocery store, it's definitely worth using.
Sausage:
Some versions include smoked Hungarian kolbász. I make mine without sausage, but you can add 100–150 g if desired.
Sourness:
Start with a small amount of vinegar and adjust to your taste. Some families like zöldbableves noticeably tart, while others prefer only a hint of acidity.
Frozen beans:
Frozen yellow or green beans can be used when fresh beans aren't available.
Nutrition/Allergens
Contains: Dairy, Gluten
Vegetarian: Yes, when made without the optional sausage