Traditional Hungarian Pea Soup Recipe with Dumplings or Store-Bought Noodles
4-6 Servings
Why This Recipe Is Special:
This Hungarian pea soup is simple yet full of flavor. The combination of sweet peas, hearty vegetables, and tender dumplings creates a dish that’s light but satisfying. It’s an excellent option for a quick lunch or a first course at dinner, and the recipe can easily be adjusted to your taste or available ingredients.
Whether you use homemade dumplings or store-bought noodles, this Hungarian pea soup is a comforting reminder of how simple ingredients can create something truly special.
I hope you enjoy making and sharing this recipe with your family as much as I have. Don’t forget to tag me on Instagram or Facebook if you try it out—I’d love to see your creations! And if you have your own version of this soup, share it in the comments below.
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4-6 Servings
Ingredients
2 tbsp oil
1 onion, finely chopped
Salt and pepper, to taste
2 carrots, sliced into rounds
2 parsnips, sliced into rounds
¼ celery root, diced
2 ½ liters vegetable broth
400 g green peas
300 g store-bought dumplings or noodles (csipetke if homemade)
1 tsp lemon juice
1 tsp sugar
1 bunch fresh parsley, finely chopped
Instructions
Heat the oil in a large pot and sauté the finely chopped onion until translucent. Season with salt and pepper.
Add the sliced carrots, parsnips, and diced celery root. Stir and cook for a few minutes until the vegetables start to soften.
Pour in the vegetable broth and bring the soup to a gentle boil. Let it simmer until the vegetables are nearly cooked through.
Add the green peas and the dumplings or noodles to the soup. If you’re using homemade csipetke, prepare the dough by mixing one egg with flour and a pinch of salt, then pinch off small pieces to add to the boiling soup.
Simmer the soup for an additional 5 minutes, allowing the flavors to meld and the dumplings or noodles to cook through.
Finish with a splash of lemon juice, a pinch of sugar, and adjust the salt and pepper to taste. Garnish with freshly chopped parsley before serving.