BAB LEVES (HUNGARIAN BEAN SOUP)
Make and share this Bab Leves (Hungarian Bean Soup) recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour.
- Drain and rinse the beans and put them in a large pot.
- Add the salt, pepper, carrot, leek, garlic, and meat.
- Add stock plus enough water to cover 2" above the beans and meat; bring to a simmer.
- Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate.
- In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt.
- Mix in the paprika and then the flour.
- Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you).
- Add the parsley.
- Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup.
- Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
- Remove from heat and let cool.
- Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup.
- Mix in the vinegar and taste soup for seasonings.
- Cut the meat into bite sized pieces and return them to the soup.
- Reheat soup before serving.
Nutrition Facts : Calories 636.8, Fat 34.6, SaturatedFat 10.7, Cholesterol 68.7, Sodium 1917.9, Carbohydrate 46.4, Fiber 15.2, Sugar 4.1, Protein 35.5
HUNGARIAN CREAM OF GREEN BEAN SOUP (TEIFELES ZOLDBAB LEVES)
Steps:
- Gather the ingredients.
- In a large skillet, place the green beans and cover with water; add 1 teaspoon salt and bring to a boil. Reduce heat to simmer and cook until crisp-tender, about 5 minutes.
- Remove green beans to a colander, reserving cooking liquid.
- Meanwhile in a medium skillet, make a roux (known as rantas in Hungarian) by melting the butter, adding the flour, and cooking, stirring constantly, until it is a light amber color.
- 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.
- Serve hot or chilled.
Nutrition Facts : Calories 147 kcal, Carbohydrate 10 g, Cholesterol 33 mg, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, Sodium 366 mg, Sugar 4 g, Fat 12 g, ServingSize 4-6 bowls (4-6 servings), UnsaturatedFat 0 g
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