Hungarian Green Bean Soup (tejfölös zöldbableves)

• servings: 3 servings
• active time: 15 minutes
• total time: 47 minutes

Ingredients

1 large onion

1 pound green beans (cut into 1 inch pieces)

1/2 cup sour cream

1/2 cup milk

1 tablespoon corn starch

1 tablespoon oil

1 tablespoon sweet Hungarian paprika (more or less to taste)

2 cups vegetable broth

Directions

1. Chop the onion into small cubes and set aside.

2. Wash the green beans, trim off the ends and cut the beans into 1 inch long pieces. Set aside.

3. Heat oil in a large pot and add the onions. Sauté the onions on medium heat until they become translucent.

4. Add the green beans to the pot, then add 2 cups of broth. The mixture of onions and beans should just be covered.

5. Add the paprika, reduce the heat, and let everything simmer for around 30 minutes (or until the beans are tender - but not mushy).

6. Add the sour cream, milk, and corn starch together in a bowl and whisk well.

7. Add the corn starch mixture to the pot and mix everything well.

8. Bring the soup back to a boil for around 2 minutes or until it has reached the desired thickness. Stir frequently.

9. Serve and enjoy!

Nutrition

• Serving Size: 1 g
• Calories: 235 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Cholesterol: 26 mg
• Sodium: 482 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 6 g