The Hungarian version of green pea soup was among the top 10 in the soups category in a 2010 online vote to find the nation’s favorite dishes. In addition to vegetables, it often contains pinched noodles (csipetke) or soup pasta. This is a translation of a recipe published on mindmegette.hu.
Ingredients:
1 kilogram fresh green peas (roughly 500 grams cleaned or frozen)
1 carrot
1 parsley root
1 small onion
1 bunch parsley
1 soup cube
2 tablespoons oil
1 tablespoon flour
1 coffeespoon sweet paprika
40 grams dry pasta
Method:
Peel and wash the peas. Leave the onion whole. Clean the carrot and other vegetables, wash and dice or cut into circles. Wash and cut up the parsley. Place the peas, carrot, vegetables and onion in 1 liter of water, add a soup cube, cover and cook on low heat until soft. Heat the oil and fry flour in it until light brown, then remove from heat. Add paprika, 300 milliliters of water, stir until smooth and add to soup. (This is the roux.) Flavor with salt and pepper. Add pasta to soup and cook for 5 minutes. Remove from heat, sprinkle with parsley, let sit for 10 minutes and then serve.
