Yellow Wax Bean Soup ( Zoldbableves)

This is a delicious Hungarian Bean Soup ( Green or Yellow beans) with a roux base, always favorite family soup in summer, in winter you can use the can beans. There are many recipe versions for this soup. This one is my favorite because it’s very simple and quick. You can make the roux first and than add water and vegetables or you can also make this soup with smoked ham/sausage pieces, carrots or other vegetables and/or without the roux.

Ingredients for roux base
2 tbsp Lard or oil
1/4 onion, chopped
2 cloves garlic, chopped
1 tbsp paprika
1/2 c. flour, separated
1 tsp (sweet) red paprika
3 tbs tomato paste
1 cup of milk


Ingredients for soup
1 pound fresh wax beans, washed and sliced or 2 cans Cut Green Beans, liquid excluded
2 carrots diced
1 parsley root diced
1 small pcs of cellery root
1 medium tomato diced
1 small onion (whole)
1 clove garlic (whole)
6 - 8 cups water
2 tablespoons flour
1 cup sour cream, for garnish
2 tablespoons chopped parsley sprigs
salt to taste
black pepper to taste
"Delikat" to taste

Directions

Bring water to a boil add salt. Add beans, carrots, parsley root, celery root, tomatoes, onion, garlic cloves and whole onion. Boil for 30 minutes, or until the beans are tender.

When the beans are almost done, make the roux. In a heavy saucepan, saute chopped onions and garlic in lard until onions become transparent. Add flour and stir quickly for 1-2 min, remove from heat and add red paprika, tomato paste and mix well slowly add cold milk , stirring/whisking constantly to keep from forming lumps . Put the mixture back on the low heat add little liquid from the soup season with salt and pepper, "Delikat" and bring to a boil. Remove from heat and pour the roux into the bean soup mixing in the roux. Add Parsley Sprigs and bring to one more boil, remove from heat.
Turn off heat. Serve with a dollop of sour cream and a slice of fresh bread, add chopped parsley.

Enjoy