Sunday, September 02, 2012

on hungarian pea soup...

I'm Hungarian. Growing up all I mainly ate was Hungarian food! Since I live far far away from home and far away from my father who is an awesome cook I always get the craving for some of my favorite Hungarian foods. This being one of them-- Pea Soup or as us Hungarians call it Zoldborsoleves. It's really super easy to put together and yet the end result is amazingly delicious. On days like today when it's all rainy and gloomy soup is number one on my list. Soup is huge for Hungarians. We will eat it as a main dish with bread. Most of our soups are hardy and with the bread you really don't need anything else! This is one of the lighter soups that I like to make and because my husband isn't a huge fan of soups I usually make something else to eat after a bowl of this soup. But me, I'm happy with a cup of this yummy Garden Pea Soup and a crusty slice of bread. Yes sir!


1 1/2 lbs peas (frozen or fresh, I used frozen) 
3 carrots, chopped
1 parsnip, chopping
2 tablespoons butter (not photographed) 
5 tablespoons flour
1/2 teaspoon ground sweet paprika
5 1/2 cups water
a bunch of parsley, chopped
salt & pepper to taste 
dumpling noodles (recipe for this will be at the bottom) 

Melt the butter in a pot. Excuse the chipped nail polish. It's on my todo list!

While the butter is melting chop up the carrots and parsnip. I like to chop mine in circles. I always find it fascinating how everyone chops their veggies different ways. I guess it's whatever way we grow up with! Once the butter is melted add peas, carrots and parsnip to the pot and cover it with a lid. You want the peas and veggies to cook in their own juices, steam and become slightly tender on low heat.

Next add the 5 tablespoons of flour and stir continuously until the flour cooks and turns light brown. Make sure the heat is low so that you do not burn the flour! Remove from heat and add the paprika. Then go ahead and add 5 1/2 cups of water. Turn the heat back to medium and let the soup simmer for about 10 minutes.

Add the chopped parsley and season with salt & pepper to your liking and this soup is basically all set except one step...DUMPLINGS! The best part about this Hungarian soup is the cute little dumpling noodles. They were my favorite ever when I was a child...who are we kidding, they still are! Follow the recipe below to add these to your pea soup.

Dumpling soup garnish:
1 egg
1/4 cup water
pinch of salt
1 1/2 cup flour 

Combine the ingredients in a mixing bowl and make sure that you mix it well. It should almost look like pancake mix but a little bit thicker.

 If you don't have a handy dandy noodle strainer like this one well, I feel bad for you! My dad got this for me before I moved. You're starting your life daughter, here's your noodle strainer (in a serious Hungarian ascent). That's how that went down. Awkward at the time but now I know he was just looking out for me. All you do is pour the dumpling dough into the opening and move it side to side making the dough come through the holes and plop into the hot soup! Cool huh? Best invention ever.

Cook the noodles for about five minutes, these guys cook fast and then you are all set! Your Zoldborsoleves, I mean Pea Soup is all ready to eat.

Oh! And I almost totally forgot, a swirl of sour cream is heavenly. Don't give me the side-eye...try it and you will thank me. Enjoy :) 



  1. Just ran across your blog from yourwishcake and your blog is so cute! Also, I'm hungarian and my family always made hungarian supper soup. Have you ever heard of it?! I plan on doing a feature on it on my blog this winter. THanks for sharing!

    1. HI Kathy! So glad you stumbled upon my little corner. I'm not familiar with that soup, I'll have to check it out on your blog :)

  2. I miss my Mom's borsoleves. I am going to try this out! Cross your fingers because I am not good in the kitchen.