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This is a wonderful soup. Definately a keeper! I have 4 different kinds of paprika that a friend brought me from Hungary, and I chose to use the smoked paprika. It added a deep, rich flavor and went well with all of the ingredients. I will experiment with some hot paprika next time. Thank you so much for sharing this wonderful recipe!!

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Miss Annie February 27, 2010

I just made this soup and love it!! I strayed from the recipe a bit and added extra water and extra sour cream. This made the soup less thick and I love "soupy" beans!! Also, I forgot to add the vinegar, but I love the dish without the addition!! I served with a basic cornbread recipe and my boyfriend just asked me to make this bean soup again!!

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TreeSquirrel July 18, 2009

Loved this! I did make some changes based on what was in the house... the essence of poverty cooking... ;-) One large vidalia instead of two small onions, no leek, and half butter, half bacon grease for the roux. I also had two cans of chicken broth in the cabinet and used that in place of some water. This was really thick, more like a stew than a soup, but the bacon grease gave a smoky flavor. Just a head's up that the roux is really dense, so don't feel like you've done something wrong. It will whisk in just fine.

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Queen Roachie July 06, 2009
Creamy Hungarian Bean Soup