Vegetable soup with green beans
6 servings
60 minutes
Vegetable soup with green beans is a traditional Hungarian dish that embodies the rich flavors of seasonal vegetables. The rich aroma of meat and fresh ingredients makes it warming and nourishing. The recipe's origins delve deep into Hungarian cuisine, where simple yet flavorful dishes have always held a special place. The light sweetness of carrots and pumpkin complements the freshness of green beans, while potato starch gives the soup a delicate thickness. This soup is perfect for cozy family dinners and can be served with herbs or crusty bread. Hungarian housewives often prepare it in cooler weather when one wants to warm up and enjoy a homey taste. Nutritious, aromatic, and homely – this soup can provide a sense of warmth and fullness.
1
Wash, peel, and dice any vegetables you have on hand: carrots, celery, green beans, zucchini, pumpkin — so that you have a total of 500 grams.
- Carrot: 100 g
- Celery stalk: 100 g
- Zucchini: 100 g
- Pumpkin: 100 g
- Green beans: 100 g
2
Pour 2 liters of water into a pot and add all the vegetables, the shank, olive oil, and a pinch of salt. Bring to a boil, then reduce the heat and cook for another 30 minutes until the vegetables are soft. Don't forget to skim off the foam.
- Beef shanks: 1 piece
- Olive oil: 1 tablespoon
- Salt: to taste
3
Mix the starch with two tablespoons of water to avoid lumps, add a little broth — stir well and pour the mixture into a pot. Stir and cook for another 5 minutes.
- Potato starch: 1 tablespoon
4
Remove the bone, salt if needed, and serve: the soup can be garnished with fresh herbs.
- Salt: to taste