Hungarian soup "Chorba" with mint and garlic
4 servings
60 minutes
Hungarian soup 'Chorba' with mint and garlic is a fragrant and rich dish with a unique texture and harmony of flavors. This soup has its roots in traditional Hungarian cuisine, known for using fresh herbs and spices. The base of chorba is young beans that add tenderness, while garlic, red pepper, and greens enrich the soup with vibrant aromas. Mint leaves add a light freshness, and sour milk provides a pleasant tang and creamy consistency. Slices of boiled eggs become an important accent that complements the overall composition of the dish. Chorba warms wonderfully in cool weather and is suitable for both everyday and festive tables. It is best served hot with crispy bread to highlight its rich flavor.
1
Boil young beans in salted water.
- Beans (broad beans): 200 g
- Salt: to taste
2
Chop the onion and garlic, and sauté in vegetable oil with salt.
- Spring onion: 1 bunch
- Garlic scapes/greens: 5 piece
- Vegetable oil: 4 tablespoons
- Salt: to taste
3
Roast the flour and dissolve it in water. Add onion, garlic, and red pepper. Bring to a boil and cook until the soup thickens.
- Wheat flour: 1 tablespoon
- Spring onion: 1 bunch
- Garlic scapes/greens: 5 piece
- Ground red pepper: to taste
4
Sprinkle with chopped greens. Add mint leaves.
- Fresh herbs: 1 bunch
- Mint: to taste
5
Boil the eggs hard, slice them, and add to the soup.
- Chicken egg: 2 pieces
6
Before serving, pour sour milk into the soup.
- Soured milk: 200 ml
