Hungarian Pork and Green Bean Soup
Hungarian pork and green bean soup turns affordable pork, green beans, and potatoes into a creamy paprika broth that tastes rich, cozy, and deeply homemade.
This soup is hearty enough for dinner, but it still feels fresh from the dill and tender green beans. Sweet Hungarian paprika gives the broth its warm color and gentle earthy flavor, while sour cream makes it silky without much effort.
Why You’ll Love This Recipe
- Cozy paprika broth: Sweet Hungarian paprika gives the soup a warm, savory base.
- Tender and creamy: The pork cooks until soft, then sour cream adds a smooth finish.
- Budget smart: Potatoes and green beans stretch a small amount of meat into four full servings.
- Simple one pot cooking: You build flavor in the same pot from browning to simmering.
Fabian’s Budget Tip: Use pork shoulder instead of lean pork loin if you can. It costs less, stays juicy, and becomes tender during the simmer. Frozen green beans also work well and often cost less than fresh.
Ingredients (Serves 4)
- 1 tablespoon neutral oil or lard (15 ml)
- 1 pound pork shoulder, cut into bite size pieces (450 g)
- 1 large yellow onion, finely chopped (about 200 g)
- 3 garlic cloves, minced
- 2 tablespoons sweet Hungarian paprika (14 g)
- 6 cups chicken, pork, or vegetable broth (1.4 L)
- 1 bay leaf
- 1 pound potatoes, peeled and cut into small chunks (450 g)
- 12 ounces green beans, trimmed and cut into short pieces (340 g)
- 3/4 cup sour cream, room temperature (180 g)
- 2 tablespoons all purpose flour (16 g)
- 1/4 cup chopped fresh dill (10 g)
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
Optional swap: Lamb can replace the pork. Choose small stew pieces and simmer until almost tender before adding the vegetables.
Step-by-Step Instructions
1. Brown the Pork and Onion
Warm the oil in a heavy soup pot over medium heat. Add the pork in a single layer and let it sizzle until the edges turn golden brown. Stir in the onion and cook until it softens, smells sweet, and picks up the browned bits from the bottom of the pot.
2. Add Garlic and Paprika
Stir in the garlic for about 30 seconds, just until fragrant. Lower the heat, then add the Hungarian paprika. Stir quickly so the paprika coats the meat and onion. It should smell warm and toasty, not sharp or burnt.
3. Simmer the Meat
Pour in the broth while scraping the bottom of the pot with a spoon. Add the bay leaf, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat. Cover and simmer for 35 to 45 minutes, until the pork is almost tender when pressed with a fork.
4. Add Potatoes and Green Beans
Add the potatoes and green beans. Simmer uncovered for 15 to 20 minutes, until the potatoes are soft and the green beans are tender but still bright. The broth should look red gold and smell like paprika, garlic, and slow cooked meat.
5. Finish with Sour Cream and Dill
In a small bowl, whisk the sour cream and flour until smooth. Spoon in a little hot broth and whisk again to warm it gently. Pour the mixture back into the pot while stirring. Simmer for 3 to 5 minutes, until the soup turns creamy and slightly thicker. Turn off the heat and stir in the fresh dill.
6. Taste and Serve
Remove the bay leaf. Taste the soup and add more salt or black pepper if needed. Serve hot, with extra dill on top if you like a fresher finish.
Expert Troubleshooting & FAQs
Can I use lamb instead of pork?
Yes. Lamb works well in this soup and gives it a deeper flavor. Simmer it until almost tender before adding potatoes and green beans, since some cuts need a little extra time.
Why did my paprika taste bitter?
Paprika can turn bitter if it burns. Keep the heat low when you add it, stir right away, then add the broth before the spice gets too dark.
How do I keep the sour cream from curdling?
Use room temperature sour cream and temper it with hot broth before adding it to the pot. Keep the soup at a gentle simmer, not a hard boil, after the sour cream goes in.
Can I make this soup ahead?
Yes. The flavor gets even better after a night in the fridge. Reheat it gently over low heat and stir often so the creamy broth stays smooth.
Can I make it gluten free?
Yes. Replace the flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Add it near the end and simmer until the broth thickens slightly.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 430
- Protein: about 28 g
- Carbs: about 31 g
- Fats: about 22 g
Hungarian Pork and Green Bean Soup
Ingredients
- 1 tablespoon neutral oil or lard (15 ml)
- 1 pound pork shoulder, cut into bite size pieces (450 g)
- 1 large yellow onion, finely chopped (about 200 g)
- 3 garlic cloves, minced
- 2 tablespoons sweet Hungarian paprika (14 g)
- 6 cups chicken, pork, or vegetable broth (1.4 L)
- 1 bay leaf
- 1 pound potatoes, peeled and cut into small chunks (450 g)
- 12 ounces green beans, trimmed and cut into short pieces (340 g)
- 3/4 cup sour cream, room temperature (180 g)
- 2 tablespoons all purpose flour (16 g)
- 1/4 cup chopped fresh dill (10 g)
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Brown the Pork and Onion. Warm the oil in a heavy soup pot over medium heat. Add the pork in a single layer and let it sizzle until the edges turn golden brown. Stir in the onion and cook until it softens, smells sweet, and picks up the browned bits from the bottom of the pot.
- 2. Add Garlic and Paprika. Stir in the garlic for about 30 seconds, just until fragrant. Lower the heat, then add the Hungarian paprika. Stir quickly so the paprika coats the meat and onion. It should smell warm and toasty, not sharp or burnt.
- 3. Simmer the Meat. Pour in the broth while scraping the bottom of the pot with a spoon. Add the bay leaf, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat. Cover and simmer for 35 to 45 minutes, until the pork is almost tender when pressed with a fork.
- 4. Add Potatoes and Green Beans. Add the potatoes and green beans. Simmer uncovered for 15 to 20 minutes, until the potatoes are soft and the green beans are tender but still bright. The broth should look red gold and smell like paprika, garlic, and slow cooked meat.
- 5. Finish with Sour Cream and Dill. In a small bowl, whisk the sour cream and flour until smooth. Spoon in a little hot broth and whisk again to warm it gently. Pour the mixture back into the pot while stirring. Simmer for 3 to 5 minutes, until the soup turns creamy and slightly thicker. Turn off the heat and stir in the fresh dill.
- 6. Taste and Serve. Remove the bay leaf. Taste the soup and add more salt or black pepper if needed. Serve hot, with extra dill on top if you like a fresher finish.
