Authentic Hungarian Green Pea Soup (Borsóleves)

Course: Dinner, Soups

Cuisine: Hungarian, Transylvanian

Diet: Halal

Keyword: best green pea soup, best green pea soup recipe, Borsóleves, green pea soup, green pea soup recipe, Hungarian Green Pea Soup, Hungarian pea soup with dumplings, pea soup, pea soup recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: portions

Calories: 252kcal

Author: Timea

A comforting, traditional Hungarian green pea soup featuring a light, sweet paprika broth, whole vibrant vegetables, and tender, rustic homemade drop dumplings (galuska).

Print Recipe

Metrics - US Customary

Equipment

1 Soup Pot
1 bowl

Ingredients

Soup Base

500 g green peas frozen
200 g frozen carrots diced into small cubes
100 ml sunflower oil or vegetable oil
1 tablespoon wheat flour all-purpose
1 tablespoon Hungarian paprika powder sweet
4 l cold water divided into 500 ml and 3.5 L
1 piece onion peeled, left whole
2 tablespoon dried vegetable seasoning mix like Vegeta
1 tablespoon vegetable stock concentrate
1 tablespoon sweet paprika cream Hungarian, such as Piros Arany
1 tablespoon sea salt or to taste

Homemade Drop Dumplings (Galuska)

2 pieces eggs medium
2 tablespoon wheat flour all-purpose
1 teaspoon sea salt kosher
2 tablespoon water cold

Instructions

1. Sauté the Vegetables: Heat 100 ml of sunflower oil in a large 5-liter soup pot over medium heat. Add the 500 g of frozen green peas and 200 g of diced carrots directly into the pot. Stir well and let them sauté for about 5 minutes to thaw slightly and release their natural sweetness.
2. Add Flour and Paprika: Sprinkle 1 tablespoon of wheat flour over the sautéed vegetables and stir to coat completely. Add 1 tablespoon of sweet Hungarian paprika powder and stir quickly. Let the paprika toast for just a few seconds—work fast here so the paprika doesn't burn and turn bitter!
3. Pour Water in Two Stages: Immediately pour in the first 500 ml (half a liter) of cold water and stir vigorously. This smaller amount allows the flour and paprika to dissolve smoothly without forming lumps. Once a smooth base forms, pour in the remaining 3.5 liters of cold water.
4. Season the Broth: Add the whole peeled onion, 2 tablespoons of dried vegetable seasoning mix, 1 tablespoon of vegetable stock concentrate, and 1 tablespoon of Hungarian sweet paprika paste into the pot. Stir to combine.
5. Simmer and Skim: Bring the soup to a boil. After a few minutes, a light foam will form on top; gently skim this off using a spoon or ladle. Reduce the heat slightly and let the soup boil for a maximum of 10 minutes so the green peas remain perfectly whole and plump.
6. Mix the Dumpling Batter: While the soup is boiling, prepare the noodle dough. In a small bowl, whisk 2 medium eggs with 1 teaspoon of sea salt using a fork. Add 2 tablespoons of wheat flour and 2 tablespoons of water. Beat the mixture thoroughly with the fork for about a minute until you get a smooth, thick, and slightly stretchy batter.
7. Drop the Dumplings: Once the 10-minute vegetable boil is complete, discard the whole onion and turn the heat down to a gentle simmer. Dip your fork into the hot soup broth for a second (this prevents sticking), scoop up a pea-sized amount of batter onto the tip of the fork, and drop it into the simmering broth. Repeat quickly until all the batter is used.
8. Final Cook: Once all the dumplings rise and float to the top of the soup, let them simmer for an additional 3 to 5 minutes until tender. Remove from heat and serve hot.

Video

Notes

The Paprika Rule: Sweet Hungarian paprika powder burns easily on direct heat. Always have your first splash of water ready to go immediately after stirring the paprika into the oil and flour roux base.
Preventing Lumpy Soup: Adding the water in two separate stages (500ml first, then the rest) is the easiest way to guarantee a smooth, lump-free broth.
The Fork Trick: To stop the sticky dumpling dough from clinging to your fork, remember to dip the fork into the hot broth before scooping up each piece of batter.
Serving Suggestions: Garnish each bowl with a generous handful of finely chopped fresh flat-leaf parsley for color contrast. To enjoy this meal the traditional Transylvanian way, serve this light soup as a first course followed by a sweet dish like authentic plum dumplings or fresh yeast doughnuts.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Please note that the homemade noodles will continue to absorb the broth as they sit, making them extra plump by day two. Reheat gently on the stove, adding a splash of water if the broth has become too thick.

Nutrition