Hungarian String Bean Dill Soup

Ooh, Hungarian String Bean Dill Soup — that’s a beautifully fresh and comforting soup with bright dill and tender beans! Here’s a classic recipe that’s hearty but light, with that signature tang from dill and maybe a little sour cream swirl:

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Hungarian String Bean Dill Soup

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-2 inch pieces

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 4 cups vegetable or chicken broth

• 1 tablespoon olive oil or butter

• 1 teaspoon sweet paprika (Hungarian paprika if you can get it)

• 1/2 cup fresh dill, chopped (plus extra for garnish)

• 1 cup sour cream (optional, for serving)

• Salt and freshly ground black pepper to taste

• Juice of half a lemon (optional, for brightness)

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Instructions:

1. Sauté aromatics:
   In a large pot, heat olive oil or butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and paprika, stirring for 1 minute until fragrant.

2. Add potatoes and broth:
   Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for about 10 minutes until potatoes start to soften.

3. Add green beans:
   Add the green beans and cook for another 10-12 minutes until beans and potatoes are tender.

4. Add dill:
   Stir in chopped fresh dill, season with salt and pepper to taste. If using, add lemon juice for a touch of brightness.

5. Serve:
   Ladle soup into bowls and add a dollop of sour cream if desired. Garnish with extra fresh dill.

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This soup is light but packed with fresh flavor — perfect for spring or summer when beans are fresh, or anytime you want a healthy, cozy bowl!

Want tips on making it vegan or adding a protein boost?