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Hungarian Wax Bean Soup

From Alan Toth

Here is another long lost recipe. This one you would have to play with. I think it would serve maybe 4, again depending on the bowl size. It is quick and easy. I use corn meal that I re-grind in a food blender to get it to a flour state. More flavor! Let me know what you think?? I have not made this soup in many years.

2 tablespoons of sunflower oil (peanut or olive oil)
yellow wax beans, cut into 1-2 inch pieces (cut diagonal)
1 medium onion, finely chopped
2 cloves of garlic crushed
1 medium potato, peeled and diced
1 carrot, sliced into disks (cut diagonal)
water
sour cream
1 teaspoon of corn flour
1 teaspoon of Hungarian paprika powder (hot paprika gives the soup a good bite but do not use a full teaspoon)
salt and pepper to taste
Fresh parsley or dill to serve – optional
Directions

Clean and prepare the vegetables

Cook the onion and garlic on the oil till translucent

Take off the heat and stir in the spoonful of paprika powder

Add the vegetables and cook on a moderate heat for 2-3 minutes while stirring

Add the water, salt and pepper to taste, and cook on a slow heat till the vegetables are tender

Combine the teaspoon of corn flour and the sour cream evenly, ladle in a spoonful of the hot liquid from the soup, to even out the temperature between the two, mix well then pour the sour cream mixture into the simmering soup (do not boil) and stir till it thickens.

Serve with crusty bread, freshly chopped parsley or dill. (I like French garlic toasted bread)