Hungarian yellow bean soup

by | Jul 10, 2015 | Soups

In Hungary the most widely planted bean type is yellow bean, this variety is more popular than green bean. Yellow beans belong to the family of snap beans, which can be eaten pod and all. Compared to other been varieties yellow wax beans contain less protein and carbohydrate, easily digestible; therefore, they can be included in any slimming diet. The waxy pods contain vitamins A, B1, B2 and C, and their fiber content is also significant. Because of their diuretic and kidney cleanse effect it’s recommended to consume yellow beans regularly.

In the traditional Hungarian cuisine yellow beans are used in soups and stews, but there are tons of recipes that call for them as a component of salads or side dishes. If you google yellow bean soup recipes, you can find various preparation methods, which are not better or worse, just different. In my family yellow bean soup is made with roux and sour cream, either seasoned with garlic and dill, or with onion and parsley leaves. 

Yellow bean soup
Hungarian yellow bean soup – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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