Wax bean soup with ham and shredded noodles

by | May 15, 2020 | Soups

If you have already checked the Hungarian wax bean soup off your to-do list and you seek for new impressions wax beans can provide, this hearty dish will widen your horizons. This colorful wax bean soup is delicious for any time of the year.

It contains a lot of vegetables, shredded noodles and smoked meat. If you can’t get wax beans, feel free to add green beans. You may use any kind of smoked boneless pork, but make sure that the meat is boiled cause the cooking time of this soup is 30-40 minutes that isn’t enough to make a raw meat tender.

Wax bean soup with ham and shredded noodles
Wax bean soup with ham and shredded noodles – photo: zserbo.com


  • 50 g (~1 3/4 oz) smoked bacon, chopped
  • 1/2 tbsp lard
  • 1 medium onion, finely chopped
  • 1 wax pepper, diced
  • 1 medium tomato, diced
  • 1 carrot, diced
  • 1 parsley root, diced
  • 1 thick slice of kohlrabi, diced
  • 1 small piece of celeriac, diced
  • 1 handful of sliced mushrooms
  • 500 g (~1 lb) wax or green beans, trimmed and cut
  • 2 tsp sweet ground paprika
  • 150 g (~5 1/3 oz) smoked and boiled ham (or any other boneless pork), diced
  • shredded noodles
  • 3-4 heaping tbsp sour cream
  • 1 medium bunch of parsley leaves, finely chopped
  • salt and black pepper to taste

For the noodles:

  • 100-120 g (3 1/2 – 4 1/4 oz) plain flour
  • 1 egg

Place lard and bacon in a pot and fry until fat renders. Add finely chopped onions and sauté until translucent. Put in diced wax peppers, tomatoes, carrots, parsley roots, kohlrabi and celeriac, sliced mushrooms and cut wax beans. Cook for 2-3 minutes while stirring, then sprinkle paprika over the vegetables.

Pour in 5-6 cups of water, season with salt and pepper and bring it to the boil. Once the soup is boiling, reduce the heat to medium, add cubed smoked and boiled meat and cook until vegetables are almost tender.

Meanwhile make the shredded noodles by following these instructions.

Add the noodles to the soup and cook for 8-10 minutes more (add more water if needed). Once everything is soft and tender, turn off the heat. Put sour cream in a small bowl, add some hot soup to it, whisk together and pour the mixture in the soup while stirring continuously. As a last step add finely chopped parsley leaves to the soup.

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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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