Wax bean stew

by | Mar 25, 2022 | Vegetable dishes

In Hungary wax beans or yellow beans are more popular than green beans, soup and stew (főzelék) are more often made with them. Wax beans do not contain chlorophyll, this is the reason why they look different than the usual green beans, however, they taste remarkably similar. While green beans tend to lose some of their vivid hue when cooked, wax bean’s pale yellow color remains even after being blanched.

The wax bean stew I usually make is thickened with flour and sour cream, without roux, and it doesn’t contain paprika. If you can’t obtain wax beans, you can substitute them with green beans. I prefer to season the stew with dill, but parsley also goes well with it.

Wax bean stew
Wax bean stew – photo: zserbo.com
To read the recipe, become a member or log in.
Log in Join Now


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.

Pin It on Pinterest