Hungarian green pea soup with pinch noodles – Zöldborsóleves

Hungarian Green Pea Soup with Pinch Noodles (Zöldborsóleves)

Ingredients

• 2 tbsp butter or oil
• 1 small onion, finely chopped
• 2 carrots, diced
• 500 g (1 lb) green peas (fresh or frozen)
• 1 tbsp sweet Hungarian paprika
• 6 cups (1.5 liters) vegetable or chicken broth
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

For the Pinch Noodles (Csipetke)

• 1 egg
• ½ cup (60 g) all-purpose flour
• Pinch of salt

Instructions

1. Heat the butter in a large pot and sauté the onion until soft.
2. Add the carrots and cook for 3–4 minutes.
3. Stir in the paprika, then add the green peas.
4. Pour in the broth and season with salt and pepper.
5. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the vegetables are tender.

Make the Pinch Noodles

1. Mix the egg, flour, and salt into a firm dough.
2. Pinch off tiny pieces of dough with your fingers.
3. Drop the pieces directly into the simmering soup.
4. Cook for 3–5 minutes, until the noodles float and are cooked through.

Finish and Serve

1. Stir in the fresh parsley.
2. Taste and adjust seasoning if needed.
3. Serve hot with crusty bread.