Sauté aromatics: In a pot, heat oil or butter. Add onion and cook until soft. Stir in garlic, then paprika and flour. Stir constantly for about 1 minute to form a smooth base.
Add vegetables: Slowly pour in the broth, whisking to prevent lumps. Add the green beans, carrot (if using), and a pinch of salt and pepper.
Simmer: Bring to a boil, then reduce heat and simmer until green beans are tender (about 15–20 minutes).
Cream it up: In a bowl, mix sour cream with a few tablespoons of hot soup to temper it. Then stir the mixture back into the pot.
Finish with brightness: Add vinegar or lemon juice to taste. It adds that classic Hungarian tang!
Garnish & serve: Sprinkle with chopped dill (optional but highly recommended). Serve hot with fresh bread or toast.
🧡 Optional Additions:
Add cubed potatoes for a heartier version
Toss in smoked sausage slices or bacon bits for extra flavor
Swap sour cream with Greek yogurt for a lighter twist
Would you like a vegetarian version with potatoes and smoked paprika or a cold summer variation?
