Hungarian String Bean Dill Soup

Hungarian String Bean Dill Soup is a refreshing, slightly tangy soup that celebrates fresh green beans, fragrant dill, and a touch of creamy goodness. Known in Hungary as Zöldbab leves, this dish is light yet satisfying, perfect as a starter, a lunch option, or a simple dinner. Its bright flavors and aromatic herbs make it a staple in many Hungarian households during the spring and summer months.

Why This Soup Is Special

Unlike heavy cream-based soups, Hungarian String Bean Dill Soup is light, herbaceous, and tangy, with a subtle richness from a touch of sour cream. The combination of string beans and potatoes creates a comforting texture, while dill adds a signature fresh flavor that sets this soup apart.

Ingredients

500 g (1 lb) fresh string beans, trimmed and cut into 2-inch pieces
2 medium potatoes, peeled and diced
1 medium onion, finely chopped
2 tablespoons butter or vegetable oil
1 carrot, diced
1 celery stalk, diced
4 cups vegetable or chicken broth
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2–3 tablespoons fresh dill, chopped (plus extra for garnish)
½ cup sour cream (optional for creaminess)
1 tablespoon flour (optional, for slightly thicker soup)
Juice of ½ lemon or 1 tablespoon vinegar (for tang)

Instructions

1. Sauté the Aromatics

In a large pot, heat butter or oil over medium heat. Add chopped onions, carrots, and celery, and sauté for 3–4 minutes until softened and fragrant.

2. Add Potatoes and Broth

Add diced potatoes and pour in the broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until potatoes start to soften.

3. Add String Beans

Add the string beans to the pot and continue simmering for 10–12 minutes, or until beans are tender but still vibrant green.

4. Season and Add Dill

Stir in salt, pepper, and chopped fresh dill. If using flour to thicken the soup, mix it with a small amount of cold water to make a slurry, then stir it in now.

5. Finish with Cream and Tang

Reduce heat to low. Stir in sour cream (if using) until fully incorporated. Add lemon juice or vinegar to brighten the flavors. Taste and adjust seasoning if necessary.

6. Serve

Ladle the soup into bowls and garnish with additional dill for a fresh, aromatic finish. Serve hot with rustic bread or rolls for a complete meal.

Tips for the Perfect Soup

Do not overcook string beans—they should be tender but slightly crisp to preserve color and texture.
Fresh dill is key—dried dill won’t give the same bright flavor.
Adjust tanginess—add more lemon juice or vinegar if you prefer a zestier soup.
Optional protein: Add cooked chicken pieces or small sausages for a heartier version.

Variations

Cream-Free Version: Skip sour cream and serve as a light vegetable broth-based soup.
Summer Version: Use fresh tomatoes and green beans for a seasonal twist.
Potato-Free Version: Use zucchini or peas instead of potatoes for a lower-carb option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth or water if needed to loosen the soup.

Why You’ll Love This Recipe

Hungarian String Bean Dill Soup is light, aromatic, and comforting, with a perfect balance of fresh vegetables, herbs, and gentle creaminess. Its vibrant flavors and simple preparation make it a go-to for anyone looking for a traditional Hungarian dish that’s both wholesome and satisfying.