Green Pea Soup, Hungarian



  • 500 g (1 lb, 2 oz) green peas, fresh or frozen
  • 2-3 medium size carrots, diced
  • 1 medium sized parsley root or parsnip
  • 2 vegetable stock cubes
  • 3 tablespoon olive oil or butter
  • freshly grounded black pepper
  • handful of fresh parsley leaves, chopped
  • 1 tablespoon Sweet Hungarian Paprika
  • 1 tablespoon wheat flour

Nokedli – dumplings:

  • 200 g wheat flour (1 cup)
  • 1 egg
  • pinch of salt
  • 1 dl, (1/2 cup) cold water
round white ceramic bowl

It’s fresh, healthy and tasty. This soup is on our weekly menu since I was born. We cook this with fresh peas in summertime, and frozen peas in wintertime. Easy, it’s done in 30 minutes. Don’t be afraid of making the dumplings, it’s really easy.

  • Heat the olive oil and add the diced carrots and the parsley roots, season with salt, and simmer for a few minutes, until its half done.
  • Add the peas, the half onions, and the spring onions. Simmer for 5 more minutes.
  • Sprinkle with a tablespoon of flour, stir constantly for 2 minutes, take off the heat, and add one tablespoon of Hungarian Sweet Paprika. It is very important to take off the heat, if you want to avoid burning the Parika. Burnt Paprika tastes bitter, ruining the soup.
  • Stir well, and add the 1,5 litre water (appr. 6-7 cups).
  • Place the casserole back to the heat, grind black pepper in to the soup, add the vegetable stock cubes, and bring to the boil.
  • Cook the peas to soft or al dente.
  • Meanwhile prepare the “Nokedli” (dumplings), beat the egg, and gradually add the flour, add some salt, the chopped fresh parsley leaves, and a little cold water (appr 1 dl, 1/2 cup), it should have a soft consistency.
  • With an oiled spoon portion and add the bite size dough directly into the soup.
  • The “nokedli” is cooked though in about 5 minutes, and ready to serve.


Bon Appetite!

source: Somorjai Szilvia

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