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Hungarian summer green pea soup – Zöldborsóleves

Welcome a little summer into your kitchen with fresh vegetables. The green peas are in season from June to end of July. Hungarian summer green pea soup is most delicious with the freshest peas you can find, but of course sometimes those will be ones from the freezer. It is cooked with home made pinched noodles, in Hungarian we call it ‘Csipetke’, one of the fastest homemade noodles to prepare. Their name comes from the way they are formed.

Pinches of dough, small rolled pieces about the size of a lemon seed, dropped into rapidly boiling soup or water and cooked until tender.

A light vegetable soup spiced with Hungarian sweet paprika powder and fresh parsley.

Hungarian green pea soup with pinch noodles

Hungarian green pea soup - Zöldborsóleves

Welcome a little summer into your kitchen with fresh vegetables. This soup is most delicious with the freshest peas you can find, but of course sometimes those will be ones from the freezer. It is cooked with homemade pinched noodles,
Total Time 30 mins
Course Soup
Cuisine Hungarian
Servings 4 people

Equipment

  • Soup pot
  • Cutting board
  • Chef's knife
  • Peeler
  • Measuring cup
  • Measuring spoon
  • Ladle
  • Smaller bowl
  • Plate
  • Wooden spoon

Ingredients
  

For the green pea soup

  • 3.5 cups fresh shelled green peas
  • 1 medium Spanish onion diced
  • 2 medium carrots peeled and cut into 1⁄4 inch slices
  • 1 medium parsley root or parsnio peeled and cut into 1⁄4 inch slices
  • 2 medium potatoes peeled and cut into bite size cubes
  • 1 medium kohlrabi peeld cut into smaller cubes
  • 1 tbsp all purposse flour
  • 1/2 teaspoon Hungarian sweet paprika powder
  • 1/4 teaspoon baking soda to keep the green peas' bright green color
  • 1 bunch parsley
  • salt
  • 2 tbsp vegetable oil sunflower, canola

For the pinch noodles

  • 1 whole egg
  • salt
  • all purposse flour

Instructions
 

  • In a soup pot, sauté the onions in a tablespoons of vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
  • Add the green peas, the carrot and parsley root slices, a good bunch of parsley, the cubed kohlrabi, sprinkle with salt and baking soda, add a little water and steam until vegetables are half tender. By adding baking soda, you make the water slightly alkaline This preserves a compound called chlorophyll, which gives vegetables ltheir vibrant, green color.
    Meanwhile you can make the pinched noodles.
  • We use only the half of 1 beaten egg. The amount of dough you can make with one egg is enough for a recipe for 8 people. I always use only about 1/2 of one beaten egg.
  • In a medium bowl mix together the egg, the salt and the flour and knead with your fingertips until a firm, smooth dough forms. Pinch off small pieces of dough about the size of a lemon seed and roll them
    Making Hungarian csipetke pinch noodles
  • Once the vegetables are half tender, add the paprika powder, 1 good tablespoon of plain flour, the potato cubes and pour in about 4-5 cups of water, salt to taste. Bring it to a boil.
  • When boiling, add the pinched noodles, stir and cook until vegetables are tender.