Zöldborsóleves - Hungarian Pea Soup
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Zöldborsóleves recipe for making a traditional Hungarian pea soup. You can make this simple dish with fresh or frozen green peas and root vegetables.
Ingredients
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600g green peas (fresh or frozen)
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3 carrots
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1 parsnip
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1 brown onion
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100g csipetke pasta noodle
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a bunch of fresh parsley
Directions
Peel and wash the green peas (if using fresh peas still in their pods). Clean the carrots and parsnip and cut them into small cubes. Leave the onion whole, rinse the parsley and chop it.
Add the peas, carrots, parsnip, and onion to a pot with around 1 litre of cold water and the vegetable stock pot. Season with salt and pepper, then boil and cook on a low simmer for about 20 minutes until the vegetables are soft.
Cook the csipetke pinched pasta in a separate pot for 8-10 minutes.
Serve the soup with the pasta noodles and a sprinkle of chopped parsley.
