Instructions:
- Cook the beans:
- In a large pot, bring the broth to a boil.
- Add trimmed string beans, bay leaf, garlic, and a bit of salt.
- Cook for 15–20 minutes, until beans are tender but not mushy.
- Make the roux (rántás):
- In a pan, heat the oil or lard over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in the flour and cook for 1–2 minutes until golden (not brown).
- Remove from heat, add the paprika, and stir well.
- Slowly whisk in a ladleful of hot soup liquid to make a smooth paste, then pour the mixture back into the soup pot, stirring constantly.
- Finish the soup:
- Simmer for another 5–10 minutes to thicken slightly.
- Stir in vinegar or lemon juice, chopped dill, and sour cream.
- Season with salt and pepper to taste.
- Serve warm, optionally with fresh bread or a sprinkle of extra dill on top.
🌿 Notes:
- You can also add a diced potato or a small chopped carrot for extra body.
- Traditional Hungarian homes often use tejföl (rich, tangy sour cream) for authentic flavor.
Would you like a vegetarian version with no broth or a meat-enhanced version (with smoked sausage or ham)?