Authentic Hungarian Green Pea Soup with Dumplings and Chicken Livers

Authentic Hungarian Pea Soup Recipe {Z枚ldbors贸leves}: Green Pea Soup with Dumplings and Chicken Livers

My green pea soup with dumplings and chicken livers is possibly the most delicious Hungarian pea soup recipe you’ve ever cooked at home!

鉃★笍 Are you searching for easy Hungarian green pea soup recipes (Z枚ldbors贸leves) in 2023? On this website, you’ll discover how to cook green pea soup with dumplings and chicken livers in 15 steps at home. Green pea soup is prepared by most western cuisines, especially in the form of cream soup. However, there are pea soup recipes in which the beans remain whole, like the one I share on this page.

鉃★笍 Hungarians love green peas and therefore pea soup could not be missing from their gastronomy. My easy green pea soup recipe is based on a Hungarian recipe and helps you cook homemade soup with peas, flour dumplings, and chicken livers.

鉃★笍 Making pea soup is a very easy task for anyone, regardless of whether or not they have experience cooking at home. You need just to watch the cooking video below and learn how to make green pea soup with dumplings from scratch using a tasty and easy pea soup recipe from grandma!

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How to Cook Hungarian Green Pea Soup from Scratch

What ingredients do you need to cook green pea soup?

Green Peas

1) 1 kg/35 oz of green peas, fresh or frozen
2) 1 kg/35 oz of root vegetables (carrot and parsnip root or parsley root)
3) 1 bell pepper
4) some salt or salted red pepper paste
5) 2 tbsp of sunflower oil
6) 100 g/3.5 oz of tomatoes, fresh or canned
7) 1 egg
8) 3 tbsp of all-purpose flour
9) 700 g/25 oz of chicken livers
10) a bundle of fresh parsley leaves
11) some sour cream for serving (optional)

How to make green pea soup from scratch?

Authentic Hungarian Green Pea Soup with Dumplings and Chicken Livers

1) take the green peas out from the sheath or unpack frozen peas and rinse them
2) peel root vegetables off, chop, and place them into a high pot
3) remove seeds and stub from the bell pepper, chop, and place them into the pot
4) season with salt or salted red pepper paste to taste
5) pour vegetable oil into the pot and a quantity of water up to the ingredients’ level
6) place the pot on the stovetop and simmer ingredients over high temperature until partly soft, stirring occasionally (5-10 minutes)
7) meanwhile, chop tomatoes, then add them into the pot together with the peas
8) pour water into the pot to fill it up, then reduce temperature to a medium-low level and boil ingredients until peas are soft (about 30 minutes)
9) in the meantime, break an egg into a bowl to prepare dough for flour dumplings
10) add 3 tbsp of flour over the egg, then pour very little water and stir energetically until you get a smooth and elastic dough without flour lumps
11) heat the spoon up into the soup, then break small quantities of dough and place them into the pot
12) wait until dumplings rise to the surface, this is a sign they are soft
13) rinse and place chicken livers into the pot, then boil them for about 10 minutes
14) meanwhile, chop the parsley finely with a sharp knife, then place it into the pot and boil the soup for 2-3 minutes more or turn the stove off and wait for 5-10 minutes
15) place 2-3 ladles of soup together with 1-2 chicken livers on each plate, then add a spoonful of sour cream

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Final Notes for the Hungarian Green Pea Soup Recipe with Dumplings and Chicken Livers

鉃★笍 Hungarians love vegetable soups, so in this country are available lots of such soup recipes. One of them that I like very much is the green pea soup with dumplings and chicken livers that grandma used to cook in my childhood.

鉃★笍 Most often, green pea soup (Z枚ldbors贸leves) was cooked in the pea season, in late spring and early summer, when fresh green peas could be found abundantly in the market. However, I enjoyed the soup around the year since it can be prepared with canned and frozen peas as well.

鉃★笍 Here are some tips to cook this Hungarian green pea soup with dumplings and chicken livers. First, use the whole pea because Hungarians don’t use largely split peas but whole peas. Just take them out from the sheath and they’re good to cook.

鉃★笍 Another important tip that I share with you in order to reduce cooking time is to simmer root vegetables over high temperatures before cooking the peas. In this way, you’ll soften them very quickly. Additionally, peas and the other vegetables will be softened evenly since the pea needs less time to get tender.

鉃★笍 As for chicken livers, you can skip over this ingredient if you don’t like them. However, I recommend using poultry livers because the soup has a more refined taste and is more consistent. But attention! Don’t boil chicken livers too much because they harden if cooked excessively. They are ready when are creamy and slightly rosy inside, check them after 5-10 minutes of moderate boiling.

鉃★笍 By the way, chicken livers can be replaced with chicken gizzards, but they have to be added into the pot together with the root vegetables to soften enough. Chicken paws can be used in the same way.

鉃★笍 Finally, sour cream is not mandatory, still, the green pea soup has a creamier consistency and a more refined flavor.

鉃★笍 Enjoy cooking authentic Hungarian pea soup from scratch! For additional info, read more on soup!

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