PRO Tips For The Hungarian Green Pea Soup Recipe with Dumplings and Chicken Livers
➡️ 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.
➡️ Most often, green pea soup (Zöldborsóleves) 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.
➡️ 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.
➡️ 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.
➡️ 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.
➡️ 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.
➡️ Finally, sour cream is not mandatory, still, the green pea soup has a creamier consistency and a more refined flavor.
➡️ Enjoy cooking authentic Hungarian pea soup from scratch!