While cooking green bean soup with sour cream, there is always a spoon that is mysteriously tasted again and again. It starts as a light soup, then sour cream and dumplings arrive. Hungarian cuisine rarely misses a good idea. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Sauté the onion, add the vegetables and chopped green beans. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Pour water, salt and cook just until soft, so that the beans do not lose all their hold. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Mix the sour cream with the flour and a little hot soup until smooth, then mix it in. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Adjust the sour taste with a little vinegar and a pinch of sugar, and finish with herbs. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Before mixing, turn down the heat; sour cream does not like to be attacked with a warm welcome.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.