Hungarian Green Pea Soup with Nokedli (Borsóleves)

 Ingredients

2 cups green peas (fresh or frozen)

1 carrot, sliced

1 small red bell pepper, chopped

1 onion, finely chopped

2 cloves garlic, minced

2 tbsp vegetable oil

1 tsp sweet Hungarian paprika

6 cups vegetable or chicken broth

Salt and black pepper to taste

Fresh parsley, chopped

For the Nokedli (Hungarian Dumplings):

1 cup all-purpose flour

1 egg

1/4 cup water

1/2 tsp salt

Instructions

Heat the oil in a large pot and sauté the onion until soft.

Add the garlic and paprika, stirring for a few seconds.

Add the carrots, bell pepper, and green peas.

Pour in the broth and bring to a boil.

Reduce the heat and simmer for 15–20 minutes until the vegetables are tender.

Meanwhile, make the dumpling batter by mixing the flour, egg, water, and salt into a thick, sticky dough.

Using a spoon, drop small pieces of dough into the simmering soup.

Cook the dumplings for 3–4 minutes until they float to the surface.

Season with salt and pepper, then stir in fresh parsley.

Serve hot.

Traditional Hungarian serving suggestion: Enjoy with crusty bread and a sprinkle of fresh parsley on top.

Preparation time: 15 minutes

Cooking time: 25

minutes

Servings: 4–6 people.