Green bean and mushroom soup

Hamis gombas palocleves

Green bean and mushroom soup


  • 300–400 g white button mushrooms
  • 1 whole pork tenderloin
  • 350 g green beans
  • 3 carrots
  • 3 turnips
  • 4–5 small potatoes
  • ground paprika
  • flour
  • dill
  • 1.5–2 litres of water
  • oil, salt and pepper

Chop the meat into small cubes and fry in a little oil. Add the chopped vegetables and simmer for a further 10 to 15 minutes.

Once the vegetables are tender, add the sliced mushrooms and 1.5 to 2 litres of water.
Make a roux from the finely diced onions, oil and flour and use to thicken the soup. Bring to the boil and sprinkle with fresh dill.

Adding a dash of fresh lemon juice makes this soup even more refreshing in summer