Hungarian Green Pea Soup, known as Zöldborsóleves, is a light and comforting Hungarian soup made with sweet green peas, root vegetables, paprika, and tiny homemade pinch noodles (csipetke). It’s colorful, simple, and full of fresh vegetable flavor.
This is the kind of everyday soup that fits beautifully into a traditional Hungarian family meal and is especially delicious when fresh peas are in season.
Why You’ll Love This Zöldborsóleves
- Classic Hungarian comfort food
- Sweet green peas and tender vegetables
- Homemade csipetke pinch noodles
- Light but satisfying
- Budget-friendly ingredients
- Perfect for spring and summer
Ingredients
For the Green Pea Soup
- 500 g green peas, fresh or frozen
- 2 medium carrots, peeled and sliced
- 1 parsley root or parsnip, peeled and sliced
- 1 small onion, finely chopped
- 2 tablespoons vegetable oil or butter
- 1 tablespoon all-purpose flour
- 1 teaspoon sweet Hungarian paprika
- 1.5 liters vegetable or chicken stock
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 small bunch fresh parsley, chopped
- 1 teaspoon sugar, optional
For the Csipetke (Pinch Noodles)
- 100 g all-purpose flour
- 1 large egg
- Pinch of salt
How to Make Hungarian Zöldborsóleves
1. Prepare the Vegetables
Peel the carrots and parsley root or parsnip and cut them into small slices or pieces.
Finely chop the onion and parsley.
If using frozen peas, there’s no need to thaw them first.
2. Sauté the Vegetables
Heat the oil or butter in a large soup pot over medium heat.
Add the onion, carrots, and parsley root.
Cook gently for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the Peas
Add the green peas and cook with the vegetables for another 2–3 minutes.
If your peas aren’t naturally sweet, you can add a teaspoon of sugar to highlight their flavor.
4. Add Flour and Paprika
Sprinkle the flour over the vegetables and stir well.
Remove the pot briefly from direct heat and add the sweet Hungarian paprika.
Stir immediately so the paprika doesn’t burn and become bitter.
5. Add the Stock
Gradually pour in the stock while stirring.
Return the pot to the heat and bring the soup to a gentle boil.
Season with salt and black pepper.
Reduce the heat and simmer for approximately 15–20 minutes, or until the vegetables are tender.
Make the Csipetke Pinch Noodles
6. Prepare the Dough
Place the flour and salt in a small bowl.
Add the egg and mix until a firm dough forms.
Knead briefly until smooth.
The dough should be firm rather than soft or sticky.
7. Pinch the Noodles
Take very small pieces of dough between your fingers and pinch them off.
The pieces should be tiny because they expand slightly while cooking.
This rustic hand-pinching technique gives csipetke its characteristic appearance.
8. Cook the Csipetke
Drop the freshly pinched noodles directly into the gently simmering soup.
Cook for approximately 5–7 minutes, or until the noodles are tender.
9. Add Fresh Parsley
Stir plenty of chopped fresh parsley into the soup during the final minute of cooking.
Taste and adjust the salt and pepper as necessary.
10. Serve
Ladle the hot Zöldborsóleves into bowls, making sure each serving gets plenty of peas, vegetables, and homemade csipetke.
Finish with additional fresh parsley if desired.
Tips for the Best Zöldborsóleves
Use sweet Hungarian paprika rather than smoked paprika for a more characteristic Hungarian flavor.
Don’t fry paprika over high heat. Paprika burns easily, which can give the entire soup an unpleasant bitter taste.
Fresh peas are wonderful when they’re in season, but good-quality frozen peas make this soup easy to prepare throughout the year.
Keep your csipetke very small. Tiny, irregular pieces are exactly what you want.
What Are Csipetke?
Csipetke are small Hungarian pinched noodles made from a simple flour-and-egg dough.
Their name comes from the Hungarian word associated with pinching, referring to how tiny pieces of dough are pinched off by hand.
They are commonly used in Hungarian soups and stews and don’t require a pasta machine or special equipment.
What to Serve with Hungarian Green Pea Soup
Zöldborsóleves works particularly well as the first course of a larger Hungarian meal.
You can serve it with:
- Fresh crusty bread
- Hungarian pogácsa
- Homemade rolls
- A simple sandwich for a light lunch
- A traditional Hungarian main course afterward
How to Store Zöldborsóleves
Allow the soup to cool before transferring it to an airtight container.
Store it in the refrigerator for up to 3 days.
Keep in mind that the csipetke will continue absorbing some liquid while stored, so you may need to add a little stock or water when reheating.
Reheat gently on the stovetop until thoroughly hot.
Frequently Asked Questions
What is Zöldborsóleves?
Zöldborsóleves literally means green pea soup in Hungarian. It is commonly prepared with peas, vegetables, parsley, and small noodles or dumplings.
Can I use frozen peas?
Yes. Frozen peas work very well and make this an easy year-round recipe.
What is the difference between csipetke and regular noodles?
Csipetke aren’t rolled and cut into long strands. Instead, tiny pieces are pinched directly from a firm egg-and-flour dough.
Can I make the soup without csipetke?
Yes. The soup can be made without them, although the homemade pinch noodles make it more substantial and distinctly Hungarian.
Can I make it vegetarian?
Yes. Use vegetable stock and vegetable oil or butter rather than meat-based stock.
More Hungarian recipes to try
