Sargaborso Leves (Hungarian Yellow Split Pea Soup)
Sargaborso Leves (Yellow Split Pea Soup) is a traditional Hungarian recipe for a classic soup of yellow split peas in a chicken-based sock thickened with flour and flavoured with paprika, garlic and onions. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Yellow Split Pea Soup (Sargaborso Leves).
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Ingredients:
1 large onion, chopped
210g yellow split peas
salt and freshly-ground black pepper, to taste
2 tbsp olive oil
3 tbsp plain flour
1 garlic clove, chopped
1/2 tsp paprika
1l chicken stock
Method:
Combine the onions and split peas in a pan. Pour the stock over the top, bring to a boil and continue boiling for 20 minutes then season liberally with salt and black pepper.
Meanwhile, heat the oil in a pan, scatter the flour over the top and stir to combine. Continue frying, stirring frequently, until the flour has browned then add the garlic and paprika and cook, stirring constantly, for 1 minute. Stir-in 100ml of the soup stock and whisk to combine then turn the mixture into the soup.
Mix thoroughly then return the soup to a simmer and cook for 5 minutes further, or until the peas are completely tender. Ladle into 4 warmed soup bowls and serve.
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