We just celebrated the Summer Solstice and suitably sugar peas are ready! When I can make pea soup, I know summer is here. So why is pea soup so special? We can buy frozen peas all year long. Yes, it is true but we cannot make Hungarian pea soup with frozen peas alone, we need the fresh shells as well.
This soup brings back some very nice memories. My mother and my paternal grandmother also made it. We had it regularly in the summer. It is such a tasty soup, looks it a big favorite in my family now too. This nourishing soup is mildly sweet, filling and refreshing.
Unfortunately, these vegetables are becoming harder and harder to find. You will not be able to find them at supermarkets easily. However, they should be readily available at farmers’ markets and health food stores. Or just simply grow them in your garden. Again, the tastier your vegis are, the better your soup will be!
RECIPE
Ingredients for the soup
- 2 lbs of sugar snap peas with the shells, divided
- oil (I like sunflower)
- 1 tsp of sweet Hungarian paprika (make sure it is authentic)
- 6 stalks of fresh carrots, sliced
- 1-2 kohlrabies
- 1 tsp of salt or to taste
- parsley for serving
- red hot pepper to taste (optional)
Ingredients for the dumplings (csipetke)
- 1 large egg
- 1/2 tsp of salt
- 1/2 cup semolina or white wheat flour – possible a bit more
- 1 tsp of oil
Directions
- Start shelling the peas. Put the shells and the peas in separate bowls.
- Wash the shells and put them into a larger pot. Add 3 stalks of carrots and 1 kohlrabi and enough water to cover all vegetables. Bring to a boil and cook on medium low heat for about 20 minutes.
- Meanwhile, prepare the dumplings (csipetke). This can be a little tricky. Lightly whisk the egg, add the salt and the oil. Start slowly adding the flour, enough so a ball is formed. You don’t want it to fall apart in the soup but you also don’t want it to be hard as rock either. Try to find something in-between. The amount of flour really depends on how much the egg takes up. Once you find the right consistency, keep kneading it for about 5 minutes. Let the dough rise for 1 hour if possible. Set aside.
- Have 1/4 cup of cold water ready for the soup.
- Start preparing the soup. Heat the oil in a medium sized pot with a thicker bottom. When ready, put in the peas and stir. Sauté the peas for 5-10 minutes (the younger ones for less, the older ones longer). Make sure there is enough oil for the flour. Add 1 Tbsp flour and stir. This thickens the soup. Then in 5 minute you can add the paprika and stir. (This activates the paprika). In 1 minute add the cold water and stir making sure there are no lumps in the soup.
- Add the pea shell stock made earlier. Make sure the solids are strained from the liquid.
- Wash and scrape the outside of 3 carrots. Cut them up into bite sizes.
- Peel the kohlrabi and cut it into small, bite sizes (optional).
- Put the carrots and the kohlrabi in the soup.
- Bring to a boil and cook on medium low heat for about 20-30 minutes.
- While the soup is cooking, we will make the dumplings. Cut the dough (made earlier), into 6 long pieces and roll each to finger thickness. Each will make about a 6 inch long dough. With your thumb and index finger you can pinch a little piece off the dough or you can use a knife for this too. ‘Csipet’ means ‘pinch of’ in Hungarian hence where the name csipetke for this dumpling came from. When the soup is done, you can put the little dumpling pieces in the soup. They should be ready in a few minutes when they come up to the surface of the water.
- Add the salt and red hot pepper to taste.
- Serve hot with parsley.
enjoy!
Sources
George Lang: George Lang’s Cuisine of Hungary
Paul Pitchford: Healing with Whole Foods
Twin Cities Herbs 
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