Borsóleves: Hungary’s Springtime Pea Soup with a Touch of Nostalgia

Prep Time 10-15 min

Cook Time 25-35 min

Calories 53 kcal/100g

Among the patchwork fields and kitchen gardens of Hungary, early spring brings a cherished ritual: the first harvest of crisp, sweet green peas. This simple pleasure is celebrated in one of the country’s most loved comfort foods—borsóleves, or Hungarian pea soup. Laden with tender vegetables, fluttery egg noodles, and bright herbs, this soup embodies the taste of home, hope, and the turning of seasons.

A Story from the Spring Table

The memory of borsóleves is, for many, tied to childhood and the eager anticipation of the year’s first greens. My grandmother would send us into the garden with baskets, our fingers stained with pea pod dew, our laughter echoing through the budding grapevines. In her kitchen, the fresh peas would tumble into the pot alongside carrots, parsley roots, and sometimes even a sliver of kohlrabi. The broth simmered gently while the scent of freshly baked rolls drifted from the oven.

When the soup was nearly ready, she’d quickly mix up a batch of galuska—tiny pinched dumplings or noodles—dropping them into the bubbling broth as if scattering clouds. Ladled into big bowls, borsóleves was the taste of spring itself: sweet and green, yet hearty enough for Hungary’s changeable weather.

Why is Hungarian Pea Soup Special?

Unlike many Western pea soups, which are often thick and puréed, Hungarian borsóleves is clear and golden, cradling whole vegetables and peas in a shimmering broth. A handful of feather-light egg dumplings or small pasta adds substance, while the gentle aroma of parsley and lovage brings everything together. In some regions, cooks add smoked sausage or chunks of ham for depth, but the glory of borsóleves is the taste of newly picked vegetables.

Ingredients

• 500 g (about 1 lb) fresh or frozen green peas
• 2 medium carrots, diced
• 1 parsley root (or parsnip), diced
• 1 small kohlrabi, peeled and diced (optional)
• 1 medium potato, peeled and diced (optional for a heartier version)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2–3 tablespoons sunflower oil or unsalted butter
• 1 teaspoon salt, plus more to taste
• ½ teaspoon ground black pepper
• 1 teaspoon Hungarian sweet paprika (optional, for a touch of color)
• 1 bunch fresh parsley, chopped
• 2 sprigs fresh or dried lovage (optional, but traditional)
• 1.2 liters (about 5 cups) water or light chicken/vegetable stock
• 1 teaspoon sugar (especially if using early or less sweet peas)
• 1–2 spring onions or green onions, sliced (optional)
• Chopped dill or chervil, to garnish (optional)

For the galuska (egg noodles):

• 1 egg
• 3–4 heaping tablespoons all-purpose flour
• Pinch of salt
• 1 tablespoon water or milk (as needed)

Instructions

1. Prepare the Soup Base

• Heat the oil or butter in a large pot over medium heat.
• Add the chopped onion and cook until translucent, about 4–5 minutes.
• Stir in the carrots, parsley root, and kohlrabi. Sauté for a few minutes to soften and sweeten the vegetables.
• Add garlic and cook for one more minute.

2. Add the Peas and Simmer

• Stir in the peas and potato. If you like, sprinkle in the paprika now for extra color.
• Pour in the water or stock, add salt, black pepper, lovage (if using), and sugar. Bring to a gentle boil.
• Skim off any foam that rises to the surface, then reduce heat to a gentle simmer. Cook, partially covered, for 12–15 minutes, until the vegetables are just tender and the peas bright green.

3. Make the Galuska (Egg Noodles)

• While the soup simmers, quickly stir together the egg, flour, pinch of salt, and a dash of water or milk. The batter should be thick but soft—about the consistency of a sticky dough.
• Using a teaspoon or your fingers, pinch off tiny pieces (about the size of a pea) and drop them directly into the simmering soup. The dumplings will rise to the surface as they cook—about 2–3 minutes.

4. Finish and Serve

• Taste the soup, adjusting salt, pepper, and sugar if needed. Stir in the chopped parsley and, if using, spring onions or dill.
• Remove lovage sprigs before serving.
• Ladle into bowls, making sure each portion gets vegetables, peas, and plenty of galuska.
• Garnish generously with extra herbs. For extra richness, serve with a spoonful of sour cream or a sprinkle of grated cheese.

Tips for the best Borsóleves

• Pea Choice: Fresh spring peas are unbeatable, but high-quality frozen petits pois work beautifully year-round.
• Galuska Know-How: Don’t over-mix the noodle batter, and drop dumplings into gently simmering (not raging!) soup to keep them light.
• Herbal Touch: Lovage is a classic addition; if you can’t find it, add extra parsley and a little celery leaf.
• Make It a Meal: For a heartier version, add sliced smoked sausage or diced ham with the potatoes.
• Sweetness: Hungarian recipes often sweeten pea soup slightly to highlight the peas’ natural flavor, especially outside high summer.

Why We Love It

Hungarian borsóleves is the taste of changing seasons: the promise of green in early spring, the cheer of garden abundance in summer, and the comfort of vegetables when the air gets cool again. Every bowl is a memory—of childhood, of laughter, of home.

Whether you're savoring it as a light lunch, a family starter, or a centerpiece of a garden celebration, pea soup’s gentle sweetness and garden freshness make it a classic worth returning to again and again.

Have you tried Hungarian pea soup before, or do you have your own twist? Share your memories, tips, and questions in the comments below—because everyone deserves a taste of spring, one spoonful at a time!