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Húsleves: Traditional Hungarian meat soup

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Húsleves is a traditional Hungarian meat soup that’s warm and comforting, featuring a clear broth made with meat and root vegetables. It’s perfect for cold days and simple to make.

It’s my favorite soup, which I always order when visiting my mother-in-law, Marta. She’s Hungarian and brilliantly masters traditional Hungarian cuisine.

While it’s simple to make, achieving the same flavor each time can be challenging. Húsleves is a versatile pot dish where you can toss in any vegetables or meat and let it simmer for hours. As a result, the taste can vary depending on your ingredients.

This soup is a comforting remedy for colds and upset stomachs. It’s my favorite, and I’d love to share it with you.

How to Freeze this hungarian meat soup

Why you will love this recipe?

  • Húsleves is a hearty soup that warms you up, perfect for cold days or a soothing remedy when you’re under the weather.
  • This recipe allows you to use whatever vegetables and meat you have on hand, so you can easily include what’s in season.
  • With everything cooked in one pot, Húsleves is easy to prepare longevity food that you can use as a clear broth in sauces or soups.

Hungarian meat soup Ingredients

Húsleves is a traditional Hungarian meat soup. The name “húsleves” literally translates to “meat soup.” It typically consists of a clear broth made by simmering beef or chicken with vegetables like carrots, parsnips, and celery, along with seasonings such as parsley, peppercorns, and bay leaves. 

Ingredients to make Husleves

Meat

The name “húsleves” literally translates to “meat soup. Traditionally, húsleves include three types of meat, preferably with bones: pork ribs, beef bone marrow, and hen or chicken. Some add chicken stomachs or hearts to the mix for the best flavor and richness.

If you have extra bone marrow, try this butter made of roasted marrow with garlic.

In this recipe, I used a whole hen, including the bones and skin, which Hungarians call Tyúk húsleves – hen soup or chicken soup. You can also use the whole chicken instead.

hungarian húsleves

Vegetable

To qualify as húsleves, traditional Hungarian soup must include the following root vegetables: celery root, parsnips, kale, carrots, bell peppers, and onions. I prefer using Brussels sprouts in place of kale for added flavor.

Other vegetables, like ginger, garlic, and kohlrabi are optional.

Some recipes also use potatoes or cauliflower but they don’t go into Hungarian húsleves.

Herbs and Spices

Hungarians often use fresh parsley in nearly every dish, and it’s a must-have in húsleves.

Essential spices include allspice, black peppercorns, salt and nutmeg.

How to make Húsleves

Tools you will need

Crock pot

Cast Iron Duch Oven

Pressure Cooker

How to make Húsleves

First step: Prepare and fry the root vegetable

Peel the carrots, parsnips, and celery root, then cut them into small pieces. In a large pot, heat a bit of oil over medium heat and add the chopped vegetables. Sauté for about 2-3 minutes, stirring occasionally, until they begin to soften and develop flavor.

Prepare and fry the root vegetable

Second step: Prepare the Hen

In the meantime, portion the hen. Wash the hen under lukewarm water. Use a sharp knife to portion it into smaller pieces, leaving the skin and bones intact. Place them into the pot with the sautéed vegetables.

Prepare the Hen

Third step: Add the remaining ingredients

Remaining vegetable use the whole. Add the whole.  Add the Brussels sprouts, kohlrabi, the onion cut in half with the skin on (for the color), garlic cloves, ginger, spices and fresh parsley, and a sprinkle of nutmeg. Then, add enough cold water to cover the hen pieces completely. Bring the mixture to a boil.

How to Store and Reheat husleves

Fourth step: Cook the chicken soup

Like any consommé, húsleves is best cooked when gently simmered and then carefully strained to remove any impurities. Reduce to low heat and cover the pot. Let the soup simmer for 1.5 to 2 hours, or until the meat and the vegetables are tender and fully cooked.

Step by step instruction to make húsleves

Sixth step: Strain the broth

Carefully remove the chicken and vegetables from the soup using a large fine sieve, transferring the broth into a clean pot. Taste and season with pinch of salt if needed. Allow the meat and veggies to cool slightly. Discard the chicken skin and bones, chop the meat, and set it aside. Discard the whole onion and any pieces of bell pepper and spices. then chop the remaining vegetables and set them aside.

How to serve the Hungarian Soup

In Hungary, this delicious soup is served for Sunday lunches and festive occasions. Hungarians like spicy food, so my husband always adds dried chili flakes or Erős Pista, a popular paprika cream that is pretty hot, and we always keep it in the kitchen cupboard.

You can either serve the húsleves with thin pasta noodles. 

We like to cook the noodles separately in boiled water before adding them to the soup, if we use supermarket grade noodles ( starch will change the taste!)

Add to strained soup directly if you serve with homemade vermicelly style noodles ( egg am flour only!). 

Alternatively, use barley instead of noodles like in this Instant Pot Chicken and Barley Soup.

Or serve the soup first and next serve the meat and vegetables with the broth and the marrow toast (if you used marrow bones in the soup).  

Other Longevity Soup Recipe you should try

Can I cook this chicken soup in a Crock Pot?

Can I cook this chicken soup in a Crock Pot?

Sure, just place the chicken, vegetables, spices (allspice, peppercorns, nutmeg), and enough water to cover the ingredients in the Crock Pot. Set the Crock Pot to low and cook for 6-8 hours or on high for 3-4 hours until the meat and vegetables are tender.

How to Store and Reheat

You can store this Hungarian noodle soup in an airtight container in the fridge for up to 4 days. For the best taste, store it without the noodles and add them fresh when you’re ready to reheat it on the stove.

Traditional Hungarian meat soup

How to Freeze

Freeze the soup without noodles as a clear broth, which can also be used in sauces and other soups. You can freeze it in ice cube trays for easy portioning. Frozen húsleves will keep in the freezer for up to 3 months.

Husleves
How to Freeze this hungarian meat soup

Húsleves: Traditional Hungarian meat soup

Vladka Merva
Húsleves is a traditional Hungarian meat soup that's warm and comforting, featuring a clear broth made with meat and root vegetables. It's perfect for cold days and simple to make.
5 from 2 votes
Prep Time 20 minutes
Cook Time 2 hours
Course Soup
Servings 4 people
Calories 472 kcal

Ingredients
 
 

  • 1 hen whole or chicken
  • 1/2 Celery root peeled
  • 3 Parsnip
  • 3 Carrot
  • Brussel sprouts
  • 1 Onion large, cut in half, unpeeled
  • 2 cloves Garlic peeled
  • 1 inch Ginger
  • handful Parsley fresh
  • 1 kohlrabi
  • 1 Bell Pepper
  • 1 pinch Nutmeg
  • 10 pieces Allspice
  • 10 pieces black pepper whole Peppercorns
  • 2 tablespoons Vegetable oil

Instructions
 

  • Peel the carrots, parsnips, and celery root, then cut them into small pieces. In a large pot, heat a bit of oil over medium heat and add the chopped vegetables. Sauté for about 2-3 minutes, stirring occasionally, until they begin to soften and develop flavor.
  • In the meantime, portion the hen. Wash the hen under lukewarm water. Use a sharp knife to portion it into smaller pieces, leaving the skin and bones intact. Place them into the pot with the sautéed vegetables.
  • Remaining vegetable use the whole. Add the whole.  Add the Brussels sprouts, kohlrabi, the onion cut in half with the skin on (for the color), garlic cloves, ginger, spices and fresh parsley, and a sprinkle of nutmeg. Then, add enough cold water to cover the hen pieces completely. Bring the mixture to a boil.
  • Like any consommé, húsleves is best cooked when gently simmered and then carefully strained to remove any impurities. Reduce to low heat and cover the pot. Let the soup simmer for 1.5 to 2 hours, or until the meat and the vegetables are tender and fully cooked.
  • Carefully remove the chicken and vegetables from the soup using a large fine sieve, transferring the broth into a clean pot. Taste and season with pinch of salt if needed. Allow the meat and veggies to cool slightly. Discard the chicken skin and bones, chop the meat, and set it aside. Discard the whole onion and any pieces of bell pepper and spices. then chop the remaining vegetables and set them aside.

Nutrition

Serving: 4gCalories: 472kcalCarbohydrates: 44gProtein: 24gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 114mgSodium: 206mgPotassium: 1399mgFiber: 12gSugar: 13gVitamin A: 8738IUVitamin C: 94mgCalcium: 153mgIron: 3mg
Keyword chicken noodle soup, húsleves
Tried this recipe?Let us know how it was!
Routetolongevity on October 22nd, 2024

2 Comments on “Húsleves: Traditional Hungarian meat soup”

  1. As a Hungarian, this recipe really captures the authentic flavor of the dish. Highly Reccomend it!

    Reply
  2. A soup that will definitely get me through cold days! Any recommended toppings to add some different flavour?

    Reply
5 from 2 votes

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