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. Another of her favorites is Halászlé.
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.
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.
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. I like to use the leftover chicken to make this Chicken Salad with Grapes.
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.
Tools you will need
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.
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.
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.
