Hungarian Meat Soup & Cabbage Pasta – Don’t Lose This Recipe!

Ingredients:

Meat soup (Húsleves):

• 1 kg beef or chicken with bones
• 2 carrots
• 1 parsley root
• 1 onion (with skin for color)
• 2–3 cloves garlic
• Salt and black pepper
• 2–3 liters water
• Optional: celery, parsnip

Cabbage pasta (Káposztás tészta):

• 400 g pasta (egg noodles or wide noodles)
• 1 small cabbage, grated
• 2–3 tbsp oil or lard
• 1–2 tsp sugar
• Salt and black pepper

Instructions:

Meat soup:

1. Put meat and bones in cold water and bring to boil.
2. Skim foam from top.
3. Add vegetables, garlic, salt, and pepper.
4. Simmer slowly for 2–3 hours until clear and rich.
5. Strain and serve hot.

Cabbage pasta:

1. Fry grated cabbage in oil until soft and slightly golden.
2. Add salt, pepper, and a little sugar.
3. Cook pasta in salted water, then drain.
4. Mix pasta with cooked cabbage.
5. Serve warm.