Here’s a comforting and traditional recipe for Hungarian Húsleves 🇭🇺, the beloved Hungarian meat soup that’s served on Sundays and holidays. It’s rich, aromatic, and packed with slow-cooked meat and vegetables — a true soul-warmer.
🍲 Hungarian Húsleves (Meat Soup)
Ingredients:
1.5–2 lbs (700–900g) beef shank, soup bones, or chicken (whole or parts like drumsticks/thighs)
3–4 carrots, peeled and sliced
2–3 parsnips, peeled and sliced
1 small celeriac (or celery stalks), peeled and chopped
1 small onion, unpeeled (cut in half, lightly charred for flavor)
1 small green pepper
1 small tomato
1–2 cloves garlic
1 tsp salt (or to taste)
10–12 whole black peppercorns
1 bay leaf
Water (enough to cover everything, about 3 quarts / 3 liters)
Optional add-ins:
Fresh parsley (whole sprigs)
Homemade noodles or csipetke (pinched noodles)
A dash of paprika (not traditional in the clear broth, but some add it for color)
