Hungarian Húsleves🇭🇺

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🥄 Instructions:

1. Char the onion halves (cut side down in a dry pan) until lightly blackened — this adds depth to the broth.
2. Place meat, bones, charred onion, and all veggies and spices in a large pot. Add enough cold water to generously cover.
3. Bring to a boil slowly over medium heat. As soon as it starts boiling, reduce to a very gentle simmer.
4. Skim off the foam that rises to the surface for a clear broth.
5. Simmer uncovered for 2.5 to 3 hours. Do not stir. This keeps the broth clear.
6. Near the end, check for salt. The broth should be rich and golden.
7. Carefully strain the broth. You can serve the meat and vegetables on a platter beside the soup or sliced inside the bowls.
8. Cook noodles or csipetke separately and add them to the bowl before ladling in the broth.

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🧄 To Serve:

• Clear broth in bowls, with carrots, meat pieces, and noodles
• Sprinkle with fresh chopped parsley
• Serve with crusty bread or a slice of spicy Hungarian pepper on the side

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🇭🇺 Notes:

• Every Hungarian family has their own version of húsleves.
• It’s common to serve the broth first, followed by the meat and vegetables as a second course.

Would you like the recipe for homemade csipetke (pinched noodles) to go with it?