The Queen of Hungarian Soups
Ladies and Gentlemen!
As I promised, you’ll meet
the queen of Hungarian soups here.
would like to show you a recipe which is the basis of the main meal,
medicine of illnesses, and essential tool of every housewife.
can guarantee if you learn how to cook the Hungarian meat soup, you
will twist your husband or boyfriend round your little finger. Believe
me, I’m a real man and I know what I’m talking about.
you are a man and you want to enthrall your wife or girlfriend. I
highly recommend you also try out this soup. You will be surprised
about the result.
Here I share with you the biggest secret of the
Hungarian meat soup: you have to cook this soup on the lowest grade of
your stove for a long time. The good thing about this magnificent
Hungarian food is that you don’t need to stay at the fireplace until
the soup is ready, it simmers by itself.
You have enough time to do something
else e.g. watch a DVD movie or whatever you want.
It is great news, isn’t it?
ingredients should you buy?
- 1 kg/ 2.2 pounds of beef chuck
- 1 chicken breast with bones and skin
- 2 thick turkey necks
- 1 swine back or loin bone
can use any other meats and bones as well, you don’t need to be strict
with them, and the main thing is here to have different types of meats
- Half kohlrabi (Brassica oleracea gongyloides)
- 1 pc celeriac (Apium graveolens) (this should
be same size as kohlrabi)
- 2-3 celery (the green leaves of celeriac)
- 1 bigger potato (same size as kohlrabi)
- cauliflower (it is not so important, you can
also leave it from soup, but if you decide to put it you need just
- Savoy cabbage (a smaller peace is enough)
- carrot (some peaces depending on your matter of
taste, but don’t save on it!)
- White carrot (same as carrot)
- 1 tomato (if possible don’t use cocktail tomato)
- 1 green paprika
- 1 onion
- 2-3 cloves of garlic
- A handful of black pepper (whole, not ground!)
- Very important ingredients: 2 pcs of Maggi soup
cube – this gives the Hungarian Meat soup a superior taste!
One more important thing, you need to have a very big pot! Please
take it seriously. The more you cook, the better the taste.
is very important to clean everything carefully before you put it into
the pot! You have to wash the meats and peel the vegetables.
will have to take some of the vegetables out of the soup early, because
otherwise they will be boiled to rags and give the soup too strong of a
This is e.g. the kohlrabi.The main point is after
you have cleaned everything to fill up your super big pot with lots of
cold water and put the meats in it.
be surprised! There will be foam on the top of the soup. This is
totally OK, what you have to do is remove it with a spoon or strainer.
You can repeat this until the soup is “water clear”.
you removed the foam, you can put the vegetables. At this point, the
vitamins can come out of the vegetables, because the fat of the meat
has started to cook out. You can also put some cumin and/or salt in now.
you end up not having room for everything in the pot, don’t give up!
You can fill up the remaining empty spaces with carrots.
finally you can go and watch a movie or two. The Hungarian meat soup
can be easily cooked for 3 hours until all the meats are soft enough.
But, don’t forget it on the stove!
you should taste it and possibly add more salt. Also, be careful with
the onion, if you see that it starts to collapse, just take it away and
drop it into the rubbish. This way you can avoid having small onion
pieces swimming in your soup.
|Don’t forget to cook the soup all the time
on a low temperature (lowest grade of
your stove), with a lid on, and never stir it!
This is extremely IMPORTANT, because if you forget this your soup will
After everything is soft, you can carefully take
away the vegetables and the meats.
the soup subside and decant it into a fire resistant glass dish. It is
quite important to decant the soup as there might be some small pieces
of bones in it.
I recommend to you use this glass dish just to
show your loved one the beautiful gold color of the original Hungarian
If you want to decorate the soup a bit, you can
put some parsley on it.
Put the meat and
vegetables in a separate dish, and serve them alongside your Hungarian
forget the pasta! You should cook some
The best is to
use vermicelli (this is a very thin pasta) if you cannot
have this special pasta you can use whatever type you want, except
You can make some semolina
balls. Here is how:
You will need:
- 2 eggs
- Salt, (relish)
- Small amount of pepper
- 100-150gr (0,2-0,3 pounds) of semolina
- little water if the pasta is too hard
How to prepare?
above quantities are just a reference, you should experience the right
amounts. Sorry about this, but it is very difficult to say exactly how
much salt and pepper you need. It really depends on you.
the egg white and yolk. Whip the egg white well and put the yolk and
other ingredients into it. Mix them up and let them sit for 10 minutes.
drop the semolina balls into the filtered and boiling Hungarian meat
soup. Make sure the soup isn’t boiling too hard, because if the soup is
boiling heavily your semolina balls will be moldered.
can cook them just in boiling water, but you will lose some taste which
could come from the soup.There you are, it was not so difficult, was it?
Congratulations! I was sure that you’re a perfect
Enjoy your first Hungarian Meat Soup!
would be more than happy if you could share with me how you were able
to accomplish this traditional soup. Don’t hesitate to write me your
story via our contact
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