Hungarian Meat Soup Recipe

 Hungarian Meat Soup

Ingredients:

• 1.5 kg beef or chicken (e.g., beef bones, shank, or chicken thighs, wings, giblets)
• 3 medium carrots
• 2 medium parsnips
• 1 small celery root
• 1 small kohlrabi
• 1 medium onion
• 3 cloves of garlic
• 1 small tomato
• 1 small green pepper
• 1 small head of cabbage (optional)
• Fresh parsley
• 1 teaspoon whole black peppercorns
• 2-3 bay leaves
• Salt to taste
• 3-4 liters of water

Preparation:

1. Prepare the Meat: Rinse the meat thoroughly and place it in a large pot. If using beef, it's advisable to blanch it in boiling water first, then rinse to remove impurities and scum.

2. Prepare the Vegetables: Clean the vegetables and cut them into larger pieces. Leave the onion whole, only removing the outer skin. Leave the garlic cloves whole as well.

3. Cooking: Add about 3-4 liters of cold water to the pot with the meat. Bring to a boil over medium heat, then skim off the foam. It's important to do this several times in the initial phase of cooking to keep the soup clear.

4. Add Vegetables: Once the foam has been removed, add the vegetables: carrots, parsnips, celery, kohlrabi, onion, garlic, tomato, green pepper, and optionally cabbage. Also add the spices: whole black peppercorns, bay leaves, and salt to taste.

5. Simmering: Simmer the soup gently for at least 2-3 hours. The slow cooking allows the flavors to meld and the meat to become tender. Do not let it boil vigorously; it should only gently simmer to keep the broth clear.

6. Serving Preparation: Once the meat and vegetables are tender, strain the soup. Place the meat and vegetables in a separate bowl and strain the broth again to ensure it's clear. Cut the meat and vegetables into smaller pieces and return them to the broth.

7. Add Parsley: Just before serving, sprinkle freshly chopped parsley on top of the soup.

8. Side Dish: Hungarian meat soup is typically served with fine egg noodles or small pasta shells. Cook the pasta separately in salted water and add to the soup before serving.

Serving

Serve the soup hot in deep bowls, offering the cooked meat, vegetables, and pasta separately. The fresh parsley adds a wonderful flavor and aroma to the soup.

Enjoy your meal!