Iconic Hungarian soup among the 100 best dishes in the world! – Here’s how to make it
A Hungarian soup has earned a place among the world’s culinary elite, ranking 77th in Taste Atlas’s top 100 dishes. This global gastronomic platform, celebrated for its diverse showcase of over 11,000 national dishes, has recognised Hungary’s traditional meat soup as a standout delight. Here’s how you can make this delicious soup at home!
About Taste Atlas
As Nlc writes, Taste Atlas, a global gastronomic map featuring over 11,000 national dishes and nearly 6,500 local ingredients, has become a go-to resource for international food enthusiasts. Maintained by over 50,000 registered users, this platform showcases the best cuisines, dishes, restaurants, and culinary destinations worldwide. With its ever-growing database, Taste Atlas invites food lovers to explore diverse flavours and celebrate the richness of global gastronomy.
Hungarian soup among the best dishes
A Hungarian soup achieved significant recognition in a recent vote involving 11,258 national dishes and an impressive 367,847 votes. The Hungarian soup, a traditional meat-based delight, secured the 77th spot in Taste Atlas’s top 100 dishes, standing proudly alongside iconic cuisines from France, Italy, and Thailand. This achievement highlights the growing appreciation for Hungarian cuisine and its place among the world’s most cherished culinary traditions.
Recipe
Meat soup is the ultimate comfort food for families across Hungary, offering a hearty and flavourful experience in every bowl. Packed with tender meat, vibrant vegetables, and aromatic spices, it’s a dish that warms the soul and brings people together. If you’d like to recreate this beloved Hungarian soup at home, here’s a recipe from Nosalty to guide you.
Ingredients
- 1.5 kg chicken (rump, neck, wing, leg, head, heart, liver, or whatever you prefer)
- 3 carrots
- 3 turnips
- 1 small kohlrabi
- 2 celery
- 1 large red onion
- 1 pepper
- 2 bunch of parsley
- salt
- pepper
- pasta (as many handfuls as you cook for)
- 3.5 l water (approximately)
Preparation
- Soak the meat for 1-2 hours. Clean off the casings (the excess parts between the joints) and other unwanted items.
- Clean the vegetables. Put the meat and onions in a 5-litre pot. Add enough water to cover (about 3-4 litres). First heat over a high heat until it boils, then lower the heat and season with salt and pepper. Always strain off the foam with a sieve.
- Chop and wash the vegetables. When the soup has boiled off its foam, you can add the vegetables and the parsley.
- Finally, take out the parsley, onion and peppers. Let the soup continue to simmer.
- When we think the soup is cooked, we take out the chicken’s leg, and if the skin starts to crack from the cartilage and joints of the toe, it’s good. We put it away, and separate the vegetables and the meat. Allow the juices to settle a little, then strain through a fine sieve. Leave two ladles of broth in the bottom of the pot.
- Bring the remaining stock to the boil in a small saucepan and cook the pasta in it. When the pasta is cooked, do not strain, but cover with a lid and leave to stand for 20 minutes. Serve this tasty Hungarian soup with the meat, vegetables and pasta.
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Featured image: depositphotos.com