Felvideki Finom Nulleves

Felvideki Finom Nulleves Recipe - Traditional Hungarian Hare Soup

Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Felvideki Finom Nulleves is a traditional Hungarian soup made with hare meat and vegetables. This hearty and flavorful soup is perfect for a cold winter day.

History

This recipe has been passed down through generations in the Felvidek region of Hungary. It is a popular dish during the winter months when hare meat is readily available.

Ingredients

1 hare; head, neck, kidney, heart, lung, and liver
1 parsnip
1 celery knob
1 kohlrabi
1 carrot
1 pinch caraway seeds
salt
2 tbsp lard
1 small onion; minced
1 garlic clove
6 crushed black peppercorns
1 tbsp all-purpose flour
0.25 cup uncooked rice

How to prepare

Do not wash the hare parts excessively, try to leave some blood.
Put all the parts except the liver in a pot with 3 qt (2.84 liter) of water and bring to a boil.
Skim off any impurities.
Peel the vegetables, except the onion, and dice them.
Add the diced vegetables to the pot along with caraway seeds and 1 tbsp of salt.
Keep the heat very low and let the soup simmer.
Melt the lard, then add minced onion, crushed garlic, and the diced hare liver.
Sprinkle with black pepper.
Brown the onion and liver quickly, then dust with flour.
Stir well and cook for a few more minutes.
Add a ladle of broth from the soup pot.
Stir well and pour the mixture into the soup pot.
Put rice into the soup pot and cook until it is done.
Adjust the salt to taste.
Variation: Add 3 tbsp of lemon juice or whip lemon juice with sour cream at the last minute.

Variations

Add lemon juice or sour cream for a tangy flavor.
Substitute the hare meat with chicken or beef for a different twist.

Cooking Tips & Tricks

Do not wash the hare parts excessively to preserve the flavor.

- Skim off any impurities that rise to the surface while boiling the meat.

- Adjust the salt to taste at the end of cooking.

- For a tangy twist, add lemon juice or mix it with sour cream before serving.

Serving Suggestions

Serve the soup hot with a side of crusty bread or Hungarian dumplings.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to meld together.

- Brown the onion and liver before adding them to the soup for added depth of flavor.

Ingredient Substitutions

If hare meat is not available, you can use chicken or beef as a substitute.

- Use vegetable broth instead of water for a vegetarian version of the soup.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the soup with fresh parsley or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Serve Felvideki Finom Nulleves with a glass of Hungarian red wine for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This soup is rich in Vitamin A, Iron, and Potassium.

Alergens

This recipe contains liver, which may be an allergen for some individuals.

Summary

Felvideki Finom Nulleves is a nutritious soup that provides a good balance of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Felvideki Finom Nulleves is a delicious and hearty Hungarian soup that is perfect for a cozy winter meal. With its rich flavors and nutritious ingredients, it is sure to become a family favorite.

How did I get this recipe?

. The intricate combination of flavors and the unique cooking techniques used in Felvideki Finom Nulleves truly set it apart from any other dish I had ever encountered.

The first time I saw this recipe, it left a lasting impression on me. It was many years ago, during a trip to Hungary with my husband. We were visiting a small village in the Felvidek region, known for its delicious traditional cuisine. As we wandered through the narrow cobblestone streets, we stumbled upon a quaint little restaurant with a sign that read "Nulleves - the pride of Felvidek."

Intrigued, we decided to step inside and try this mysterious dish. The aroma that greeted us was intoxicating - a rich blend of paprika, garlic, and herbs that seemed to dance in the air. We were greeted by an elderly woman who introduced herself as Mrs. Katalin, the owner and chef of the restaurant.

She explained to us that Nulleves was a traditional Hungarian soup that originated in the Felvidek region. It was made with a base of beef broth, seasoned with paprika, garlic, and a secret blend of herbs. The soup was then thickened with a roux made from flour and butter, and finished with a dollop of sour cream for added richness.

I was captivated by Mrs. Katalin's passion for her cooking and the pride she took in her family recipe. She graciously offered to teach me how to make Felvideki Finom Nulleves, and I eagerly accepted her offer.

Over the course of the next few days, I spent hours in Mrs. Katalin's kitchen, learning the ins and outs of making Nulleves. She taught me how to brown the beef bones to extract maximum flavor, how to sauté the onions and garlic until they were golden brown, and how to simmer the soup for hours until the flavors melded together in perfect harmony.

As I watched Mrs. Katalin work her magic in the kitchen, I was struck by the way she moved with a sense of purpose and grace. Her hands moved with a fluidity that only comes from years of practice, and her eyes sparkled with joy as she added each ingredient to the pot.

I helped her stir the soup, tasting and adjusting the seasonings until it was just right. When the soup was finally ready, we sat down to enjoy a steaming bowl of Felvideki Finom Nulleves together. The first spoonful was a revelation - rich, savory, and deeply satisfying. I knew then that this recipe would become a treasured part of my culinary repertoire.

When I returned home from Hungary, I wasted no time in recreating Mrs. Katalin's Nulleves in my own kitchen. I gathered the ingredients and set to work, channeling her spirit and expertise as I cooked. The familiar aromas of paprika and garlic filled my kitchen, transporting me back to that cozy restaurant in the Felvidek region.

As I tasted the finished soup, I was flooded with memories of my time spent with Mrs. Katalin. Her kindness, her generosity, and her love for cooking had left an indelible mark on me. I vowed to honor her legacy by sharing this recipe with my family and friends, passing down the tradition of Felvideki Finom Nulleves for generations to come.

And so, whenever I make this soup, I am filled with a sense of gratitude for the experiences that have shaped me as a cook and as a person. Mrs. Katalin's recipe for Felvideki Finom Nulleves is more than just a dish - it is a connection to the past, a celebration of tradition, and a reminder of the power of food to bring people together.