Gesztenye Kremleves Recipe: A Traditional Hungarian Delight

Gesztenye Kremleves

Gesztenye Kremleves Recipe: A Traditional Hungarian Delight
Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4


Gesztenye Kremleves
Gesztenye Kremleves

Gesztenye Kremleves, also known as Hungarian Chestnut Soup, is a creamy and flavorful soup that is perfect for the fall and winter months. This soup is a traditional Hungarian dish that is rich in flavor and texture, making it a comforting and satisfying meal.


Gesztenye Kremleves has been a popular dish in Hungary for centuries. Chestnuts have long been a staple ingredient in Hungarian cuisine, and this soup is a delicious way to showcase their unique flavor. Traditionally, this soup was made with fresh chestnuts that were harvested in the fall and winter months.


How to prepare

  1. Cook the chestnuts, shell them, and puree them.
  2. Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes.
  3. Add 5 cups of water, salt, and pepper. Cook the soup over low heat until the vegetables and meat are done.
  4. Mix the pureed chestnuts into the cooked soup and boil for another 5 minutes.
  5. Mix the heavy cream with the egg yolks and whip into the soup.
  6. Adjust the salt and serve.


  • Add a splash of sherry or white wine for a more complex flavor.
  • Garnish with crispy bacon or fried sage leaves for a savory twist.
  • Use vegetable broth and omit the meat for a vegetarian version of this soup.

Cooking Tips & Tricks

Be sure to cook the chestnuts thoroughly before pureeing them to ensure a smooth and creamy texture.

- Browning the vegetables and meat before adding the water will help to develop the flavors in the soup.

- Whipping the heavy cream with the egg yolks before adding them to the soup will help to create a rich and velvety texture.

Serving Suggestions

Serve Gesztenye Kremleves hot with a dollop of sour cream and a sprinkle of chopped parsley on top. Pair it with crusty bread or a side salad for a complete meal.

Cooking Techniques

Puree the chestnuts in a food processor or blender until smooth.

- Whip the heavy cream and egg yolks together until light and fluffy before adding them to the soup.

Ingredient Substitutions

Use canned or frozen chestnuts if fresh chestnuts are not available.

- Substitute chicken or turkey for the veal if desired.

Make Ahead Tips

Gesztenye Kremleves can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Gesztenye Kremleves in individual bowls garnished with a drizzle of olive oil and a sprinkle of chopped chives. Serve with a side of crusty bread for dipping.

Pairing Recommendations

Pair Gesztenye Kremleves with a crisp white wine or a light lager beer. Serve with a side of roasted vegetables or a green salad for a balanced meal.

Storage and Reheating Instructions

Store any leftover Gesztenye Kremleves in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Gesztenye Kremleves contains approximately 300 calories.


Each serving of Gesztenye Kremleves contains approximately 25 grams of carbohydrates.


Each serving of Gesztenye Kremleves contains approximately 18 grams of fats.


Each serving of Gesztenye Kremleves contains approximately 10 grams of proteins.

Vitamins and minerals

Gesztenye Kremleves is a good source of vitamin A, vitamin C, and iron.


This recipe contains dairy (heavy cream, butter) and eggs.


Gesztenye Kremleves is a rich and creamy soup that is high in fats and carbohydrates. It is a good source of proteins and vitamins, making it a satisfying and nutritious meal.


Gesztenye Kremleves is a delicious and comforting soup that is perfect for the fall and winter months. This creamy and flavorful dish is rich in nutrients and can be easily customized to suit your taste preferences. Enjoy this traditional Hungarian soup with your family and friends for a satisfying and memorable meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for Gesztenye Kremleves. It was handed down to me by my dear friend, Maria, who hails from Hungary. She had learned the recipe from her own grandmother, who had passed it on to her with great care and love. The recipe was written in Hungarian, a language I was not familiar with at the time. But with Maria's patient guidance and careful translation, I was able to decipher the ingredients and instructions.

The first time I made Gesztenye Kremleves, I was a young woman just starting out in the kitchen. I had always been drawn to the culinary arts, and I had spent many hours watching my own grandmother cook up delicious meals for our family. But this recipe was unlike anything I had ever tried before. It called for chestnuts, a nut that I had never cooked with before. Maria assured me that they were a staple in Hungarian cuisine, and that I would love the rich, earthy flavor they added to the soup.

I set to work gathering the ingredients for Gesztenye Kremleves. The recipe called for chestnuts, milk, sugar, and a touch of cinnamon. I carefully peeled and roasted the chestnuts, savoring their nutty aroma as they cooked in the oven. I then simmered them in a pot with milk and sugar, letting the flavors meld together into a creamy, velvety soup. A sprinkle of cinnamon added a warm, spicy note that balanced out the sweetness of the chestnuts beautifully.

As I stirred the pot, I thought of Maria and her grandmother, cooking together in their cozy kitchen in Hungary. I imagined the laughter and love that must have filled the room as they shared this recipe, passing it down through the generations. I felt a deep sense of connection to my own family history as I ladled out bowls of Gesztenye Kremleves for my own loved ones to enjoy.

The soup was a hit with my family, who marveled at the unique combination of flavors in each spoonful. They begged me to make it again and again, and I happily obliged. Each time I cooked Gesztenye Kremleves, I felt a special bond with Maria and her grandmother, as if their spirits were guiding me through the recipe.

Over the years, I have made Gesztenye Kremleves countless times, tweaking the recipe here and there to suit my own tastes. Sometimes I add a splash of vanilla extract for extra sweetness, or a dash of nutmeg for a more complex flavor profile. But no matter how I choose to prepare it, the soup always brings me back to that first moment of wonder and discovery in my kitchen.

As I grow older, I cherish the memories of cooking Gesztenye Kremleves with Maria and my own family. The recipe has become a beloved tradition in our household, one that I hope to pass down to future generations. I am grateful for the delicious flavors and the enduring connections that this soup has brought into my life, and I look forward to sharing it with many more loved ones in the years to come.


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