The Broth is an essential food in Hungarian cuisine. This is the starter of all family dinners on Sunday, also the go-to "medicine" when you are ill and seeking fast recovery.


  • 500 g - 1000 g boney meat
  • Chicken or turkey gizzards - optional
  • Salt, nutmeg, a pinch of turmeric, poultry or vegetable soup seasoning
  • 3-5 peppercorns
  • 3 carrots,
  • 2 parsley roots
  • 1 bunch of flat-leaf parsley
  • 1 small piece of parsnip
  • 1 quarter kohlrabi
  • 1 quarter celeriac
  • 4 brussels sprouts
  • 1 small onion together with its skin
  • 2 potatoes
  • Angel hair pasta


  1. Place the meat into the pot (or pressure cooker), add cold, salted water together with a handful of gizzards then turn the stove on.
  2. During boiling, remove the grey foam from the top with a small skimmer.
  3. When there is no more freshly generated foam, add 3-5 peppercorns and set the stove to a lower level, then continue cooking with the lid on till the meat started to become a bit tender. It takes about 2 hours without a pressure cooker. (if you use a pressure cooker, do not wait, directly move to the next step)
  4. Add the peeled vegetables. According to my mum, the onion skin gives the broth a lovely golden colour, on the other hand, it keeps the onion in one piece, and according to my grandma, the potatoes make the soup clear and transparent.
  5. Taste the soup at this point to determine its salinity, and if it's needed you can add more salt in small quantities. After the salt, add other spices and if you insist, some poultry or vegetable soup seasoning, then I put the lid on (close your pressure cooker now).
  6. While waiting, let's cook the pasta. In Hungary capelli d'angelo or 'angel hair pasta' is traditionally served with broth, so I chose it as well. When the pasta is ready, put it in a serving bowl and stir in a few drops of oil, so the thin pasta pieces don't stick together.
  7. In a general pot, it will take another 1-2 hours to get the soup ready, and as the water evaporates, make sure to check if you need to replace the water. In the pressure cooker, it takes 40-60 minutes to achieve a nice and soft texture to the meat.
  8. When the soup is ready, take the meat and veggies into a serving bowl and send the soup through a fine strainer, so your broth is nice and clear when you serve to your family or guests.
Hungarian Broth - Photo by © Reka Csulak

Hungarian Broth - Photo by © Reka Csulak

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