Hungarian Liver Soup (Majleves)

Got this recipe from a Hungarian cookbook my husband’s grandmother gave me. Commonly, this soup is using pork meat and pig’s liver, according to the book, but obviously I used beef/cow 😛 Never made this soup before so I would not have the slightest idea if original soup (with port/pig) would have similar flavor to the counterpart that is using beef/cow 🙂

400 g beef, cubed

200 g cow’s liver, cut bite size

3-4 large onion, sliced thinly

salt, ground white pepper to taste

1-2 tsp vinegar

2 generous tbsp cooking oil

2 heaping tbsp flour

1 tbsp roasted paprika powder

2 dl sour cream

Into a pot, bring to boil beef cubes with 2 1/2 L water, seasoned with salt and white pepper. Add in sliced onion.

When beef is half soft, add in vinegar

Once beef completely soft, make roux, then stir in roux into pot, followed with liver

Adjust flavor and cook only for 3-4 minutes long

Serve immediately (with any kinds of pasta you prefer) with a dollop or two of sour cream. Enjoy~

ROUX

Heat oil, saute flour, sprinkle with paprika powder and add enough water to thicken

Magyar Forditas!

HOZZÁVALÓK: 40 dkg sertéstarja vagy la-pocka, 20 dkg sertésmáj, 3-4 fej vöröshagyma, só, törött bors, egy kevés ecet; a rántáshoz 2 evőkanál olaj, 2 csapott evőkanál liszt, késhegy¬nyi pirospaprika; tálaláshoz 2 dl tejföl.

Apró kockákra vágjuk a sertéshúst, és leönt-jük két és fél liter vízzel. Sóval, csipetnyi tö¬rött borssal fűszerezzük, és vékony karikákra belevágjuk a megtisztított vöröshagymát. Las-sú tűzön forraljuk, és amikor már félig meg-puhult a hús, egy kevés ecettel savanyítjuk. Teljesen megpuhítjuk, paprikás rántással be-sűrítjük, és beletesszük – kis kockákra vágva – a májat. Ezzel már csak 3-4 percig főzzük, és megtejfölözve adjuk asztalra.

Hungarian Liver Soup (Majleves)

Ingredients

Soup

  • 400 g beef cubed
  • 200 g cow’s liver cut bite size
  • 3-4 large onion sliced thinly
  • salt ground white pepper to taste
  • 1-2 tsp vinegar

Roux

  • 2 generous tbsp cooking oil
  • 2 heaping tbsp flour
  • 1 tbsp roasted paprika powder

Serving

  • 2 dl sour cream

Instructions

  • Into a pot, bring to boil beef cubes with 2 1/2 L water, seasoned with salt and white pepper. Add in sliced onion.
  • When beef is half soft, add in vinegar
  • Once beef completely soft, make roux, then stir in roux into pot, followed with liver
  • Adjust flavor and cook only for 3-4 minutes long
  • Serve immediately (with any kinds of pasta you prefer) with a dollop or two of sour cream. Enjoy~

Roux

  • Heat oil, saute flour, sprinkle with paprika powder and add enough water to thicken
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