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Hungarian Liver Soup (Majleves)



  • 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~


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