Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Meat soup served with fresh vegetables and noodles
A steaming bowl of crystal-clear, golden beef broth filled with tender vegetables and vermicelli.

Beef consommé (húsleves)

Author: Flavelo
Recipes Soups
Meat soup is liquid proof of patience. We don't simply cook meat, but extract essence from it. During slow heating started with cold water, meat fibres open, and every flavour and mineral dissolves into the water. This is the basis of 'soup theory': the goal is not boiled meat, but the flavourful broth.
🕒 Prep Time 30 mins
🍳 Cook Time 4 hrs
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large soup pot (at least 5 litres)
  • Skimmer for skimming scum
  • Fine sieve for straining

Allergen Information

⚠️ Cereals containing gluten (noodles)
⚠️ Eggs (noodles)
⚠️ Celery

Instructions

1 ✓

Wash meat, put in pot, and cover with cold water. Start heating on low flame.

Tip: If put in hot water, outer pores of meat would close instantly, keeping flavours inside. Cold water helps dissolve flavours (extraction).
2 ✓

When it boils, grey scum forms on top. Skim this carefully with skimmer until soup surface is clear.

Tip: Scum is precipitated protein. If left in, soup becomes cloudy, though taste isn't spoiled.
3 ✓

Add cleaned vegetables, spices, and onion with skin.

Tip: Onion skin is a natural dye, painting the soup beautiful golden yellow.
4 ✓

Set flame to lowest so soup just 'shimmers' (bubbles occasionally). Cook for 3-4 hours until meat is completely soft.

Tip: Rolling boil emulsifies fat with water, making soup opalescent. Simmering keeps it clear.
5 ✓

Rest finished soup for 15 minutes, then strain carefully. Cook noodles separately in salted water.

Tip: If noodles are cooked in soup, their starch makes soup cloudy and absorbs broth.

Recipe FAQ

Why is the soup cloudy?
You boiled it too hard (rolling boil). Water movement broke up proteins and vegetables, making broth cloudy. Cook only simmering!
When to salt?
Cautiously at start, adjust salinity at end because as water evaporates, soup gets saltier (concentration).
What to do with meat?
With horseradish, mustard, or tomato sauce, it's an excellent main course after soup.

Ingredients

  • 800 g Beef with bone (rib, brisket, shin)
  • 3 pcs Carrots
  • 2 pcs Parsnip or Parsley root
  • 1 quarter Celeriac
  • 1 head Onion (skin on)
  • 2 cloves Garlic
  • 1 tbsp Salt
  • 10 grains Whole black peppercorns
  • 1 pc White pepper or Bell pepper
  • 2.5 l Cold water
  • 100 g Vermicelli noodles