Betyárleves

Betyárleves (“Outlaw’s soup”) is a traditional Hungarian soup that’s hearty, spicy, and full of rich flavors—just like the legendary betyárok (Hungarian highwaymen or outlaws) it’s named after. It’s a rustic dish typically made with pork, paprika, potatoes, vegetables, and sour cream. Here’s a classic version of the recipe:

🇭🇺 Betyárleves – Hungarian Outlaw’s Soup

📝 Ingredients (4–6 servings):

• 400–500g pork (shoulder or leg, diced)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp lard or oil

• 1 tsp ground paprika (preferably Hungarian sweet)

• 1/2 tsp hot paprika or chili flakes (optional, for heat)

• 2–3 potatoes, diced

• 1–2 carrots, sliced

• 1 parsnip (optional), sliced

• 1/2 small celery root, diced (optional)

• 1 bell pepper, chopped

• 1 tomato, chopped or grated

• Salt & pepper to taste

• 1 bay leaf

• 1 tsp caraway seeds (optional)

• 1.5 liters water or broth

• 2 tbsp sour cream (plus more for serving)

• 1 tbsp flour (for thickening)

• Chopped parsley for garnish

🥣 Optional Add-ins:

• Csipetke (Hungarian pinched noodles)

• Smoked sausage slices

• Mushrooms

👨‍🍳 Instructions:

1. Sauté the onion in lard or oil until translucent. Add garlic and stir briefly.

2. Remove from heat and add the paprika (both sweet and hot). Stir quickly so it doesn’t burn.

3. Add the meat and brown on all sides.

4. Toss in the tomato, bell pepper, and spices (bay leaf, caraway, salt, pepper), and cook for a few minutes.

5. Pour in water or broth and bring to a boil. Lower the heat and simmer for 30–40 minutes until the meat is almost tender.

6. Add the carrots, potatoes, and other root vegetables. Cook for another 20 minutes or until all are soft.

7. In a small bowl, mix sour cream with flour, then temper with a ladle of hot soup. Stir the mixture back into the soup to thicken it slightly.

8. Let simmer for a few more minutes, then adjust seasoning.

9. Serve hot, garnished with fresh parsley and a dollop of sour cream.