Alaplevet

Alaplevet is a culinary term used in Hungarian language to denote the base liquid that forms the foundation of many soups, sauces, and braises. It is closely equivalent to the English stock or broth and can refer to meat-based, poultry-based, fish-based, or vegetable-based liquids prepared by simmering ingredients with aromatics.

Preparation typically involves placing bones, meat, or vegetables in water and gently simmering to extract flavor. White stock is often made from blanched bones and vegetables; brown stock from roasted bones and vegetables for richer color and depth. Aromatics such as onions, carrots, celery, parsley, bay leaf, and peppercorns are usually added, with foam skimmed during the early stages. After simmering, the liquid is strained and cooled. It can be used immediately or reduced for concentration. Leftover scraps may be used to make a remouillage (second extraction) to increase yield.

Stock is a versatile cooking liquid used as a base for soups, sauces, gravies, risottos, and braises. Proper storage includes refrigerating for several days or freezing for longer-term use; fat should be skimmed and the stock thawed before use. Regional and cookbook variations exist, and terms may differ slightly between Hungarian and other culinary traditions.

Etymology and regional notes: The term derives from alap- (base) and leves (soup) in Hungarian. In broader culinary usage, alaplevet is often treated as the equivalent of stock, reflecting its role as the foundational liquid in a wide range of dishes.