Húsalaplé

Húsalaplé, or meat stock, is a culinary liquid produced by simmering meat, bones and vegetables in water to extract flavor and gelatin. It serves as a base for soups, sauces and stews. In Hungarian cuisine, húsalaplé is often prepared as a neutral foundation before further seasoning, and it is distinct from húsleves, which is a finished meat soup served to eat.

Common ingredients include bones from beef, pork or chicken, optional meat scraps, onions, carrots, celery, and aromatics such as parsley, thyme, bay leaves and peppercorns. Some preparations add tomato paste or mushrooms. The bones may be blanched or roasted to deepen flavor. The stock is typically made with cold water and simmered for several hours to extract collagen and flavor.

Preparation usually involves optional blanching or roasting of bones, then covering them with cold water and bringing to a gentle simmer. Skim off foam and simmer slowly for several hours (roughly 4–8 hours for beef, 2–4 hours for poultry). Strain the liquid and cool it quickly. For a clearer stock, clarification with egg whites can be used. The liquid can be used as is or reduced to concentrate flavor.

Storage and usage: húsalaplé is used as a base for soups, sauces and gravies, and can be reduced to a demi-glace. Refrigerate for up to 3–4 days or freeze in portions for several months. Salt and seasoning are typically adjusted after cooking to suit the final dish.