Levesek

Levesek is the plural of leves, the Hungarian word for soup. They refer to a broad category of hot and cold liquid dishes central to Hungarian cuisine, typically based on a stock or broth and enriched with meat, vegetables, legumes, or grains. In traditional settings, soups are usually served as the first course, though hearty varieties may function as a main course.

Common types include tiszta levesek, clear broths such as beef, chicken, or pork bone soups that are often served with noodles or small dumplings; krémlevesek, cream soups thickened with cream, sour cream, or roux, such as mushroom cream or tomato cream; and bableves or tarhonya leves, bean or egg-barley soups that provide more substantial texture. There are also hideg levesek, cold summer soups like uborkaleves, and gyümölcsleves, fruit soups served as desserts in some regions.

Ingredients and techniques vary by season and region but commonly include onions, paprika, carrots, celery, potatoes, and herbs. Paprika is a defining spice in many Hungarian soups, imparting color and aroma. Dumplings (csipetke) or noodles (nokedli) are frequently added to boost body, while some soups are finished with sour cream.

Regional and historical contexts shape the repertoire. Hungary's long culinary history, with influences from Ottoman and Central European cuisines, contributed to the development of paprika-based soups and a rich tradition of home-made broths. Levesek are part of daily meals and festive menus alike, reflecting local ingredients and seasonal cycles.

Notable examples include húsleves (meat soup or beef broth), halászlé (fisherman’s soup), and gulyásleves (goulash soup), illustrating the range from clear broths to spicy, robust creations.