Leveseket

Leveseket is the Hungarian accusative plural form of leves, meaning soups. Levesek describes hot, liquid-based dishes prepared by simmering meat, vegetables, legumes, or grains in water or stock. They are usually served as the first course and vary in base, texture, and thickness.

Common divisions include tiszta leves (clear soups) such as húsleves (beef broth), csirkehúsleves (chicken soup), and zöldségleves (vegetable soup), and krémleves (cream soups) like tökkrémleves (pumpkin soup) or gombakrémleves (mushroom cream soup). Iconic examples from Hungarian cuisine include gulyásleves (goulash soup), halászlé (fisherman’s soup), and bableves (bean soup).

Preparation usually starts with sautéing onions in fat to build a flavor base, then adding stock or water and simmering meat and vegetables until tender. Paprika and other herbs give Hungarian soups their characteristic color and warmth; many soups are finished with sour cream (tejföl) or thickened with a roux.

Soups are common as everyday fare and during festive occasions, and they are often served with bread or croutons. Regional varieties reflect local ingredients and seasonal changes, contributing to the diversity of levesek within Hungarian cuisine.