Best 2 Borleves Hungarian Wine Soup Recipes

**Borleves, a traditional Hungarian wine soup, is a delightful and unique dish that combines the flavors of wine, vegetables, and spices to create a hearty and flavorful soup. Originated from the northern part of Hungary, this soup is typically made with a base of dry white wine, beef broth, and a variety of vegetables such as carrots, celery, onions, and paprika. The addition of white or red wine adds a subtle sweetness and complexity to the soup, while the vegetables and spices provide a rich and savory depth of flavor. Borleves is often served as a main course, accompanied by crusty bread or dumplings, and is a popular choice for special occasions and gatherings.**

**This article provides two variations of Borleves, the classic white wine soup and a red wine variation. The classic white wine Borleves features a light and flavorful broth made with dry white wine, beef broth, vegetables, and spices. The red wine variation offers a richer and more robust flavor profile, with the red wine adding depth and complexity to the soup. Both recipes include detailed instructions and ingredient lists, ensuring that you can easily recreate this traditional Hungarian dish in your own kitchen.**

**In addition to the two main recipes, this article also provides a vegetarian version of Borleves for those who prefer a meatless option. The vegetarian soup is made with a vegetable broth base and a variety of vegetables, including carrots, celery, onions, and paprika. It offers a delicious and hearty soup that is both flavorful and satisfying.**

**Whether you are looking for a classic Hungarian dish to impress your guests or a comforting and flavorful soup to enjoy on a cold day, this collection of Borleves recipes has something for everyone. With its unique combination of flavors and textures, Borleves is sure to become a favorite in your kitchen.**

Here are our top 2 tried and tested recipes!

BORLEVES [ HUNGARIAN WINE SOUP]

Borleves [ Hungarian Wine Soup] image

Make and share this Borleves [ Hungarian Wine Soup] recipe from Food.com.

Provided by drhousespcatcher

Categories Hungarian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 cups good quality dry white wine
3/4 cup water
1/2 cup granulated sugar
1 small cinnamon stick
4 cloves
4 egg yolks

Steps:

Pour 3 cups of the wine and the water into a saucepan with the sugar, cloves, and cinnamon and bring to a boil.
While the soup is heating, beat the egg yolks with the remaining wine until creamy. When the soup is at a boil, dip a cup of it, little by little, into the egg yolk mixture, beating constantly so the egg yolks don't curdle.
Incorporate another cup of the hot liquid into the eggs, then beat the eggs into the remaining soup.
Stir constantly while reheating and let the soup thicken a bit, then strain. Ladle into small elegant bowls, and serve immediately.

Nutrition Facts : Calories 211.2, Fat 2.7, SaturatedFat 1, Cholesterol 125.9, Sodium 12.3, Carbohydrate 20.6, Sugar 18, Protein 1.7

BAB LEVES (HUNGARIAN BEAN SOUP)

Bab Leves (Hungarian Bean Soup) image

Make and share this Bab Leves (Hungarian Bean Soup) recipe from Food.com.

Provided by littleturtle

Categories Clear Soup

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb dried navy beans (or use quick soak method below) or 1/2 lb pinto beans, soaked in cold water overnight (or use quick soak method below)
1 teaspoon salt
1/4 teaspoon pepper
1 carrot, sliced
1 leeks or 1/2 onion, very finely chopped
2 garlic cloves, pressed
1/2 lb smoked bacon or 1/2 lb smoked ham hock
4 cups smoked ham stock or 4 cups water
2 tablespoons cooking oil or 2 tablespoons lard
2 tablespoons onions, chopped
1 teaspoon Hungarian paprika
3 tablespoons flour
1 tablespoon parsley, chopped
1/4 cup sour cream
1 teaspoon vinegar

Steps:

Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour.
Drain and rinse the beans and put them in a large pot.
Add the salt, pepper, carrot, leek, garlic, and meat.
Add stock plus enough water to cover 2" above the beans and meat; bring to a simmer.
Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate.
In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt.
Mix in the paprika and then the flour.
Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you).
Add the parsley.
Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup.
Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
Remove from heat and let cool.
Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup.
Mix in the vinegar and taste soup for seasonings.
Cut the meat into bite sized pieces and return them to the soup.
Reheat soup before serving.

Nutrition Facts : Calories 636.8, Fat 34.6, SaturatedFat 10.7, Cholesterol 68.7, Sodium 1917.9, Carbohydrate 46.4, Fiber 15.2, Sugar 4.1, Protein 35.5

Tips:

For a richer flavor, use homemade beef broth or chicken broth instead of store-bought.
If you don't have any dry white wine, you can substitute it with an equal amount of water or vegetable broth.
To make the soup more hearty, add some cooked rice, barley, or noodles.
For a vegetarian version of the soup, omit the beef and use vegetable broth instead.
Serve the soup with a dollop of sour cream and a sprinkle of fresh parsley or chives.

Conclusion:

Borleves is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and flavorful soup, give borleves a try.