Click on the Cookbook for the Recipes


Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Let’s face it when Hungarians talk about meat soup, ninety percent of the time they are referring to soup from pork meat. The only difference in preparation from other meat soups is the time required to cook the meat tender. Pork meat takes a little longer than chicken, but much less time than beef. The rest is much the same. If you use a stockpot, cook it ever so slowly and skim off the scum or if you have one, use the pressure cooker. I love soup cooked in the pressure cooker it’s always clear and delicious. Cooking time depends on the cut and the size of the meat. Pork meat can take from 40 minutes to an hour in the pressure cooker. And I am talking about a good chunk of meat, don’t think you can make good soup from a few slivers.

small pork shank
2 carrots, peeled
1 onion, quartered
2 parsnips, peeled
1/3 celery root (when available)
fresh parsley
1 tsp peppercorns

• If using a stockpot, follow the Hungarian beef soup recipe.
• If you have a pressure cooker, place the pork in the pressure cooker.
• Add the carrots, onions, parsnip, parsley, celery root, and peppercorns.
• Pour in the water. Make sure the water is well under the waterline; this is marked on your cooker.
• Lock the lid and set over high heat to bring the pressure up.
• Adjust the heat to maintain medium pressure and cook for 40 to 60 minutes.
• Remove from heat and let the pressure cooker sit for 5 minutes.
• Take the cooker to the sink and run very cold water on the top.
• When the valve lowers with a sigh, it is safe to lift the lid.
• Take out the meat, carrots, parsnip and celery root and set it aside.
• Take out the and set aside.
• Pour the broth through a fine sieve into a clean pot.
• Discard contents of the sieve.
• Spoon most of the fat off and discard.
• Add your choice of already COOKED dumplings or soup pasta and serve.
• Serve the meat and the vegetables in a separate dish.
• Or set it aside to make a dish of mock hunter’s stew.


  1. It's funny because I think that traditionally Polish soups are also made "on" pork. Now of course everyone is scared of pork (cholesterol etc.) and many soups are made with chicken (or probably home cooks don't bother any more and use granulated stock or the famous cubes).

  2. Sissi, pork has a bad rap and some of it is exaggeration. Unless that chicken is free-range AND organic, it will live on a diet of antibiotics and growth hormones. Then again, can we believe all the claims of the food industry? Not everything labelled “organic” is organic; some of it is just garbage. And free range does not necessarily mean organic, besides was it free-range all its life or just for the last couple of weeks? It could well be that the "chicken diet" is the reason some North Americans are growing sideways at an alarming rate. All those tender, plump chicken breasts… we have never seen them so big! Honesty was never a strong point in business, but after our food was made into a commodity to be traded on the stock market… I simply cannot believe any of the claims they make. You pretty well have to grow your own food to be sure.

  3. Zsuzsa, my mom used to make a Vadas, don't remember if it was mock, but I do remember making the really good sauce, and liver dumplings for soup, or was it with the vadas?
    Your broth is gorgeous, I remember my mom making such a nice clear broth, and save the vegetables and the meat separately.
    Your recipes are a true reminder of what type of dishes I grew up with in our home!

  4. It was probably real vadas Elisabeth and served with bread dumplings. The liver dumplings are made from chicken liver, these are smaller and they are put into chicken soup. Hungarians eat a lot of soup so eventually you learn to make it. The easiest way to make soup is in the pressure cooker. Unless I make something very special, I always use the pressure cooker. It’s a shortcut that works.




My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive