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What to eat in Hungary? Top 12 Hungarian Soups

Last update: Thu Feb 13 2025
Top 12 Hungarian Soups
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Gulyás
Gulyás infographic
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This Hungarian specialty is prepared with meat, traditionally beef, that is simmered in a rich paprika-infused broth, usually alongside onions, bell peppers, root vegetables, various spices, and occasionally tomatoes (in some regional variations).


Gulyás is a well-known dish that enjoys immense popularity even outside the Hungarian borders. In many countries, the word is synonymous with a thick stew, while in Hungary, gulyás mostly represents a soup-like dish, which is why this dish is also known as gulyásleves (lit. herdsman soup).


It closely resembles pörkölt—a thick Hungarian stew consisting of meat, onions, and selected spices—which is what most people outside of Hungary associate with the word gulyás (goulash). 

MOST ICONIC Gulyás

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Traditionally prepared with beef or chicken, this hearty Hungarian soup is a staple restaurant dish as well as a common home-cooked meal. Besides meat, it usually incorporates noodles, root vegetables, and a variety of spices. It is always served hot, either as a nutritious appetizer or a light main course.

03
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Jókai bableves is a flavorful Hungarian bean soup named after the famous writer Mór Jókai, who was a big fan of the dish. It is made with beans, smoked sausages, smoked meat, and vegetables such as onions, tomatoes, carrots, and celery.


The soup is typically flavored with vinegar and sour cream. When the vegetables become tender and the soup develops a thick consistency, it is ready to be consumed. Jókai bableves is especially popular on cold winter days.

MOST ICONIC Jókai bableves

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04

Meat Soup

NORTHERN HUNGARY, Hungary
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Palócleves is a traditional meat soup. It is made with lamb, mutton or pork, onions, garlic, paprika, potatoes, and flour. The soup is typically flavored with salt, pepper, bay leaves, and dill. When the vegetables are tender, sour cream is added into the soup in order to thicken it and to provide extra flavors.


Palócleves is traditionally served in big bowls with an extra dollop of sour cream on top.

05
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Majgaluska leves is a traditional soup that contains chicken liver dumplings, made by mixing ground liver with eggs, breadcrumbs, onion, salt, pepper, paprika, vegetable oil, and parsley. The broth is made with vegetables such as carrots, celery, kohlrabi, turnips, and onions.


The liver mixture is shaped into balls, which are then put into the broth to cook until this tasty soup is ready to be served.

06
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Halászlé or fisherman's soup is made with mixed river fish cooked in a broth that is heavily spiced with hot paprika. The fish—mainly carp, catfish, perch, or pike—is locally sourced from the Tisza and Danube rivers, and though halászlé may seem like a simple dish, this rich soup is traditionally prepared outside and cooked in a kettle over an open fire.


Every region has their own version, but the two most popular are Szeged halászlé, made with four types of fish, and Baja halászlé, made mainly with carp and served with homemade pasta called gyufatészta.

MOST ICONIC Halászlé

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07
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This sweet chilled soup made with sour cherries and sour cream is a traditional summertime dish. Also known as hideg meggyleves, meggykeszőce or cseresznyeleves, it is prepared throughout the country as soon as cherries come into season.


Although one might be tempted to eat it as a dessert, in Hungary, this tart and creamy soup is generally served before the main course, as it makes for a refreshing alternative to the standard meat and starch fare.

08
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Tojásleves or rántott leves is a type of Hungarian soup that uses rântaș sauce, based on oil and fried flour. Onions, paprika, pepper, beaten eggs, flour, and caraway seeds are usually added to the dish in order to add more flavors.


Because it is traditional, inexpensive, and easy to prepare, tojásleves is often served in numerous households and hash houses across the country.

09
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This colorful vegetable soup is a staple Hungarian dish that is prepared with various fresh vegetables, water or broth, and different spices and herbs. Any seasonal vegetables can be used, but the soup usually abounds in carrots, onions, peas, long beans, cauliflower, and peppers.


It is often complemented by dumplings or various pasta types, and can be served either as an appetizer or a light main course.

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Köménymagleves is a traditional soup prepared with caraway seeds as the main ingredient. The caraway seeds are cooked with flour and oil or fat to make a golden brown roux. The roux is then mixed with water and beaten eggs, and flavored with salt, pepper, and paprika.


This soup is served hot, usually with croutons on top. In the past, the recipe was even simpler because people rarely used eggs or additional spices. According to Hungarian folk beliefs, this soup is great against stomachaches.

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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 12 Hungarian Soups” list until February 13, 2025, 1,627 ratings were recorded, of which 995 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Hungarian Soups