Fülesleves from Hódmezővásárhely

by | Jul 22, 2016 | Soups

Hódmezővásárhely, a city in Southeast Hungary (25 km away from Szeged), has been one of the economic and cultural centers of the Great Hungarian Plain for centuries. The city’s name – which literally translates to Marketplace on the Beavers’ Field – was first mentioned after the fusion of two Árpád-era villages, Hód and Vásárhely. The term mező was later added to the town’s name.

Fülesleves is traditionally made in Hódmezővásárhely. In spite of its name it has nothing to do with any (human or animal) ears, it refers to the small bowls with handles in that the soup used to be served in the old days. The soup is very light and tasty; its specialty lies in the tiny cottage cheese dumplings that are seasoned with dill and cooked in the soup.

Fülesleves from Hódmezővásárhely
Fülesleves – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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