Kötöttgaluska-leves – Knot noodle soup

by | Oct 30, 2018 | Soups

Decades ago making pasta was a regular activity in Hungary. Though the first pasta factory was already estbalished in Pest in 1859, housewives of the good old days rather grabbed their rolling pins to make their own noodles instead of choosing store-bought products.

Knot noodle soup is an old peasant food, which proves the creativity of our (great)grandmothers. Thanks to their ingenuity this special pasta seasoned with paprika and black pepper makes a plain vegetable soup rich and flavourful. Moreover, our clever ancestors prepared a two course meal using knot noodles: they were served both in the soup and as a main dish at the same time. Housewives made bigger and smaller knots, which were cooked in the soup, then the bigger ones were fried in lard and served after the soup. Nowadays kötött galuska is only used in soups.

Making your own noodles is not a big deal, especially if you have a pasta maker/roller. If you can’t or don’t want to roll out the dough with a rolling pin, feel free to use a machine, the result will be the same.

Knot noodle soup / Kötöttgaluska-leves
Knot noodle soup – 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.

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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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