Legényfogó leves

by | Aug 25, 2023 | Soups

The way to a man’s heart is through his stomach – as the saying goes. The recipe’s name legényfogó, that means ‘Catch the guy’, refers to the legend, according to which if a mother wanted to win over her daughter’s boyfriend, she would make this hearty soup for him. Legényfogó leves contains everything, that is needed for a good soup: meat, liver and a considerable amount of vegetables from mushroom to root vegetables.

Legényfogó leves
Legényfogó leves – photo: zserbo.com


  • 800 g (~1 3/4 lbs) chicken thigh fillets, chopped
  • 200 g (~7 oz) chicken liver, chopped
  • 2 tbsp lard
  • 2 medium onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 400 g (~14 oz) mushrooms, sliced
  • 1-2 bay leaves
  • 200 g (~7 oz) carrots, chopped
  • 120 g (~4 1/4 oz) parsley roots, chopped
  • 50 g (~1 3/4 oz) celeriac, chopped
  • 200 g (~7 oz) green peas
  • 2 liters (~8 1/2 cups) stock
  • salt and pepper to taste
  • 1 tsp dried tarragon
  • 1 tsp dried basil
  • 3-4 heaping tbsp sour cream
  • 2 level tbsp flour
  • 1-2 tbsp finely chopped parsley leaves
  • 1 tbsp lemon juice

Heat lard in a pot, add chopped liver and fry for 1-2 minutes to create a crust. With a slotted spoon remove liver from the pot, and add chopped chicken thigh fillets. Sear until the meat gets some nice golden brown colour. Stir in finely chopped onions and garlic, and sauté for 2-3 minutes.

Add bay leaves and sliced mushrooms, and stir-fry for further 2-3 minutes. Add chopped root vegetables (carrot, parsley and celeriac) and green peas, season with salt, pepper, basil and tarragon. Pour in stock, bring it to a boil and over medium-low heat cook until tender.

In a small bowl whisk together sour cream, flour and 50 ml (~1/4 cup) of water. Add some hot soup to the mixture, then pour the thickening into the soup while stirring constantly. Also add finely chopped parsley leaves and the chicken liver to the soup, and cook for 4-5 minutes. Turn off the heat and flavour the soup with lemon juice.

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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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