Lencseleves Fogoyhussal
Submitted by meerkat
Lencseleves fogoyhussal, a traditional Hungarian lentil soup with partridge, smoked bacon, and a mustard cream finish. A hearty game-day soup rooted in Hungarian hunting tradition.
YIELD
6 servingsPREP
10 minCOOK
2 hrsREADY
3 hrsLencseleves fogoyhussal, Hungarian lentil soup with partridge, is old-country hunting cuisine that punches well above its weight. Whole partridge simmer alongside lentils, veal bones, and root vegetables in chicken stock for two hours, building a soup that tastes like a proper country kitchen with none of the shortcuts.
The flavor foundation comes from the smoked bacon drippings. Rendering the bacon first pulls out the fat for browning the partridges and building a roux, while the crispy cracklings get reserved for garnish. Three jobs from one ingredient. That’s Hungarian cooking in a nutshell.
The cold-water soak at the start (3 to 4 hours) is the traditional game bird prep. It draws out any gamey tang and freshens the flesh before cooking. Whatever game bird substitute you use, the soak step is worth respecting.
Pro Tips
- Partridge can be swapped for pheasant, Cornish hen, or even quail depending on what’s available.
- Don’t skip the roux, it’s what gives the broth its velvety, thickened texture.
- Whisk the mustard and heavy cream into the off-heat soup just before serving. High heat breaks the cream.
- Garnish each bowl with the reserved bacon cracklings and a splash of good Hungarian sweet paprika.
Variations
- Substitute 2 bone-in chicken thighs for partridge if game is unavailable.
- Add a bay leaf and a sprig of thyme to the simmer for deeper aromatics.
- Stir in a tablespoon of sour cream along with the heavy cream for a traditional Hungarian tang.
Ingredients
Directions
Soak partridges in cold water 3 to 4 hours.
Place lentils in soup pot with chicken broth, veal bones, carrot, parsnip and celery.
Slowly bring to a boil.
Cut smoked bacon into small dice and render fat.
With slotted spoon remove cracklings and set aside.
Dry partridges.
Very quickly brown the whole bird in the bacon drippings, giving them some color.
Remove partridges and place in soup pot with lentils.
Make a roux with the same fat used to brown the partridges and the flour and onion.
Add ½ cup cold water and whip until smooth.
When partridges and lentils are done, about 2 hours, add liquified roux.
Cook for an additional 10 minutes.
Take out partridges and bone them.
Replace meat chunks in soup.
Just before serving, whip mustard and cream into the soup.
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