This traditional Hungarian Majkrem Leves is a luxurious, velvety soup that transforms humble ingredients into a restaurant-quality dish. The base starts with finely ground calf liver, gently cooked with onions and white wine to develop deep, savory flavors. A classic roux thickens the broth, while a final addition of egg yolks and heavy cream creates an incredibly smooth, luxurious texture. Served warm with crisp croutons, this soup is perfect for cozy winter evenings or as an elegant starter. It requires careful preparation to ensure the liver remains tender and the sauce doesn’t curdle, but the result is a comforting, protein-rich meal that feels both nostalgic and sophisticated.
Majkrem Leves (Cream Of Liver Soup
Description
This traditional Hungarian Majkrem Leves is a luxurious, velvety soup that transforms humble ingredients into a restaurant-quality dish. The base starts with finely ground calf liver, gently cooked with onions and white wine to develop deep, savory flavors. A classic roux thickens the broth, while a final addition of egg yolks and heavy cream creates an incredibly smooth, luxurious texture. Served warm with crisp croutons, this soup is perfect for cozy winter evenings or as an elegant starter. It requires careful preparation to ensure the liver remains tender and the sauce doesn't curdle, but the result is a comforting, protein-rich meal that feels both nostalgic and sophisticated.Ingredients
Directions
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Grind the calf liver through the finest holes of a meat grinder.
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In a saucepan, sauté the grated onion in 1 tablespoon of lard for a few minutes until softened.
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Add the ground liver and salt to the pan, cover, and cook over very low heat for 5 minutes.
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Pour in the white wine and let the mixture simmer for a few minutes.
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In a separate pot, bring the chicken broth to a gentle simmer.
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Add the liver and wine mixture to the simmering broth, along with the black pepper.
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In a separate small frying pan, melt 1 teaspoon of lard and stir in the flour to make a roux.
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Cook the roux for a few minutes, stirring constantly, but do not let it brown.
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Stir in 1/4 cup of cold water to the roux until smooth.
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Whip the roux mixture, then stir it into the simmering soup to thicken.
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Continue cooking the soup over low heat for 10 more minutes.
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Strain the soup through cheesecloth into a clean pot to remove solids.
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In a small bowl, mix the egg yolk into the heavy cream.
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Slowly whisk the egg and cream mixture into the hot strained soup.
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Adjust seasoning if needed and serve immediately with croutons on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 145.9kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 2.5g13%
- Cholesterol 178.6mg60%
- Sodium 97522.6mg4064%
- Total Carbohydrate 3.4g2%
- Dietary Fiber 0.4g2%
- Sugars 1.5g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
In traditional peasant households, this soup was often made with pork liver and served without straining, resulting in a chunkier texture. For a more elegant presentation, as served in fine restaurants, add a teaspoon of cognac just before serving.
Toast the white bread slices in butter until golden and crispy. Serve them separately on the side so they remain crunchy when added to the hot soup.
Be careful not to boil the soup after adding the egg and cream mixture, as this may cause the eggs to curdle. Keep the heat low and serve immediately.
