Orjaleves (Orja Soup)

chefs-mate chefs-mate 0 Comments
Servings: 3 quarts Difficulty: Advanced
Jump To Recipe Print Recipe
Traditional Hungarian harvest soup with pork, beef, and homemade spiral noodles
Orjaleves (Orja Soup recipe image
Orjaleves (Orja Soup recipe image
Print Recipe

Orjaleves (Orja Soup)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 quarts Calories: 709.4

Description

This hearty Orjaleves is a comforting, protein-packed soup perfect for cold days or large gatherings. Traditionally prepared on pig harvest day, it combines slow-simmered beef bones and flank with pork head and backbone to create a deeply flavorful broth. The soup is enriched with a medley of root vegetables like carrots, parsnips, and kohlrabi, seasoned with paprika, saffron, and fresh herbs. The highlight is the addition of handmade dried spiral noodles, which add a delightful texture. Serve this warming dish family-style for a satisfying, home-style meal that brings everyone together.

Directions

  1. Wash beef bones and place them in a large stockpot with the beef flank. Add 3 quarts of cold water and 1 tablespoon of salt.
  2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 30 minutes.
  3. Add the diced onion, garlic, paprika, peppercorns, and whole clove to the beef broth. Continue boiling gently for an additional hour.
  4. In a separate pot, place 3 quarts of water and the pork head. Bring to a boil and cook for 4 minutes.
  5. Remove the pork head from the water, rinse it thoroughly under cold water, and set aside until the beef broth is ready.
  6. Add the rinsed pork head and the pork backbone to the pot with the beef bones and flank. Continue cooking until the meats are tender and done, approximately 1.5 to 2 hours.
  7. Meanwhile, peel the carrots, parsnip, kohlrabi, and celery. Cut all vegetables into long, thin strips.
  8. Ladle 2 cups of the hot meat broth into a saucepan. Add the cut vegetables and cook until tender but still crisp.
  9. Stir the saffron, diced celery leaves, and parsley into the cooked vegetables. Remove from heat and set aside.
  10. In a bowl, mix the flour and egg to form a smooth dough. Knead briefly until combined.
  11. Roll the dough out as thin as possible on a floured surface.
  12. Cut the rolled dough into 3-inch wide strips. Roll each strip tightly around a rolling pin to form a spiral, securing the end with a bit of water if necessary.
  13. Slide the noodle spirals off the rolling pin onto a baking sheet. Dry them in a 200°F (93°C) oven for about 10 minutes until firm.
  14. Take the main soup pot off the heat. Remove the beef bones and flank, as well as the pork head and backbone.
  15. Remove the meat from the pork bones and cut it into small, bite-sized pieces. Reserve the boiled beef flank for another use or save for later.
  16. Skim the fat from the surface of the broth. Strain the broth through cheesecloth into a clean pot to remove impurities.
  17. Bring the strained broth back to a gentle simmer. Add the dried spiral noodles and cook just until tender, about 2-3 minutes.
  18. Place the cut pork meat into a large soup tureen. Add the cooked vegetables. Pour the hot broth with noodles over the meat and vegetables. Serve immediately.

Nutrition Facts

Servings 3 quarts

Amount Per Serving
Calories 709.4kcal
% Daily Value *
Total Fat 42.6g66%
Saturated Fat 17.0g85%
Cholesterol 221.3mg74%
Sodium 204.3mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 73.8g148%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: orjaleves, hungarian soup, pork head, beef bones, homemade noodles, spiral noodles, harvest soup, comfort food, paprika, saffron, root vegetables, traditional, stew, broth
Recipe Card powered by WP Delicious