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Lencseleves Fogoyhussal (Lentil Soup With Partridges)

Lencseleves Fogoyhussal (Lentil Soup With Par recipe image
This hearty Lencseleves Fogoyhussal is a comforting classic that transforms simple ingredients into a deeply satisfying meal. The combination of earthy green lentils and tender partridge meat creates a robust base, enriched by the smoky flavor of bacon and the richness of heavy cream. Aromatics like carrots, parsnips, and celery simmer slowly to build a complex, savory depth. The addition of a flour roux thickens the broth to a luxurious consistency, while a final swirl of mustard adds a subtle tang that brightens the rich flavors. Perfect for cold evenings, this soup offers a warm, rustic embrace with every spoonful, balancing protein-packed satisfaction with aromatic, well-seasoned taste. It is an ideal dish for slow-cooking weekends or when you crave a traditional, home-style comfort food that feels both nourishing and elegant.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 537.1
Description
This hearty Lencseleves Fogoyhussal is a comforting classic that transforms simple ingredients into a deeply satisfying meal. The combination of earthy green lentils and tender partridge meat creates a robust base, enriched by the smoky flavor of bacon and the richness of heavy cream. Aromatics like carrots, parsnips, and celery simmer slowly to build a complex, savory depth. The addition of a flour roux thickens the broth to a luxurious consistency, while a final swirl of mustard adds a subtle tang that brightens the rich flavors. Perfect for cold evenings, this soup offers a warm, rustic embrace with every spoonful, balancing protein-packed satisfaction with aromatic, well-seasoned taste. It is an ideal dish for slow-cooking weekends or when you crave a traditional, home-style comfort food that feels both nourishing and elegant.
Ingredients
  • Partridges
  • Lentils
  • Broth, chicken
  • Veal bones
  • Carrots; peeled
  • Parsnip; peeled
  • Celery knob; peeled
  • Bacon, smoked
  • Flour, all-purpose
  • Onions; chopped
  • Mustard, prepared
  • Heavy cream
Directions
  1. 1
    Soak the partridges in cold water for 3 to 4 hours, then drain and pat them completely dry.
  2. 2
    In a large soup pot, combine the lentils, chicken broth, veal bones, peeled carrot, peeled parsnip, and peeled celery knob.
  3. 3
    Slowly bring the pot to a boil, then reduce heat to maintain a gentle simmer.
  4. 4
    In a separate skillet, dice the smoked bacon and cook over medium heat until the fat is rendered and the bacon is crisp.
  5. 5
    Remove the bacon cracklings with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.
  6. 6
    Quickly brown the whole partridges in the hot bacon fat, turning to color all sides.
  7. 7
    Remove the browned partridges from the skillet and place them into the soup pot with the simmering lentils and vegetables.
  8. 8
    Cover the pot and simmer gently for approximately 2 hours, or until the partridge meat is tender and falling off the bone and the lentils are cooked.
  9. 9
    While the soup simmers, prepare the roux: In the same skillet used for the partridges (reserve the fat), sauté the chopped onions in the remaining bacon fat until soft.
  10. 10
    Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  11. 11
    Gradually whisk in 1/2 cup of cold water into the skillet until the mixture is smooth and lump-free.
  12. 12
    Once the partridges and lentils are done, pour the liquified roux into the soup pot.
  13. 13
    Stir the soup well and continue to cook for an additional 10 minutes to thicken the broth.
  14. 14
    Remove the partridges from the soup and let them cool slightly enough to handle.
  15. 15
    Debone the partridges, discarding the bones and skin, and chop the meat into bite-sized chunks.
  16. 16
    Return the chopped partridge meat to the soup.
  17. 17
    Just before serving, stir the prepared mustard and heavy cream into the hot soup until fully incorporated.
  18. 18
    Serve warm, garnished with the reserved bacon cracklings if desired.

Nutrition Facts

Amount Per Serving
Calories 537.1kcal
% Daily Value *
Total Fat 26.4g41%
Saturated Fat 11.0g56%
Cholesterol 127.0mg43%
Sodium 601.1mg26%
Total Carbohydrate 24.3g9%
Dietary Fiber 6.5g26%
Sugars 4.3g
Protein 48.4g97%

* 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: lentil soup, partridge, hungarian soup, comfort food, smoked bacon, game bird, hearty soup, winter soup, lentils, cream soup, mustard cream, rustic cooking, slow cooked, protein rich, game meat, vegetable broth, traditional recipe, warming dish, family meal, one pot meal
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