Husleves ~ Hungarian Pork Soup

Husleves is a clear soup with chunks of meat, with or without pasta and veggies. A flavorful clear pork soup for cold winter days.

Course Dinner

Cuisine Hungarian

Prep Time 10

Cook Time 50

Servings

Calories 390kcal

Trim the fat of the pork ribs and bones. Wash and place in a pressure cooker. I used a 6 ½ liter, Indian pressure cooker.
Cut carrots, parsnips, celery to 2-3” pieces. Though I cut them into smaller pieces, I felt I should have left them as it is or cut each into two pieces.
Remove half the seeds from the cherry peppers and dice it.
Throw in the vegetables and rest of the ingredients except pasta into the pressure cooker.
Add 6 cups of water and pressure cook until pork and vegetables are tender. I pressure cooked on high for 7 whistles, reduced the flame to low and pressure cooked for another 10 minutes.
Let the pressure release naturally. It will take about 15 - 20 minutes.
While the pressure is releasing naturally, cook pasta until al dente, following the instructions on the back of the pasta box.
Once the cooker cools and pressure is released, pour the broth through a sieve or colander into another pot. Pick out the pork, carrots, parsnips, celery and keep aside. Discard the rest of the vegetables.
Spoon out the fat from the broth and discard. I find refrigerating the broth and then removing a layer of fat from the top is the best way to separate the fat or to let the broth cool and then remove the fat. Today, I spooned it out and am not sure if I did a good job of it.
Take broth in a bowl, add cooked pasta or dumplings to broth/soup and serve. Cooked vegetables can also be added to soup or served separately.
Serve cooked meat and vegetables on a separate plate.

Pasta - While the pressure cooker is cooking, cook pasta until al dente following the instructions on the back of the pasta box. Drain, rinse and keep the pasta aside until ready to serve. I used about ⅓ cup dry farfalle pasta as I was the only one eating it. Husband did not want pasta in his soup.
Broth - This recipe yields approximately 6 - 7 cups of broth. The leftover broth can be refrigerated for a couple of days or frozen for later use. I used it to prepare lentil sausage soup.
Vegetables - I cut celery, carrots and parsnips into 2-3" pieces. I would suggest leaving them as it is or cutting them into only half. Since the broth was cooked for a very long time, the vegetables were very soft. I felt I should have used longer pieces.
Stovetop Cooking - If cooking the broth on the stovetop, cook pork in water on medium flame removing the scum. Then reduce the flame and cook pork until half cooked. Then add the rest of the vegetables and cook until the vegetables and pork are tender. This will take about 3-5 hours. I have not cooked it on the stovetop and the cooking time is the approximate cooking time.
Nutrition - Values mentioned are approximate.