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Soups

Levesek

Appears in

By George Lang

Published 1982

  • About

According to the rules of the French kitchen, you’re not supposed to start déjeuner with a soup course. In Hungary it is different; there soup is an essential part of the midday meal.

If Brillat-Savarin’s thought that the discovery of a new dish creates more happiness for mankind than the discovery of a star is true, Hungary should be a deliriously happy nation where soups are concerned. There is continuous innovation going on, while the traditional repertoire is kept lovingly and dutifully intact. You will find soups which are complete meals, soups which soothe, soups which excite the palate and soups which are essential parts of wedding days or similarly important events.

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