Fuvesleves (Herb Soup)

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READY IN: 40mins
Recipe by Missy Wombat

This recipe comes from Gyula Vasvary, master chef in the 1820's of Hungary. I haven't tried this but thought it looked interesting.

Ingredients Nutrition


  1. Cook all the herbs in 2 tablespoons butter for 2-3 minutes.
  2. Sprinkle with flour, then stir and cook another 4 minutes.
  3. Set aside.
  4. Pour 6 cups of water into a pot and bring to a slow simmer.
  5. Add salt and pepper.
  6. Mix egg yolks, sour cream and remaining butter; whip into the simmering soup.
  7. Cook soup over low heat, stirring, until it thickens.
  8. Add herbs and simmer another few minutes.
  9. Place half of a toasted roll in a soup plate and ladle soup over it.

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