5 soups you should try in Budapest

A traditional Hungarian lunch cannot be imagined without soup: thick, rich, satisfying. Here it is poured generously, so much so that sometimes there is no room left in the stomach for other dishes.

Even in ancient times, local residents cooked thick fried meat and vegetables in cauldrons, and then diluted it with water - and this is how the first Hungarian soup appeared. Since then, the technology for its preparation has remained virtually unchanged. Both the frying and the soup itself are still “collected” in one container, as in the old days.

It is unusual for Hungarian cuisine to use many different spices. Paprika, which is called “red gold,” is preferred to all seasonings in this country. Hungarian paprika differs significantly in taste from ordinary sweet peppers. It has a certain degree of spiciness, which gives national soups their inherent richness of aromas.

How to cook Hungarian goulash soup - 15 varieties

1. Hungarian goulash soup
2. Hungarian goulash soup with cumin
3. Budget version of Hungarian goulash soup
4. Hungarian goulash with chipettes
5. Hungarian goulash soup in a cauldron
6. Hungarian goulash soup with fresh herbs
7. Hungarian goulash soup with dumplings on fire
8. Hungarian goulash soup in a slow cooker
9. Hungarian goulash soup in pots
10. Bograch
11. Hungarian bean goulash soup
12. Hungarian goulash soup with cracklings
13. Hungarian goulash soup with dumplings
14. Hungarian goulash soup with horseradish
15. Goulash soup in a slow cooker with lard

Hungarian goulash soup

A wonderful and warming soup recipe for the winter.

Ingredients:

• Meat – 500 g
• Potatoes – 5 pcs.
• Onion – 1 pc.
• Carrots – 1 piece
• Tomato – 4-5 pcs.
• Sweet pepper – 2 pcs
• Tomato paste – 50 g
• Hot pepper – 1 pc.
• Vegetable oil – 5 tbsp. l
• Cardamom, paprika to taste
• Salt, bay leaf to taste

Preparation:

Chop the ingredients. Pour vegetable oil into the pan and fry the meat for 2-3 minutes. Add carrots and onions and fry for 4 minutes, stirring constantly. Add pepper and spices, add 500 ml of water and simmer for 8-10 minutes. Add potatoes and fill with water. Cook until the potatoes are ready. Add tomatoes, hot peppers, squeeze out the garlic and cook for 5 minutes.

The longer you cook the hot peppers, the spicier your soup will be. If you don’t like it too spicy, add the peppers to the soup 1 minute before cooking.

Turn off the heat and let it brew for 15 minutes. Pour into plates.

Hungarian paprika cauliflower soup

Traditional Hungarian cauliflower soup with paprika sauce.

Ingredients:

• Dumplings – 300 g
• Paprika - 1 tablespoon
• Onion – 1 pc.
• Broth - 6 cups
• Cauliflower - 1 pc.
• Carrots – 1 pc.

Preparation:

In a large soup pot, heat the oil over medium heat. Add paprika, cayenne pepper and onion, and cook, stirring for about 5 minutes. Add chicken broth, cauliflower and carrots and bring to a boil.

Reduce heat to medium and cook, stirring occasionally, until vegetables are tender, about 15 minutes.

Add dumplings and cook the dish for 4 minutes.

Hungarian goulash soup with cumin

Very tasty and spicy soup with aromatic spices

Ingredients:

• Beef – 400 g
• Onion – 300 g
• Bell pepper – 2 pcs.
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Garlic – 1 head
• Chili – 1 pod
• Tomatoes – 1 pc.
• Coriander – 5 g
• Tomato paste – 1 tbsp. l
• Paprika – 30 g
• Cumin – 30 g
• Salt, pepper to taste

Preparation:

Finely chop the onion. Pour into a preheated pan with vegetable oil and fry until golden brown. Finely chop the garlic, add to the onion and add spices. We wash the meat and dry it with paper towels. Cut into small cubes and place in a saucepan. Mix thoroughly, cover with a lid and place on low heat. Simmer for 45 minutes, when the juice boils away, add water. Chop tomatoes, carrots and potatoes. Add tomato paste and chopped vegetables to the stewed meat. As soon as the vegetables become soft, add salt, chili and bell pepper. Cook for another 10 minutes. Before serving, add greens to the finished dish.

Hungarian wild mushroom soup

A flavorful and original recipe with wild mushrooms in a thick traditional dish.

Ingredients:

• Porcini mushrooms – 400 g
• Onion - 1 piece
• Beef broth - 260 ml
• Milk – 155 ml
• Sour cream – 110 g
• Starch
• Water
• Butter
• Parsley - 10 g
• Lemon - 1 pc.
• Paprika
• Smoked paprika - ½ teaspoon
• Salt to taste

Preparation:

Chop mushrooms and onions. Finely chop the parsley.

Melt the butter and fry the onion.

Add mushrooms, parsley and paprika. Fry for 10 minutes.

Add lemon juice and stir. Then add broth and cook for another 10 minutes.

Reduce heat and add milk and sour cream, stir and leave the soup on the fire.

Dilute starch with water and mix. Continue cooking until the soup thickens. Add salt to taste, stir and serve.

Budget version of Hungarian goulash soup

One of the simplest recipes for making Hungarian goulash.

Ingredients:

• Beef – 300 g
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Potatoes – 3 pcs.
• Lecho ketchup – 1 pack
• Vegetable oil – 2 tbsp. l
• Salt, pepper to taste
• Water – 2 l

Preparation:

Cut the beef into cubes. Peel carrots, potatoes and onions. Cut the vegetables into medium-sized cubes. Boil water. Pour oil into the bottom of the pan and fry the onions and carrots until golden brown, add lecho ketchup. Then add the beef. Cover with a lid and simmer over low heat for an hour. Pour in hot water. Add potatoes, cook for another 20 minutes. Serve with garlic bread.

Hungarian soup - classic recipe

A traditional ubiquitous European dish, made according to all canons.

Ingredients:

• Onion - 3 pcs.
• Carrots - 2 pcs.
• Pepper - 2 pcs.
• Meat – 3 kg
• Salt
• Pepper
• Oil
• Bouillon
• Flour - 1/4 cup
• Paprika
• Tomato paste
• Caraway
• Garlic - 1 clove
• Sugar
• Egg noodles - 12 cups
• Sour cream - 1 glass

Preparation:

Place the onions, carrots and green peppers in the slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown the meat in the oil in batches. Transfer to slow cooker.

Add broth to pan, stirring to loosen brown bits from pan. Combine flour, paprika, tomato paste, cumin seeds, garlic, sugar, remaining salt, and pepper; stir in the pan. Cook and stir for 2 minutes. Add meat. Cook for 2 hours or until meat is tender.

Prepare noodles according to package instructions. Add sour cream. Drain noodles; serve with goulash.

Hungarian goulash with chipettes

The perfect recipe to surprise the most picky critics.

Ingredients:

• Beef – 1 kg
• Onion – 250 g
• Celery – 300 g
• Potatoes – 1 kg
• Flour – 200 g
• Egg – 1 pc.
• Tomato paste – 3 tbsp. l
• Sweet pepper – 5 pcs.
• Vegetable oil – 35 ml
• Paprika – 3 tbsp. l
• Salt to taste

Preparation:

Fry finely chopped onion until transparent. Cut the meat into small cubes and add to the onion. Sprinkle with paprika, add water to cover the meat, and simmer for 25-30 minutes. Beat the egg into the flour, add a pinch of salt and mix the chipette dough well. Wrap the dough in cling film and let rest for 15 minutes. Roll out the dough and cut into very small cubes. Boil the chipettes in a separate pan. Place diced potatoes into the meat. When it becomes soft, add tomato paste and boil the sweet pepper cut into rings for 5 minutes. Add boiled chipettes to the finished goulash, mix and serve.

Hungarian goulash soup in a cauldron

A tasty and very filling soup, suitable for those who are hunting or fishing.

Ingredients:

• Beef – 1 kg
• Onion – 800 g
• Bell pepper – 4 pcs
• Carrots – 500 g
• Potatoes – 700 g
• Garlic – 1 head
• Flour – 250 g
• Eggs – 2 pcs.
• Lard – 100 g
• Paprika – 1 tbsp. l
• Cumin – 20 g
• Salt, pepper to taste

Preparation:

Clean and cut the ingredients. In a cauldron, render fat from lard. Add onion and garlic, fry until golden brown. Place the meat, cut into small cubes, into a cauldron. Add water, mix thoroughly, cover with a lid and simmer for 40 minutes. Add carrots, peppers, and potatoes to the stewed meat. Beat the eggs into a plate, add flour and knead the dumpling dough. Place the dough in small pieces. As soon as the vegetables are cooked, add spices and salt. Cook for another 10 minutes and pour into plates.

Hungarian beef and potato soup

Traditionally this soup would be made with cubes of beef, but when you want a quick weeknight meal, who can wait for meat to stew? We use ground beef instead. If you like your soup spicy, substitute the hot paprika for sweet paprika here.

Ingredients:

• Beef – 1 kg
• Onion
• Pepper
• Flour - 2 tablespoons
• Potatoes – 3 pcs.
• Cayenne pepper - 1/4 teaspoon
• Marjoram
• Tomato paste - 1 tablespoon
• Water

Preparation:

Boil the meat in a saucepan with water.

Reduce heat to moderate level. Add onion and pepper and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Mix with flour. Cook, stirring, for 1 minute.

Add potatoes, paprika, cayenne pepper, marjoram, cumin, salt, tomato paste, broth and water. Reduce heat and simmer for 10 minutes.

Use one cup of wide egg noodles instead of potatoes.

Hungarian goulash soup with fresh herbs

Incredibly fresh and colorful soup.

Ingredients:

• Beef – 600 g
• Onion – 300 g
• Bell pepper – 3 pcs
• Carrots – 3 pcs.
• Tomatoes – 4 pcs.
• Potatoes – 3 pcs.
• Paprika – 20 g
• Garlic – 3 cloves
• Fresh herbs
• Water – 1.5 l
• Salt, pepper to taste

Preparation:

Prepare the ingredients. Place a pan on the stove and fry the onion and beef in it for 8-10 minutes. Sprinkle with paprika, pour in water and cook covered for 1 hour. 10 minutes before readiness, add potatoes and carrots. As soon as the potatoes are boiled, add tomatoes, bell peppers, and garlic. Salt to taste and boil for 4-5 minutes. Add the greens, mix and pour into plates. Bon appetit!

Hungarian goulash soup with dumplings on fire

A real recipe from the national cuisine of Hungary.

Ingredients:

• Beef – 1.5 kg
• Beans – 500 g
• Onion – 300 g
• Carrots – 400 g
• Potatoes – 500 g
• Tomato – 4-5 pcs.
• Garlic – 1 head
• Bell pepper – 4 pcs
• Celery – 300 g
• Vegetable oil – 70 ml
• Paprika – 3 tbsp. l
• Cumin – 20 g
• Parsley – 1 p.
• Flour – 250 g
• Egg – 2 pcs
• Salt, pepper to taste

Preparation:

Place the cauldron on the fire, pour oil and fry the onion for 7-8 minutes. Add beef cut into small cubes and add seasonings. Simmer the meat for 1.5 hours, constantly adding water. We clean and chop the vegetables and place them in the cauldron stewed with the beef for another 15-20 minutes. Pour flour into a plate and beat in eggs, knead a little.

To make the dumplings fluffy, it is better to knead the dough not very much, so that the ingredients in it are not completely mixed

Grind the dough into goulash using a grater, boil for 8-10 minutes and the goulash is ready. Bon appetit!

Hungarian cauliflower soup

Hungarian Cauliflower Soup is a quick, easy soup that's easy to make. It is made with dumplings and lots of spices and is different from any other soup.

Ingredients:

• Dumplings – 200 g
• Oil – 4 tbsp.
• Paprika
• Onion -2 pcs.
• Broth – 300 ml
• Carrots – 1 pc.
• Salt
• Pepper
• Parsley
• Cream

Preparation:

Heat oil in a saucepan. Add paprika and onion and cook, stirring, until onion softens, about 5 minutes. Add broth, cauliflower and carrots, season with salt and pepper and bring to a boil. Reduce heat to medium, cover and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.

When the vegetables soften, add dumplings. Cook for 3 minutes.

Serve with sour cream or cream.

Hungarian goulash soup in a slow cooker

Another interesting dish that can easily be prepared in a slow cooker.

Ingredients:

• Beef – 700 g
• Onion – 300 g
• Bell pepper – 200 g
• Potatoes – 400 g
• Garlic – 30 g
• Tomato paste – 80 g
• Tomatoes – 300 g
• Vegetable oil – 40 ml
• Paprika – 7 g
• Salt to taste
• Water – 1.5 l

Preparation:

Prepare the ingredients. Set the mode to Frying, product type Vegetables for 15 minutes. Pour in the oil, add the onion and sauté. 2 minutes before the end of the program, add paprika and mix. Add meat, potatoes, tomatoes, garlic, and tomato paste to the onions. Sprinkle salt and pour in water. We set the Pressure cooker mode, Soup program, product type Meat, cooking time 30 minutes. Divide into portions, add a spoonful of sour cream and sprinkle with herbs. Bon appetit!

Goulash

Goulash is the culinary calling card of Hungary. Traditionally it is prepared from meat (beef, veal, pork, lamb) and vegetables. An important role in this dish is played by a large amount of fried onions and the most important ingredient – ​​paprika. The finished soup has a characteristic bright red color, amazing aroma and rich meaty taste.

There are at least 7 varieties of goulash in Hungary. For example, Székely Gulyás is cooked with sauerkraut and sour cream, Bean Gulyás - without potatoes, but with beans, and Likócsi Pork Gulyás - with smoked pork.

Hungarian Gulyas Festival is held in the town of Szolnok , which is accompanied by culinary competitions, a fair, dancing and music. The real cult of goulash in Hungary leads to the fact that it is served in all cafes and restaurants without exception.

Which restaurants in Budapest serve the most delicious goulash?

In Budapest, you can eat this excellent soup in the colorful little pub Lanchid Brasserie (Fo utca 4) or Hungarikum Bisztro (Steindl Imre utca 13), where it is prepared with chipetke - small pieces of homemade noodles.

You will be offered incredibly delicious goulash at For Sale Pub (Vamhaz koerut 2). Here it is placed on the table right in the tureen, and one huge portion can feed several people. On average, goulash costs in Budapest from 1,300 to 1,600 forints.

Tips for visiting Budapest: how to get there, where to live, what to see, food, excursions, walking route, mobile Internet, baths, etc.

Hungarian goulash soup in pots

Incredibly tasty and surprising in its richness goulash.

Ingredients:

• Beef – 250 g
• Onion – 30 g
• Carrots – 100 g
• Potatoes – 150 g
• Tomato – 2 pcs.
• Garlic – 2 cloves
• Tomato paste – 50 g
• Vegetable oil – 70 ml
• Rosemary – 20 g
• Yeast dough – 250 g
• Salt, pepper to taste

Preparation:

Fry finely chopped onion and garlic until transparent. Cut the meat into small cubes and add to the onion. Sprinkle with rosemary, add water to cover the meat, and simmer for 25 minutes. Put diced potatoes and carrots into the meat, pour in tomato paste. When the potatoes become soft, add the tomato and cook for 5 minutes. Pour the finished goulash into pots, cover with yeast dough and place in the oven for 10-15 minutes. Bon appetit!

Bograch

Goulash prepared according to this recipe has an unsurpassed taste and aroma.

Ingredients:

• Beef – 1 kg
• Onion – 4 pcs.
• Bell pepper – 4 pcs
• Carrots – 4 pcs.
• Potatoes – 5-6 pcs.
• Garlic – 3 cloves
• Puree tomatoes – 4 tbsp. l
• Lard – 150 g
• Paprika – 1 tbsp. l
• Greenery
• Salt, pepper to taste

Preparation:

Clean and cut the ingredients. Place the cauldron on the fire and render the fat from the lard. Let's get the cracklings. Add the onion and fry until transparent. Add carrots and garlic, sprinkle paprika. Place the meat, cut into small cubes, into a cauldron. Fry a little, salt, add bell pepper. Add water and pureed tomatoes, cover with a lid and simmer for 2 hours. 20 minutes before readiness, add potatoes. Chop the greens and pour them into the prepared bograch, mix. Bon appetit!

Hungarian bean goulash soup

The soup prepared according to this recipe is suitable for a large company with different preferences.

Ingredients:

• Beef – 1.5 kg
• Smoked meats – 1.5 kg
• Beans – 2 kg
• Onion – 400 g
• Celery – 300 g
• Carrots – 400 g
• Potatoes – 500 g
• Garlic – 1 head
• Parsley root – 1 pc.
• Celery root – 1 pc.
• Vegetable oil – 70 ml
• Paprika – 3 tbsp. l
• Salt, pepper to taste

Preparation:

Place smoked meats and beans into boiling water.

Before preparing the soup, it is better to soak the smoked meat so that the salt comes out of it

We clean and chop vegetables and roots. Cut the beef into small cubes. Place the frying pan on the stove, add oil and fry the onion. As soon as the onion becomes transparent, remove from the heat, add paprika and mix thoroughly. Add beef, pour in a glass of water, put on the stove, simmer for 20-30 minutes. We take out the smoked meats, chop them finely and add them back together with the stewed beef. Add vegetables, roots and cook for 20-30 minutes. Bon appetit!

Jókai bean soup

This is a delicious, thick and nutritious soup made from smoked sausages, beans, smoked shanks, vegetables and, of course, paprika. It received its name in honor of the famous Hungarian novelist Mora Yokai, who, according to one version, was very partial to the dish.

Every year in the town of Balatonfüred, in the Koloska Valley, the Jókai Napok festival takes place, during which Hungarians enthusiastically compete in preparing their favorite bean soup. In 2021, 60 teams took part in the culinary competition.

The unsurpassed taste of the classic Jókai bableves can be appreciated in the inexpensive Budapest restaurant Regős Vendéglő (Szófia utca 33), where a portion of this delicious soup costs only 800 forints.

Hungarian goulash soup with cracklings

Goulash, delighting with its rich color and aroma

Ingredients:

• Beef fillet – 700 g
• Onion – 200 g
• Carrots – 2 pcs.
• Potatoes – 700 g
• Tomato – 300 g
• Bell pepper – 4 pcs
• Garlic – 3 cloves
• Lard – 100 g
• Paprika – 2 tbsp. l
• Cumin – 1 tsp
• Salt, pepper to taste

Preparation:

Finely chop the onion and garlic. Cut the lard and meat into small pieces. Peel the pepper from seeds and cut into strips. Cut tomatoes and potatoes into cubes. In a saucepan, melt the fat from the lard, then take out the cracklings. Fry the onion in the rendered fat. Sprinkle the onion with paprika and mix, add cumin, simmer for 1-2 minutes. Add meat, simmer for 5-7 minutes, add salt and pepper. Pour water so that it covers the meat. Cover with a lid and simmer for 1.5 hours. Add potatoes and add 1.5 liters of water, cook until potatoes are ready. Add peppers, tomatoes, garlic and greaves and cook for another 10 minutes. Bon appetit!

Hungarian apple soup

This delicious apple soup is made with flavorful potatoes and rich paprika.

Ingredients:

• Canola oil – 2 tbsp.
• Apple - 1 pc.
• Potatoes – 300 g
• Onion - 1 pc.
• Salt
• Sage
• Pepper

Preparation:

Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds.

Pour into the broth. Reduce heat, cover and simmer until potatoes are tender. Transfer soup to a large blender or food processor, add sour cream and process until smooth. Chop the celery leaves, if desired.

Hungarian goulash soup with dumplings

Even novice cooks can prepare goulash using this recipe.

Ingredients:

• Beef – 600 kg
• Onion – 250 g
• Potatoes – 600 kg
• Flour – 200 g
• Egg – 2 pcs
• Sweet pepper – 4 pcs.
• Vegetable oil – 35 ml
• Paprika – 3 tbsp. l
• Salt to taste

Preparation:

Fry finely chopped onion until transparent. Cut the meat into small cubes and add to the onion. Sprinkle with paprika, add water and simmer for 20 minutes. Beat the egg into the flour, add a pinch of salt and knead the dumpling dough. Place diced potatoes into the meat. When the potatoes become soft, add tomato paste and boil the sweet pepper cut into rings for 5 minutes. Using two spoons, fold the dough into the goulash. Boil for 5-7 minutes and the goulash with dumplings is ready.

Cooking with Yulia Vysotskaya

Gaining experience, the hostess introduces a touch of creativity into the classic schemes and begins to surprise her acquaintances with new tastes. An example of a successful interpretation of a recipe is the spicy and aromatic goulash from Yulia Vysotskaya.

Ingredients:

• 0.6 kg beef meat;
• 0.7 kg of potatoes;
• 3 onions;
• 4 cloves of garlic;
• 1 bell pepper;
• 2-3 pods of hot pepper;
• 10 g cumin;
• 60 g dry sweet paprika;
• 3 tbsp. l. lard;
• salt to taste.

If desired, you can add green onions and parsley.

Preparation:

1. Heat the lard in a frying pan until the fat is completely rendered, then remove the cracklings using a slotted spoon.
2. Clean a fresh piece of beef from the veins, cut into squares and fry over intense heat until golden brown.
3. Cut the onion into cubes and add to the meat.
4. After frying for 5-7 minutes over moderate heat, sprinkle the beef with cumin and garlic.
5. Take the bell pepper, cut into strips, paprika and at the same time add it to the dish you are preparing.
6. Fill the contents of the pan with boiling water or vegetable broth.
7. Cut the potatoes into medium-sized cubes and, after boiling begins, place them in the steaming mixture along with hot pepper rings (remove the seeds from the pepper first).
8. Salt the dish, cover with a lid, turn the heat to low and simmer for about half an hour.
9. Remove the finished goulash from the stove and leave to steep for 20 minutes.
10. Hot pepper pods can be served as a seasoning for goulash.

Making Hungarian beef goulash is not difficult, especially if you have a detailed recipe with photos. The field conditions in which the idea of ​​creating the dish was born can be easily replaced by home conditions using familiar kitchen equipment. Beef goulash is versatile: it can be served as a first or second hot course.

Hungarian goulash soup with horseradish

An ideal and unique goulash recipe from Hungarian cuisine.

Ingredients:

• Beef – 800 g
• Onion – 250 g
• Celery – 300 g
• Potatoes – 800 g
• Tomato paste – 3 tbsp. l
• Garlic – 3 cloves
• Cumin – 1 tbsp. l
• Vegetable oil – 4-5 tbsp. l
• Marjoram – 2 tbsp. l
• Paprika – 3 tbsp. l
• Fresh horseradish
• Salt to taste

Preparation:

Fry finely chopped onion. Cut the meat into small cubes and add to the onion. Sprinkle with paprika, add water so that the water covers the meat, and simmer for 50 minutes. Boil the potatoes in a separate pan. When the meat is stewed, add tomato paste and boiled potatoes. Place the finished goulash on plates and sprinkle with fresh horseradish. Bon appetit!

Cold cherry soup (hideg meggyleves)

Cold cherry soup can quite rightly be called the original national dish of Hungary, more reminiscent of a dessert. It is prepared from sour cherries with sour cream and flour dressing, starch, spices (cinnamon, cloves), and sometimes with the addition of red wine. Hungarian cherry soup is traditionally popular during the hot season.

You can eat this soup in Budapest in the summer at the Trofea Grill Restaurant (Visegradi utca 50/A; Király utca 30-32; Erzsébet királyné útja 5). These establishments offer a large selection of Hungarian cuisine and operate on an “all inclusive” system. Typically, the cost of a bowl of unusual soup in Budapest ranges from 700 to 1,000 forints.

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Goulash soup in a slow cooker with lard

Simple, but very nutritious and tasty goulash.

Ingredients:

• Beef fillet – 500 g
• Onion – 200 g
• Bell pepper – 200 g
• Potatoes – 350 g
• Garlic – 30 g
• Lecho ketchup – 1 pack
• Tomatoes – 1 pc.
• Lard – 100 g
• Paprika – 20 g
• Salt to taste

Preparation:

Prepare the ingredients. Set the Fry mode for 15 minutes. Add lard, cut into small cubes. Fry the onion in the rendered fat. At the end of frying, add paprika and stir. Add meat, potatoes, tomatoes, garlic, lecho ketchup to the onions. Sprinkle salt and pour in water to the 2.5 liter mark. We set the program Soup, product type Meat, cooking time 40 minutes. Divide into portions and sprinkle with herbs. Bon appetit!