The basis of our golden chicken soup, rich in flavors, is the meat of a free-range hen from a family farm, which is not too large, but enriched with yellow fat. Everyone knows that the big secret of broth is to cook it slowly for 3-4 hours. Only then are the vegetables added: kohlrabi, yellow and turnips, parsley, peas, celery. Served with thinly sliced noodles made from homemade eggs. Fresh hot pepper is indispensable for the soup. How did the tradition, the Gundel heritage, become part of the recipe? Who was the Újházi chicken soup named after? The predecessor of Gundel was a frequent guest of Ede Újházi, who in the XX. He was a well-known actor and comedian at the beginning of the 20th century. During one of her visits, she told me how much she loved the soup, made with cooked chicken, giblets, noodles and appropriate vegetables. The chef, who always pays attention to his guests, prepared his Újházi broth the next day. The recipe was further refined by Gundel, which was such a success that it was finally added to the menu. Why was it selected in the National 11, considered the essence of Hungarian flavors? The uncrowned king of Sunday family lunches, wedding dinners and weddings. It creates a nostalgic feeling in Hungarians, as we remember the color and smell of our grandmother's steaming hot broth for decades. It is one of the traditional Hungarian dishes that is worth offering to our foreign guests. According to the Taste Atlas, it is the 24th best soup in the world.

Beef goulash soup is classically made from beef leg. However, we use the most delicious part of the animal, the cheek meat interwoven with fat, because the crumbly meat enriches our soup with special flavors. The meat that forms the basis of the soup is prepared for 3 hours. The secret of the most delicious goulash soup is the proportion and texture of the root vegetables used. The pinch is made in the traditional way. Chopped refreshing greens add an exciting vibrancy to the rich flavor of the silky thick soup with every bite. How did the tradition, the Gundel heritage, become part of the recipe? "Goulash is a soupy dish made with plenty of juice, onions and peppers, diced potatoes and a pinch of salt," Károly Gundel once wrote. He invented the restaurant version of goulash soup, even so that it is based on goulash pepper stew. He also spread the recipe internationally, so the dish owes its great fame to the Gundel restaurant. Why was it selected in the National 11, considered the essence of Hungarian flavors? "Hungarian goulash soup" has been a Hungarian favorite since 2017. After the name of the greatest classic Puskás, what most foreigners think of Hungary. Goulash, along with its close relatives, stew and paprika, are the most important peasant dishes, traditionally prepared in a pot. However, the method of making goulash soup is quite different from shepherds' pot goulash. Traditional goulash soup is considered our national dish. According to the Taste Atlas, it is the 16th best soup in the world.

The secret of palócleves is the intense, strong-flavored stock made from lamb bones and meat, as well as vegetables. Enrich the strained juice with sour cream and cook the yellow beans and diced potatoes in it, then add the yellow and turnips. The purple potatoes marinated in vinegar bring such playfulness to the soup that there really is an explosion of flavor in the mouth. We refresh it with fresh onion shoots, dill and parsley. How did the tradition, the Gundel heritage, become part of the recipe? Károly Gundel's father ran the István Főherczeg Hotel in Patina in 1889. Kálmán Mikszáth, one of the best-known writers of the time, was among the regular guests of the hotel's restaurant. In his honor, on the writer's birthday, Gundel created this sour, substantial dish, which was named palócleves because of Mikszáth's birth in Nógrád. He also wanted to create, honoring the writer's great desire to create. According to the original recipe, it was made from venison, but it is almost impossible to obtain, so it is made from lamb. Why was it selected in the National 11, considered the essence of Hungarian flavors? The flavor harmony of Palóc green bean soup accurately reflects the Hungarian tradition, which is why Hungarians love their soups so much. It fits almost as a single dish and contains a variety of vegetables and meat. Based on a roast, it also contains red pepper, the palócleves can even be prepared in a pot. Dense, intense flavor, resulting in a balanced, yet definite overall effect. It is creamy from the sour cream, fragrant from the fresh dill and bay leaves, and at the same time it is characterized by an intense play of acids due to the excellent ratio of sour cream and tarragon vinegar.