Pork Tongue Sour Soup with Potato Dumplings – Hungarian recipe

Ingredients (4 servings):

For the tongue braising:

  • 5 pieces of pork tongue
  • 4 bay leaves
  • 2 cloves of garlic
  • 1 small onion
  • 1 teaspoon black peppercorns
  • salt
  • 1 chilli pepper

For the soup:

  • 1 medium onion
  • 4 crushed  garlic cloves
  • 1 tablespoon lard
  • 3 bay leaves
  • 1 tablespoon paprika
  • 1 tablespoon flour
  • salt
  • pepper
  • 1 bunch of  parsley, chopped
  • approx. 100-150 g smoked sausage
  • vinegar to taste
  • sour cream for serving

For the potato dumplings:

  • 15o g potatoes
  • approx. 100 g flour
  • 1 small egg
  • 1 teaspoon semolina
  • a pinch of salt


  1. Wash the pork tongues then add them in a medium pot filled with water to cover them plentifully.
  2. Bring it to boil then add the other braising ingredients: bay leaves, onion, garlic, salt, black pepper and hot peppers.
  3. Cook it over medium-low heat for 2-2.5 hours, until the tongues are softened.
  4. Let the tongues cool down in the broth. 
  5. When tongues reached room temperature, remove them prom the broth and slice them thinly (2-3 mm thicknes)
  6. Meanwhile, peel the potatoes for the dumplings, dice them and cook them in salted water until tender.
  7. Mash the potatoes while still warm mash, add salt, eggs, flour, semolina.
  8. Knead well the dough together and shape it into small rounds/balls.
  9. Then prepare the soup:
  10. Fry the diced onion, in a pan with melted lard,  on medium, until it changes color. Add the flour and parpika and mix the together util you make the roux.
  11. Add approximately 2-3 dl of cold water, stirring, then the broth in which the tongue has been cooked.
  12. Add to the soup the sliced tongues, bay leaves, crushed garlic, sliced smoked sausage and salt and pepper to taste.
  13. Cook for further 20 minutes, then add the potato dumplings and cook for another 15-20 minutes.
  14. Serve with a tablespoon of sour cream on top and some parsley leaves sprinkled over. You can add a bit more sourness by adding some more vinegar.