Dish

Borleves

Bean soup

Borleves is made with white wine, vegetables, and sour cream. The soup is usually served cold, but it can also be served warm. It is a low-calorie soup that is high in vitamins and minerals. It is a great way to use up leftover wine.

European cuisine› Alpine cuisine› Hungarian cuisine

Soup

Origins and history

Borleves has been a popular dish in Hungary for centuries. It is believed that the soup was first made by Hungarian monks who used wine to flavor their soups. The soup became popular among the nobility in the 18th century and has been a staple of Hungarian cuisine ever since.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Borleves, but the basic ingredients remain the same. Some people add chicken or beef to the soup for extra protein. Others use different types of vegetables or herbs.

Presentation and garnishing

Borleves is usually served in a bowl with a dollop of sour cream on top. It can be garnished with fresh herbs or vegetables. The soup should be light and refreshing, with a hint of wine flavor.

Tips & Tricks

To make the soup even more flavorful, you can add a pinch of sugar or honey. You can also use different types of wine for different flavors. Make sure to chill the soup for at least an hour before serving.