In Budapest's late 19th/early 20th century café golden age, artists and writers spent their time restaurant and café hopping and inspired these still common soups:
Újházy-Tyúkhúsleves (Újházy chicken soup) is named for Ede Újházy, a 19th-century actor. Like many artists of the period, he was a well-known gourmand but was chronically short of money. Rather than lowering his standards and dining in a cheap eatery, he always ordered soup at his favorite high-priced restaurant. So the chef created a special hearty soup for him, with enough chicken, vegetables, and pasta to make an entire meal for the poor actor.
Palócleves (Palóc soup) was created by János Gundel at the end of the 19th century for novelist Kálmán Mikszáth, who was known for writing about the Palóc people of northern Hungary. It's a broth full of lamb and green beans, and finished with sour cream.
Jókai-bableves (Jókai bean soup) is one of the most popular, and tasty of all Hungarian soups. The world prolific would be an understatement to describe the soups's namesake, 19th-century writer Mór Jókai who wrote more than one hundred books. This deliciously heavy soup is made with shell beans amd smoked porc knuckle, with carrots, parsley root, and csipetke (pasta). It's flavored with a bit of vinegar and sour cream.
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