Source: Chicken Soup (Culinaria Hungarica)
· 1 chicken (about 3 1/2 lbs/1.5 kg)
· 10 peppercorns
· 2 large carrots
· 2 large parsley roots
· 1 small celery root
· 1 small kohlrabi
· 2 cloves of garlic
· 1 small onion
Cut the chicken into portions. Place in a high-sided pot, and pour over 4-5 pints (2-2.5 liters) cold water. Add salt and the peppercorns. Bring the water to the boil once, and then simmer over a low heat. There is no need to remove the scum.
Meanwhile, wash the carrots and the parsley roots, and cut into strips. Peel the celery and the kohlrabi, and leave whole. Peel the garlic, and leave whole. Remove only the brown outer skin from the onion, to give the soup a pleasant color.
Add the vegetables to the pot after 30 minutes. The soup is ready after 1-11/2 hours total cooking time.
Leave the soup to stand for a few minutes, then pass through a strainer. Do not pour the soup into the strainer, but use a ladle, as this will keep the soup clear. Like any other soup, this chicken soup is also delicious if you add some pasta, rice, or semolina dumplings.
At a wedding, this soup is traditionally served with pasta crescents made by the bride's friends.
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