Hen Soup in Ede Újházy Style
Source: VILÁGHÍRÛ MAGYAR ÉTELEK- ISBN 963 8581 3 X
· 2 kg hen
· 250 gram cleaned carrot
· 100 gram cleaned parsley root
· 60 gram cleaned celery root
· 60 gram cleaned kohlrabi (Hungarian turnip)
· 100 gram cleaned champignon
· 60 gram cleaned onion
· 200 gram cleaned cauliflower
· 100 gram fresh green peas
· Cloves of garlic
· a sweet bell-pepper
· a sweet tomato
· 1 bunch of parsley
· salt, whole black pepper and a piece of ginger
1. Cut the cleaned and washed hen into 8 pieces (use the liver and the gizzard too), then put into cold water and bring to a boil. When boiling, using a skimmer, skim the foam from the soup and season with salt to your taste.
2. Make a small bag with spices, put some whole black pepper, a piece of ginger, cloves of garlic and an onion. Put it in the pot.
3. Continue simmering the soup, when the hen is half cooked, break the cauliflower up into small florets and add to the pot, put the cleaned vegetables, the mushrooms, green peas, ball-pepper, tomato and the bunch of parsley into the pot. Cover and simmer very gently.
4. After the soup has cooked for the appropriate time and the hen is soft, take it out of the soup, let cool for a short time, remove bones and discard, and then cut the meat julienne (3-4 cm long, 1x1 cm prism). Pull the soup aside, and let it rest for about 10 minutes, then pass the soup through a fine sieve (you can use a filter-paper too).
5. Take the carrots, parsley roots and mushroom out of the soup, and cut them into strips.
6. When serving, put some meat strips, and some mixed vegetables into soup bowls, some florets of cooked cauliflower, green peas, mushroom, and some vermicelli, strawberry-leaf or shell-shaped noodles separately cooked in small amount of soup. Ladle the hot soup on them, and then sprinkle with fresh, finely chopped parsley. You can serve this soup in a soup-tureen too, but in this case you don't need to bone out the meat, only cut into smaller chunks. After eating the soup, you can offer some tomato-sauce or pickled grated horseradish for the meat.
This page translated into Hungarian on
. Click on this underlined address
to have it in Hungarian.
Need to help? (It's free and easy!)
Questions? eMail me from the first page!