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Chicken Soup Újházy style<br />
serves 5-6, takes 120 minutes<br />
1 chicken (1,5 kg) cut<br />
3 small carrots, peeled<br />
2 young parsnips, peeled<br />
1 whole celery root, peeled and cut into<br />
cubes<br />
100 g mushroom<br />
2 onions peeled<br />
2 garlic cloves, chopped<br />
slice of ginger root<br />
1 tomato peeled, chopped<br />
1 green Hungarian pepper (long, thin,<br />
and spicy)<br />
1/2 head cauliflower, broken into<br />
flowerets<br />
100 g green peas, chopped soup noodles<br />
(which are served separately)<br />
1 tsp peppercorns<br />
salt to taste<br />
Clean the chicken and cut it into eight pieces. Include the neck,<br />
and gizzard as well.<br />
Add cold water and cook to a boil, then remove foam.<br />
Add salt, onions, garlic, tomato and spices and continue to cook<br />
on low heat for about an hour.<br />
When the meat starts to soften, add vegetables, thinly sliced<br />
mushroom, cauliflower, the carrots, celery root, ginger, parsnips<br />
and green pepper. If you use fresh green peas, add with the rest<br />
of the vegetables, if they are canned, then only add at the end<br />
with the liver.<br />
Simmer it for another 10 - 15 minutes. Before serving, add soup<br />
pasta cooked separately in salted water. Serve with the meat and<br />
vegetables and offer vinegary horseradish on the side.<br />
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