Hungarian chicken soup recipe - "Újházi tyúkhúsleves"
Hungary loves its soups. There are almost no homes that do not smell of the slowly simmering broth on Sundays and holidays. A tasty soup nourishes you, and provides warmth. The “Újházi hen soup,” which every Hungarian is familiar with, is the king of soups. Get to know him, then!
The history of the Hungarian chicken soup recipe
This dish is named after the Hungarian actor Ede Újházi, who was regarded by the general public as a historical figure in the world of food. His fabled soup made from rooster meat was actually an aphrodisiac, or a sort of love potion, rather than a soup. His professional life has been shrouded in many legends, one of which is the tale of his “hen soup,” which is inextricably linked to the establishment that came before the current Gundel restaurant, “Wampetics.” The renowned soup originated there.
The author preserved the myth of the soup
The renowned Hungarian author Gyula Krúdy wrote about his fabled beginnings numerous times, frequently in a variety of ways. Among them, the legend that was published in the Magyar Hírlap (famous Hungarian newspaper) on July 17, 1932, and from where it entered the public consciousness is one of the more well-known legends. According to this, Ede Újházi told during his visits that he is a fan of soup cooked with mature chicken pieces, small pieces, good white meat pieces, pasta and suitable vegetables. The next day, the attentive head chef treated him to the first version of the later chicken soup.
The therapeutic properties of chicken soup
Chicken or any meat soup really does help with complaints when someone has a cold; this is not just common knowledge. The newest research also supported this. The world-famous healing power of broth was also attempted to be supported by American researchers using scientific evidence, and they were successful. They found that chicken broth has an anti-inflammatory effect and can help with upper respiratory infection symptoms. The hot soup with the spices in it helps to relieve congestion brought on by a cold, according to additional research. Follow this chicken soup recipe and stay healthy!
Tips for the preparation of chicken soup
– Some people like their soup thinner, while others like it thicker, but the standard ratio is one kilogram of meat, half a kilogram of vegetables, and four liters of water
– Skim off any foam that develops on top while cooking. Give it hours to cook in this manner. Anyway, the better it will be the longer and slower it cooks
– Chicken soup is good as long as you don’t overseason it. You only need the basic seasonings, such as salt, pepper, onion, parsley, and celery, because the soup’s meat and vegetables already provide adequate flavor. We used same spices in our chicken soup recipe
Ingredients of chicken soup recipe:
- 1-1,5 kg cleaned, chopped hen or rooster, but definitely use older chicken
- 20 peppercorns
- 3 cloves of garlic
- 4 litres of water
- 300 g carrots
- 200 g parsley root
- 100 g kohlrabi
- 100 g celery root
- 1 yellow pepper
- 1 tomato
- 1 onion
- a small piece of ginger
- a bunch of parsley
- 100 g green peas
- 100 g champignon
- 100 g cauliflower
- 1/2 tsp of ground nutmeg
- salt to taste
Steps of chicken soup recipe:
- Cook the hen (or rooster) in water with peppercorns and garlic for an hour on low heat. When cooking, occasionally remove the protein foams.
- Add the vegetables (aside from peas, cauliflower and mushroom) and cook the soup on a very low heat setting until the chicken meat begins to separate from the bones. (3-5 hours depending on the meat).
- Peas, mushrooms, and cauliflower should all be cooked for 30 minutes in salted water in the meantime. Rinse, then set aside. The soup may now receive the remaining stock.
- Put out the meat and vegetables when the soup is finished cooking, at which point you can drain the delicious broth.
- Serve the hot soup accompanied by cooked angel hair pasta, chopped vegetables, and strips of meat.
Watch our video about chicken soup recipe: