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Ujhazi Chicken Soup-Hungarian
Soup from Chicken and from Beef!
From this recipe you can serve 4-8 portions, depending on the rooster size-
1 rooster
1-2 lbs. beef soup bones, or round beef
mixed soup vegetables (carrots, celery roots, parsnip, and Italian parsley roots if you can not find, Italian parsley roots, use parsley leaves)
1 medium onion
a few (3-4) cloves garlic
1 small tomato
1 green pepper
a few mushrooms
1 small cauliflower
4 oz. fresh or canned green peas Brussels sprouts
10 whole black peppercorns
Some soup noodles (one serving, for one person, approximately one medium, palm size dry noodles)

 

Today, especially in North America, it is very difficult to cook Ujhazi chicken soup. This soup got the name from the person who made it the first time. His name was Ede Ujhazi. If my information is right, he used to be an actor, and he just cooked for entertaining himself and his fellow artist buddies.
In Budapest at the corner of Dohany street and Akacfa street was one small pub, owned by Karoly Hatvani live theater director. This place was very popular around years 1900 for artist. Here made Ujhazi the first Ujhazi chicken soup. Actually this was made not from chicken, he used a rooster. It is hard to buy a rooster in the supermarket. We can go to the farm, or the flea market to get one. Then we need a piece of round beef and a lot of soup vegetables, some spices, and we have everything to make this princely soup. In Hungary it is not a true holiday, not a true wedding party without Ujhazi chicken soup.


Put the beef into boiling stock-pot of water. Clean the rooster and cut into pieces. The water should be the same weight as the rooster, and beef together (3 lbs. rooster, 1 lbs. beef, 4 lbs. water). Bring to boil again, lower the heat, just let it boil very slow. If you cook on high heat, the soup won't be nice and clean. It is may develop some dark colored foam on top of the water. Just pick it up with a spoon. Some cooks soak the beef a night before cooking in cold water in the fridge. This helps to not develop the foam. Add salt, and when the beef is 3/4 cooked add rooster, onion, garlic peppercorns, tomato and green peppers. If you used fresh vegetables add them all, when the rooster is half way cooked. If you use canned veggies, add before ready. Add the broken into sprigs cauliflower, and sliced mushrooms. When the meat is tender, take it out from the pot. Filter the soup with soup screen. Remove the green pepper, tomato, onion, garlic and peppercorns. Boil the noodles separately in water. Serve it very hot. Placing the rooster first on the plate, covering with noodles, then adding some vegetables and soup. Or you can serve just soup with vegetables, and after the beef and rooster with some cold sauce or horse radish.

Because it is difficult to get rooster, we can use small baby turkey, or bigger turkey back, and giblets, but please don't forget, soup with turkey, is not a chicken soup, but the harmony of taste are very close.

Click on Hungaria Cuisine for more recipes from Hungary!


Preparation Time: 4 -5 hours Serves: 4 plus
Recipe Origin: Hungary
Submitted by:
Janos Fejes
Ontario
Canada
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