Újházi chickensoup 1. Washchickenthoroughly. Scrapeorpeelceleriac and cutcarrotsintojuliennestrips. 2. Rinsecauliflower and breakintoflorets. 3. Peelonions and garlic. 4. Coverfowlwithcoldwater and bringtotheboil, skimmingoffscumasitforms. 5. Add salt, peppercorns, and anywholepieces of celeriac and carrot, cawliflower, onions, garlic and quarteredtomatotofowl and simmerfor 1 hour. 6. Cauliflowerflorets and juliennestrips, covered, insmallamount of waterfor 10 minutes, thenstrain. 7. Cook vermicellifor 3 minutesin 500 ml boilingwater and drain. 8. Removechickenfromstock, separatemeatfromskin and bones, cutintosmallcubes and placewithvermicelli and vegetablesin a tureen. 9. Strainthesoup over thismixture and serve.
Did you know that? Újházi chicken soup was named for the famous 19th-century Hungarian actor Ede Újházi, who liked to cook this rich soup for his friends. He was famous for being a passionate fond of gastronomy, he even ran his own tavern in Dohány street for a while. Ede Újházi was a frequent guest in Budapest’s Wampetics restaurant where the famous soup was first prepared according to his instructions. The soup achieved great success and other restaurants also took over its recipe. It was originally made from cock, but today hen is preferred to use. The final result depends on the quality of the ingredients: it is hihgly recommended to choose free range hen instead of hen raised in industrial poultry farms. Vegetables, peas, mushrooms and vermicelli are as important as the meat.
Hungarian ’nokedli’: 1.Place largepotfilledwithsaltedwater and bringtoboil. 2.Combine eggs, salt, and water, beating wellwithwhisk. 3.Add flour, a littleat a time. 4.Add onlyenoughflourtomake a soft, stickydough. 5.Let mixture rest forabout 10 mins. 6.Beat mixture again. 7.Using theside of a teaspoon, spoonsmallamount of doughintoboilingwater. 8.Dipping thespooninthe hot waterwillremovethedoughfromthespoon (ifyouhave a spaetzelmaker, thatmakes is easierasyouwantverysmallnoodles). 9.The noodlesaredonewhentheyfloattothe top. 10.Remove fromwaterwithlargeslottedspoon, and placeincolander. 11.Rinse withcoldwater. 12.You maywanttomakethedumplingsin 2 or 3 batches sotheydontovercook. 13.Serve withchickenpaprikash 15.You canheatthedumplingsin a fryingpanwithmeltedbutter.
Hungarian chicken paprikash: 1.Heat butteroroilorfatin a Dutchovenorlargeskilletwith a lid. Add onion and saute over lowheatuntiltranslucent. 2.Add chickenpieces and brownlightlyonbothsides. Add greenpeppers, tomatoes, garlic and paprika. Seasontotastewithsalt and pepper and stirinwater. Bringto a boil. Reduceheattolow, cover and cook 35 minutesoruntilchicken is tender. 3.Remove chickento a heatedplatter and keepwarm. In a smallbowl, mix sourcreamwithflour. Tempermixturewithsome of thepanjuices. Returntemperedsourcreammixturetopan and simmeruntiljuicesarethickened. Returnchickentopantorewarm.