Chicken soup

June 26, 2009

Excellent things about Hungary, no.1. 🙂

This is really a winter dish, but it’s also a fine treat for anyone who’s ill or otherwise under the weather…

1. Ask the butcher to cut a small, fresh chicken into six or eight pieces. Wash the chicken and put it in a big pan or pot with three litres of water. Bring to the boil.

2. Peel two or three onions and five carrots; slice half a celeriac; cut three or four parsnips in half lengthways. Add the vegetables to the pot. Season with salt, peppercorns, half a teaspoon of paprika paste, a tiny amount of carraway and a bayleaf. Simmer for three hours, adding brussels sprouts for the last hour if you like them.

3. Boil some quick-cook pasta, e.g. vermicelli.

4. Pour the liquid from the soup through a sieve into a large pot or bowl.

5. Bring the soup (liquid part), soup (chicken & veg part) and pasta to the dinner table. Put whichever items you like into your soup bowl, and eat. (The onion, parsnip and celeriac were only in the pot for their flavour, but you are of course free to add them to your bowl as part of your soup.) Enjoy!

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