UJHAZI TYUKLEVES (Fowl Soup, Ujhazi Style)

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UJHAZI TYUKLEVES (Fowl Soup, Ujhazi Style)

Course Main Course, Main Dish, Soup

Cuisine Hungarian

Keyword Chicken, chicken soup, fowl, hungarian, soup

Servings 8

Ingredients

• 1 Fowl 3 to 5 lb.
• 6 black peppercorns
• 1 Tbsp. salt
• 1 small onion chopped
• 2 garlic cloves crushed
• 1 medium-sized tomato peeled, chopped and seeded
• 1 thin slice of fresh ginger root
• 1 knob celery peeled and sliced
• 3 small young carrots peeled
• 2 young parsnips peeled
• ½ c. shelled fresh peas
• ½ head of cauliflower broken into flowerets
• 1 small green pepper diced
• ¼ lb mushrooms peeled and sliced
• Cooked noodles

Instructions

• Cut the cleaned Fowl into 8 pieces.
• Place in a soup pot with 3 quarts cold water, peppercorns, and salt. Slowly bring to a boil.
• Just before the liquid starts to boil, add l/4 cup cold water.
• Repeat this once more.
• Each time you will have a lot of scum on top, which should be carefully removed with a ladle.
• Add onion, garlic, tomato, and ginger root.
• Cook over very low heat, just below boiling point, for 45 minutes.
• Add whole carrots and parsnips, the knob celery, peas, and cauliflower.
• Cook For another hour, again making sure that soup never boils.
• About 10 minutes before you decide that the Fowl will be done, add green pepper and mushrooms.
• Adjust saltiness of soup and add cooked noodles.
• Before serving, remove the slice of ginger root.

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