UJHAZI TYUKLEVES (Fowl Soup, Ujhazi Style)
- 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
- 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.
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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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