Hungarian hen soup (tyúkhúsleves)

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• 3 pound hen (or chicken) (parts disjointed, sometimes I like to remove the skin)

• 4 or 5 carrots, whole

• 1 whole parsley root with greens on top

• 1 or 2 onions

• 1 kohlrabi (when in season)

• 2 or 3 ribs of celery

• 2 cloves garlic

• 4 qts. of water

• 1 1/2 Tbls. salt

• 1/4 tsp. fresh ground black pepper

• slice of savoy cabbage

• little slice of green paprika
1. Wash and clean the hen pieces, and pot in a large pot with water, skimming the scum off when starting soup to boil.

2. Clean and cut up the vegetables.

3. Put all the vegetables and spices in the pot.

4. Cook under a low flame until the hen is soft.

5. Strain and serve with cooked vermicelli.

The Hungarian Újházy hen soup is similar like this, but not the same. Újházy hen soup consists of a little bit more ingredients (for example tomato, mushrooms and green peas).

Ede Újházy was a well known actor in the beginning of the 20th century. The legend says that Ede Újházy used to make this soup by himself and one day he told his special recipe to the chef in a restaurant, which was one of the most famous in Budapest that time. On next occasion this chef had been waiting for Ede Újházy with the delicious hen soup that he’d cooked from the recipe of Újházy.

“This soup can restore to health the sick and the healthy can be in bloom from this soup”. says the legend.

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