Hungarian Chicken Soup Recipes

HUNGARIAN CHICKEN SOUP

Steps:

• Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan.
• Fill the pan or pressure cooker with water,( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear.
• Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside.
• Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup.
• When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done.
• Don't forget to taste it while it is cooking, to see how much more salt is needed.
• When done, take out the chicken, vegs. and place them on two separate plates.
• Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful".
• Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls.
• Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too.
• You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!

HUNGARIAN CHICKEN

Steps:

• Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

HUNGARIAN CHICKEN VEGETABLE DUMPLING SOUP

Steps:

• In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
• Sweating means sauteeing the veggies on medium low heat with the lid on.
• to release the natural oils from veggies.) About 10 minutes.
• Add the paprika and mix thoroughly.
• Add the chicken breast.
• Stir in the crushed tomatoes, chicken base and water.
• Cover with lid halfway and simmer until veggies are tender. Breast should be done at this point also. Remove it and set aside.
• Meanwhile prepare dumpling dough:.
• I use a small processor.
• 1 1/2 cups flour.
• 2 eggs.
• 1/4 teaspoons salt.
• 1/2 cup water.
• Process or beat until the dough is stretchy. Cover and set aside.
• When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
• Using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
• So that the soup is not watery, it is thickened using:.
• 1/4 cup water and 2 tablespoons of all-purpose flour. Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. Simmer 5 more minutes. Check seasonings and you're ready to go -- !