Hungarian Old School Chicken Soup Recipes

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

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

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.

CLASSIC JEWISH CHICKEN SOUP

Steps:

• Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
• Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
• Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

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!

CHICKEN SOUP "OLD SCHOOL"

Steps:

• Clean the chicken, removing the extra fat and the skin in you would like a leaner soup.
• Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends.
• Place chicken, leeks and onions in cold water.
• Add seasonings and bring to a boil.
• Reduce heat to a simmer.
• Add carrots, celery, and parsnips to the water.
• Place the dill and parsley bunches on top of the soup, and gently push them under the water.
• After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.).
• Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup.
• If desired, cook the pasta and add to the soup.

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 -- !

BEEF SOUP HUNGARIAN STYLE

Steps:

• First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
• Drain the fat and place the meat and bones in a large soup pot.
• Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
• Bring to a boil and simmer for 1/2 hr.
• Skim any foam that forms.
• Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
• Simmer until the meat and vegetables are done.
• The last 5 min.
• Add the tomatoes, green pepper and cabbage leaves.
• Remove and dicard the bay leaf and the soup bones.
• Refrigerate the soup and skim off any fat after it has chilled.
• The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
• Dumplings are very good with this soup as well.
• In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.

HUNGARIAN CHICKEN SOUP IN CROCK POT

Steps:

• put everything but chive and noodles into crock pot cook last 20 minutes take out chicken debone add back to pot add noodles
• serve top with chives.