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Újházi Chicken Broth
5 serving
A Hungarian soup. Venesz's version of this recipe represents his interpretation of this dish through the lens of post-revolution Communist Hungary. The dish is named after Ede Újházi, a semi-legendary figure in Hungarian gastronomic history.
Ingredients
Instructions
Instructions
1.
Combine the fowl, water, salt, vegetables, and peppercorns in a pot. Bring to a boil and simmer until fowl is tender.
2.
Strain the soup, reserving vegetables. Once vegetables are cool enough to handle, slice into bite-sized pieces.
3.
Make a paste from the flour and egg. Knead paste, then cut into thin slices. Place in soup along with sliced vegetables and serve hot.
József Venesz,
Hungarian Cuisine, Kossuth Printing Office, Budapest 1958, p. 20
- Jan. 1, 1958