Fowl Soup, Újházi Style

Name: Fowl Soup, Újházi Style (Újházi Tyúkleves)
Yield: 8 to 10 servings
Cuisine: Hungary
Ingredients: 6 black peppercorns; 1 tablespoon salt; 1 fowl, 3 to 5 pounds; ½ cup shelled fresh peas; 1 knob celery, peeled and sliced; 2 young parsnips, peeled; 3 small young carrots, peeled; 1 thin slice of fresh ginger root; 1 medium-sized tomato, peeled, chopped and seeded; 2 garlic cloves, crushed; 1 small onion, chopped; Soup Noodles; ¼ pound mushrooms, peeled and sliced; 1 small green pepper, diced; ½ head of cauliflower, broken into flowerets; ½ head of cauliflower, broken into flowerets

Újházi Tyúkleves

Preparation info

8 to 10
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 fowl, 3 to 5 pounds
6 black peppercorns
1

Europe
Hungary
Eastern Europe
Soup

Method

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