Fowl Soup with White Raisins

Mazsolás Tyúkhúsleves

Preparation info

  • 8

    servings
    • Difficulty

      Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 fat, 4 or 5 pound fowl or pullet
  • Bouquet of a few sprigs of flat parsley and the greens from a knob celer

Method

  1. Put the bird in a large pot with 3 to 4 quarts water, together with the bouquet of greens and the salt. Bring the water nearly to a boil and just before it starts to simmer add a little cold water to delay boiling. Skim off scum and repeat this procedure twice.
  2. Add was