Fowl Soup with White Raisins

Name: Fowl Soup with White Raisins (Mazsolás Tyúkhúsleves)
Yield: 8 servings
Cuisine: Hungary
Ingredients: 1 fat, 4 or 5 pound fowl or pullet; 1 fat, 4 or 5 pound fowl or pullet; 1 fat, 4 or 5 pound fowl or pullet; 1 knob celery, whole, peeled; 3 carrots, peeled and sliced; 1 small onion, peeled; 1 cup white raisins; Bouquet of a few sprigs of flat parsley and the greens from a knob celery, tied together; Bouquet of a few sprigs of flat parsley and the greens from a knob celery, tied together; 1 tablespoon salt; 1 parsnip, peeled; 1 tablespoon chicken fat; 2 tablespoons flour; ¼ cup sour cream; 5 pieces of cube sugar; 2 lemons, peeled and halved; 1 cup sweet or fruity white wine; 1 cup sweet or fruity white wine

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

Europe
Hungary
Eastern Europe
Soup

Method

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.
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