Guinea Hen Potage as in Csurgó

Csurgói Gyöngytyúkleves


  • ¾ pound veal and beef bones
  • 1 turnip, peeled and sliced
  • 1 knob celery, peeled and sliced
  • 1 bunch flat parsley, minced
  • 1 small onion, peeled and halved
  • Salt
  • ¼ teaspoon peppercorns
  • 2 carrots, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 small onion, diced
  • 2 tablespoons bacon drippings
  • 1 guinea hen, 4 pounds
  • 1 teaspoon paprika
  • ¼ teaspoon caraway seeds
  • Pinch of grated nutmeg
  • ½ cup dry white wine
  • 1 tablespoon brandy Pepper


  1. Put the veal bones, turnip, knob celery, parsley and halved onion into 2 quarts of cold water. Add 1 tablespoon salt and the peppercorns. Just before the water starts to simmer add ¼ cup cold water and skim off impurities. Repeat twice before you allow the broth to simmer slowly for 1 hour. Strain. Discard the bones, but save the vegetables.
  2. Cook the diced carrots, parsnip and onion, covered, in melted bacon drippings for about 20 minutes.
  3. Add the breast and legs of the guinea hen. Cook for a few minutes on each side, then add paprika, caraway seeds and nutmeg. After cooking slowly for 2 more minutes, pour in wine, brandy and strained broth. Cook until the guinea hen is done.
  4. Bone the meat and cut into small bite-sized pieces; return meat to the soup. Add the vegetables saved from the broth. Adjust salt and pepper. Sprinkle top of soup with parsley and serve in a soup tureen.