This undeniably iconic Hungarian dish has been around since at least the late 19th century, when it inspired writers and poets with its heartiness, fragrance and flavour. With a little patience, it can be made with ease even at home.
Ingredients:
- Half a hen
- 200 g carrots
- 200 g parsley root
- 200 g celeriac
- 1 onion
- 1 clove garlic
- ½ bunch parsley
- 6 button mushrooms
- 30 g peppercorns
- a pinch of saffron
- salt
Thoroughly clean and dress the hen. Peel the vegetables and cut into largish pieces. Fill a large soup pot with cold water, add all the ingredients, including the spices, and bring to a boil. Once the soup has begun to cook, skim the foam from the surface, then reduce the heat and simmer until done. Allow to stand a little, then strain. Cut the meat and vegetables into strips. When serving, enrich with boiled peas and vermicelli.
Tip:
This soup cannot be prepared quickly. Give it time to achieve that golden colour and perfect flavour. If making it with a whole hen, first put the hen on to simmer, adding the vegetables only later to prevent them from becoming mushy.
