Martinelli

Kristofer

Erika

  Basic Chicken or Vegetable Broth / Soup
 Csirke vagy Tyúkhús Leves

1 fat hen or chicken parts disjointed (about 5 lbs.) (omit when making vegetable broth)
4 or 5 carrots whole (Or a 12-16 oz pack of mini)
1 bunch of italian parsley
1 whole onion with peel, cut roots off only
3 roots of parsnip or parsley root
2 or 3 ribs of celery
1 small whole tomato, washed
1 small green/yellow/read pepper
1 large potato, peeled
1 small head of savoy cabbage
1 medium kholrabi, peeled
1 medium celery root, peeled (careful, I often cut myself trying to peel this particular root)
4-6 qts. of water
1 1/2 Tbsp salt
1-2 tsp whole black pepper
1 tsp. caraway seeds
 

Cook chicken in stock pot filled with water, skiming the scum off when starting soup to boil. After no more scum is surfacing place all the vegetables and spices in the pot.
Cook under a very low flame until the chicken is tender. I generally cook it over night barely simmering.
Remove as much fat as possible. If you make it a day ahead and place it in the fridge the fat will 'freeze' on top of soup. Remove this layer with a spoon before reheating soup.
Obviously, when making an simple vegetable broth you will not encounter fat therefore you will just put everything in a pot and simmer slow to get all the good flavor out of the veggies.

Strain soup, this step is important! It will make your soup nice and clear! Serve with angel hair pasta, farina or liver dumplings or simply with matza balls.

TIP: If chicken was too fatty and you see the golden fat floating on the top of your soup you may try to remove it by placing lightly a savoy cabbage leaf on top of soup, pulling it across the surface and trhowing it away. The wazy surface of the leaf collects the fat.

Note: as you can see one recipe can make two soups. Surprise, with one exchange there is a third one. Buy some marrow bones and a piece of beef. Use that instead of chicken and you got a great hearty beef stock. You can serve the beef hot with boiled potatoes and horseradish as second course. Serve same as above.

Liver dumplings for Chicken or Vegetable Broth Soup
 Májgombóc / Húslevesbetét

4 Chicken livers or 2 slices of calf's liver
2 eggs
1 cup of flour
1/2 small onion
good spring of parsley , chopped or minced
1/2 tsp. salt and dash pepper

Cream butter and egg very throughly. Add flour untill you have a nice dough but not too hard. (You may add a little more flour or bit water if needed.) Grate the onion into the dough. Finely chop parsely into dough.
Add 1/2 tsp salt and dash of pepper. Chop liver very fine (My mother 'scraped' the liver with a sharp knife. It breaks it up into a mush). Add liver to dough and mix well. Cut into boiling soup with a teaspoon. Stir. Dumplings will rise to top of soup when done approx. 10-12 min.. Once served sprinkle with finely chopped fresh parsley or chives.

Farina Dumplings
Daragaluska

2 Tbsp. butter
2 eggs
Farina
1/4 tsp. salt

Mix the soft butter, salt and the 2 eggs well. Add farina 1/4 cup at a time till you have a dumpling dough consistency. Then add a little soup for moisture. When the soup boils, cut the dumplings into the soup with a teaspoon. They will rise to top when done approx. 5 minutes. Serve with hot soup.

Sour Cherry Soup
Meggyleves
 

1 1/2 quarts of water
3 Tbsp. flour
1 cup sour cream
1/2 tsp. of salt
1 pound of fresh or frozen pitted sour cherries (Do not use canned)
3/4 cup granulated sugar

Into a soup pot containing 1 1/2 quarts of boiling water add fresh or frozen sour cherries and granulated sugar. Stir and cook. In a separate bowl mix flour, sour cream, salt and beat until smooth. Add to flour mix, 1 cup of hot cherry sugar mix. Stir vigorously. Now add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or 6 minutes until it thickens. Cover the soup and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin. Serve very cold.

Note: to make Cherry Soup >Sweet< Cook a 1 inch stick of cinnamon with the cherries, and substitute sweet cream for the sour cream. Discard cinnamon stick when done cooking soup. Chill as above.

Tomato Soup
Paradicsom Leves

1/2 lb. good bacon, sliced and cut in small pieces (may use oil instead)
1 large onion, minced
1-32 oz. large can of crushed tomato
1-16 oz Tomato sauce
1 can of water
1/2 cup of celery, minced > Optional! ( I don't like it)
1 Tbsp. sugar
salt and pepper to taste

Saute bacon in a soup pot, and drain off bacon fat. Saute minced onion (and celery) with bacon bits in pot until it becomes transparent. Add the cans of tomatoes and add one can of water. Add 1 Tbsp. sugar, salt and pepper. Bring soup pot to low boil, and lower heat to simmer and let simmer about 45 min. or 1hour. Serve with cooked rice or noodles.

Fish Soup
Halászlè

Ingredients:
1lb whole small whitefish, cleaned
2 qt water ,
2 large head onion, chopped
1 large, sweet green pepper, chopped
1 medium tomato, chopped
3 bay leaves
2 Tbsp. Hungarian paprika
3 lb fillet of carp, pike, sturgeon, and/or catfish
1 Tbsp. flour
1 cup sour cream
salt to taste
dried hot cherry peppers and lemon slices, as a garnish

First, prepare Court Bouillon. Boil the small fish - heads, bones, skin, fins and all - in the water, together onion, green pepper, tomato and bay leaves, for one and a half hours. Strain this mixture to remove the larger bones etc., and then puree using a food mill. Return the bouillon to a large soup pot, heat not quite to the boiling point, and stir in the paprika. Do not overheat, or the paprika will turn sour and grainy. Add the fish fillets, cut into two-finger thick pieces. Cook gently for 10 minutes.

Shortly before serving, in a small saucepan combine 1 cup of the fish broth with the flour and sour cream, stirring until smooth. Fold this mixture back into the soup, stir gently for another minute or so, salt to taste, then serve with the hot peppers and lemon slices on the side, together with bread and white wine.

You may also serve it with wide noodles or the one below.

Pasta Balls for Fish Soup
Ingredients:
1 egg, flour as needed

 Beat up an egg, add 1-2 tablespoons of flour and mix it until you get a batter. It should not be neither too thick nor too thin.
Salt it a bit and cut nice ball shapes into the boiling soup with the help of a spoon. Cook it for 2-3 minutes. Cooked balls will rise to the top of soup when done. (You may cut one in half to make sure. If you don't see flour it's done)

TIP: You can leave out the small fish or use fish stick BUT what makes this soup unique is the taste derived form all the different types of fish.

Onion Dumpling Soup
Hagymagaluska Leves

2 onions chopped very finely
2 Tbs oil
1 cup sour cream
1 egg
1 egg yolk
4 Tbs flour (you might need a little extra depending how 'wet' the onions are)
salt and pepper
1/2 tsp paprika (buy Hungarian Paprika to get the REAL authentic taste)
4 cups of broth (if you want use 'vegetable' for vegetarian dish or 'chicken' to give a little extra taste)

Sauté onions in oil. Add paprika and dilute with a little bit of water and simmer covered for 15 minutes. Drain onions and keep liquid. Mix onions with egg, flour and a pinch of salt and pepper. Work into a soft dough (add water if necessary). Add reserved liquid to the 4 cups of broth. Add salt and bring to boil. Make small
dumplings (1") and add to boiling broth and cook till dumplings are done. I use a teaspoon to spoon dumping into boiling soup. Stir. Dumplings will rise to the top of the soup when they are ready. Mix sour cream and yolk together and put in tureen and ladle soup little by little while constantly stirring to prevent curdling.
Heat and serve.

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