Hungarian Chicken Soup (Csirkeleves) or (Tyukleves)

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Title: Hungarian Chicken Soup (Csirkeleves) or (Tyukleves)
Yield: 4 Servings
Categories: Hungary, Chicken, Soups

Ingredients:

1 Fat hen or chicken
-parts disjointed
-(about 5 lbs.)
5 Carrots, whole
1 Whole parsley root
-with greens on top
2 Onions each stuck
-with a whole clove
3 Ribs of celery
1 sm Whole tomato
4 qt Water
1 1/2 tb Salt
1/4 ts Fresh ground black pepper
1/8 ts Mace


------------------------------LIVER DUMPLINGS------------------------------
1 Raw chicken liver
-chopped fine
4 Sprigs of parsley
-greens, minced
1 sm Onion, minced
4 Whole eggs
1/2 tb Salt
2 c Flour

Winter is the time for Chicken Soup. Wind and snow whipping around the
yard. Windows get all steamed. Write your name on the mist. Smells that you
will recognize in later years with a tug on your heart. There is no soup as
good as the soup Mama made when you were young.

Regards, June Meyer.
Cook chicken in pot with water, skiming the scum off when starting soup to
boil. Place all the vegetables and spices in the pot. Cook under a low
flame until the chicken is tender. Remove as much fat as possible. Strain
soup and serve with broad noodles or LIVER DUMPLINGS. Eat chicken on the
side with TOMATO SAUCE or DILL SAUCE.

LIVER DUMPLINGS Mix all the ingredients together. A cusinart is great for
this. Drop into boiling water by the 1/2 teaspoonsful. Cook about 15
minutes or until done. If batter is too thick you can add a little water.
Drain and serve with soup. Serves a family.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com WALT