Hungarian Chicken Soup (Csirkeleves) or (Tyukleves)

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