Hungarian
Újházi tyúkhúsleves
A clear, golden Hungarian hen soup simmered slowly with root vegetables, mushrooms, peas, and fine cérnametélt noodles. The broth should taste deep and clean, with the meat and vegetables served tender in the bowl.
Watch it madeSzoky konyhája · 20:52
Ingredients
- Bone-in stewing hen or free-range chicken pieces, skin-on700 g
- Cold water1.3 liters
- Salt1 tsp, plus more to taste
- Black peppercorns8
- Carrot1 small, peeled
- Parsley root1 small, peeled
- Celeriac60 g piece, peeled
- Kohlrabi1/2 small, peeled
- Yellow Hungarian wax pepper1/2 small
- Tomato1 small
- Onion1/2 small, unpeeled
- Garlic1 clove
- Fresh ginger1 thin slice
- Button mushrooms80 g, quartered
- Green peas40 g
- Cérnametélt or very fine egg vermicelli40 g
- Fresh parsley1 tbsp, finely chopped
Method
- Rinse the hen pieces well and place them in a soup pot with the cold water.
- Bring slowly to a bare simmer over medium-low heat, skimming off all foam from the surface; do not let the soup boil hard.
- Add the salt, peppercorns, carrot, parsley root, celeriac, kohlrabi, wax pepper, tomato, garlic, and ginger.
- Char the cut side of the unpeeled onion in a dry pan until dark golden, then add it to the pot.
- Simmer uncovered at the gentlest bubble for about 2 to 2 1/2 hours, skimming occasionally, until the hen is tender and the broth is clear and golden.
- Add the mushrooms and green peas during the last 20 minutes of cooking.
- Meanwhile, cook the cérnametélt separately in salted boiling water until tender, then drain and keep aside.
- Lift out the meat and vegetables carefully, then strain the broth through a fine sieve into a clean pot.
- Remove the meat from the bones in serving-size pieces and slice the carrot, parsley root, celeriac, and kohlrabi neatly.
- Taste the broth and adjust the salt, then serve it hot with the noodles, hen meat, sliced vegetables, mushrooms, peas, and a little chopped parsley.
Common questions
What can I substitute for bone-in stewing hen if I can't find it?
Use a whole chicken cut into pieces, preferably free-range and skin-on. For a richer broth, add extra wings or backs. Avoid boneless breasts alone; they cook too fast and give a thinner, less flavorful soup.
How long should Újházi tyúkhúsleves simmer for the best broth?
Simmer very gently for about 2 to 2 1/2 hours, never at a hard boil. The meat should be tender and the broth clear and golden. Add mushrooms and peas only in the last 20 minutes.
What are the most common mistakes when making this soup?
The biggest mistakes are boiling too hard, which makes the broth cloudy, and adding the vegetables too early, which can turn them mushy. Also skim often, and char the onion well for deeper color and flavor.
How should I store leftover Újházi tyúkhúsleves?
Cool the soup quickly, then refrigerate the broth, meat, and noodles separately if possible. Store for up to 3 days in the fridge. For longer storage, freeze the broth and meat without the noodles or peas.
How is Újházi tyúkhúsleves usually served?
Serve the clear broth hot with the chicken pieces, vegetables, and separately cooked cérnametélt added just before serving. A little chopped parsley on top is common. Serve as a first course or a light main with fresh bread.