Hungarian Food - Chicken Soup, Ujhazi Style (Újházi Tyúkleves)
Hungarian Chicken Soup, Ujhazi Style
Who was Ede Ujhazi?
Chicken Soup – Ujhazi Style (Újházi Tyúkleves)
Ede Ujhazi (1844-1915) was a famous Hungarian dramatic and comic character actor and also an amateur cook. While visiting a small restaurant in Budapest, he was unhappy with the soup that he was served so he had the chef prepare it again according to his directions.
Among other modifications, he insisted that the soup be made with a rooster and that some beef was added to enhance the strength of the soup. His revised soup soon became famous too and today it is the soup, which is served at many Hungarian Weddings and holidays.
More than likely, you will not be able to locate a rooster to make this soup, but do try to use a mature soup chicken. For beef flavor, you can use any meaty soup bones that you can find in your store. I like to use veal or beef shanks. Other ingredients include onions, carrots, celery, parsley root and a slice of gingerroot along with some fresh or frozen peas. A tomato, a small green pepper, some mushrooms and a few thin noodles complete this tasty soup.
To make this soup correctly, you must first make your own chicken stock. After you remove the meat and strain the stock, you can add some of the meat back into the soup, but I recommend serving it on a separate platter with some horseradish sauce for the beef.
Chicken Stock Ingredients:
3-4 Lb. Soup Chicken cut into serving size pieces
1-2 Lb. of Beef or Veal Shanks
2 Medium Onions peeled and quartered
2 Cloves of Garlic peeled and crushed
2 Carrots scraped and cut into one inch pieces
2 Celery Stalks trimmed and cut into one inch pieces
1 Parsley Root peeled and cut into half inch rounds
1 ½ Inch Slice of Fresh Ginger Root (optional)
12 Black Peppercorns
12 Whole Allspice
1 Pint of Water for every pound of meat
Chicken Stock Preparation:
- Place all of the ingredients except the chicken in a large soup pot and simmer for about an hour. From time to time skim of any foam and scum with a slotted spoon.
- Add the cut up chicken and continue simmering for another hour.
- Remove the meat to a separate dish and strain out the remaining solid ingredients and discard them.
Added Chicken Soup Ingredients:
2 Roma Tomatoes peeled and coarsely chopped
1 Small Green Pepper seeded and coarsely chopped
4 Ounces of Small Mushrooms, sliced into ¼ inch pieces
4 Ounces of Frozen Green Peas
4 Oz. of Vermicelli or thin Soup Noodles
2 Scallions trimmed and cut into 1/8 inch rounds including the green parts
Chicken Soup Preparation:
- Bring the clear soup to a gentile boil and add all of the above ingredients.
- Simmer gently for about ten minutes until the noodles are done
- Serve with the meat on a separate plate, some fresh bread or rolls and some horseradish sauce.
How to Make Chicken Soup
More Hungarian recipes by rjsadowski
- Hungarian Food - Veal Paprikash (Borjupaprikás)
Nearly everyone has heard of chicken paprikash, but they don't realize that they can make it with veal too. This easy recipe also includes mushrooms, tomato and a bell pepper. Served with rice, noodles, dumplings or spaetzle veal paprikash makes a si
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Beef Ragout (Marhatokány)
The Hungarian word tokany comes from the Rumanian word tocana which means ragout. Drier than porkolt or gulyas, it uses strips of meat rather than cubes and is nornally seasoned with marjoram or just black pepper rather than paprika. It is most often
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l
- Hungarian Food - Stuffed Cabbage (Töltött Káposzt...
As in most Northern European countries, cabbage is considered a staple and every country has their own version of stuffed cabbage. There are many regional variations of this dish within Hungary and each family has it's own special recipe. The version
- Hungarian Food - Chicken Paprikash (Csírkepaprikás...
Chicken paprikash is one of the best known Hungarian dishes. Traditionally it is made with a whole chicken cut up into pieces, but you can use only the parts that you like. My family prefers legs and thighs. What differentiates paprikash from goulash
- Hungarian Food - Cabbage with Noodles
If you are looking for a meal that is inexpensive, easy to make and delicious, try cabbage and noodles. This recipe can be turned into a main dish by simply adding sausage slices or browned hamburger. If you use bacon ends and pieces, you can feed a
- Hungarian Food - Stuffed Braised Steak (Töltött Ro...
Toltott Rostelyos covers a variety of Hungarian stuffed braised steak recipes. They are similar to German rouladen and Italian braciole, but with different ingredients used to stuff them. There are regional variations and frequently they are named af
- Hungarian Food - Bean Soup a la Jokai (Jókai Bable...
Named after the 19th century Hungarian novelest, Mor Jokai, this hearty soup contains a smoked pork hock, smoked sausage, parsips, carrots and of course beans. When finished, it is garnished with sour cream and served with little pinched dumplings ca
Budapest, Hungary Montage
More by this Author
Unlike American potato salad, which is normally made with salad dressing or mayo, German potato salad (kartoffelsalat) is usually made with a warm, sweet-sour bacon dressing. The exception is in northern Germany, where...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a...
This Chinese recipe for puffed crisp chicken balls uses boneless, skinless chicken breasts cut into 1 by 2 inch pieces and marinated with five-fragrance powder. The pieces of chicken are then dipped in a thick batter...