Hungarian chicken soup
I eat this chicken soup very often at family gatherings. My mother-in-law always makes it in a cauldron (a big, heavy iron pot) hanging over an open fire. This is a Hungarian soup that is widely enjoyed as dish for gatherings from spring to autumn.
Its recipe is very simple. In fact, all you need to do is to put all the ingredients in a pot and let them cook over a low heat. The soup is seasoned intensely with powdered paprika and served with bread.
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Ingredients for Hungarian chicken soup.
- 200 g celeriac root
- 300 g carrot
- 1,5 kg chicken drumstick
- 400 g potatoes
- 150 g onion
- 2 teaspoons of powdered spicy paprika
- 2 tablespoons of powdered sweet paprika
- 100 g sour cream
- 1 full tablespoon of salt
- 1/2 teaspoon of black pepper
- 2 l water + 150 ml lukewarm water to mix with the sour cream
How to make Hungarian chicken soup.
Put the finely chopped onion and chicken drumsticks into a large pot. Fry over a medium heat for 20 minutes, stirring occasionally. Then add the paprika powder and continue frying for a few seconds. After that, put the diced vegetables and water. Bring it to boil then simmer on a low heat for an hour. At the end of cooking, add the cream mixed with lukewarm water, salt and pepper. Serve the soup with bread.
Good to know when making Hungarian chicken soup.
From the ingredients mentioned above, you will get lots of soup. If you are not able to eat it all, feel free to freeze some of it.
I added quite a lot of hot paprika powder to flavour this soup. The paprika I used may vary from the one you might use. I would suggest adding a teaspoon of it first, tasting the soup and then add more according to taste or leave it as it is.
Despite the fact that this soup is often made in a cauldron, you can still prepare it in a regular pot and cook it over a stove. I also made the soup that way.
Do you like dishes made with chicken? If so, try our recipe for Chicken curry salad.
