This hearty soup was among the top 10 in the soups category of a 2010 online poll to find Hungary’s favorite dishes. The following is a translation of a recipe submitted to nosalty.hu by user Laura and serves four people. The author of the recipe mentions it can also be eaten cold on a hot summer evening, although we’ve leave it up to you if you want to try that.
Ingredients:
2 whole chicken breast filets
3 tablespoons oil
3 carrots
2 parsley roots
1 small kohlrabies
1 small celery
1 big onion
300 grams green peas
1 tablespoon tarragon (or more if desired)
300 milliliters cooking cream
Juice of 1 lemon
4 consommé cubes
3 tablespoons dried parsley
Method:
Cut the chicken breast filets into small pieces. In a large pot, heat the oil and roast the meat until it turns white. Dice the vegetables and add them to the meat. After this, add the tarragon, consommé cubes and dried parsley, then add water to cover the ingredients. Bring to a boil, cover, and cook over a low heat until ingredients are soft. When the vegetables are almost soft, add the green peas. In a small bowl, mix some cream and 3-4 tablespoons of soup, then add the mixture to the soup. Mix well, add a bit more tarragon, bring to a boil again, then add the lemon juice.
