This soup, invented by and named after charismatic actor Ede Újházy (1844-1915), was chosen Hungary’s favorite soup in a 2010 online vote to find the nation’s most popular dishes. It contains a whole chicken, because Újházy believed none of it should be wasted. It is often eaten at weddings. The recipe below comes from Konyhaművészet by János Rákóczi.
Ingredients:
1.5 kilograms chicken
250 grams carrots
100 grams celeriac
100 grams mushroom
1 garlic clove
Tomato
1 green pepper
200 grams cauliflower
100 grams green peas
Salt
Black pepper
Ginger
Method:
“Clean the chicken and cut it into eight pieces,” writes Rákóczi. “Include the neck, liver and gizzard as well. Add cold water and cook it until it boils, then remove the foam. Add salt, onions, garlic, tomato and spices and continue to cook on low heat. When the meat starts to soften, add vegetables, thinly sliced mushroom, cauliflower and green pepper. If you use fresh green peas, add with the rest of the vegetables, if they are canned, then only add at the end. Before serving, add finommetélt cooked separately in salted water. Serve with the meat and vegetables and offer vinegary horseradish on the side.”
