Uyhazi soup with chicken scallops and mushrooms
4 servings
120 minutes
The 'Uihazi' soup is a traditional Hungarian dish named after the famous 19th-century actor Ede Uihazi, known for his passion for gastronomy. This aromatic soup combines tender chicken, chicken scallops, and fresh mushrooms, impressing with its rich flavor and fullness. Vegetables add a pleasant sweetness, while tomato paste adds a slight tanginess. Homemade noodles make the soup particularly hearty and cozy. It is believed that this soup is perfect for festive feasts but also wonderful for warming family dinners. Its uniqueness lies in the use of chicken scallops, which make the broth especially rich and expressive. Topped with fresh herbs, 'Uihazi' soup becomes a true culinary masterpiece.
1
Pour cold water over the chicken and bring to a boil. Skim off the foam, add chicken scallops, and cook for 1.5 hours. Season with salt and pepper.
- Chicken: 500 g
- Chicken combs (crest): 10 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Cut the mushrooms into strips and add them to the broth.
- Fresh mushrooms: 150 g
3
Chop the onion, celery, and carrot and add to the soup.
- Onion: 2 heads
- Celery: 1 piece
- Carrot: 2 pieces
4
Add tomato paste to the soup and mix thoroughly.
- Tomato paste: 4 tablespoons
5
Knead the dough from flour, eggs, and water. Roll out the dough and cut it into thin noodles.
- Wheat flour: 100 g
- Chicken egg: 1 piece
6
Drop the noodles into boiling soup and cook until ready, adding garlic. Season with salt and pepper.
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
7
Sprinkle the ready soup with chopped greens.
- Fresh herbs: 1 bunch
