HUNGARIAN CHICKEN VEGETABLE DUMPLING SOUP
My dad who came from Hungary made this for us at least once a month. It is, by far, my favorite. I added the tomatoes myself. But it is a super tasting dish and the dumplings top it off! This won top prize in the Soup Competition in our local area and was served at our church dinner during our annual pre-festival chicken dinner.
Provided by SarikaKisSzentem
Categories Chicken Breast
Time 1h45m
Yield 3 Qts., 12 serving(s)
Number Of Ingredients 12
Steps:
- In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
- Sweating means sauteeing the veggies on medium low heat with the lid on.
- to release the natural oils from veggies.) About 10 minutes.
- Add the paprika and mix thoroughly.
- Add the chicken breast.
- Stir in the crushed tomatoes, chicken base and water.
- Cover with lid halfway and simmer until veggies are tender. Breast should be done at this point also. Remove it and set aside.
- Meanwhile prepare dumpling dough:.
- I use a small processor.
- 1 1/2 cups flour.
- 2 eggs.
- 1/4 teaspoons salt.
- 1/2 cup water.
- Process or beat until the dough is stretchy. Cover and set aside.
- When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
- Using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
- So that the soup is not watery, it is thickened using:.
- 1/4 cup water and 2 tablespoons of all-purpose flour. Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. Simmer 5 more minutes. Check seasonings and you're ready to go -- !
Nutrition Facts : Calories 138, Fat 7.6, SaturatedFat 1.7, Cholesterol 24.2, Sodium 832, Carbohydrate 9.2, Fiber 2.4, Sugar 4.6, Protein 9.1
HUNGARIAN CHICKEN SOUP
My Mom, made the greatest chicken soup. Unfortunately she didn't stay with us for long, so I didn't have time to learn from her. It took me years to bring it to perfection. Now I can say that it is "something like" my Mom's was. You can also make it with rooster, but in that case, two thighs, and a half of breast is enough. Enjoy!
Provided by bagiem
Categories Clear Soup
Time 4h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan.
- Fill the pan or pressure cooker with water,( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear.
- Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside.
- Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup.
- When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done.
- Don't forget to taste it while it is cooking, to see how much more salt is needed.
- When done, take out the chicken, vegs. and place them on two separate plates.
- Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful".
- Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls.
- Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too.
- You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!
Nutrition Facts : Calories 521.9, Fat 35.4, SaturatedFat 10.1, Cholesterol 162.6, Sodium 168.8, Carbohydrate 9.4, Fiber 1.6, Sugar 2.2, Protein 39.3
HUNGARIAN CAULIFLOWER SOUP
Secrets of Hungarian Cooking. A really flavorful soup with dumplings. A full meal without meat. I added boullion to mine. the dumplings are like egg noodles can add cheese or ground caraway seed
Provided by Dienia B.
Categories Hungarian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Break cauliflower into sections removing tough fibers.
- Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ).
- I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings.
- ( i would add the dumplings here before the roux ).
- Make roux with butter, flour, paprika, and salt.(add when noodles are floating ).
- Add to soup gradually, stirring frequently.
- Add sour cream right before you add dumplings.( or just sour cream ).
- Make dumplings: Blend eggs, sour cream, and flour together; do not beat. Drop by 1/2 teaspoons into soup for last 10 minutes cooking. Cover. Cook on very low heat.
Nutrition Facts : Calories 452.4, Fat 28.6, SaturatedFat 16, Cholesterol 203.1, Sodium 851.6, Carbohydrate 38.1, Fiber 5.2, Sugar 6.5, Protein 13.7
HUNGARIAN POTATO AND SAUSAGE SOUP
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
- Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
- Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
- Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
- Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g
PRESSURE COOKER HUNGARIAN CHICKEN
I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"!
Provided by Mrs Goodall
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
- Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
- Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
- With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
- Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
- Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.
Nutrition Facts : Calories 1013.2, Fat 59.5, SaturatedFat 17.9, Cholesterol 380.6, Sodium 1023.5, Carbohydrate 34.9, Fiber 2.5, Sugar 3.6, Protein 80
HUNGARIAN CHICKEN SOUP IN CROCK POT
Make and share this Hungarian Chicken Soup in Crock Pot recipe from Food.com.
Provided by Dienia B.
Categories Chicken Thigh & Leg
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- put everything but chive and noodles into crock pot cook last 20 minutes take out chicken debone add back to pot add noodles
- serve top with chives.
Nutrition Facts : Calories 252.2, Fat 11.1, SaturatedFat 3.1, Cholesterol 81.3, Sodium 246.3, Carbohydrate 19.3, Fiber 2.9, Sugar 4, Protein 18.5
HUNGARIAN CHICKEN
Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months-quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.
Nutrition Facts : Calories 457 calories, Fat 29g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 774mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
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