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Hungarian Hen Soup in Ede Zjhazy Style

2 kg hen
250 gram cleaned carrot
100 gram cleaned parsley root
60 gram cleaned celery root
60 gram cleaned kohlrabi (Hungarian turnip)
100 gram cleaned champignon (mushroom)
60 gram cleaned onion
200 gram cleaned cauliflower
100 gram fresh green peas
Cloves of garlic
a sweet bell-pepper
a sweet tomato
1 bunch of parsley
salt, whole black pepper and a piece of ginger

Cut the cleaned and washed hen into 8 pieces (use the liver and
the gizzard too), then put into cold water and bring to a boil.
When boiling, using a skimmer, skim the foam from the soup and
season with salt to your taste. Make a small bag with spices, put
some whole black pepper, a piece of ginger, cloves of garlic and
an onion. Put it in the pot.

Continue simmering the soup, when the hen is half cooked, break
the cauliflower up into small florets and add to the pot, put the
cleaned vegetables, the mushrooms, green peas, ball-pepper, tomato
and the bunch of parsley into the pot. Cover and simmer very gently.

After the soup has cooked for the appropriate time and the hen is
soft, take it out of the soup, let cool for a short time, remove
bones and discard, and then cut the meat julienne (3-4 cm long,
1x1 cm prism). Pull the soup aside, and let it rest for about 10
minutes, then pass the soup through a fine sieve (you can use a
filter-paper too).

Take the carrots, parsley roots and mushroom out of the soup, and
cut them into strips.

When serving, put some meat strips, and some mixed vegetables into
soup bowls, some florets of cooked cauliflower, green peas, mushroom,
and some vermicelli, strawberry-leaf or shell-shaped noodles
separately cooked in small amount of soup. Ladle the hot soup on
them, and then sprinkle with fresh, finely chopped parsley. You
can serve this soup in a soup-tureen too, but in this case you
don't need to bone out the meat, only cut into smaller chunks.
After eating the soup, you can offer some tomato-sauce or pickled
grated horseradish for the meat.


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