Hen soup in Újházy style

by | Feb 25, 2014 | Soups

Pursuant to an online survey this hen soup is our country’s favorite soup, obligatory part of the menu of weddings and special events. It’s named after Ede Újházy (1841-1915), a successful Hungarian character actor played in Debrecen. He was famous for being a passionate fond of gastronomy, he even ran his own tavern in Dohány street for a while.

He was a frequent guest in Wampetics restaurant, where the famous soup was first prepared according to his instructions. The soup achieved great success and other restaurants also took over its recipe. It was originally made from cock, but today hen is preferred to use (hen and not chicken because it’s a long-simmering soup that reveals its marvellous tastes after 2-3 hours of cooking, and chicken gets ready in an hour).

The final result depends on the quality of the ingredients: it’s higly recommended to choose free range hen instead of hen raised in industrial poultry farms. Vegetables, peas, mushrooms and vermicelli are as important as the meat.

Hen soup in Újházy style
Hen soup in Újházy style – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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