Hungarian chicken soup (csirkeleves) or (tyukleves)

4 Servings

Ingredients

Quantity Ingredient
1 Fat hen or chicken parts disjointed (about 5 lbs.)
5 Carrots, whole
1 Whole parsley root with greens on top
2 Onions each stuck with a whole clove
3 Ribs of celery
1 small Whole tomato
4 quarts Water
1½ tablespoon Salt
¼ teaspoon Fresh ground black pepper
⅛ teaspoon Mace
1 Raw chicken liver chopped fine
4 Sprigs of parsley greens, minced
1 small Onion, minced
4 Whole eggs
½ tablespoon Salt
2 cups Flour
E-Mail me at: june4@interaccess.com WALT

Directions

LIVER DUMPLINGS

Winter is the time for Chicken Soup. Wind and snow whipping around the yard. Windows get all steamed. Write your name on the mist. Smells that you will recognize in later years with a tug on your heart. There is no soup as good as the soup Mama made when you were young.

Regards, June Meyer.

Cook chicken in pot with water, skiming the scum off when starting soup to boil. Place all the vegetables and spices in the pot. Cook under a low flame until the chicken is tender. Remove as much fat as possible. Strain soup and serve with broad noodles or LIVER DUMPLINGS. Eat chicken on the side with TOMATO SAUCE or DILL SAUCE.

LIVER DUMPLINGS Mix all the ingredients together. A cusinart is great for this. Drop into boiling water by the ½ teaspoonsful. Cook about 15 minutes or until done. If batter is too thick you can add a little water.

Drain and serve with soup. Serves a family.

If you try one of my recipes please tell me what you think.

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