ReceptnaptárHen soup with egg dumplings
In many Hungarian families, broth is the backbone of Sunday lunch, but this version is made a little differently: a pale, lightly paprika-tinted roux makes the clear broth silkier, and it is served with small egg dumplings. A proper boiling hen needs longer cooking, but in return it gives a far deeper-flavoured soup than chicken, and the cooked vegetables make a delicious second course.
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Ingredients
Method
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- Put the jointed hen in cold salted water and bring to the boil over medium heat, skimming off the foam.
- Cook at a slow simmer for about 1 hour until the meat is half tender.
- Add the cleaned, chopped vegetables and the peppercorns and cook for another 40-50 minutes until the meat is completely tender.
- Take out the vegetables (they can be kept as a side dish); leave the meat in the soup, or take it out, remove the bones and return it when serving.
- In a small pan, make a pale roux: cook the flour in the lard for 2-3 minutes, stirring constantly, until pale yellow, then take off the heat and stir in the paprika.
- Loosen it with a few spoonfuls of soup, smooth out any lumps, then pour it back into the soup and bring to the boil.
- Meanwhile, mix an egg with flour in a small bowl into a thick, smooth dumpling dough.
- Scrape small dumplings into the boiling soup with a teaspoon and cook for 5-6 minutes until they're cooked through and float.
- Serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Keep the soup at a bare simmer throughout, because a hard boil clouds it, and skim off the foam carefully after it first comes to the boil.
- A genuine old hen can take up to an hour longer than a chicken, so add the vegetables only when the meat is half tender.
- Test the dumpling batter with a single spoonful: if it falls apart in the soup, add a little more flour, and if it is too firm, a spoonful of water.
Frequently asked questions
Can the roux be left out?
Yes, without it you get the traditional clear hen broth. In that case you can put the dumplings in the bowls, and add the cooked vegetables to the soup, sliced.
What should I do with the boiled meat?
You can serve it boned in the soup, or as a second course with tomato sauce, horseradish and the cooked vegetables. Cold, it is also good in salads or sandwiches, so nothing goes to waste.
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