Hearty Hungarian Peasant Soup Recipe

Recipe Ingredients

1 small frying chicken, skinned and cut in, pieces
2 each turkey legs, skinned
1 lb of boneless beef stew meat
1 16-20 black peppercorns
1 each whole nutmeg
1 each beef bouillon cube
1 1/2 tsp salt
3 qt water
2 each parsley roots with greens
6 each carrots
1 each leek
1 each onion with skin
3 each cloves garlic
1 each kohlrabi
2 each stalks celery
3 each sprigs of dill
1 each tomato
1 each green pepper
12 oz soup noodles

Put all of the meat into the soup pot and add the peppercorns, nutmeg,
bouillon cube, and salt. Cover with water and bring to a boil. Clean
the vegetables, discarding seeds and tops, except for the parsley
root, the leaves of which should be used. Cut into large even chunks.
After the meat has simmered for an hour, add the vegetables and cook
gently for another hour or until both meat and vegetables are done.
Cook the noodles separately and drain. To serve the meat Hungarian
style, spoon noodles into soup bowls, and spoon broth over them for
the soup course. The meat and vegetables should be served with crusty
black bread as the entree. Hearty Hungarian Peasant Soup

Servings: 1

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