CHICKEN SOUP WITH COOKED BEEF (Tyuk leves bennejott marhahussal)

This recipe is from Hungarian Specialties Cookery Book by Nelly Sacellary.

Our recipe will serve six people, but one can imagine that at a Hungarian village wedding, where 100 or 200 people are invited, what great quantities of ingredients are used to prepare this soup, which is just the first course of the holiday banquet. Chicken soup is an infallible dish at wedding festivals or at the Easter Sunday dinner.

2 Ibs beef
1 small chicken
1 cellery
1 large potato
1 small head kale
1 green pepper
paprika
salt
1 /2 lb. beef bone
2 carrots
2 parsley roots
1 kohlrabi
1 onion
1 tomato
5 pepper seeds

Place beef and meat in a pot with beef bones and add enough cold water to cover meat.
Cook for an hour and then add all the vegetables and seasoning.
Continue cooking slowly, under boiling point for three hours more.
Now strain soup free from vegetables and meat into another pot and cook dumplings or noodles in it.
Serve the meat separately with potatoes or, as many country people do, serve the meat and cooked vegetables on a separate dish at the same time as the soup is served.
The beef however, must never be served, as it is only used to give the soup a good flavour.

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CHICKEN SOUP WITH COOKED BEEF (Tyuk leves bennejott marhahussal)

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