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Hungarian chicken bouillon

  • 600 g chicken parts with meat and skin, I prefer legs
  • 200 g chicken back or other boned parts
  • 100 g carrots, cleaned, cut into 4
  • 100 g turnips, cleaned, cut into 4
  • 100 g cleaned celery root
  • 1 pcs onion, washed, let the healthy skin on
  • 50 g kohlrabi, cleaned
  • 1/2 pcs green pepper, discarded the seeds
  • 1/2 pcs tomato, washed
  • 1 pcs potato, peeled
  • 1 tsp black peppercorns
  • 3/4 tbsp ginger root, washed, unpeeled, aproxximately 1cm long
  • 1 sprig parlsey, fresh
  • 1 pcs nutmeg, little broken piece
  • 1 pinch saffron, optional

  1. Clean and wash the meat, place in a soup pot (at least 5 litre capacity) and put the pot on low heat with enough cold water to cover the meat and the other ingredients when added.
  2. Add all the vegetables, cleaned and cut into slices or bigger pieces.
  3. When the soup is boiled (this takes 1-1.5 hours), carefully take the foam from the surface and lower the heat. Let it simmer for another 1.5-2 hours by adding the seasonings (except the saffron), 'til the meat is soft.
  4. The bouillon needs to be cooked for at least 3-4 hours, because it needs low heat. High heat and constantly boiling makes the soup blurry. The point is to gently simmer it for hours.
  5. Saffron can be added after turning of the heat, it makes the colour of the soup more golden.
  6. When the soup is ready and heat is turned off, let it rest for 15 minutes. This is enough time for "dividing." The meat and vegetables will land at the bottom of the pot and the liquid will be on top of them.
  7. Take a soup serving bowl and filter the liquid parts through a sieve into the bowl. The sieve should be as close-textured as it can.
  8. When you reached the meat and vegetables, carefully take them out into a serving plate.
  9. Tip: to have a more clean and glassy bouillon, let it rest for a night in the fridge. This way, the grease will harden at the top and can be discarded easily. Heating up the soup after this process will give you a more cleaner taste.

Good points

  • Low in sugar
  • High in niacin
  • High in selenium
  • High in vitamin A

Serve it with the meat and vegetables, and semolina dumplings.

Preparation time: 180 min
Portions: 8
Difficulty: easy
Cuisine: Hungarian
General (in 1 portion)
Calories: 147.91 kcal
Carbohydrates: 6.73 g
Cholesterol: 69.75 mg
Sugar: 1.88 g
Protein: 23.77 g
Fat: 2.4 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com