My Darling Papa's (Jurek) "Chicken Soup"
I started cooking about the same age. Every dish I cook is filled with love, gratitude for my family, their traditions, the stories and special memories we shared.
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- soup beef (round piece with a round bone)
- whole chicken or 4-6 pieces breasts thighs drumsticks ect
- 3 medium
- celery root
- 1 small
- fire roasted onion
- 2 clove
- savoy cabbage
- 3 Tbsp
- vegetable seasoning (blue can with chef) eu stores
- 2 Tbsp
- black fresh milled pepper or 5 peppercorns
- very large pot of water (big enought to fit a whole chicken)
- bay leaf
- beads of allspice
1This chicken soup is very rich and also makes two separate dishes.
Clean and wash your chicken and beef. Put in a pot big enough to fit the chicken, beef, half savoy cabbage and veggies and not spill the water, when it begins to boil.
Peel and wash all your veggies, rinse very well 1/2 savoy cabbage and cut it in another half, so you have two parts. Put in the beef first, then the chicken (since the chicken will come out after an hour and a half, the beef will stay in the soup).
Put all your veggies and then both pieces of savoy cabbage one on opposite side of the other, on top of all other ingredients. Pour cold water in the pot to cover all ingredients, but leave abt. an inch and a half from top.
Add the Vegeta (it is a european seasoning that gives it a wonderful smell and taste).
Add pepper, bay leafs, allspice, make sure you don't just dump seasonings anywhere, put in care and love. Obviously we all cook with love, but do you actually think about it while you cook?
Place one bay leaf on one side, the other on the other side, allspice on one side, one in the middle and then the last one. Think of how much you love your family, think about what is special about each one of them, when you combine your ingredients. It puts magic of love in your dish :)
Do not think Any negative thoughts :)
(I mentioned a fire roasted onion) My papa & I (and grandma, great grandma and further back) put an unpeeled onion on the burner and slowly burn/roast the onion, very gently, then we peel the skin and throw the onion in the soup)
2Cook the soup on medium-low until it begins to boil. The minute it begins to boil, turn it to low, so that the fuss from the meat flows to the top and you can scoop it and throw it out. (a lg spoon with small holes is perfect for that) This way your soup will be clear and have a beautiful color.
You may buy nice egg noodles for it, or you may make them ahead of time from scratch. This soup deserves home made noodles :)
3After an hour and a half take out the chicken (carefully so it doesn't fall apart) The soup should continue to cook very slowly for another 45-60 min... you can't over cook it, it just becomes better...and remember to keep scooping the "fuss" away from the top, to keep the soup clear.
Put the chicken in a Pan and sprinkle ONLY Herbs on it (you may taste a tiny piece to see if it needs any salt). I use Marjoram to sprinkle all over, fresh ground pepper and sweet red Hungarian paprika.
Put 1 whole sliced onion all around and on top of it and drop 1 part of real butter in the pan. I usually cut slices and distribute the butter slices all around evenly. Put it in the oven on 375 for about 1/2 hour just to get the skin golden and crunchy. Do not cover. There you have a divine soup, a roasted tender juicy chicken, vegetables from the soup and you can make some mashed potatoes for a side. I guarantee your whole family will be raving about every bite and moaning while they eat <3 Enjoy. Grace.
P.S. I will add photos the next time I make the soup and chicken.
You may save some broth for other times, instead of using store bought. My family used the left over soup to turn it in to tomato or mushroom soup for the next dinner, so we don't have the same dish every night.