Meggyleves – Hungarian sour cherry soup
Sweet or savoury? It hardly matters — this traditional Hungarian summer soup is above all...
Chicken soup with breadcrumb dumplings
Classic, good: you will certainly remember chicken soup from your childhood. Combined with breadcrumb dumplings, it is simply heavenly!
Preparation time: 2 hours
Difficulty level: 2 out of 5
Ingredients for the dumplings
| Ingredients (6 servings) | ||
|---|---|---|
| 200 | g | Breadcrumbs |
| 125 | ml | Milk |
| 100 | g | Butter |
| 1 | Egg | |
| 1 | Egg white | |
| Nutmeg | ||
| 1 | handful | Parsley, very finely chopped |
| Salt | ||
| Pepper | ||
Preparation of the breadcrumb dumplings:
- For the dumplings, mix the breadcrumbs with the milk and chill for 20 minutes. Beat the butter at room temperature until fluffy and gradually beat in the egg and egg white. Season with salt and pepper, add a pinch of nutmeg and parsley. Work in the soaked breadcrumbs, cover and leave to stand in the fridge for 20 minutes.
- With wet hands, form small, firm, smooth dumplings (approx. 3 cm in diameter), cover and leave to rest in the fridge for 20 minutes. Before serving, bring salted water to the boil, add the dumplings, turn down the heat and leave to stand for a good 10 minutes, then lift out.
Ingredients for the soup
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | Soup chicken, with liver and heart | |
| 2 | Small onion | |
| 700 | g | Soup greens (carrot, yellow turnip, celeriac, parsley root, leek, parsley), peeled |
| 10 | Peppercorns, black | |
| Nutmeg | ||
| 5 | Allspice grains | |
| 4 | Juniper berries | |
| 1 | Bay leaf | |
| 1 | handful | Parsley |
| 70 | g | Butter |
| 7 | tablespoon(s) | Flour |
| 1 | glass | White wine |
| 125 | ml | Whipped cream |
| Salt | ||
| Pepper | ||
Preparation of the soup:
- Cut the soup vegetables into large pieces, halve the unpeeled onions. Bring a pan of water to the boil, blanch the chicken in it for 2 minutes and drain off the water. Place the chicken, soup vegetables and halved onion in a not too large pan of cold water. Add salt (approx. 2-3 tsp), bay leaf, peppercorns, allspice, juniper and 2-3 stalks of parsley and bring to the boil.
- Simmer for around 1.5 hours over a low heat. Remove the chicken from the soup and leave to cool slightly. Strain the soup through a large sieve. Remove the spices and parsley and dice the soup vegetables.
- Remove the skin from the chicken and separate the meat from the bones. Divide the larger pieces into bite-sized pieces, chop the smaller pieces, heart and liver very finely and keep them separate.
- Clean the stockpot and add 70 g butter. As soon as the butter has melted, stir in the flour and cook over a low heat for 5 minutes, stirring constantly. The flour must not brown! Then pour in the wine and chicken soup and whisk well.
- Bring to the boil, add the prepared ingredients (meat, vegetables, chopped parsley), season with grated nutmeg, salt and pepper and pour in the cream. Bring to the boil, add the dumplings, heat through and serve.
