Húsleves Grízgaluskával (Chicken Soup
with Farina Dumplings)
This special Hungarian soup is made from the leftover
giblets or from any other parts of the whole chicken that was not being used
for the main dish. Occasionally, it can be made by cooking up an old hen, but
my experiences tell me that while this is the case in the Old Country,
Americans market only young chickens. However, if no meat is available, use
three cans of chicken broth.
Ingredients
- 1 pound chicken wings, backs and
necks, and/or leftover giblets
- 2 carrots
- 1 medium onion
- 2 leafy halves of celery stalks
- 1 clove garlic
- 6 peppercorns
- 1 tablespoon salt
- Water
- 2 eggs
- ¾ cup Farina
Wash and clean the pieces of chicken and put them in a
deep cooking pot. Wash the vegetables and clean and slice up the carrots; place
them on top of the chicken. Add the onion, garlic, celery, salt and peppercorns
and enough cold water to cover everything. Slowly bring to boil, cover and
simmer until the meat is tender, about 1 hour.
Take the meat out from the soup and discard the onion,
celery, garlic and peppercorns.
Slightly beat up the eggs in a small bowl, mix in the
farina. Let it stand for 15 minutes.
Bring the soup with the carrots back to simmering heat.
Using a teaspoon, form almond-shaped dumplings of the dough and with a knife drop
them into the soup. Simmer for 8-10 minutes or until the dumplings are cooked.
The soup should be eaten as soon as possible with the
meat served on the side.
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