According to legend, Ede Újházi especially liked the rich soup made from ripe chickens, vegetables and pasta. Krúdy later immortalized the story in literary form. A slow-cooked golden soup named after the actor Ede Újházi. Do not rush: the hen and time do the work together. In the end, however, the empty plates always give the most accurate verdict.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Cook the chicken in cold water, heat it slowly and carefully skim off the foam that forms. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add onion, garlic, pepper and salt; cook for 2-3 hours until barely bubbly. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Add the vegetables later so they soften but don't fall apart. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Strain the soup, serve it with separately cooked fine noodles, chopped meat and vegetables. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Peeled red onions give a nice golden color, but wash them first — rustic is not the same as earthy.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.