28.2.12

CHICKEN RAGU SOUP - CSIRKE RAGULEVES

Starts as a chicken ragu and ends as a soup. My grandmother called ragu soup 'becsinált leves', Designed to use up gizzards, backs and necks of the chicken with the skin attached. Herein lays my problem. I only eat crispy chicken skin. Since the skin slips off thighs easily, I make my raguleves from chicken thighs. A variation of raguleves is milk soup. All very flavourful and satisfying.

CHICKEN RAGU SOUP
3 Tbsp olive oil
3 chicken thighs
1/2 onion, finely chopped
2 cloves of garlic, diced
salt and pepper to taste
3 carrots, chopped
2 parsnip, chopped
1/2 celery root, chopped
2 sprigs of celery leaves
1/4 yellow bell pepper, diced
2 sprigs of parsley
1 heaping Tbsp flour
2 pinch Hungarian paprika
6 cups of cold water
ground pepper to taste

• Heat the olive oil in a large pot.
• Turn heat down to medium and add the chicken thighs.
• Add the chopped onions and the garlic.
• Sprinkle with the salt and pepper.
• Keep stirring and sauté for 5 minutes. There will be some brown bits in the bottom of the pot, from the meat, but its all good.
• Begin to add the chopped vegetables, lightly salting them as you add them to the pot.
• Keep stirring after each addition.
• Add the flour and the Hungarian paprika and stir.
• Add the cold water.
• Bring soup to a very slow simmer.
• Maintain the slow simmer; do not let soup come to rolling boil. Do not cover pot.
• Cook until meat is soft.
• Adjust the salt and the ground pepper and serve.



Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy

Translate

me

My photo
It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!