Soups
  Chicken Soup (Csirke vagy tyúkhúsleves)
2.5 lb.
 whole chicken
2 oz.
 wedge of fresh Savoy cabbage
2
 carrots, cut into 1/2" by 2" slabs
2 oz.
 mushrooms, optional
2
 parsley roots, 1/2" by 2" slabs
1
 small yellow onion whole, do not peel
1
 celery leaf and a small bunch of green parsley tied together
1
 green pepper, whole, Hungarian wax/banana
1
 potato, cut into quarters
1
 tomato
2 oz.
 chunk of celeriac
1
 clove of garlic
5 - 6
 whole pepper corns
4 oz.
 soup noodles or liver dumplings
1
 small pc. of fresh ginger root, optional
4 - 5
fresh pea pods , optional
2 oz.
 kohlrabi piece
Liver dumplings
1
 hard roll, soaked and crumbled
2
 eggs
1 tsp.
 lard
8 oz.
 chicken, pork or calf liver, chopped
1 tbs.
 dry bread crumbs
1 tbs.
 flour
1/2 tsp. marjoram
1
 celeriac leaf, chopped or 1/2 stalk celery
1/2
bunch of green parsley, chopped
1
 small onion finely chopped or chives
salt
     Add the whole chicken and cover with water. Bring to boil, on low heat. Remove scum, with perforated spoon, or when the soup is done, wait until it settles on the bottom, and pour the soup slowly off of the bottom sediment.  Add all the vegetables, herbs and spices, simmer for 1 hour, or until the chicken and the vegetables done.
    Prepare the dumplings. Melt the lard and sauté the onion, celery and parsley. Add to the liver. Add the bread roll, eggs, salt, spices, flour and bread crumbs. Mix and shape the dough into walnut size dumplings and cook in boiling salted water for 15-20 minutes. Drain.
    Remove the chicken from the soup, free from any loose skins and bones. Arrange in cut serving size pieces on the bottom of a soup tureen. Remove and discard onion, green pepper, tomato and all unwanted veggies. Make sure you keep the carrots, parsley roots and potato.  Add dumplings over the meat, and pour the soup over them.
  Goulash Soup(Gulyás leves)
1 lb.
 beef, boneless lean chuck, cut 1" cubes
1
 parsley green, small bunch, tied
1 c.
 onion, finely chopped
2 c.
 potato, cut 1" cubes
1 tbs.
 lard, or bacon dripping, or vegetable oil
2 tbs.
 paprika, Hungarian
2
 carrot, sliced
1/4 tsp.
 caraway seed
1
 parsley root, sliced
1/4 tsp.
 black pepper
1
 bell pepper, cut to pieces or Hungarian wax
1 tsp.
 salt, or to taste
1
 tomato, peeled and chopped
4 1/2 c.
 water, approx.
2
 garlic cloves, pressed or minced


    Sauté the onion in the lard, until golden color. Add the meat, paprika, stir and simmer. Add little water at a time, if evaporates. Add the green pepper, tomato, garlic, spices, salt and a 1/2 cup of water. Simmer and stir once in a while, for 45 minutes to 1 hour, adding a little water at a time.  
    Pour the rest of the water over it, add, parsley root, carrot, and green parsley, and cook covered on low.
10-15 minutes, before the meat is done, add the potatoes.
Serve with small dumplings. (Csipetke)

  Bean Soup with Smoked Pork Hocks (Bab leves füstölt csülökkel)

1 c.
 dry navy beans
1
 small green pepper, whole
1 lb.
 smoked pork hock
1
 small tomato, peeled and chopped, or whole
1
 small  onion, whole
1 or 2
 potatoes, cubed
1
 parsley root, sliced
1 tsp.
 vinegar, or to taste 40 % acidity
2
 carrots, sliced
1
 stalk of celery, or a small piece of celeriac
1 tbs.
 lard or vegetable oil
1
 small bunch of green parsley
1 tbs.
 flour
1
 bay leaf, optional
1 tsp.
 Hungarian paprika
4 - 6c.
 water
4
 cloves garlic, crushed salt, to taste
1/2 tsp.
 whole black peppers csipetke (noodles)

    
   Rinse the beans. Add beans to a saucepan add 4 cup water. Bring to boiling, reduce heat, simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Or skip boiling, and have it soaked overnight. Drain beans. In the saucepan combine 4-6 cup fresh water and the pork, cook for 30 minutes, than add beans, onion, green pepper, black peppers and tomato. Cover and simmer  it for another 30 minutes. Add parsley root, carrot, potatoes, celery and the green parsley. Cook for 10-15 minutes or until the vegetables done. Remove the pork, cut off from bones and coarsely chop.
    In a saucepan, make a roux: Heat the lard, and on reduced heat add the flour, fry the flour until it is golden brown, stirring it constantly. Remove from heat, add garlic, paprika and a little water at a time, stirring continuously. Stir this thickening into the soup. Use a strainer if the roux is lumpy. Put the diced meat back in, taste for salt, adding some more if necessary. Bring the soup back to simmer, flavor with a little vinegar. Add csipetke and simmer 5 more minutes.

  Fish Soup (Halászlé)

2 lb.
 fish bones with heads, and tails
1
 green pepper, chopped
1 lb.
 fish fillet, cut into bite sizes
1
tomato, chopped
3
 large onions, chopped
3 tbs.
 Hungarian paprika hot
1
 clove garlic, crushed
5 c.
 water
1
 pinch caraway seed
1/4 tsp.
 black pepper
1
 potato, sliced salt to taste


    Add fish bones, onion, garlic, green pepper, tomato, potato, 2 tbs. paprika, black pepper, caraway and salt to a deep pot with the water. Boil uncovered without stirring 2 hours. Add more water if needed. Remove bare bones. Press the liquid through a fine sieve, or strainer.
    Bring the strained liquid to boiling point, add 1 tbs. paprika and add the fish fillet. Cook until the fillet done.
    Serve hot, decorated with hot Hungarian, banana or wax greenpepper slices.