Tyúkhúsleves májgombóccal (Chicken Soup with Liver Dumplings) is a dish traditionally prepared at weddings and other celebrations in the Bácska region of Hungary. The broth is truly the most important part of this soup – the longer the chicken and vegetables boil in the water, the more flavor the broth will have. The broth can also be great for those suffering from a cold—it’s comforting, warm, and full of nutrients. Liver dumplings is a traditional addition to the soup in Bácska, while in other parts of the country the same broth is prepared with csigatésztavery—short, tubular and hollow Hungarian egg noodles, with a winding ridge spiralling up the sides.
Tyúkhúsleves májgombóccal/Chicken Soup with Liver Dumplings
Recipe by: Ilona Kollár
4 lb Stewing Chicken
1 bunch of parsley (2 oz)
1 bulb of celeriac
1 yellow onion
1-2 cloves of garlic
5-6 whole black peppercorns
1 whole hot chili pepper (California chili peppers work well)
1 tsp salt
- Quarter the chicken.
- Place the chicken into a pot of 2-3 quarts of cold water and set the water to medium heat.
- Chop the carrots and parsnips in half lengthwise and then in half again. Add them to water.
- Add one bulb of celeriac, one potato, one whole yellow onion and a bunch of parsley.
- Season with 1 tsp of ground black pepper, 1 whole dried hot pepper, and a pinch of salt
- Cook on medium heat for 2-3 hours with the lid on.
2 medium sized chicken livers
2 Tbsp of lard
Ground black pepper and salt
8 oz of breadcrumbs
1 small yellow onion
Small bunch of parsley
- With the edge of a knife scrape the liver until it becomes a paste.
- On low heat sautee chopped yellow onion until it softens and becomes translucent.
- Using your hands mix together the lard, the ground black pepper, salt, 2 eggs, softened onion, finely
chopped parsley and breadcrumbs. Combine with sauteed onions.
- Allow the mixture to sit for 15-20 minutes.
- After 2-3 hours, strain the soup, reserving vegetables and chicken meat in a warm dish, keeping broth in a separate pot.
- Bring broth to a boil.
- Once the broth boils, start making small dumplings out of the liver paste, adding them one at a time to the broth. The dumplings should be about 1 inch in diameter.
- Cook the liver dumplings in the soup until they float up to the top.
To serve, make sure each bowl has at least 2-3 dumplings in it. Serve the boiled vegetables and chicken in a separate dish so that each person can pick out whichever vegetables they like most. Ladle steaming broth over meat and vegetables. Enjoy!