{"id":314931,"date":"2018-05-31T05:00:32","date_gmt":"2018-05-31T04:00:32","guid":{"rendered":"https:\/\/funzine.hu\/?p=314931"},"modified":"2018-05-31T10:31:44","modified_gmt":"2018-05-31T09:31:44","slug":"ujhazi-chicken-soup","status":"publish","type":"post","link":"https:\/\/funzine.hu\/en\/2018\/05\/31\/gastro\/recipes\/ujhazi-chicken-soup\/","title":{"rendered":"11 Restaurants Where You Can Eat the Best \u00dajh\u00e1zi Chicken Soup in and out of Budapest"},"content":{"rendered":"

Wedding dinners, noted restaurants and joyful childhood memories come to our mind about the traditional Hungarian dish called \u00dajh\u00e1zi chicken soup. Come join us on a culinary journey and learn about the legendary soup a.k.a Ede \u00dajh\u00e1zi\u2019s love potion!<\/strong><\/p>\n

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Background story<\/h3>\n

Regardless of season and outdoor temperature, it\u2019s definitely worth to cook this delicious Hungarian soup anytime of the year. But, before putting on the apron and surfing through the recipe, let\u2019s take a step back. Named after the late Hungarian actor, Ede \u00dajh\u00e1zi (1841-1915) – who was known of his love for gastronomy – the soup was first prepared at Wampetics, forerunner of the well-known Gundel restaurant. Famous Hungarian writers Zsigmond M\u00f3ricz and Gyula Kr\u00fady wrote several short stories about its origin, and interestingly enough, each and every story tells it in a totally different way. His probably most famous fabula was published in Magyar H\u00edrlap (a Hungarian daily newspaper) in 1932, which made the dish utterly popular.<\/p>\n

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According to a legend, Ede \u00dajh\u00e1zi candidly talked about his gastronomical preferences at Wampetics restaurant that he often visited, telling people how much he liked old rooster meat combined with pasta and vegetables. Once the chef overheard him, and he decided to surprise the actor with the \u2018soup of his dreams\u2019. Thanks to \u00dajh\u00e1zi\u2019s feedback, the chef could further perfection the dish which became one of the several must-taste Hungarian soups.<\/p>\n

Fun fact<\/h4>\n

It is believed that Ede \u00dajh\u00e1zi admired the soup so much that he travelled hours to purchase the best quality ingredients. Whenever he had guests precious to his heart he offered them his signature soup. The original recipe was made of rooster meat, this is why we also included it in the recipe. Nowadays the chicken version of this appetizer is more popular.<\/p>\n

Ingredients (for 6-8 people)<\/h3>\n

1.5 kg hen\/ rooster meat (cleaned, cut into pieces), 600 gr vegetables (carrot, parsnip, celery, turnip, kohlrabi), 1 onion (halved), 1 clove garlic (whole cloves), 2 green peppers, 2-3 kale leaves, 150 gr peas (frozen or fresh), 100 gr mushroom, 50-100 gr vermicelli \u2018c\u00e9rnamet\u00e9lt\u2019 noodles, chopped parsley, 10 peppercorns, salt to taste, 1 teaspoon saffron, water to cover<\/p>\n

Directions<\/h3>\n

Wash the meat in cold water, then cut it into pieces. Place the chopped, ready-to-cook meat in a bigger kettle, pour cold water over it, heat slowly and bring it to boil. If necessary, use a large spoon to remove the foam that forms on the surface of the soup. When the meat is almost tender – it might take a while-, add most of the vegetables (onion, carrot, parsnip, celery, green pepper, kale leaves, chopped into large pieces). Season it with salt, and jazz up the soup by adding saffron, garlic and peppercorns. (Hint: tuck them in a tea-ball, it\u2019s a great way to flavour soup.)<\/p>\n

Use a different pot to simmer the peas and the sliced mushrooms. Meanwhile, take the meat out of the kettle and set it aside with the vegetables (use a sieve, if needed) to cool before discarding the skin and removing the bones. Bring the chicken to a board and shred it into smaller pieces. Chop the softened veggies and place them in the bowl together with the mushroom and the peas. Onion, green pepper and kale leaves are no longer needed. Cook the vermicelli by using a few cups of the broth. Note: noodles are ready when they reach the desired consistency and only about a tablespoon of liquid is left. Finally, reheat the broth and place the meat and the vegetables into the bowl. Use freshly chopped parsley as a garnish, serve it hot.<\/p>\n

Wine Advisor<\/h3>\n

Pair it with a dry or off-dry H\u00e1rslevel\u0171 from Tokaj or a crisp OIaszrizling from the volcanic soils of Badacsony.<\/p>\n

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The City\u2019s Best \u00dajh\u00e1zi Chicken Soups<\/h3>\n

Named after and created by 19th century Hungarian actor (and tavern owner) Ede \u00dajh\u00e1zi, this chicken soup has enjoyed unbroken success ever since it was first prepared at the Wampetics Restaurant, under the watchful eyes of the legendary actor and food connoisseur. Originally made from rooster, today this rich soup is usually made from hen. It is a staple at most prestigious Hungarian restaurants, as well as an essential wedding dish. Let\u2019s see where you can taste this historic soup in all its glory!<\/p>\n

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Pest-Buda<\/strong><\/a><\/p>\n

Situated on a small, cobbled street in a World Heritage environment, Buda Castle\u2019s Pest-Buda Restaurant has been going strong for more than 50 years, in a building that is dating back all the way to 1696. Run by Roy Zsidai, the restaurant\u2019s kitchen is helmed by Chef Lajos Lutz, who mastered the culinary arts at the illustrious Gundel Restaurant, the spiritual successor to Wampetics. The popular venue offers a spectacular gastronomic experience for those looking for traditional Hungarian cooking, preserving every flavour of its three centuries-long history. The polite and cheerful staff, the warm and friendly interiors, and the captivating view of Matthias Church from the terrace complement flawlessly the excellent dishes served at Pest-Buda Restaurant. After you\u2019re done with your hearty plate of \u00dajh\u00e1zi soup, order a t\u00far\u00f3s csusza and down it with a nice glass of Hungarian wine – then you\u2019ll be ready to explore the Castle District!<\/p>\n

1014 Budapest, Fortuna utca 3.<\/p>\n

N\u00e1ncsi N\u00e9ni Vend\u00e9gl\u0151je<\/strong><\/a><\/p>\n

If you want to enjoy your plateful of Hungarian flavours while being surrounded by history AND greenery on all sides, your place is at N\u00e1ncsi N\u00e9ni Vend\u00e9gl\u0151je! Situated in the Buda Hills high above the city, it is a favourite summer destination of Budapesters thanks to having a spacious terrace being furnished like your grandmother\u2019s house in the countryside, and offering a wide range of dishes from the cookbook of Hungary\u2019s traditional gastronomy. Their \u201cSunday hen soup\u201d made from free-range guinea fowl, is full of fresh vegetables, patience, and love, with its taste reminiscent of the good old times, when the whole family would gather together at grandma\u2019s house to taste a lifetime\u2019s worth of culinary wisdom. Round up your family members and pay Aunt N\u00e1ncsi a visit!<\/p>\n

1029 Budapest, \u00d6rd\u00f6g\u00e1rok \u00fat 80.<\/p>\n

21 Hungarian Restaurant<\/strong><\/a><\/p>\n

If you ever wanted to know how a traditional Hungarian dish looks and tastes like in the 21st century then rejoice: located in the Castle District, the kitchen of 21 Hungarian Restaurant focuses on Hungarian cuisine\u2019s biggest favourites, maintaining the original taste, all the while making sure that the dishes are prepared in a healthy manner, resulting in lighter meals. To do this, they procure the ingredients from local sources, arrive to the market early in the morning, and use 21st century cooking techniques and technology. The menu is rather short: there\u2019s no dancing around here with unnecessary dishes, only the cream of Hungarian gastronomy. Their \u00dajh\u00e1zi soup with quail egg is phenomenal, just as their pumpkin lecs\u00f3 which is garnished with crunchy catfish.<\/p>\n

1014 Budapest, Fortuna utca 21.<\/p>\n

K\u00e9t Szerecsen Bisztr\u00f3<\/strong><\/a><\/p>\n

Just a couple of blocks away from both Oktogon and the majestic Opera House (currently under refurbishment), Nagymez\u0151 utca\u2019s K\u00e9t Szerecsen Bisztr\u00f3 blends trendy simplicity with classy sophistication. This ageless caf\u00e9\/restaurant (situated on the Pest Broadway, so called because of its row of theatres and bars and bustling nightlife) boasts an intimate atmosphere reminiscent of Parisian bistros, a wonderful array of Mediterranean dishes, and a neatly assorted collection of traditional Hungarian meals, accompanied by an extensive wine list and heavenly pick-me-ups. Besides being one of downtown Budapest\u2019s best breakfast eateries, K\u00e9t Szerecsen is also a great place to have a nice and filling lunch or a romantic dinner date at. Their hen soup \u00e0 la \u00dajh\u00e1zi is a heart-warming deep yellow broth, packed with nostalgic aromas, just like the restaurant itself!<\/p>\n

1065 Budapest, Nagymez\u0151 utca 14.<\/p>\n

Budapest Bisztr\u00f3<\/strong><\/a><\/p>\n

V\u00e9csey utca\u2019s Budapest Bisztr\u00f3 awaits guests hungry for some Hungarian food and an authentic bistro milieu right next to the stately Parliament building. Offering the inner city\u2019s richest breakfast selection, creative takes on classic Hungarian dishes (prepared from high quality ingredients and with the latest technologies), and a unique assemblage of artisanal wines, Budapest Bisztr\u00f3 is everything you\u2019d want from a cosmopolitan Hungarian restaurant, and more! The soothing live piano music will make every spoonful of your \u00dajh\u00e1zi soup (made with noodles, shimeji mushroom and peas) taste like heaven, believe us! Whether you decide to spend your meal outside sitting on their sunny terrace, or inside getting lost in the Budapest-themed interior design, you\u2019ll choose right.<\/p>\n

1054 Budapest, V\u00e9csey utca 3.<\/p>\n

Els\u0151 Pesti R\u00e9tesh\u00e1z<\/strong><\/a><\/p>\n

Although the name stands for \u201cFirst Pest Strudel House\u201d, suggesting that all they offer is an endless variety of yummy strudels, Els\u0151 Pesti R\u00e9tesh\u00e1z (located not far away from St. Stephen\u2019s Basilica) actually has a pretty great menu, focusing mainly on Hungarian classics. The historic building, which was built in 1812, gives home to an enormous selection of strudels, including flavours such as apple, cottage cheese and cabbage, accompanied by hearty Hungarian fares. Besides Hortob\u00e1gy meat pancakes, veal paprikash and oven-baked pork knuckles, the downtown venue also serves a terrific \u00dajh\u00e1zi hen soup. Strudels and soup? That\u2019s a combination we can\u2019t say no to!<\/p>\n

1051 Budapest, Okt\u00f3ber 6. utca 22.<\/p>\n

B\u00f6rze<\/strong><\/a><\/p>\n

Opened last November, downtown Budapest\u2019s B\u00f6rze is one of the city\u2019s newest coffeehouses. It is a beautifully designed place complete with mosaics, Thonet chairs and marble tables, oozing the kind of atmosphere you\u2019d find if you travelled back in time to the turn of the century. B\u00f6rze goes further than mere aesthetics, however: be prepared for amazing deli counters, a mouth-watering menu composed of some of Hungary\u2019s most famous dishes, and an impeccably professional service. If you want, you can drop by B\u00f6rze for a filling breakfast, an inexpensive two-course lunch, a succulent steak, or a flavourful \u00dajh\u00e1zi soup made from the caf\u00e9\u2019s very own farm-raised guinea fowls. You can\u2019t go wrong, no matter what you choose.<\/p>\n

1051 Budapest, N\u00e1dor utca 23.<\/p>\n

P\u00f6rc & Pr\u00e9zli<\/strong><\/a><\/p>\n

Found within a two-minute distance from St. Stephen\u2019s Basilica, P\u00f6rc & Pr\u00e9zli is a modern Hungarian trattoria, where the focus is on all things meat, greaves, and breadcrumbs. Led by Chef Istv\u00e1n Krist\u00f3f, P\u00f6rc & Pr\u00e9zli\u2019s kitchen pays special attention to the ingredients used, obtaining them from small producers. You\u2019ll find no recreated classic dishes here: their opinion is that traditional Hungarian cuisine doesn\u2019t need to be reinvented, it only needs fine ingredients. Their huge portions are accompanied by live music in the second half of the week, as well as a flavourful list of craft beers from Szent Andr\u00e1s Brewery to help make your culinary experience complete. Start off your meal with \u00dajh\u00e1zi chicken soup, continue with the stewed pork cheek with steamed cabbage and roasted dumplings, and to top it off, order a Hungarian sour cherry pie with cinnamon yogurt for a hedonistic lunch!<\/p>\n

1065 Budapest, L\u00e1z\u00e1r utca 1.<\/p>\n

Vend\u00e9gl\u0151 a KisB\u00edr\u00f3hoz<\/strong><\/a><\/p>\n

Run by one of the most important figures of the contemporary Hungarian culinary scene (and the owner of renowned Bock Bisztr\u00f3), Lajos B\u00edr\u00f3, Vend\u00e9gl\u0151 a KisB\u00edr\u00f3hoz is where gourmet tastes and traditional flavours meet. Located in the green belt of Buda in calm, natural surroundings, the family-friendly restaurant offers a delicious mixture of well-known and long-forgotten Hungarian dishes with a modern twist, prepared from locally sourced ingredients and served in a stunning way. You must try their retro ox cheek, foie gras sushi and old-fashioned \u00dajh\u00e1zi chicken soup! Thanks to the attentive service, the affordable prices and the homely d\u00e9cor, it\u2019s the perfect place to spend a lazy Sunday afternoon in the company of your loved ones.<\/p>\n

1125 Budapest, Szarvas G\u00e1bor \u00fat 8.<\/p>\n

Gyergy\u00f3 Kisvend\u00e9gl\u0151<\/strong><\/a><\/p>\n

Founded in 1990 by \u00c1rp\u00e1d Gyurka (who was born in Gyergy\u00f3szentmikl\u00f3s, Romania), this family-oriented Transylvanian trattoria, situated in the Buda Hills, is a big favorite among locals, who fill up the restaurant\u2019s interior day after day, hungry for its scrumptious lunches. The menu consists of authentic Hungarian and Sz\u00e9kely dishes, ranging from beef cheeks stewed in stout and \u00dajh\u00e1zi hen soup to stuffed cabbage and confit pork, which you are welcome to consume, sitting on the outside terrace, under the trees\u2019 green shelter. If you want to leave behind the busy streets of Budapest for a couple of hours, Gyergy\u00f3 Kisvend\u00e9gl\u0151 should be on top of your list!<\/p>\n

1026 Budapest, Pasar\u00e9ti \u00fat 75.<\/p>\n

Kist\u00fccs\u00f6k<\/strong><\/a><\/p>\n

Located on the southern shores of Lake Balaton, Kist\u00fccs\u00f6k is our selection\u2019s only non-Budapester restaurant. Housed inside a 19th century building which once gave place to Balaton\u2019s famous Postakocsi Tavern, Kist\u00fccs\u00f6k has been operating since 1992, under the leadership of owner Bal\u00e1zs Csapody, with an ever greater success. Last year, Kist\u00fccs\u00f6k has earned 14 out of 20 points in Gault&Millau\u2019s Hungarian culinary guide, and was ranked number 12 on DiningGuide\u2019s Top 100 list. This year the restaurant\u2019s deputy chef, \u00c1d\u00e1m Pohner was selected as the winner of Bocuse d\u2019Or\u2019s Hungarian finals, meaning that he\u2019ll represent Hungary at the European finals this June. As one of the region\u2019s finest restaurants with Balaton\u2019s most divine \u00dajh\u00e1zi soup, Kist\u00fccs\u00f6k is well worth the trip.<\/p>\n

8636 Balatonszemes, Bajcsy-Zsilinszky utca 25.<\/p>\n