How is the dish prepared according to the Gundel recipe?

Our rich flavoured, golden chicken soup is based on the meat of a free-range hen from a family farm, which is not too large, but in flavour enriched with yellow fat. Everyone knows that the secret of chicken broth is to cook it slowly for 3-4 hours until it is tender. Only then you add the vegetables: kohlrabi, turnips, parsley, peas, celery. Serve with vermicelli of home-made eggs. The soup must be accompanied with freshly ground „paprika”.

How did the recipe become part of the tradition, part of the Gundel heritage?

Who is the Újházi chicken soup named after? Ede Újházi, a well-known actor and comedian at the beginning of the 20th century, was a frequent guest at the predecessor of Gundel. During one of his visits, he told us how much he loved the soup made from mature chicken meat, chops, pasta and vegetables. The cook, always attentive to his guests, prepared ‘Újházi’ soup the next day. Gundel further refined the recipe, which was such a success that it was finally on the menu.

Why was it selected for the National 11, considered the essence of Hungarian flavours?

The uncrowned king of Sunday family lunches, wedding dinners and feasts. It evokes a nostalgic feeling in Hungarians, who remember the colour and smell of their grandmother's hot steaming broth for decades. It is one of the traditional Hungarian dishes worth serving to foreign guests. According to Taste Atlas the 24th best soup in the world.