It’s this ingredient that gives the Újházi chicken soup its unforgettable flavour!

The preparation of various soups dates back almost as far as the dawn of humanity’s use of fire and primitive cooking vessels. It is no coincidence that the soups to this day, they play an important role in the in our meals. However, broth means much more to us than just a simple meal. Broth, you see, has healing properties. At any rate, many of us enjoy drinking it when we are struck down by some illness.

And among the various meat broths, one of the most famous is the Újházi chicken broth, named after Ede Újházi, who was born 184 years ago. This soup is the perfect blend of tradition and distinctive flavours; it is no coincidence that it has become one of the most iconic dishes of Hungarian cuisine. This is the soup most people in Hungary serve when they’re celebrating; in fact, this marvellous soup can instantly turn an ordinary day into a festive occasion. But which ingredient is responsible for the fact that Újházi chicken soup has retained its popularity to this day, thanks to its wonderful flavour?

The history of Újházi chicken soup

The Újházi chicken soup originates from Wampetics, the predecessor of the Gundel restaurant. The soup is named after Ede Újházi, the renowned actor, who was equally at home in the world of gastronomy as he was on stage; as such, the soup was prepared for him on several occasions at his request. The secret of the soup lay in the fact that it was made with „mature chicken pieces, offal, good-quality white meat, noodles and suitable vegetables”, according to descriptions from that time. Those who tasted the original said that, apart from the chicken, the celery also gave the soup a wonderful flavour.

However, there was another secret to the original Újházi chicken soup. Apparently, it was often made with rooster rather than hen, and the actor took great care to ensure that the roosters„ ”combs and other distinctive features„ were not wasted. According to him, ”a bowl of this soup puts the sick back on their feet and turns the healthy into thriving young people.’

The actor often travelled to Debrecen to source the ingredients for his own invention of a soup, as it required old roosters, in whose, as he put it, „hardened muscles the flavours and acids of storms of love had accumulated”.’ According to the description from that time, the cocks had to be cooked continuously for three days, so that their meat was thoroughly cooked through and had almost melted into the boiled vegetables. The soup was regarded at the time almost as an aphrodisiac, a sort of love potion.