Buy all ingredients right below the recipe
Ingredients
- 1 pc guinea fowl, farm chicken or chicken
- 3 pcs carrot
- 1 pc kohlrabi
- 1 pc celery root
- 3 pcs parsley root
- 100 g button mushrooms
- 200 g frozen green peas
- 10 g pea shoots
- 200 g shell pasta
- 1 g saffron
- 1 pc onion
- 14 g garlic
- 2 pcs thyme sprigs
- 1 g ground nutmeg
- 5 g salt
- 2 g whole peppercorns
Steps
- 1Clean the meat and cut it into pieces. Separate the breast, thigh, wings, and back.
- 2Peel and chop the vegetables.
- 3Preheat the oven to 200 degrees Celsius and roast the back and wings until nicely browned.
- 4Place the raw and roasted meats in cold water and slowly bring to a boil. Skim off the foam, then add the vegetables, black peppercorns, the onion cut in half with its skin on and roasted until black in a dry pan, and the garlic.
- 5Cook over low heat, season with table salt or sea salt, avoid fine vacuum salt.
- 6Cook the pasta in salted water, drain it, and serve immediately with the meats, peas, vegetables, and hot soup, generously sprinkled with fresh herbs, e.g., parsley or chives.
- 7You can use other meats, or a mixture of different meats, e.g., turkey, duck, goose, chicken, beef, marrow bone, etc. Always serve the soup hot and offer hot peppers on the side if someone likes it.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!