Ingredients serves 5:
1/2 a rooster, ready to cook (about 3 1/3 lb/1.5 kg), 4-5 carrots, 2-3 parsley roots, a bit of knob celery, a bit of kohlrabi, 1-2 dehydrated boletus mushrooms, 2 cloves garlic, 1/2 tablespoon salt, a few peppercorns and nutmeg blossoms, 1/2 teaspoon “Strong Steven” hot cherry pepper paste or hot Red Gold, 2 hardboiled eggs, 5 1/4 oz/15 dkg lúdgége pasta (any small dried pasta will do), parsley
Clean the rooster, scald it, and place it in a large pot. Cover with 2 1/2-3 quarts/liters cold water and bring to boil over high heat. Skim off the froth with a spoon. Clean all the vegetables and put them in the bubbling soup along with the dried mushrooms and garlic. Add salt and seasonings and continue to simmer partially covered until soft, about 2 hours. When done, remove from heat and let cool 10-15 minutes, strain carefully. Skin and bone the rooster and cut it into thin strips along with the cooked vegetables and hardboiled eggs. While the soup is cooking, take a few ladles of soup and fat off the top and cook the pasta in it. This will impart a pleasant flavor to the pasta and the fat prevents it from sticking together. (Of course, you may cook the pasta separately in water). This step must take place
just before serving so the pasta does not become soggy. When ready to serve place the meat, vegetables and egg in a soup bowl, add some pasta, ladle hot soup over it, and sprinkle some chopped parsley on top to garnish.
Preparation time: 3 hours, approx.
Calories per serving: 430
Skill: Easy to prepare