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Starts as a ragu and ends as a soup. My grandmother called it raguleves, also known as becsinált leves. Designed to use up gizzards, backs and necks of the chicken with the skin attached. Herein lays my problem. I only eat crispy chicken skin. Since the skin slips off thighs easily, I make my raguleves from chicken thighs. A variation of raguleves is milk soup. All is very flavourful and satisfying.

3 Tbsp olive oil
3 chicken thighs
1/2 onion, finely chopped
2 cloves of garlic, diced
salt and pepper to taste
3 carrots, chopped
2 parsnip, chopped
1/2 celery root, chopped
2 sprigs of celery leaves
1/4 yellow bell pepper, diced
2 sprigs of parsley
1 heaping Tbsp flour
2 pinch Hungarian paprika
6 cups of cold water
ground pepper to taste

• Heat the olive oil in a large pot.
• Turn heat down to medium and add the chicken thighs.
• Add the chopped onions and the garlic.
• Sprinkle with the salt and pepper.
• Keep stirring and sauté for 5 minutes. There will be some brown bits in the bottom of the pot, from the meat, but its all good.
• Begin to add the chopped vegetables, lightly salting them as you add them to the pot.
• Keep stirring after each addition.
• Add the flour and the Hungarian paprika and stir.
• Add the cold water.
• Bring soup to a very slow simmer.
• Maintain the slow simmer; do not let soup come to rolling boil. Do not cover pot.
• Cook until meat is soft.
• Adjust the salt and the ground pepper and serve.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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