Guten Appetit!

 

Recipe Coordinators:
Anne Dreer & Rose Vetter

 

Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 

Sunday Chicken Soup (Batschka)

by June Meyers, 16 Aug 2011

Comment: I remember going to the poultry store with my grandma to buy live chickens. The man in the store would kill it for you by twisting its neck quickly, then dunking it in a vat full of boiling water, and someone would pull off the feathers. Grandma would take it home to cut out the guts and cut off the head and feet.  Oh My!  How that poultry store smelled. And noisy, with all the crates with chickens squawking and live ducks and geese quacking.  We children were always very curious to see if there were any unlaid eggs in the chicken.  How we teased one another with the cut-off chicken feet.  By pressing a spot on the foot you could make the claws open and close. We all watched as our grandma singed off any remaining feathers by holding the chicken over the open gas flame. Those were the good old days? That was a lot of work! But those chickens tasted much better than the chickens of today.

  • 1 fat hen or chicken parts disjointed (about 5 lbs.)

  • 4 or 5 carrots, whole

  • 1 whole parsley root with greens on top

  • 1 or 2 onions each stuck with a whole clove

  • 2 or 3 ribs of celery

  • 1 small whole tomato (to give a rosy glow to the soup)

  • 4 quarts water

  • 1 tablespoons salt

  • teaspoon freshly ground black pepper

  • ⅛ teaspoon ground or a few slices of mace

Cook chicken in pot with water, skimming the scum off when the soup starts to boil.  Place all the vegetables and spices in the pot.

Cook over a low flame until the chicken is tender.  Remove as much fat as possible.  Strain soup and serve with broad noodles or liver dumplings.  Eat chicken on the side with Dill Sauce.

Dill Sauce for Chicken or Beef

[Edited by Rose Mary Keller Hughes. Published at DVHH by Jody McKim Pharr, 16 Aug 2011]

 

To contact a recipe submitter, see our
Contact Registry

Last Updated: 25 Jul 2014

Main DVHH Sections:
History Heritage Genealogy
Community Search DVHH

Regional & Village Information:
Banat Batschka Hungarian Highlands
Sathmar Swabian Turkey Syrmia
Slavonia Bulgaria

DVHH.org 2003-2014
Donauschwaben Villages Helping Hands,
a Nonprofit Corporation
Keeping the Danube Swabian legacy alive