Hearty Hungarian Peasant Soup

Directions

1. 1

   1 sm Frying chicken, skinned -and cut in pieces 2 ea Turkey legs, skinned 1 lb Of boneless beef stew meat 16-20 black peppercorns 1 ea Whole

2. 2

   Cover with water and bring to a boil

3. 3

   Clean the vegetables, discarding seeds and tops, except for the parsley root, the leaves of which should be used

4. 4

   Cut into large even chunks

5. 5

   After the meat has simmered for an hour, add the vegetables and cook gently for another hour or until both meat and vegetables are done

6. 6

   Cook the noodles separately and drain

7. 7

   To serve the meat Hungarian style, spoon noodles into soup bowls, and spoon broth over them for the soup course

8. 8

   The meat and vegetables should be served with crusty black bread as the entree