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Hearty Hungarian Peasant Soup

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      Title: HEARTY HUNGARIAN PEASANT SOUP
 Categories: Soups/stews, Chicken, Beef/veal, Hungary
      Yield: 1 Servings
 
      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 nutmeg
      1 ea Beef bouillon cube
  1 1/2 ts Salt
      3 qt Water
      2 ea Parsley roots with greens
      6 ea Carrots
      1 ea Leek
      1 ea Onion with skin
      3 ea Cloves garlic
      1 ea Kohlrabi
      2 ea Stalks celery
      3 ea Sprigs of dill
      1 ea Tomato
      1 ea Green pepper
     12 oz Soup noodles
 
  Put all of the meat into the soup pot and add the peppercorns, nutmeg,
  bouillon cube, and salt. Cover with water and bring to a boil. Clean
  the vegetables, discarding seeds and tops, except for the parsley
  root, the leaves of which should be used. Cut into large even chunks.
  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.
  Cook the noodles separately and drain. To serve the meat Hungarian
  style, spoon noodles into soup bowls, and spoon broth over them for
  the soup course. The meat and vegetables should be served with crusty
  black bread as the entree. Hearty Hungarian Peasant Soup
 
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