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Guinea-fowl soup with chestnuts
Of all the soups found here, guinea-fowl soup with chestnuts is probably the most difficult to prepare, but it is ultimately worth the effort. Many different flavors mix in this soup, providing it with a wholesome, unique flavor in the end.

  • 10 dkg of plain chestnut mass
  • 1 guinea-fowl (approx. 1 kg)
  • 20 dkg of turnips
  • 10 dkg of onions
  • 10 dkg of mushrooms
  • 2 cloves of garlic
  • a pinch of salt
  • 2 bay leaves
  • 1 tsp of thyme
  • 1-2 pieces of juniper
  • the whites of 1 egg
  • 2 dl of cream
  • 30 dkg of carrots
  • 2 dkg of flour
Place the cleaned guinea-fowl with sliced vegetables and onions onto a baking sheet. Season it with salt, thyme, and roast it on high. Put the roasted fowl into a pot of cold water, and add some bay leaves to it. Stir it until it boils, then cook it on low for approx. 2 hours; season it again if necessary. Let the soup settle for 15 minutes, then strain it. Skin the fowl, strip its bones of meat, and cut it into even-sized cubes. Thicken the soup with a mix of mashed chestnuts, some flour, and cream; then, boil the soup. Serve the cooked guinea-fowl meat in cups with carefully-poured hot soup over it.
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