Hungarian Chicken Ragout Soup

"Becsinált" soup is an old, dear Hungarian sour-cream-and-cream vegetable soup with chicken: mild, creamy, yet filling. It is comforting both in times of illness and on cool days.

1. In 2 tablespoons of butter sweat the finely chopped 1 onion and the 2 garlic cloves glassy.

2. Add the diced 600 g of chicken thigh fillet, and fry it until it turns white.

3. Put in the sliced 2 carrots, the 1 parsley root and the 100 g of green peas.

4. Pour in the 1.8 litres of water, salt and pepper it, and cook until the meat and vegetables soften.

5. Turn the heat down to moderate, and stir in the 200 ml of cooking cream.

6. After a brief boil, serve it sprinkled with the finely chopped parsley.

Tip: It is also very good with dumplings – fresh dumplings turn it into a real one-pot meal.