Hungarian Sopron Wedding Soup (Soproni lakodalmas leves)

1 chicken (1200 g/2 and half lb)
2 stock cubes
2 carrots
2 parsley roots
1 wedge of celeriac
1 wedge of cabbage
50 g/2 oz mushrooms
1 small onion
1 clove of garlic
1 small piece of ginger root
100 g/4 oz vermicelli
pepper
salt

Dumplings:
200 g/8 oz pig's or calf's liver (chopped)
1 small onion (finely chopped)
1 tablespoon of lard
2 bread rolls
2 eggs
1 tablespoon lard
1 tablespoon breadcrumbs
half teaspoon marjoram
half a bunch parsley (chopped)
salt

Use a flesh roasting chicken ( or a fryer), NOT a boiling fowl which would require longer cooking and which are sometimes dry, tough and stringy. You could make the dumplings from chicken livers. Dissolve the stock cubes in 4 liters (7 pints) of hot water in a very large saucepan. Add the whole chicken and bring the stock to boil. Remove the scum as it rises with a perforated spoon. Dice all vegetables and add to the soup, season with the ginger, pepper and salt. Simmer for about one hour.

Meanwhile, prepare the dumplings. Melt the lard and fry the onion and parsley. Add to the liver, soaked and crumbled rolls, eggs, herbs, salt, flour and breadcrumbs. Shape round dumplings from mixture and boil them in salted water for about 20 minutes.

Boil vermicelli separately.

When the chicken is tender, cut it up and discard any loose bones and skin. Arrange the chicken pieces in a tureen, cover with the vermicelli and dumplings. Pour the liquid over them and finally add the vegetables. Serve.