Cooking Pumkin Thick Soup – Tökfőzelék
Serve for 4 – Cooking time: 45 mins.
At this hemisphere here slowly going out of the summer season, but still have fresh veggies to cook “Főzelék thick soups. The pumkin thick soup is typical a summer food, which is simply to cook and not to be missed. Of course during the Fall it is still out on the market.
Ingredients: 1 kg cooking pumpkin, 1 medium size onion, 2 pinch of salt, black pepper for taste, a bunch of dill, 2 tbs flour, 3/4 liter milk, 3 tbs oil, 1 tbs vinegar, 2 tsb sugar, 1 dl sour cream, 1 tsp Hungarian red sweet pepper powder for coloring.
Cooking: Place the planed pumpkin in a bowl on a filter, salt it and after cca. 30 mins it will drained through a filter and squeeze the rest of the moisture out of it well. Drizzle the chopped onion in oil and fry it on the cooker, when the onion gets light brown color add a tbs of Hungarian sweet red pepper powder stir-mix with a little water. Then and pour over the milk, add the salt and cook over medium heat until soft … roughly 40-60 mins. When it is almost cooked soft, sprinkle the washed chopped dill into the thick soup then bring to the boil, stirring constantly. Cook for 5 minutes, then ready to serve. Mind you only place the sour cream, vinegar, sugar by the end of the cooking and stir them together. Marvelous taste to have this experience … can be served hot or cold. It is very tasty without any extra side dish, but the Hungarians really prefer in have something as side dish … thought here the recept to the Hungarian meatballs will be just yummy.
Meatballs a’la Hungarian – Fasírt Magyar módra
Hungarians love their meatballs from pork meat … but can prepare just as wellfrom minced turkey breats or chicken breast meat.
Ingredients: 1 kg of minced meat to your pleasure, 4 cloves garlic, salt to taste, pepper, 1 tsp ground cumin, 2 eggs, 1 tbs Hungarian red pepper powder, 1 tbs dried parsley or a small bunch of fresh parsley.
Preparing & Frying: First, add salt, black pepper, ground cumin to the minced meat, 1 tbsp. red peppers, eggs, parsley, and crushed garlic. Work together thoroughly. If time allows leave at least 1 hour to let the flavors work well together it will be much more delicious.
Form a rounded shape out of the mixture of meat, then squeeze them a little bit flat, thenafter rotate it in breadcrumbs and then fry them in hot oil, but turn the heat medium when frying so to reach the golden brown color and not to get burnt … that’s it … easy as 1-2-3 … right?
A variety of side meal can be added … frankfurter, sausage, fried egg, roasted meat, stew, fried cheese, it’s only a matter of taste. Enjoy your meal.
May read more about other traditional Hungarian soups by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.
© by Aggie Reiter
Rolling in Budapest 