Archive for the ‘Dinning’ Category

#4 – Day-By-Day – Traditional Hungarian Thick Soup

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

# 3 Day-By-Day – Traditional Thick Soup

Hungarian Yellow/Green Bean Thick Soup with Turkey Stew –  Sárgabab Főzelék Pulyka Pörkölttel

“Q” What makes Traditional Hungarian thick soup so unique?

“A” Hungarians make use of all the seasonal veggies  by focusing on fresh vegetables, and dairy products. Hungarians make heavy use of the spice, and it seems to make it’s way into almost every thick soup and dish they cook.

The Hungarians practically saying”green beans thick soup” insteed of saying yellow bean thick soup, and cook both of them. The “yellow beans” when fresh are more tender … melts like butter, very tasty, for lunch and supper a real main course with any side dish.

As said at previous traditional Hungarian cooking delights, should not read this with an empty stomach.

Green/Yellow Bean Thick Soup

Both served for 4 person – 30 mins preparing and cooking time 60mins.

Ingredients: 1 kg of green beans washed, the ends trimmed and cut into 2-3 cm pieces, 1 tbs flour (whole grain oatmeal gives it a fuller taste, but can be smooth refined wheat flour, 1 tbs butter, 1 tbs Hungarian sweet peppers, 5-6 cloves garlic finely chopped, a handful of  chopped parsley, 1 liter milk, salt, 1-2 tbs of 10% vinegar, 2 dl sour cream.

Cooking:  Fry the flour with the chopped garlic until golden brown, turn the heat low and mix in the Hungarian sweet red paprika powder,  turn the yellow or green beans in, and gradually add enough milk, stirring, to make the vegetables silky creamy. Almost at the end of cooking add the chopped parsely and cook formam little further. Also prefering to make it even more creamy add the 2 ml sour cream at the end of cooking. For the yellow beans more than 15 mins it is unnecessary to cook, so the beans remain a little crunchy. With the green beans need cca 20 mins, but also depending how weak, fresh they are.

Turkey breast Stew- Pulykamell Pörkölt

Ingredients: 80 dkg turkey breast fillet, 1 large onion, 2 tps red pepper powder, tps cummin, salt, Hungarian pepper powder.

Cooking: Cut the turkey breast into small cubes, the onion and the cummin as well. Heat oil to drizzle the onion, then on medium heat put the sweet or strong red pepper powder  as to taste, following the turkey breast fillet. Roast until the meat takes on a white color, finally add the spices.  Pour on water and mix well. Only add cold water to just cover the meat. May stir a couple of times and if the water evaporates whilst cooking add some water… not too much we … don’t want to make a light soup thing.

May read more about other traditional Hungarian soups by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© by Aggie Reiter

 

#1 – Day-By-Day – Traditional Hungarian Thick Soup

This week going down the lane with the … Made in Hungary … Traditional Hungarian veggie thick soups. Prehaps, the foreigners call them stew … so let it be. These dishes are not well known to those who have not visited and tasted them at Hungary. Moreover, the Hungarian veggie thick soups are historicals as they were born in Hungary in the 16th century. Kids in those days hardly have ate veggies so by cooking them was easier to  bring into their meals.

The word “Főzelék” stands for a sort of a thick veggie dish. It is a unique category in the Hungarian cuisine. It is in between the a soup and a stew meal. It is cooked typically by simmering, but some like it mashed and then will have a puree kinda soup. Caution … not all the veggie based soup are to be mashed. It gets its thickness with flour which has the consistency of gravy. The “főzelék” is often included as a main course for lunch or supper. The “Főzelék” is a real, typically home-made meal and not often appears on the restaurants list of menüs. Really worth to go for it, most probably many will love it. Usually  peas (“borso”), yellow or green beans (sárgabab or  zöldbab”), pumpkin (tök), lentils (“lencse”) …  knowing that not too many are fond of spinach (“spenót”) but hopefully will like the flavor of it cooked this way. Are  and will be spread here some of the traditional Hungarian thick veggie meals.

To-day’s “Főzelék” – Green Pea Thick Soup

Ingredients – for 4 person – preparing time: cca 50 mins.

75 dkg green pea or 2,50 kg podded peas, 2 tbs oil, 6 dkg flour, 3 dkg sugar, 4 eggs, 100 ml milk, 300-400 ml water, salt, pepper to taste, 1 bunch of parsley. 1 tbs of Hungarian sweet red paprika powder as you wish for the coloring.

Cooking: Add cleaned, washed peas into boiling water adding salt and the sugar in the same time, in another pan preparing gravy with 2 tbs of oil and 6 dkg flour, as the gravy color turns light brown add the 1 tbs Hungarian red paprika powder stir ongoing a bit, turn down to low heat and add the finely chopped parsley, dissolve the pea water, let the jerky cool a little. If it is too thick, step-by-step pour a bit of water. Be careful to take only the required amount of the pea cooked water. Can be supplemented with fried eggs when serving.

May read more about other traditional Hungarian soups by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© by Aggie Reiter

Day-By-Day -Travel in Traditional Hungarian Foodies #6

Seven Chief’s Tokány  – Csikós Tokány

a.k.a. “Hungarian Wrangler stew”

The CsikósTokány  may be also served with Hungarian noddles or Egg Barley.

The name comes from the chiefs of the seven Magyar (Hungarian) tribes who eventually settled on the Carpathian Basin after their migration.

Serve for 4 person – Preparation time: 80 mins

Ingredients: Use only pork meat – 80 dkg pork – thigh, loin, leg, 15 dkg meat bacon, 2 medium heads onions, small amount of garlic, 4 dl sour cream, 2 tbs flour, 2 tbs red pepper, 2 tbs dried marjoram, salt, freshly ground pepper, oil.

Preparation process: Clean the meat thoroughly, then strip it to uniform size salt it and set it aside. Peel the onion and risk it, then cut he bacon without the rind … to wide noddle size, wilt in the lard, remove and strain it. Once done with that, start to fry the bacon in a thin oil, lighten the onions on it. If it has already blushed into a nice glass, the meat may come on when it has let in a little moisture, add the red pepper as well, taking care not to burn it!

Cooking: Pour the meat with enough water to cover it halfway, then cook it in its juice until soft, but if the water is not enough yet, pour some on it, just to slightly cover! Cook for cca 25 mins. Once the meat is soft enough, add some cubed  green pepper, tomatoes and the bacon, may give a twist with adding a clove of garlic deepling on the taste. Sprinkle with the marjoram. Shake the pot do not stir while adding these mixtues. Thenafter, set the fire under low heat. Mix the sour cream until smooth with the flour, stirring constantly, will thicken the gravy with it. Add this sauce to the meat. When it’s done ready to serve.

Egg Barley – Tarhonya

“Q” What type of food is the Tarhonya?

“A” It is a garnish that in many cases known as Hungarian grated dry pasta.

“Q” Where does this sort of pasta originate?

“A” As far as known, it prehaps originates from Persia and the Turks took over into their daily meals. Derived from the Ottoman-Turkish word “tarchana” of Persian origin, which meant in those days made dough from wheat flour with the addition of skimmed milk.

“Q” What is needed to make home-made Tarhonya?

“A” Flour, eggs, water, salt.

Preparing time: 35 mins.

Ingredients for home-made Egg Barley – Tarhonya (if having time and being in the  mood to make it)… Well-known basic recipe for the Hungarians are in use of flour, eggs are kneaded with salt  … counting one egg for a total handful of flour. Leave it to dry then using the grater on a large hole file, like a cheese grater.

To make home-made Egg Baley – Tarhony …  if not having a grater, then stretch the dough to about 3 mm, then cut it lengthwise into thin strips first and then crosswise. These also need to be rolled over with our palms … This slicing method is not at all as lengthy as might first think.

The egg barlkey – tarhonya prepared has to be dried in the sun. It can be stored later in a paper box for up to several years and when needed just cook same as the one from the store ready to cook: 3-4 tsp oil. 2 cups tarhonya (this is about 40 dkg) 4 cups water, 1 tsp home-made seasoning (possibly 1 soup cube) 1 tbs salt, 1 large pinch of pepper. Preparation: Heat the oil in a cooking utensil, then sprinkle the tarhonya of 2 cups on it and fry it, stirring often. Some like it dark brown, some medium brown. Then add the cold water, cover with a lid and cook on low heat not to burn. Inbetween stir once or twice. when boiling.  By the time the water evaporate the tarhonya is cooked  turn off the heat and let it cook in its own steam under the lid.

May read more about other traditional  Hungarian dishes by visiting previous recipe @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen. 

© by Aggie Reiter

Day-By-Day – Travel in Traditional Hungarian Foodies #5

After having meat the past days, let’s have a Fish Day with the famous Hungarian Catfish Paprika – Harcsapaprikás

Hungary is landlocked, but is lucky to have many running rivers and lakes, whereas Catfish are all full around. The Catfish may grow up to several hunbdreds of kilos by weight. At the markets  can buy  cca 1-2 kgs in weight. As many may know the Catfish belongs to the grioup of  freshwater’s white fish. This fish has flat head, wide mouth and scale kless body. It is a mouthwatering delicious  fish, firther more …safe to eat for it has nobones. Before cooking the skin has to be removed cause is inedible.  About the  garnish… can be the original home-made Hungarian noddles used for the dish, that has to be torn by hand into uneven fingernail sized pieces and boiled in water (see the method the home made previous receipt steps in  cookng).  Otherwise may garnish with Fusilli or large macaroni instead of home-made noddles… that will save time. At the end may place bacon pieces that hgave a higher fraction of fat. By-.the.-way the Hungarian cured meat cuts are not the same as the anglo-saxon cuts.

Getting closer to the receipt just one more to add to the Catfish Paprika …Harcsa paprika is a traditional dish using freshwater catfish with sauce made from paprika and tomatoes. This dish is calorie-laden stew for pleasant labourers with spice.  The “Cottage Cheese Slider” “Túrós Csúsza” is a savoury curd cheese noddle dish which is a perfect garnish to the Catfish meal. Maybe only a few people know that one of the fastest Hungarian dishes the Catfish is ready very quickly and just the juicy roast is to be prepared.

Ingredients: for 4 persons. preparing time: cca 30 plus 30 mins.

This meal doesn’t only appease your taste buds, it is also enriched in all the nutrients for the body.

Paprikas: 1 onion, 600 g catfish fillet, 2 tomatoes, 2 Hungarian sweet yellow peppers, 1/2-1/2 tbs sweet and hot red paprika powder to have a little kick, salt, pepper to taste, 2 bs oil.

Cooking:  Sauté the finely chopped onions in a little oil to glossy a bit. Remove from the fire an stir with paprika powder. Mix it well and give a touch of water, thenafter just simmer for 4 to 5 mins. Place the chopped tomatoes and pepper in the sauce. Season a bit with salt and pepper. Keep it cooked for 5 to 10 mins to have a  nice gravy. Mixed  in the catfish pieces and cook for 5 to 10 mins. Gently stir at the ear of the vessel not to break/tore apart the fish pieces.

Túrós csúsza:  100 g bacon, 400 fg frilly squared paste, 200 g cottage chesse, 200 ml sour cream, 2 tbs oil.

Cooking:  Using  pasta instead of home-made noddles …Cook the pasta in salty water with a tbs of oil. Drain  the mix it with some oil. Add some crumbled curd cheese of cottage cheese on top. Cut the bacon into small cubes. Place some oil in the saucepan, fly the bacon, be careful not to get burned. Serve the bacon it on the paste.

… Guess became Hungry, so make your day with cooking this fine traditional Hungarian meal … Don’t have to be a pearl chef to prepare it,  goes quickly and very tasty.

sure no feathers are left on it. Can easily burn over the fire.

May read more about other traditional  Hungarian dishes by visiting previous recipe @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen. 

© by Aggie Reiter

Day-By-Day – Travel in Traditional Hungarian Foodies #4

“Gödöllő” Style Stuffed Chicken –  Gödöllői  Töltött Csirke

To increase the taste buds pleasures we can add canned peaches

The name Gödöllő stand for a small city, a suburb area of Budapest. It was the summer resort of Queen Sissy – wife of Franz Joseph 1.

A peck into the background of the small city Gödöllő … The recipe for stuffed chicken breast from Gödöllő is an imprint of the former Baroque abundance. This dish has an upscale name, the name of an upscale place with a rich history. The stuffed chicken breast from Gödöllő and the honey kiss from Gödöllő preserve the memory of the former greatness of the eponymous city. Gödöllő was built in the XIV. century. It was founded in the 16th century, and although it became almost completely unpopular during the Turkish occupation, it was later repopulated in the XVIII century. In the 16th century, Antal Grassalkovich was the landlord of this, thanks to him, today, the defining structure of the town, the castle. Since then, Gödöllő and Gödöllő Castle have been direct witnesses to many turning points in Hungarian history, and the accommodation of countless famous figures.

Chicken breast is a good food in itself, but from now on it can be varied and it bears well if it is supplemented with all kinds of delicacies. In this way, mushrooms, liver and green peas can be included in the spirit of the Gödöllő filling. The stuffing could be a rich food in its own right, but along with the meat and the garnish it offers, it’s a truly fabulous feast.

The recipe  the most stuffed chicken legs, shows the love of hiding food in other food… Try with bigger parts in the beginning, it will be easier doing the fillings.

Ingredients for 4 persons – Preparing time cca 60-80 mins.

4 whole chicken legs with their skin  left on, or if taste may have chicken breast meat, 151-200 g chicken liver, 2 rolls of soft bread, 100-150 g green peas,100-150 g mushroom, 100-150 g bacon, 2 eggs, 50 ml milk,1 handful of chopped parsley, 1 tbs of lard or butter,salt, pepper to taste, 3 tbs breadcrumbs.

Chop the bread roll, mashroom, liver and the bacon.Star frying the bacon in a  cooking vessel. Remove the bacon, saute the liver and the mashroom in the grease of the bacon, then mash the liver when cooked. Add the peas, cook for a while, thenafter mnix parsley together. Season with salt and pepper. This will take only 10-15 mins. Poor milk on the bread rolls, mix it together with the liver, eggs and mash. Add some breadcrumbs to it and there you go the filling is ready. Now come the chicken legs. Use your fingers to loosen the skin of the chicken legs and take a small spoon to stuff the mixture under the skin. Put  a little grease into the roast pan or tray. Place the chicken legs in it, add some grease on top of the chickens. Bake them in the oven until the get a golden color. Upon the baking time grease them to avoid the skin to open while baking and skin won’t open with the stuffing.  The heat has to be 140-150 celsius that will bake the chicken and will not burn. Do the baking cca. 20 mins. Good to know … When working with chicken skin, make sure no feathers are left on it. Can easily burn over the fire.

May read more about other traditional  Hungarian dishes by visiting previous recipe @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen. 

© by Aggie Reiter

Day-By-Day #5 … Hungarian Cruisine – Palóc Style Soup

Palóc Style Soup – Palóc leves

The Palóc were a tribe of people of Slovak origin who settled in North-Eastern Hungary from where this soup originates.

The writer and MP, Kálmán Mikszáth, who is often referred to as the Great Palóc, asked János Gundel, the founder of the most famous dynasty in Hungarian gastronomy, to make him a dish that would be characteristic of the region where the Palóc folks live and with their cuisine. The most widely known village of the Palóc region is Hollókő – Hungary. The village is declared a world heritage site by UNESCO in 1987. The landscape of the village perfectly fits into fairy tale. The venue comprises 58 heritage buildings that are representative of 17th century village architecture.

The origin recept calls for mutton or lamb, yet if  prefer can also subsitute for pork or beef. Keep in mind, different meat pieces cook shorter and/or longer. Many people add some fresh dill or some drops of vinegar to it  depending on theindividuals taste.

Receipt for 4 people – preparation time 40 to 90 mins.

Ingredients: 900 g pork, beef or mutton, 1 big onion, 250 ml sour cream, 1 handful green fresh or fozen beans … In Hungary green and yellow beans are available. Growing in the season having fresh and if out of it the frozen one are cooked. Two médium size potatoes, 4-5 Bay leaves, sweet red paprika powder, dalt, ground caraway, ground pepper to taste and 1/2 tbs flour. A hint … add as many or as a few potatoes and beans as prefer, but roughly cca 1 medium potatoe and about 150 g beans/person to serve.

Cooking: Chop and fry the onions and season with bay leaf and caraway. Cut the meat in cubes, Wash and place them into a saucepan with the fried onions. Season with red paprika powder and some ground black pepper and stew slowly until about the meat is half tender. Add potatoes, cook and sauté them a little bit longer. Pouring water on it if needed and boil. Add the green or yellow beans and cook on for 10-15 mins more and look afterwards that all parts are cooked well. When the soup is ready, set aside to cool down a bit.

Next to thicken with the sour cream first take a seperate bowl in which add a little flour and mix together. Be careful when addig sour cream. Make sure to have non boiling temperature. Might wish to use a strainer, but addig the sour cream to the less hot soup it will be easy to mix the two.

To read more about traditional Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

Day-By-Day #4 … Hungarian Cruisine – Bean Soup á la Jókai

Bean Soup á la Jókai

(Jókai Bableves)

The soup is named after Jókai Mór who was a famous Hungarian novelist of the 19th century and this soup was his favorit. The bean soup is an exceptionally luscious dish. The flavor of the delicious vegyies mix with knuckle, sausage. At the end  may serve with 1-2 tbs of sour cream it brings the taste you cannot let go, simply marvelous  …  and nowonder just as the novalist you will love this bean soup. It is really a mouthwatering soup with the scrumptious smoky meat  that brings a perfect harmony of taste.

In Hungary the dried beans are grouped according to hardness, most Hungarian sorts have to be soaked well. By soaking the beans will grow and allow a shorter in time for cooking. The soup also preserves the most nutrients, and get the benefits of all proteins, vitamins and minerals.

Good to Know … It is common knowledge that beans are difficult to digest, but if at first only cook the beans in in cold water and after boiling  pour the  hot water off  twice, thenafter in fresh water cook with smoked meat, we get a much lighter soup and less harm to digest.

Receipt for 4 persons  – preparing time: cca 90-120 mins.

Ingredients:  300 g dried beans (soaked overnight), 300 g smoked pork sausage and ham shank, 1 celeriac root, peeled and diced, 3- 4  medium size carrots, 1 parsnip, 2-3 bay leaves, 2 tbs oil, 2 tbs flour 1/2 tbs sweet red paprika powder (but if prefer hot then use stronger one), 2 garlic cloves crushed, salt, peppercorn, vinegar to taste, hot chilli paprika on the top to feel the heat of the soup,  2-4 tbs sour cream, 2-3 tbs tinny rolyale (levesbetét).

Cooking: Soak the beans and the smoked ham overnight seperatly. Discard some of the water if too salty (it depends how smoked it was previously), pour some fresh water in the pot. Put them with bay leaves, peppercorns and sausage in a casserole and bring it boil over low heat. The same pot can be in use as soaking and cooking. Peal and cut the carrots, parsnip and celeriac. After 30-40 mins or when the beans and ham are already tender may add the vegyies to the casserole. Heat the oil in a small frying pan, add flour, keep stirring and heat it until it turns light brown. Take it off the heat, then add papirka powder and  sliced garlic. Take alittle out of the soup and add it to the roux, quickly mix well to get a liquid gravy. Stir th eroux into the soup, so it will thicken and bring it to boil. Add the tiny dry royale into the soup. Within that it will require 10 mins further cooking, best to know when ready seeing the royale slowly floating up to the top of the soup, then cca 3-4 mins and served.

To read more about traditional Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

Day-By-Day #1 … Hungarian Cruisine – Lentil Soup with Sausage

Lentil Soup with Sausage

(Lencseleves kolbásszal)

Lentils are one of our oldest crops, grown in Central Europe as early as the Stone Age.

Not only did lentils play a role as a food in ancient times, but they also gained herbal status: Hippocrates recommended the use of lentils to liver patients. It is good to know that it contains significant amounts of vitamins B1 and B2.

The largest lens-producing countries are Canada, India and Australia. It is grown mainly in the southern and south-eastern parts of Europe, especially in the countries along the Mediterranean. In Hungary only grown area is small.

Lentils at many countries (e.g. England, India) and made into flour, and are also used as an ingredient in food. It is also known as a pie-like state of fried potatoes (crisp), which is an appetizer in Indian restaurants, from which it can be dipped in various sweet sauces.

In Hungary, but also elsewhere in Europe, the lentil soup is kinda old traditional way to serve on the first day of the New Year to ensure prosperity for the coming years … It is symbolozing wealth. Lentil soup can be eaten not only at New Year’s Eve, but also a yummy soup at any time. As it is not a light meal, it is recommended to eat it in cold season, it will warm  up the body.  Lentil can also be in use for a salad or steamed as a side dish. In Hungary available three different types of lentils.

Receipt for 4 persons – Preparing time 30-45 mins.

Ingredients: 300 g dry lentils, 1-2 bayleaf, 1 smoked sausage, sliced thin, 1/2 handful parsley to serve, 1 medium size onion, 2 tsp oil, 1-2 garlic clove, minced, 2 tbs flour, 1 tbs sweet red paprika powder, 100 ml sour cream to serve as taste, 1 and a 1/2 liter chicken stock/water, 1tbs mustard.

Cooking instructions:  Place in the oil the cutted onion medium heat until translucent. Add the garlic and stir into it the flour. Remove from the heat  keep stiring whilest adding the paprika power, be careful not to burn the paprika powder. May add the bayleaf then. Pour 1and a 1/2 liter of chicken stock or water and the lentils. Continue slow simmer for 20-30 mins. Add the parsley and continue slow simmer.  Serve the soup with sour cream and season with salt. Some prefer  to add a 1/2 tsp of vinegar in their plate, may also add hot paprika cream as taste requires.

To read more about traditional  Hungarian soups, visit previous receipt @   “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

“Q”&”A” Jewish Delicious Food – @ Hungarian Cuisines – Journey Through the Taste Buds

The Hungarian Jewish cooking may be rooted in the past, but its recipes aren’t staying there!

Don’t have to be Jewish to love the Jewish cuisine, it is enough to be a gourmet.

 

There is hardly a culture in which Jewish food and its preparation are not known in the world.

Just a little insight into the countless inherited and localized Jewish food at Hungary

The first Jewish cookbook was published in Hungarian in the 1880s, followed by several other, practical, kosher recipe collections. Due to the dispersion of Judaism, as many communities, as to many food choices and tastes.

Of course, Hungarian Jewry cannot be an exception. The borders of East and West, the typical Hungarian countryside, or even Budapest’s Jewish circles distinct types of food have become popular with a variety of ages.

The Old Jewish Food, was first published in 1984 and presented traditional Eastern European Jewish food, with the aim of preserving Hungarian Jewish dishes from the turn of the 19th and 20th centuries and the first half of the twentieth century. The food descriptions are a bit concise compared to the recipes, the author entrusts the method of preparation partly to the imagination of the chef or cook.

The Hungarians make many spice mixes at home, most of which include cumin, a few cloves, cinnamon, ginger, coriander, seeds, leaves, mint and, of course, salt, pepper, and the essential peppers, but of course the climate in Hungary is not favorable for all of them. cultivation.

From this abundant gastronomic offer here is one of a good … but  heavy crunchy-munchy

Goose bump with red onion

Goose bump It can also be considered akind appetizer. The Hungarians eat it with alot or without red onion.

(Good to know to avoid smelly onion in the breath, eat a tsp of fresh parsley, also when having garlic and its gone.)

Ingredients: cca 1/2 kg of goose skin, little water.
Cooking: The goose skin is carefully peeled off the meat (usually from the breast and back) … usually Hungarians buy at the market goose  bump …  cut into 2 x 2 cm cubes and then placed in a pot. Add enough water to cover it and cook it on a moderate fire, stirring sometimes. By the time the water evaporates, the crumb will turn nice yellow. Bake for a few more minutes, then pour a cca. 2 tbs of water into the fat and squeeze the lid of the pot. This will make the crackling crispy. Filter and pour the goose fat into a jar  and let it cool, later place it in the fridge and can be in use for cooking ie meat soup  by adding 1 tsp to richer the flavor.
Carefully pour the water into the flag fat, it is advisable to pull away from the oven.

 

Another yummy appetizing … Chicken Breast Bags with Rosemary

Ingredients: 600 g chicken breast, 16 slices of bacon, salt, pepper, rosemary thread

Instructions: Cut the bacon slices in half. Slice up and tenderize the chicken and put salt, pepper and rosemary on it, then cut it into 16 pieces.
Roll each piece into two slices of bacon and fix the whole thing with a piece of thread. Fix a piece of rosemary on each little bag. It will intensify the mouth watering smell of the dish. Place the bags on a baking sheet and bake them in the oven for about 40 minutes.

Hungarian lunch is not lunch without soup on the table.

Meat soup with matzo dumpling

In Hungary, matzo dumplings are not so much made of mace flour, but there are those who make a mixture of coarsely crushed mace. Adding ginger and parsley is the secret to good matzo dumplings. Here is the recipe for mace.
Ingredients: 250 gr mace, 6 eggs,, 4 tbsp goose fat,, 2 bunches of chopped parsley, 2 heaped tsp. ginger powder, black pepper, salt and to make it more  a mocha spoon of soda bicarbonate as well and will be more lighter.
Cooking: eggs are mixed with the fat and the same amount of water is added to it as the amount of egg mixture in deciliters. Add the hand-crushed Passover, the finely chopped parsley, and then season with salt, freshly ground black pepper and lots of ginger. Once kneaded, place in the refrigerator for at least 60 mins. By hand form balls the size of a ping-pong ball out of it and cook it in hot goose soup or it can also cooked in the beef soup or chicken soup.

Stewed cabbage with smoked goose leg

It is very popular … heavy meal … by the Hungarians, but rather cooked in the season of winter.

Ingredient: 2 smoked goose legs, 3 tablespoons goose fat, 40 dkg barrel cabbage.

Cooking: Wash goose legs thoroughly with warm water and soak for an hour or two. Melt the goose fat and heat it over your thighs. Then add the washed sauerkraut and the whole thing, stirring occasionally, just simmer until soft.

Can almost hear the “Q” … where is the famous Jewish cholent? Not missing!

Goose leg and beef meat with boiled egg

Most probably many people have had already tasted the real Jewish Cholent, but maybe only a few have not cooked it yet. So here is a Hungarian cholent guided tour:

Before the recept … First things First …

“Q” Where does the name Cholent come from?

“A”  The word of uncertain origin …  it is a Jewish Sabbath meal consisting of beans mixed with meat, peas, or a mixture of beans and rice, or pasta. The Jews are forbidden to cook on Saturdays, therefore this food is placed on the embers of the closed stove on Friday, where it is cooked until Saturday.

“Q” How to cook cholent
“A” In a ceramic pot, iron pot or enameled pot.

“Q” Making it on a stove or an electric hob?

“A” The point is to put the dish in the oven, it should be well closed to bare cooking for long hours , also to prevent evaporation.

Ingredients: 40 dkg brown beans 40 dkg beef (for soup), 2 goose thighs, 40 dkg of smoked meat (smoked goose leg or breast is best), 1 small head onion, 1 tsp red pepper, 3 tbs oil or 2 dkg goose fat, 1 tbs flour.
Preparation of brine:
Fry the chopped onion on the fat, sprinkle with the red pepper, add the beans and smoked meat soaked the night before and thaw for approx. With 2 liters of water .Add the meats and sprinkle on top of the flour we mix. Cover the whole thing and bake in the oven until the garnishes are completely softened. Usually in large pots it is good to prepare and make sure the water at the beginning covers all. You only need to salt if the smoked meat in it is not salty enough. Many people put gerslit in the brine, but it is excellent without it. During cooking the water is absorbed by the beans and meats, if so it is recommended to add a little water, but it should be served with short juice, it should be dense.

Life is sweet but better to make it really sweet non the other way than baking Flódni. It is also prepared for some famous event or celebration. Its essential ingredients are all symbols of abundance: poppy, walnuts, dense plum jam, wine and apples. the most famous cake of Hungarian Jewry.

Flódni

Ingredients: 1/2 kg of flour, 1/2 kg of sugar, 1/2 kg of walnuts, 1 kg of apples, 3  tsp of honey, 3 egg yolks, 1 dl of oil, 1 lemon grated peel.

Baking instruction: Knead the flour, oil, egg yolks and a spoonful of honey. Divide the dough into three and then roll each out to the size of a baking pan. Oil the baking sheet and put in the first sheet. Lubricate it with oil, water it with honey and sprinkle it with the nuts mixed with half the sugar.  Lay the second sheet on top, oil it, water it with honey and sprinkle with half the grated apple mixed with sugar. May bake with other ingredients as listed a/m. Put the last plate on it, water it with oil and honey, smear it on it, and then bake it ready in the oven. Baking time 50mins.

Hopfully, the Hungarian Jewish delicacies cuisine took you on a yummy tour.

©Aggie Reiter