Archive for the ‘For Travelers’ Category

#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 #7

Probably was awaiting for the week-ends 7th Hungarian dish … so to have kept you waiting here goes not 1 but 3 the real Hungarian dish for your delight.

Whether your a meat lover or vegetarian with these flavors will suit your appetite pretty well.  The “Gombapaprikás” – “Mashroom Paprikás” is a great main dish and to cook mushrooms differently and spice them up below are the tips. Full of flavor and a very filling dish. It gets even better after sitting in the fridge for a day. Generally, the needed ingredients can be ontained at veggyie stores and/or supermarkets.

It may be unbelievable to many, but within 1-2-3 quick-to-prepare main course. Some of them can be ready smoothly within 15-20 minutes.  The recipe can be doubled or tripled depending on the size of your gathering!

Here are a couple of mushroom dishes mostly love to cook and many Hungarians mainly prepare these at their own kitchen. The mashrooms in use by the Hungarians are white, and they are called “champignon” mashrooms.

Mushroom paprika with Dumplings – Gombapaprikás Nokedlivel

Served for 4 persons – Preparing time: 5mins. Fry: 40-45 mins.

Ingredients: 60 dkg mushrooms, 2 medium onions, 1 big tomato, 1 Hungarian sweet yellow paprika, 1 tbs sweet red paprika powder,  salt, black pepper, 180 ml sour cream. Nokedli:  2 tbs flour, 1 tbs oil, salt,  20 dkg crumbs, small handful of chopped green parsley. 300-350 ml water for the batter water for cooking.

The beautiful, assorted mushroom heads are cleaned, washed well, drained and wiped dry with a
clean cloth. Chop onionns, vut tomatoe nd paprika into a little bit larger cubes, mashroom in half or quarters. Use a large pan, heat some oil. Add the onions, stir-fry for 3 to 4 mins. Take the pan off the heat and add the red paprika powder. Return to the heat and add the pepper and tomato.Stew for cca. 8-10 mins until it gets saucy. Add then the mashrooms and season with salt and pepper, Cook until the mashroom release its juices. Combine sour cream and flour in a smal duish. Stir i constantly and add some of the mashroom sauce to it. Mix it well and thereafter back to the stew. Bring to boil once more. Taste and season with salt if needed.

Nokedli has been talked about before, but repetition equals knowledge …   Put the flour into a deep bowl, mix it with salt, eggs and water. Bring 4-5 liters of water to boil in a large pot … for nokedli to cook). Mix 1 tbs oil in it, so  to get  a batter that is easy to stir, but still sticky. Be careful not to make it too loos. To cook the small nokedli “dumplings” from the batter by cooking in boiling water. When the nokedli rises to the surface of the water… it takes cca 2 mins. … drain and rinse with cold water! By-the-.way the nokedli can be replaced with any pasta in the kitchen. May garnish the top with some parsley. As previous receipt said … with the special tool is called “Nokedli szaggató”- Noodles chopper” makes it easier.

Stuffed mushroom heads with cream cheese filling – Töltött gombafejek krémsajtos töltelékkel

Served for 3 persons – Preparing time: 10 mins. Fry: 25 mins

Ingredients: 6 large head mushrooms, 20 dkg sheep’s curd, 10 dkg cheese cream (hose), 1 tsp chopped chives, 1 tbs grated parmesan if as wish to adds, 15-20 dkg cream cheese, crushed pepper, parsley.

Preparation: The approx. uniformly sized mushroom heads are cleaned, washed dried and cut out. Cut the bacon into small cubes and melt the fat in a pan. Mix the sheep’s curd with the cheese cream, pepper, grated parmesan and chives. I don’t usu salt  because the sheep’s curd end to be pretty salty.

For the breading, prepare the flour and bread crumbs. Beat the eggs lightly and salt to taste. The stuffed mushrooms are rolled into flour, then into the egg and finally into the crumbs. Place in a unbreakable bowl which stands the high heat or garnished baking tray, spray the top with a little oil and bake in a preheated oven at 200-220 Celsius for  over 25-30 minutes. Serve with fresh salad and steamed rice. This dish is incredibly delicious. It can be served for lunch or supper.

Creamy mushroom with wide length Hungarian pasta – Tejszínes gomba Magyar széles metélt tésztával


Served for 4 persons – Preparing time: cca 45-50 mins.

Ingredients: 50 dkg tagliatelle pasta, 3 dl cooking cream (but who likes a lot of sauces use 5 dl cream) / 20% /, 50 dkg forest mushroom mixture (I used frozen), 1 clove garlic, salt, pepper, parmesan, 1 small head onion, 3-4 tbsp chopped parsley green, 1 tbsp chopped chives, 5 dkg butter.
Preparation: Dice the onion and fry it on a glass, add the crushed garlic and the prepared, sliced mushroom mixture (if using frozen mushrooms, thaw before use, if fresh, peel, wash and slice). When the mushrooms have softened, pour over the cream, salt and pepper to taste. Sprinkle with chopped parsley on the top. Boil for 5 mins and mix with the cooked Hungarian wide length pasta. Also may serve with grated parmesan … Oh well, may have got hungry, aren’t you?

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

The biggest scam of the last century … read onwards.

Why did scientists claim that Pharaoh Tutankhamun’s father was Moses?

From the pen of Gerald O’Farrell, a very dubious theory came to light, which he explains in the book The Mystery of Tutankhamun. This theory goes so far as to make Moses identical with the historical ruler, Pharaoh Tutankhamun’s father, Pharaoh Ehnaton.

The discovery of Tutankhamun’s tomb was the greatest sensation of the 1920s and has remained so for decades. On the one hand, the story of the young pharaoh was a web of mysteries and intrigues, while two English-minded gentlemen, Howard Carter and Lord Carnarvon, made an inventory of the finds for ten years, while the discovery of the tombs did not go smoothly.

According to several theories, it was a simple grave robbery, and the surrounding myth and curse may have been part of a propaganda that was a series of pre-planned murders and the disappearance of eyewitnesses was the main motivation.

Gerald O’Farrell goes straight to the point where Carter lost scrolls from Pharaoh Tutankhamun’s tomb and damaged the tombstone and himself because he wanted information lost.

It was already known that Carter forged documents, manipulated photos, and wrote reports for the Egyptian Archaeological Office because he wanted to send most of the treasures found to America and Britain. Incidentally, it is worth noting that Master Carter was a collaborator of Heinrich Schliemann – German archaeologist who led the excavation of Troy, who also smuggled treasures home in a similar way.

In recent decades, several treasures kept in various institutions have been found to come from Tutankhamun’s tomb. The Metropolitan Museum has about 20 works of art from Tutankhamun’s tomb in its collection. The Brooklyn Museum owns a statue of a girl, an ointment spoon and a blue glass vase.

Many scholars have already explained the relationship between biblical figures and pharaohs. However, the most interesting theory appeared in Ammed Osman’s famous book, Moses, Pharaoh of Egypt.

He rightly claims that Pharaoh Ehnaton was an existing person, but the existence of Moses is questionable historically. On the other hand, there is ample historical evidence to support that the pharaohs may have been biblical Jewish patriarchs. Or Ehnaton was the first pharaoh to introduce the cult of Aton, monotheism, and it was among his teachings that salvation is available to all.

According to Gerald O’Farell, Howard Carter and Lord Carnarvon are not as heroes as we have considered them so far. He calls them downright ordinary grave robbers and history forgers.

We’ll never know how many artifacts Carter and Carnarvon have attributed and what happened to them, but we can be sure that if even a slight part of it was true, there was hardly a crime in history that would have ended in such a spectacular result.

I can’t promise that you can find anything evidence from Moses at the exhibition, but quite a few of Tutenhamon’s treasures can still be seen in the KOMPLEX @ Budapest. Tickets are available in limited numbers at known ticket offices or on the spot.

© 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 – Travel in Traditional Hungarian Foodies #3

Beef Style “Budapest˝  – Budapest Bélszín

“Q” What kind of  beef meat is to buy, to suit to cook ˝Budapest˝ Sirloin?

“A” The fillet beef is an expensive cut of beef but make sure to get the middle section and not the tail ends – the plumper the better – also make sure the butcher does not fold or roll up the fillet to make it look rounder. It needs to be the middle cut of the fillet.

The ˝Budapest˝ Sirloin is a beef roast dish with mashroom, goose liver and green pea ragout. It can also be easily prepared at home and is something typically found in restaurnts as well.  Can be served having rice or patatoes, but yet some like it with French fries.

Ingredients for 4 persons – Preparing time: 45mins

One large onion, salt, 1/2 tsp pepper sweet red paprika powder, 200 goose liver, 100 g smoked ham or bacon, 1 Hungarian sweet yellow pepper, 200 g mashrooms, 1 large tomatoe, 150g green peas, 600 g fillet of beef, 1/2 handful of parsley, oil for the stew and for the grill.

Cooking: Cut the smoked ham and the veggies into pieces. Dice the onion finely. Heat the oil in a saucepan and sweat the onion in it until translucent. Add the ham into the pan and fry until crisp. Deglaze the pan with some stock then add the sliced pepper, tomatoes, mushrooms and paprika powder. Cook over high heat, stirring lightly continuously til the veggies are browned. Add then the peas and continue cooking on lower heat until they are tender. Seasoning with salt, pepper and parsley. Now cut the beef and the the liver into slices, flatter a little with the palm of your hand. Heat the oil in a skillet and grill the for around 5 mins on both each side until the center is medium rare and in the same skillet grill the liver for about 1to 2 mins. (keep in mind only grill the goose liver when all is to be served cause it cools down quicky.) The place half of the ragout on a serving dish and on the  fillets and the liver on the top. Place the rest of the ragout on each of the fillets and on top the goose liver. For side dish can have rice, potatoes or French fries.

There are other beef styles in Hungarian which are popular, just as forexample the Beef Stroganoff Style with mushroom, gherkins and shallot in creamy sause (see here @ previous recipe: https://rollinginbudapest.com/2020/06/08/part2-continue-gastronomy-inherited-over-50-years-of-russian-rule-hungary/

© 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 #3 … Hungarian Cruisine – Sour Cream Potato Soup with Sausage

As many already know by visiting Hungary or friends who have found out the for the Hungarians generally love soup. Hungarian cuisine is charactersed by light and heavy soups with herbs and also soups made of fresh fruits, creamed veggie side dishes, warm pasta dishes, fricassees, and of course countless variation of selicious sauces. Then comes te variety of fried, braised and cooked beef, pork, lamb an poutry dishes, oh and almost left out the mouthwatering fish from the lakes and river at Hungary. The history of Hungarian is a nutritional evolution accepting combining good ideas and even incorporating dominances … a synthesis of ancient, normadic, Slavic, Turkish, Italian, German, Austrian and French influences.

The Soup is an integral part of a meal at the table, but that doesn’t mean all Hungarians are dieing for soups, Some like it hot … spicey but not nessesary. Soup is an integral part of a meal in Hungary and one of course the first meals that come to your mind will probably the goulash soup.

Soup of the Day  – Creamy Potato Soup with Sausage

(Tejfölös burgonyaleves kolbásszal)

Receipt for 4 persons – Preparing time: 45-60 mins.

Ingredients: 4 big potatoes, 150 g smocked sausage, 3 tbs. oil, 2 tbs. flour, 2 tbs. sweet red paprika powder, 2 bayleaves,120 ml. sour cream,1 tbs.  vinegar, 1 small piece celery root, salt and pepper to taste.

Cooking:  Peel, cut the potatoes in large size of cubes.Slice sausage. Chop celery into 4 huge pieces. Add cca 3 times  as much water, salt, pepper and byleaves. Boil it until the potatoes get soft. Be sure to have enough water covering the potatoes. Then when its cooked , prepare the roux (hungarian – rántás) Heat the oil in a pot  then add flour, stirring constantly. After getting light brown, pull away from the fire and add one tsp of red paprika. Mix  some of the roux slowly with the potatoes. Follow sour cream. Take some of th gravy from the soup and mix it with the sour cream. Thenafter bring it to boiling point once more. When cooked as tasting adjust a little vinegar and salt if necessary.

Also, there ar some houeholds and regional variations… some people addsautéed onion as they make the rough, other like to put carrot and/or marjoram. Some people eat  with the potatoe soup the celeriac.

Sour cream (tejföl) it is a diary product that is produced by souring heavy cream very popular in Central and Eastern Europa. Mainly sold with 15% to 20% milkfat. It curdles less when cooked or added to the hot soup.

Hungarian smoky sasauge (Füstölt kolbász) is finely ground and contains nice  color red paprika than the Western sausages.

This soup is a fine example how something so simple can taste so good.

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

© Aggie Reiter

Day-By-Day #2 … Hungarian Cruisine – Green Pea Soup

Gastronomy, cooking and food have always been quintessential elements of Hungarian culture and consequently Hungarian cuisine boasts a wide array of diverse and unique characteristic flavors. The Hungarian cuisine is an evalution of a 1000 year long history based on Hungary’s favorable geographical conditions as well as the heritage of traditional farming, small scale food and crop production. By-the-way … Pea soup has been eaten since antiquity … it is mentioned in Aristophanes’ The Birds, and according to one source “the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.

Green Pea Soup

(Zöldborsó leves)

This is a very easy to prepare this delicous soup, especially during the season when fresh peas are out to purchase. A fast and light soup, wonderful on hot summer days. Can use fesh, frozen or canned peas. If using canned peas, rinse them well.

The Hungarian veggie soups can be light soups and thick soups. To make the soup thicker make it with light roux. Depending on the season … green pea, cauliflower, green beans are almost regular soups for the Hungarians.

For 4 person – Preparing time 30 mins.

Ingredients: 500g green peas, 1-2 medium size carrot, 1 parsnip, 1 small chunk celleriac root, 1 small onion, 1 bunch of parsley, 3 tbs. oil, 1 tbs flour, 1 tbs. sweet red paprika powder, salt, black pepper as preferred.

Cooking: Heat the oil in the pot, sauté onion until glistening on medium heat for cca. 5 mins. Adding the cut up vegyies and sauté up 3mins. Scatter flour on top,  stir (practical with wooden soup) for a minute. Removing the pot from the heat add the red paprika. Add cca. 1 liter cold water, let it start to boil. Add the green peas.  When the veggies is done ad the dumplings, cook for 3-4 mins.  until the dumplings and veggies are tender.

Dumplings: 200 g wheat flour (1 cup), 1 egg, pinch of salt, 1 dl, cca 1/2 cup cold water (it should be smooth not hard)

Just a hint … with fresh peas is the best. Can be easily in use of frozen peas, cause peas freeze pretty good. May add alittle sugar, it will not sweeten the soup but the peas will taste yummy.

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

© Aggie Reiter