Archive for the ‘Gastronomy – Hungary’ Category

St. Martin’s Goose Feast & New Wine Festival Traditions @ Hungary

Organizers connected to the St. Martin’s Goose Feast and the year’s New Wine gatherings throughout the country announced with great regret they will not be holding this coming week-end the traditional Hungarian St. Martin’s Day celebration according to current Covid19 government regulations.

“Q” How does St. Martin’s name relate to geese?
“A” In 371, after Martin was elected bishop of the city of Tours, he protested his election and hid. The legend tried to hide in a goose hut, but the geese betrayed them with their gagging. Thus, Martin was finally elected bishop. He did important conversion work and converted much of the surrounding pagan villages to the Christian faith. Its popularity is unbroken up till this day.

Also in the Roman times November, 11  was the beginning of the winter season and large feasts were held for new wine of the year newly produce. It was the last holiday before the 40-day fast before Xmas, so feasts and fairs were kept since then. At such times, great eating and drinking was arranged as to have plenty to eat and drink throughout the coming new year.

After the large number of events throught Hungary have had been stopped, never-the-less, many families will be holding their own St Marton’s feast day with goose meals and new wines of the year. The Fest is going to last through November, 11-14. 2020.

Below a snap of my St. Martin’s Day Goose Feast preferred with excellent wine from the Szentpéteri wine cellar – Néro Rosé  – year’s new wine selection 2020.

The Szentpéteri’s cellar covers the experience of three generations @ their Family Winery. Their winyard area lay on 65-hectare which is located in and around Kiskőrös, on sandy and loess-bedded calcareous soils … Kiskőrös is the 6th biggest city in Bács-Kiskun county by its population. It is 22 kms (14 mi) East from the River Danube and 110 kms (68 mi) South of Budapest.

Back to St Martin’s goose and wine folk tradition… According to the beliefs …
“Indeed people to drink new year wine on this day, they will have more strength and be healthly in the future.”
“Those people who does not eat typical dishes include goose soup and goose roast on Martin’s day will starve all the coming year around.”

The same day the weather was predicted:
“If Martin comes on a white horse, a mild winter, if a brown, hard winter is expected”.
According to another saying, “On Martin’s Day, if a goose walks on ice, it will dust in the water at Xmas.”

Wine could not be left out of folk prophecies either: “St. Martin is the judge of wine” as said. This could also be understood as the fact that the new wine is already drinkable at this time, according to another meaning, the weather of Fall will decide what this year’s wine will look like. Also was in their mind … at least before they got drank … the more they drank, the healthier they would be.

 ©  Aggie Reiter & snap

Another One for the Day – Hungarian Layered Kale Cabbage – Magyaros Rakott Kelkáposzta

Hungarian Layered Kale Cabbage – Magyaros Rakott Kelkáposzta

This is also a traditional Hungarian meal, especially in the season of fall/winter, spicey, a real comfort food. The salty cabbage, the paprika mince and the rice go together extremely well, the best with the extra sour cream.

It’s all about the mixture of flavors. Even though the cabbage is available all year around, therefore can be cooked anytime you feel like eating a classic   juicy Hungarian dish.

Served for 4 person – Preparation time: 80-90 mins – preheated oven 180 °C about 30-35 mins

Ingredients: 1 kg kale cabbage , 500 gr of  minced turkey breast or minced pork, 1 diced onion, 2 minced cloves of garlic, 3/4 cup uncooked rice, 550 gr sour cream, ground black pepper, 1 tbs sweet paprika powder, salt to taste, vegetable oil.

Cooking: Break the  kale cabbage into leaves, clean carefully and remove the hard parts by cutting a narrow v-shape into the middle of the leaf. Cook in salted water until soft (15-20 minutes), then drain.

Meanwhile, sautee the diced onions and minced garlic in vegetable oil over low heat, stirring frequently, until translucent. Do not allow to burn. Salt lightly to help tenderize them. Add the paprika powder … pull off the heat and stir it for a short time so the paprika flavor really comes alive, then add minced meat, season with ground black pepper, salt to taste. Cook for about 5 minutes, stirring frequently, then pour in 100 ml of water, just to cover the meat, if the water evaporates just add alittle more water. Cover and cook for another 15-20 mins.

For the rice: Pan heat 1 tsp of vegetable oil, add the washed filtered rice and roast it for 1 minute, stirring frequently. Pour in 1,5 cups of water, salt to taste, cover the pot and turn the heat down to low. Cook until all of the water is absorbed takes about 12 minutes. Turn off the heat and leave the rice on the still warm element.

Into the oven: Grease a medium size baking dish. Put a double layer of kale cabbage on the bottom, then spread half of the cooked rice and half of the cooked meat. Again a new layer of savoy cabbage, and rice and meat and cover with the rest of the savoy cabbage.
Spread 2 cups of sour cream on top and bake it in preheated oven until the sour cream browns a little bit. Serve with more sour cream as you wish.

© Aggie Reiter

One for Each Day – Layered Veggyies Popular in Hungary

There is so much layered food beyond and it’s all worth trying in a row.

In addition to the layered potato’s sausage version are a couple which are tastier than tastieras as one pot meal.

One of Hungarians big favorites is the layered cauliflower, which veggyie is widespread during the high season in the fall … so it gets on the table several times during this period. Cauliflower is an inexpensive vegetable, not to mention it is rich within nutrients and contains almost all vitamins that are the basis of a healthy diet.

Especially popular in Europe and in Hungary in use of all kinds of vegetables for appetizers, heavy soups, steamed/fired vegetables, side dishes and for baking.  Layered cauliflower is a simple, quick and deservedly popular one-course meal that you can easily prepare too, but if you want to make it a little more special, try several versions by adding ham, bacon, eggs or just leave it vegetarian plate.

Layered cauliflower recipe: Served for 6 – Preparation time: 10 mins – Baking time: 45 mins – Preheat the oven to 160 Celsius degrees.

Ingredients: 1,5 kg cauliflower, (if with meat then 15 dkg ham, lean cooked smoked ribs or sliced bacon, 50 grams of grated cheese (mixture of semi-hard cheese to taste), 2 dkg of breadcrumbs, 6 dkg butter, salt to taste, 1 tbs oil (for lubrication)

For gratin sauce : 5 dkg butter, 2 dkg flour, 2 dl milk, 1 dl sour cream,
2 egg yolks, 5-10 dkg grated cheese … can be mixed cheese as taste … + 2 dkg for sprinkling.

Preparation process: Remove the small green leaves, wash it well, cook in salted cold water for 20 mins until soft. It can be disassembled into larger pieces, but if you cook it whole, it must be disassembled into smaller/larger pieces at the endof cooking … if adding ham then chop the ham …  Mix the chopped ham with 1-2 tbs of sauce, spread it on the cauliflower in the  pan or heat resistant bowl and gently place it on top with a shovel. Cover with the remaining sauce, chop the butter over it or sprinkle it with olive oil, on top with grated cheese and fry in a medium hot oven.

The cauliflower is well known of the high scale in nutrients  and rich in minerals which the body really appreciate. 

Next layered veggyie coming will be: Layered Meaty with Kale.

©  Aggie Reiter

# 4 Some Hungarian Appetizers – Potatoe salad with mayonnaise /&/ with eggs – Majonézes krumpli saláta /és) tojással

Potatoe salad with mayonnaise – Majonézes krumpli saláta

“Q” What is mayonnaise salad?
“A” Mayonnaise also contains egg yolk and is less sweet than salad dressing. They can be used interchangeably so you can decide which you prefer. If you’d like a lighter dressing, sub in some thick, plain yogurt with a spoonful of Dijon mustard. There’s no creamy dressing on a vinegar-based potato salad like Dill Potato Salad.

Recipe for 4 persons –  preparation time: 30  mins.

Ingredients 1 kg tender potatoes, 5 dl sour cream, 3 red onions, 2 dl mayonnaise,1 tbs mustard, 1 tsp ground pepper, 1 tbs spoon sugar, 0.5 lemons, salt as taste.

Cooking: Wash the potatoes well thoroughly and cook in the peel until soft in about 15-20 minutes. Cool to room temperature and peel. Dice potatoes and put into a bowl, be careful not to fall apart. Also chop the onion. In another bowl mix together mayonnaise, apple cider vinegar, sugar, mustard, salt and well blended.

For the sauce: The mayonnaise should always be made fresh for salads. Mix the mayonnaise well with the sour cream, mustard, salt, a little sugar, ground pepper and lemon juice. Put the potatoes in a bowl, sprinkle the onions on it and roll in the sauce. It is worth cooling for a couple of hours so that the flavors blend well.

Potato salad with mayonnaise is perfect for all kind of fish, meat and roasts, but it is also excellent in itself.  The potatoe salad with red onions and mayonnaise is one of the most popular garnishes not only during the Season of Xmas. Chilled is the real treat. Can make it quickly, but allow time for the flavors to blend well. When expecting a lot of guests, multiply the ingredients.

Optional with eggs … mayonnaise potatoe salad

Ingredients:  The same as above without the eggs, but adding 5 hard-boiled eggs diced or sliced , 1 tbs yellow mustard, 1 cup thinly sliced celery and optional paprika for garnishing. The creamy texture bringing incredible flavor.

Preparing in cooking and flavoring the same as a/m.

© Aggie Reiter

#1 Some Hungarian Appetizers … “Körözött” Hungarian Sheep Cheese – “Liptauer” Spread Cheese

Have a “traditional Hungarian” breakfast with a fresh salad adding to it the “Körözött” Hungarian Sheep Cheese spread sandwich or two with some other fresh veggies, tea or coffee and bread rolls.
Liptauer is a seriously addicting, paprika-infused cheese spread that is perfect for fancy appetizer as well. It could make a light meal  and goes well with dark rye bread, radishes, hard-cooked eggs, green onions, mild or hot green pepper.
Prepairing time: 15 mins. served for 2-4 persons.

Ingredients: 250 dkg  the variaction of chesse can be in use … Liptov sheep cheese – Liptói Túró or Bryzna or farmer’s cheese (it can be from sheep milk or cow milk – júh túró or tehén túró), 1 small onion minced or grated 60 dkg softened buttersalt, red pepper powder, 1 clove crushed garlic, 2 pinch of cumin seeds or 1 tsp. cumin ground powder, chopped green fresh parsley.

Prepairing: The cheese is broken through and then mixed with the mixed butter, add the ingredients mix well and at the end garnish with some parsley leaves to have the inviting look. Let it chill for an hour or so for the flavors come together, but as made it is also beats the taste.

While a soft farmer’s cheese is most traditionally used when making authentic liptauer – farmer’s cheese can be a bit hard to find overseas, but, not to worry if you can’t find some farmer’s cheese then goat cheese are perfectly acceptable substitutes when making Hungarian “Körözött” – Liptauer cheese spread. The American-style cottage cheese will not really benefit this recipe (instead go to a good cheese shop and ask for farmer’s cheese or quark. First and foremost the sheep’s curd must be fresh and tender just as the butter.

The sweet or mild paprika (not hot paprika), onions give a nice base layer of smoky flavor with a hint of cumin. Also goes well as a dip for raw veggies. Slightly skeptical about how the flavors would come together, but it is safe to say this spread will probably become one of athe new flavors  of snack! 

Liptauer = “Liptói túró” is a popular appetizer spread throughout Hungary, Austria, Slovakia and Northern Italy, where it can be found as Liptauer or named Liptó.

The name Liptov  come from a region of Slovakia. There, this spread is traditionally made with bryndza the soft, sheep’s milk cheese.

Liptauer is one of those dishes that is best when you make it. The secret is not to add too much ingredients, but to tweck to your own stlye and taste.

The liptauer paired incredibly well with wine on a lazy afternoon and its ability to be spread on anything makes it the perfect appetizer, no matter what beverage you’re serving.

© Aggie Reiter

#12 Taste of Traditional Homemade Pancake Hortobágy – Hortobágyi Palacsinta

The Pancake Hortobágy – Hortobágyi Palacsinta is one of the excellences of our domestic dishes.

It’s actually a hot appetizer even though it is prapaired with the pancake, but leaving out the sugar!

The veal stew pancakes,or with chicken breast or with in advance have the filling with paprika chicken stew is something that foreigner countries may not have had even heard about. Now will share …  (see, follow the recipe  here to cook the paprika chicken stew @ “Day-By-Day – Travel in Traditional Hungarian Foodies #1 “

The name Hortobágy pancakes does not really come from Hortobágy … title of Hortobágyi pancake was invented by a Hungarian chef for the 1958 World’s Fair in Brussels. Due to its unique taste and easy preparation, it soon became a popular dish. However, pancakes from Hortobágy has nothing to do with venue of Hortobágy.

A word or two in brief synthesis about the region of Hortobágy. The Hortobágy is a landscape that is endowed with its unique history, valuable wildlife and unique folk tradition with characteristic Hungarian features. Hortobágy steppe in eastern Hungary is the largest contiguous natural grassland in Europe. Before the Mongols and later the Turks burned the villages here, it was a wooded area, and then the animals of the returnees cleared the vegetation, thus forming its present-day image. The Hortobágy National Park, established in 1973, includes a significant part of Nagykunság in addition to the plain. Traditional livestock and grazing are practiced in the area, and ancient Hungarian animal breeds such as gray cattle are kept. The name of the region  holds the once flourishing settlements, which were destroyed during the Turkish occupation, are preserved by the names of wilderness parts.

Now back to the Pancake Hortobágy – Hortobágyi Palacsinta recipe!

Ingredients:  8 pancakes  serve for 2 person – preparing: 70mins. (wish to have more then double the weight/size of ingredients)
For the paprika chicken: 700 g chicken breast fillet, 1.5 medium head onions, 650 ml water, 3 teaspoons paprika, salt, black pepper (ground).
For frothing: 175 ml sour cream (20%), 50 g wheat flour.

Preparation and cooking: Wash the chicken breast fillet, chop into small cubes, then set aside, chop the onion, then fry in a little oil, salt and pepper. simmer for about 40 minutes. Tip! At this point we can add a little tomatoes and peppers to the meat as a fortification. While the meat is steaming, we make the frothing. Stir in the sour cream until smooth, When the meat has evaporated until soft, strain the juice from the meat. The meat is set aside for the time being, the juice is then put back on the fire and scraped. With constant stirring, some of the juice is added to the frothing – this is called heat equalization – and then the frothing is mixed with the juice. Cook for a while, stirring constantly, until the flour is gone, When we are done with the frothing, set the sauce aside. Now we grind the meat, Finally we put on the pancakes 3-4 mm thick in a square shape from the minced meat, then we sprinkle a little sauce. Then we fold the filling into the pancakes, Then we fold them, we serve the loaded pancakes sprinkled with sauce, garnished with sour cream and parsley.

© Aggie Reiter

#11 Taste of Traditional Homemade Sweeties – Gundel Palacsinta – Pancake Gundel Style

The main trick with the Hungarian Gundel Palacsinta – Pancake Gundel Style is that soda water is added the bubbles adke the vbatter taste and feels very light.

The Central Eurpean pancakes are thin pancakes smilar t the French crépe. The Gundelk palacsinta is filled with walnut cream and covered with chocolate sauce and at the end a touch with rum on top and flambe it then lighten with a match and it is an attraction seeing as the alcohol burns and extra burn the chocolate and it is more delightful to see and then taste it… it is so yummy.

They may also be eaten plain, filled with cheeses or with veggyies, such as mashroom, spinach, topped with sour cream. Some folks here instead of instead of vermicelli pasta within the soup, like to cut the aked pancake into thin strips and place it in the chicken soup as a filling. The pancakes may also be eaten sweet and unsweetened or savoury as a main course… such as filled with grounded meat namely “Hortobágyi Palacsinta” (soon to be followed up here as well!)

Ingredients for 4 person having 8-10 pices. Preparing time cca. 35-40 mins.

Pancake: 150 g flour, pinch of salt, 1 egg, 250 ml milk, 1/2 tabs sugar, 50 nl soda water (water with gas) oil to bale.
Chocolate sauce: 50 g cocoa powder, 200 g sugar, 200 ml milk, 1 or 2 tbs rum.
Filling: 1- 2 tbs rum, 200 g ground walnut, 100 ml milk, 120 g sugar, 1 tbs cinnamon, 1 tbs raisins.
Prepairing for baking: In a bowl whisk the egg with sugar, the milk and the salt. Add enough flour … spoon after spoon … to form a very thick paste. Come the soda water by adding some into the paste while mixing and stringing. Let is rest for cca. 15 mins. Add a half cup of water, then stir it well again. Continue untill it gets crreamy batter, then add some more soda water, so a smooth vbatter, medium thick but still liquid. Using a pancake pan to fry the palacsinta. Pour half ladle of batter in the hot pan. Brush the pan before each palacsinta with oil. No oil left in the pan, remove it and bake on both sides.
Sauce: mix cocoa powder with sugar. Pour in milk slowly. the choco powder and sugar completely must dissolve. Place on the fire and let it thicken a little. Season with the rum.
Filling: Mix the grounded walnut, sugar, cinnamon and raisins in a cooking pan. Add a little milk and the rum, then heat the mixture until it became a creamy sauce. Chill and add the rum. Fill the pancakes with custard.

After the Goulash, Mushroom paprika with Dumplings “Gödöllő” Style Stuffed Chicken and other  traditional Hungarian roasts, the foreigners previously visiting Hungary would not miss to taste one of the most loveable Hungarian sweetie.

Once you bake it you will probably bake it more often.

Enjoy this  Hungarian Gundel Pancake – Gundel Palacsinta delicacy.

© Aggie Reiter

Railway History Park – Sausage Fair – Oldtimer Show – Budapest

Friday Noon – 7 p.m. – Saturday 9 a.m. – 7 p.m. – Sunday 9 a.m. – 6 p.m.

Location: District XIV., 95 Tatai Rd. Budapest

Between October, 9 – 11. 2020. for the 7th time at Budapest will be held the Sausage Fair at the Hungarian Railway History Park together with the international Oldtimer Show exhibition as the largest oldtimer exhibition in Central and Eastern Europe. Larger cars will be on display outside the circular fuel house to see the exhibition of the USA Oldtimer Cars.

Due to the current virus situation, the event will be introduced this year several precautionary measures following the current epidemic preparedness, and organizers seek cooperation of the visitors coming along to have to wear a mask that covers the nose and mouth as well and also keep a 1.5-meter distance from each others.

The Oldtimer Show with the Sausage Fair will be a combined festivals. Local and foreign guests are awaited to enjoy their stay. On Gastro streets  huge sausage booths, oldtimer vehicles and family activities. Nostalgia music and railway programs.

At a 10 hectares of Budapest Railway History Park and the adjacent Water Tower Park will be fully furnished with attractions. There’s free passage between the two parks. There may choose from 200 types of traditional rural type sausages and very Hungarian stuffed meat called “hurka” (black pudding & liver pudding) sausages, bacon and all kinds of pork chops. There’ll be freshly baked cracks on the spot.  Will be to shop homemade cheeses, spices, jam, honey, bugle cakes and all kinds of handmade traditional dishes.

At entrance 1, on the cobbled “Craft” street, representatives of old crafts sell their wares. Next to the platforms will be “Fairground”.

At the large park is built the ancient locomotive circular heating house. The halls of the Orient and the West will be furnished with beautiful oldtimer  cars and motorbikes. . Larger cars will be on display outside the circular fuel house: USA Oldtimer Car Exhibition.

The area around the Ornamental Fountain is definitely worth visiting for gastronomic lovers!

In the grassy arbor there will be a large open-air restaurant where can eat fried sausages, fried “hurka” sausages and all kinds of pork-toed dishes freshly baked. At the curve of the ornamental fountain area can buy well known pálinka, wine and homemade beer at the wooden houses. The Sápi fruit wine stand will also be here. The tradition at our festival is that anyone who comes in old-age clothes gets a fruit wine tasting as a gift. Take part in this nostalgia game! There will also be built a large restaurant in The Water Tower Park, where you can also eat freshly baked pork chops!

All interactive programs of the Railway History Park will be available at the festival: hand cars, horse railway, rail car, locomotive rotator and garden railway on a 800m long track. On the railway tracks around the 1-gauge rotor, you can see a fantastic steam locomotive exhibition! Around the double rotary engine will be wagon exhibition. For the weekend of the festival, we also heat up a real steam locomotive, which can be tried by the visitors!

The festival will feature free games for the children: archery, airsoft shooting, air slide, bungee, face painting,playground, petting zoo and many other attractions.

Tickets will be available on the spot during the opening hours for cash and credit cards. Ticket price for adult ticket 5000HUF, children’s ticket 4000HUF (under 14 years, and for under 3 years free of charge), family ticket 14000HUF (2 adults + 2 children), pensioner ticket 4000HUF, Friday ticket price 4000HUF

Tickets can also be purchased in advance online by clicking on https://www.oldtimershow.hu/oldtimershow-jegyertekesites/

All tickets are a daily ticket and valid only for a one-time entry. Warning! Food and drink are not allowed to carried in the festival area.

recomendation by Aggie Reiter

Taste of Traditional Homemade Sweeties – Sponge Cake  a’la Somló – Somlói Galuska

As have had on their menüs by the followers the Hungarian cuisine typically filling with its rich culinary heritage just as by locals eat day-by-day in modern life mingle with tradition. Hopefully many had prepared their “Hungarian” traditional foods.

Now comes, if you are a desert person you will fly high and already feel the flavor in you taste buds.

Sponge Cake  a’la Somló – Somlói Galuska

Three types of cake – plain, walnut, and chocolate are served with whipped cream on top, dark chocolate sauce, raisins, and more walnuts. What does it taste like: If you’re a dessert person, this should be heaven for you! The three types of cake stand out distinctly, while the cream and the chocolate sauce play hide and seek with your palette!

Multiple layers of different types of sponge cake (usually plain, chocolate, and walnut), cream, rum-soaked raisins, chocolate sauce…a number of deliciously sweet components make up this Hungarian trifle, which has been awarded by many with the title of “Hungary’s favorite dessert.” This cake can be in a number of styles. Here’s how it goes for me.

For 4-6 servings,  preparing time  60 -120 mins  … needn’ t be afraid of the length of time it is well deserved by the end when tasting this heavenly desert.

Ingredients: 6 tbs sugar, 6 eggs, pinch of salt, half tbs baking powder, 5 tbs flour, 1-2 tbs cocoa powder.

For the chocolate cream:200 g sugar, 5 tbs cocoa powder, 400 ml water, 10-15 ml rum.

For the vanilia cream: 700 ml milk, 20 vanilia sugar, 4 egg yolks, 100 g sugar, 3-4 tbs flour.

For the filling/topping: 300 ml water, 40 ml rum, 6 tbs raisins, 1-2 tbs sugar, 8 tbs granted walnut, whipped cream to decorate the topping.

Preparation: For the cake seperate the eggs, mix the egg yolks wth sugar until it gets creamy soft. Beat the eggs white till stiff. Slowly into the egg yolk mixture fold the flour, then add the pinch of salt and the baking powder. Carefully add the beaten egg whites in the batter, 2/3 of it into the baking tray.  Then add the cocoa powder to the rest of the dough and pour in another baking tray.  Preheat up till 180C degree. Now place the baking tray into the oven for 12  mins. Do notm open the oven for 10 mins. Line a big baking pan with baking paper (size 40-40 cm).

Now comes the Chocolate cream: Combine ingredients … rum, sugar, cocoa, some walnuts … into a small pot and cook over medium low heat  till the sugar dissolved. Let it cool down.

Now comes the Vanillia cream: Heat the milk in a saucepan. In a bowl mix the  sugar, vanillia sugar, egg yolks. Add the flour spoon by spoon. Pour in 6 tbs of warm milk and stir well, then pour back the to the hot milk and stir again frequently. Cook over low heat until it become a sauce,  not to boil.

Now comes the Raisin filling: Fill a pot of water and pour sugar into it. Add the raisin to it and simmer them. When the water is hot enough (not boiling) 4-5 mins, then add the 40 ml rum into the water.

Not much time to taste this mouthwatering cake … When the sponge cake is baked take it out from the oven, cut it in 2 or 4 sections and then can do the ply.

One layer of the sponge cake sprinkle with the rum-water mixture. Thenafter pour the vanillia sauce and continue with  sprinkling the ground walnuts on top. Now do once more the layers again in the same order. Now comes the chocolate sauce and the decoration with the whipped cream.

It taste much better as to leave for the flavors to set. Like to add a spoon of  vanillia ice-cream and sour cherry … if available fresh socked in rum or cherry compote as taste.

At the restaurants serve with more thicker chocolate sauce, similar to the trifle and there are some places where they dress it up with vanillia ice-cream and sour cherry.

Whether on diet, leave the receipt for another day, but don’t miss to make this confectionery once in your lifetime.

In brief info of the Sponge Cake a’la Somló …the Somlói galuska was invented in the late 50s by Károly Gollerits – Head waiter and Szőcs József Béla pastry chef of the the Gundel restaurant. The new desert was broughtto the 1958s World Fair and won proffesional awards. The name refers to the hill outskirts of Budapest at Fót Somlyó Hill, at the foot of which Szőcs used to live.

© by Aggie Reiter

 

#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