Archive for the ‘New Theme on its way – “Q” & “A”’ Category

# 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

 

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

Needn’t have to be”Popeye the Sailor Man” to enjoy this very tasty Hungarian thick soup.

Spinach thick soup is a real classic Hungarian food … someone either really likes or really doesn’t.

Hopefully, by the time cooked on your side, the opinion will be different and color your world in the cooking flavors.

Ingredients: 1.25 kg spinach, 2 bread buns, 2 dkg salt, 7 dkg butter, 6 dkg flour, 4 cloves of garlic, 1 liter milk, 1 g red Hungarian sweet pepper powder, 1.5 dl cream.

Cooking: Fry the finely chopped onion in the oil, then add 4 cloves of crushed garlic, toss in the spinach and pour over 100 ml of water. When the spinach is boiled and the buns have fully soaked in the milk mash then comes to stick mixer and them together. Add tehát salt and pepper. The garlic flavoring, will bring a unique taste. If the thick soup found to be a bit thick, can pour it up with some more milk.

May also serve with the spinach thick soup  as a sider with oven-baked eggs stuffed in bacon … great meal goes perfectly together with the spinach.

To create the bacon basket at the first hearing may sound probably the most difficult step of the whole process but it’s not even hard at all and these packed cups everyone will love.

Ingredients: Use as many eggs and bacon as the number of eggs stuffed in bacon is needed in the baking and cooking oil.

Baking: Best to be in use of muffin basket, place the bacon on the inside of each basket so that it covers the sides completely. Using a pair scissors to cut the remaining bacon and these excess piece of bacon is to be placed at the bottom of the baskets. Thenafter, let them cool down by placing in the refrigerator. When the basket cooled down set your oven to 200 Celsius and spray a nonstick muffin pan with cooking spray. Crack 1 egg inside of each bacon basket. Bake for an additional 10-15 mins depending on how runny you like your eggs. Finally may season with a sprinkle of granted cheese and pepper to taste.

Another quicky method … beat eggs with milk, salt and pepper. Dice the bacon and onion and fry well in the oil. Pour in the beaten eggs in a pan and start frying on low heat. If the eggs have started to solidify at the edge of the pan, place them in a 200 Celsius oven for 8-10 mins. Spinach can be served topped also likewise with baked egg & ham. In less than 30 mins these high-protein eggs are ready. May bake these as yummy quicky snacks.

Hopefully, this great home made Hungarian thick soup the way I make it will surprize you how tasty it is.

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 – 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 – Travel in Traditional Hungarian Foodies #2

Here comes another favorit foodie #2 by Hungarians, and now may be on your tables as well. Check it out!

While it’s easy to get lost in the country’s food, the promise of “typical local cuisine’ doesn’t always provide the truly authentic experiences that locals have at home. Hungary is no different and, while goulash is certainly a familiar national dish, the cuisine that most people enjoy is often simpler and easier to prepare. Here see & cook yourselves to explore the meals that Hungarians actually eat.

Cheesy, sour cream, eggs layered potatoe” & a.k.a. Casserole potatoes 

Sajtos, tejfölös, tojásos rakott krumpli

A pure comfort food –  baked until bubbly and golden.

Literally meaning ‘layered potato’, rakott krumpli may not appeal to the uninitiated, but it is one of the most popular comfort foods in Hungry. Layered potatoes are made in more than 30 different ways in the regions of  Hungary. What makes it even more unique is that each family has its own subtle twist on the basic recipe. It is often on the table in most Hungarian families, even the children love it, and the head of the family is full of it.

For the real  gourments the traditional  Hungarian layered potatoes is a “must” with Hungarian smoked sausage “füstölt kolbász”.  Can’t find it on your end, may obtain other smoked sausages … or possibly bacon will do in the meantime (without sausage will not be tough to stomach but worthwhile once to have a try).

There’s a whole family of layered dishes as well, though each recipe comes with its own unique twist. For example layered cauliflower – rakott karfiol, involves pouring a creamy cauliflower sauce a top a minced meat and rice mixture. As well layered cabbage – rakott káposzta uses cabbage leaves for a similar effect.

“Q” From where did the layered potatoes come to Hungarian cuisine?

“A” The layered potatoes are derived directly from the French, they call it Tartiflette.

Q” What is the difference between the French Tartiflette and the Hungarian Layaered Potatoes?

“A” Tartiflette contains camembert-like cheese, bacon, onions and fries, fooled by a little white wine. However the Hungarian version contains eggs and smoked Hungarian sausage – “füstölt kolbász”  which are missing from the French version,  so needn’t to say after tasting the traditional Hungarian layered potatoe dish will make your tasting bubs want more-and-more. It is more than a fully main meal with mixted flavors.

“Q” When did appeared as a Hungarian meal for the first time?

“A” First mention of it in Hungary was made in the 1840 edition of István Czifray’s Hungarian national cookbook.

Recipe:  Serves for 4 – Preperaing time: 1h40′
Ingredients: 500g potatoes,  50g butter or sprinkle of oil  70g grated cheese, sliced smoked sausage or bacon, 4-5 hard-boiled eggs, salt and black pepper to taste, 500ml sour cream May double the amount to serve for 6-8.

Preparation time cooking the potatoes: 30-40 mins –  Bake 1h at preheat oven to 150C
Cook previously the potatoes in a bowl with cold water. With a fork see if it is cooked wait until it cools down. Strain the water. Place peeled sliced potatoes into a glass bowl that stands the heat or in the right size baking tray. Use 1/3 oil to grease a dish. Layer 1/2 of the potatoes on the bottom of the dish and sprinkle with salt and a little black pepper to taste and place around the sliced smoked sausage or bacon Thenafter again a layer of sliced potatoes and grated cheese then the sliced eggs. Place the rest of the potatoes on top. Pour over sour cream “telföl”  on top and with the rest sprinkle with grated cheese. At the end dot with a little oil

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

© by Aggie Reiter

Day-By-Day – Travel in Traditional Hungarian Foodies #1

It was and is nice to have you around. Don’t know how many of you have tried to make your own mouthwatering “Cook Show” with the soups during last week post. Whether your tummy was full of the results of your wonderful taste … will not stop here, cause the traditional Hungarian main foodies yet to come.

As the situation around the world by coronavirus (COVID-19) the numbers of infections are high and low, it is a great preoccupation to enloose your mind by occuping yourselves a little and enjoying the pleasure of cooking and deservedly eat the delicous soups made unsubstituted.

Now lets talk about Hungarian food that local and foreigners are fond of without mentioning Goulash which already is a crusine landmark in-and-out of Hungary. A couple of soups, meat dishes, veggies, sweeties have had already wrote about at the previous: “New Theme on its way – “Q” & “A”.

This week starting with 

Chicken Paprikash with Nokedli – Hungarian egg noddle-dumplings – Nokedlis Paprikás Csirke

Chicken in sour cream, which is not only by locals but as well touched by the flavor of foreigners after the most favorit the Hungarian Goulash soup.

“Q” Is it a stew?

“A”  Not exactly … the chicken cooked in cream and paprika along with olive oil and bell peppers.

“Q” What is the role of the paprika?

“A” Most of the Hungaian stews do not rely on flour or roux for thickening. Paprika takes over the power in thickening. Also is in use in many kitchen to add color, flavor to the dish.

“Q”  What does it taste like?

“A” The paprika as the main ingredient gives it a piquant hotness. If you’re not into chilies, be careful with this!

Good to know … The first use of the word “paprika” in English is from 1896. It came from the Hungarian word “paprika” which was a diminutive of the Serbo-Croatian word “papar” meaning pepper. Hungary is a major source of paprika and it is more commonly used.

Paprika is likely Hungary’s most popular spice, and these are a series of dishes in which it’s the star ingredient.
Paprikash is composed of a creamy, paprika-rich sauce added to a number of different options: chicken, catfish, or
mushrooms are the most common variations. Garnish Nokedli (Hungarian egg noodle-dumplings), and the meal is complete. This is comfort food at its finest, very easy, flavorful meal … but caution … should not have read this with an empty stomach.

Ingredients for 4 person, preparing time: 60-90 mins.

4 pieces of chicken legs, 2 small onions, 1 and a half tbs sweet red papreika powder, 1-2 tomatoes, 1-2 Hungarian sweet yellow paprika. 200 ml sour cream, 2 tbs flour, 2 tbs oil or lard. For the Noodles – Nokedli: 2 eggs, 411 flour, salt 300-350 ml water for the batter, 1 tbs oil and a pan for water  for cooking them.

Cooking: Sauté the finely chopped onions in a little oil until “glossy”, remove from the heat and stir in the paprika powder, watch out not to get it burned. Season it with salt and pepper. Mix well and add a touch of water and simmer. Add some water if it is getting too thick, not too much only not to burn  chicken. Add the cut chicken pieces and return the pan to the stove, leave the skin on c aíuse  by this it will not fall apart by cooking and the end may peel it off, if not prefer to eat it.  Now add pepper and tomatoe. Place the lid on, reduce the heat and simmer chicken until tender. Next, using a bowl, mix into the sour cream. Stir until smooth. Take some of the gravy mix it to the sour cream mixture and repeat it two times until homogeneous.  Before puring the  sour cream into the the pan, remove the chickens. Add the sour cream mixture  to the sauce. Mix it well then put the chicken back and simmer for ccya 4-5 mins. … Now this ain’t too complicated receipt… right 🙂

Now come the most loved by Hungarian and foreigners the cooking of Nokedli Hungarian egg noodle-dumplings.

In a deep bowl mix flour, salt, eggs and  water. Bring 4-5 liters of water to boil point in a large pot for cooking the Nokedli – dumplings.

Mix 1 tbs oil in it so that you get a batter that is easy to stir but not to be sticky and careful not to make it too loose. This will be perfect by experience. Form little dumplings  from the batter and cook them in the salted boiling water. The Nokedli will rise to the top cca. 2-3 mins as boiling, drain and rinse with cold water. Add cca. 1 tbs of oil and mix well. toform the Nokedli place alittle pasta on a cutting board and with a dipped knife cut a little one-by-one put in hot water.

May also achieve a further increase in taste by adding on top of the ready chicken a spoonful sour cream, as you please. Have a great experience cooking!

© by Aggie Reiter

Day-By-Day #7 … Hungarian Cuisine – Cold Sour Cherry Soup – Meggyleves

Cold Sour Cherry Soup – Hideg Meggyleves

You haven’t ate nothing yet if not to taste the traditional Hungarian sour cherry soup. The taste buds cannot resist this delicious soup.

 

“Q” What is that fruit soup?

“A” Yes … they are very common in Hungary.  A traditional homemade soup and served mostly as an appetizer and only sometimes as a dessert. This cold sour cherry soup is a bit more tart, making it a great starter dish.

The fruit soups are very popular all over the country and made from a wide variety of fresh fruits, such as … apple, sour cherry, elderflower, strawberry, red currant and gooseberry … soforth. It is a quintessential Hungarian summer soup!

The wild cherries stretches back through prehistory, the cultivation of cherries is believed to date to about 300 BC. The word cherry comes from the Turkish town of Cerasus, which reflects the western Asian origin of cherry cultivation and can also be seen unchanged in the name of one species of cherry.  The nearest linguistic ancestor of the English word – cherise – sounded too much like it was plural, and by time became cherry.

Cherries wonderfully flavorful in a wide range … from jams to pies, This soup is enjoyed through the summer months, because sour cherries are the earliest of the spring fruits, this soup is often associated with spring festivals and, among Hungary’s Jewish community, is a favorite for Shavuot. This soup has a wonderful, sweet-tart flavor.  Yummy served chilled, it makes a refreshing first course but also by the end of the meal as a desert will fit on a warm day.

Sour cherry soup is made with sour cream, sugar and whole fresh sour cherries. The soup is a good example of Hungarian fusion of  Eatern/Asian influences and traditional Continental European cuisine.   The sour cherry also called tart cherry or wild cherry. The fresh of the fruit being softer and is more acidic – so it is better for cooking and pastry.

In Hungary sour cream is called “tejföl”. It is a dairy product that is produced by souring heavy cream. Whether nott to trace at your area for this receipe any cooking cream will do.

Receipt for 4 person – preparation 30 mins. + cooling time.

Ingredients:  350 g ripe sour cherries (or one jar of bottled cherries), 1 lemon (fresh or juice), pinch of salt, 4 whole cloves, 1-2 cinnamon sticks, 100 g sugar,  100 ml red wine, 200 ml sour cream, 1 tbs flour … A small amount of sweet white or dry red wine is also sometimes added before serving.

Cooking: Wash the cherries … if needed remove pits … and place them in a pot. If using bottle cherries, add the juice as well. Add water which should always be double the cherries. Add a pinch of salt, the cinnamon, cloves and sugar to taste the flavor with the lemon juice and the lemon peal.  Simmer over low to medium heat for cca. 10-15 mins. Time depends whether having fresh or botled cherries. Add the red wine … will bring more the body flavor, but if not prefer to have alcohol then leave it out, it will be delicous anyway. While cherries are cooking mix flour and cream or sour cream and a touch of salt in a small bowl. Remore soup from the fire, take out some of the liquid and mix into the cream and flour mixture. Carefully pour it back,  constantly  …  make sure to split the temp. correctly, so the creram does not curdle, but if needed use a strainer. Return to the heat and cook for 5 mins. more stiring occasionlly.

Just a tip … Put spices in a small gauze pad, tie it with thread, and by the end of cooking just take it out of the soup. That’s it, don’t have to look for them one by one. When cool, refrigerate go to the finished soup

Serving the soup may add … to taste … on the already chilled soup whipped cream it will be not only pleasing to the eye but also the taste buds.

This Hungarian dish has been adopted by the Austrians, Poles, Slovaks, and Germans and Hungarian-Americans and Hungarian-Canadians brought the soup to North America.

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

© Aggie Reiter

Day-By-Day #6 … Hungarian Cruisine – Chicken Ragout Soup with Tarragon

Chicken Ragout Soup with Tarragon – Tárkonyos Csirkeragú

This is a well-known traditional Hungarian fragrant creamy chicken soup with tarragon can be made with pork or chicken, choice depends on preference as at each region in Hungary everyone has their own recipe for it. Some people make it with chicken breast which is also fine and also may in using thighs because they give more flavor to the soup.

Easy to make this soup any day of the week. This healthy vegetable soup made with the twist of using tarragon and lemon juice.

Receipt for 4 persons – preparation time: 40-90 mins.

Ingredients: 2 chicken breast fillets, 1 head onion, 3 cloves garlic, 3 carrots, 2 white beets, 1 medium size kurnips, 1 medium size celery, 25 dkg mushrooms, 20 dkg green or yellow peas, 4 tbs oil, salt, pepper, tarragon, 4 veggie soup cubes, 2 dl cooking cream, 1 tbs flour, 1 tbs parsley, half a lemon.

Cooking: Cut the chicken breast fillet into small cubes. Chop the onion and garlic. The vegetables are cleaned and diced except for the green or yellow peas.

Heat the oil in a large saucepan and saute the onions over it. Add the meat and fry until white. Add the two types of beets, turnips and celery and sauté for 5 minutes. Season with salt, pepper, tarragon and chopped garlic. Then add to it as much water (cca 2 liters) as you want to make the soup… less water to make the soup thicker. Add the veggie soup cubes, bring to a boil, then add the peas and mushrooms. Cook until all ingredients are soft (about 10 mins).

Pour the cream into a small bowl, sprinkle with flour and mix. Add 3-4 tbs of less hot soup, stir until smooth, then add to the boiling soup. Bring to boil on it and finally add the chopped fresh parsley and freshly squeezed lemon juice (it is recommended to taste, rather add less lemon, which can be replaced to taste when served).

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

© Aggie Reiter