1 Sep

Day-By-Day – Travel in Traditional Hungarian Foodies #2

Posted by www.rollinginbudapest.com in Budapest - Hungary, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A", Tourism, Travel around Traditional Hungarian meals. Tagged: , , , , , , , .

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

1 Sep

The 16th BuSho International Short Film Festival @ Budapest 2020

Posted by www.rollinginbudapest.com in Entertainments, Herald News for Hungarians who speaks English!, Hungary, Tourism. Tagged: , , , , , , , , , , .

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The 16th BuSho International Short Film Festival kicks off on September, 1, 2020.,  with previous Sundance, Cannes and BAFTA awards nominees in the program, and we will publish a short film trailer every night on our Facebook. We’ll deal with these works in a little more detail in our announcer article below, but we’ll start by fundamentally transforming the short film “market,” what we’d rather call a system.
Whereas in the past different nations produced short films almost exclusively within their own borders, today it has become fully international, which means co-production has appeared within the category. Two Israeli directors have reached the competition, but one will be British and the other Serbian this year.
The distribution and festivaling makes things even more confusing, because in vain we believed at the time of entry that there were plenty of Spanish works from Promofest, and then we saw for example, Cargo is Malay, Low Tide is Irish, Archibald’s Syndrome is French and Overland starting in American colours. Among the short films of Aug & Ohr in Berlin, the other big package nominee, was O.I. and Oracle Canadian, Spoon American, W Greek, but of course there are rarely German ones, as in the genre rarity number menu short film musical, Bonbon. The experimental film Oracle, directed by Aaron Poole, will examine the point in a child’s life where anxiety and fear come to mind.
Of course, Agencies and Academies or Filmschools are different, because, for example, we continue to receive excellent domestic works from, among others, the Film Akademie Baden-Württemberg, such as The Captain in this year’s competition or Masel Tov Cocktail. In the film “Captain,” recorded by Steve Bache, lifeguard Frank tries to maintain his role as a model in his son’s life after a serious accident. Our other big comeback is Hamburg Media School, who this time, in addition to the opening film of the festival’s competition program, Among Humans, made it to the main table with 2 more films from the same school semester, these are Offense and Mall. Finally, we cannot pass by without mention about the new generation of Czech animated films, which give a third of the animation competition program, including Hide N Seek from FAMU in Prague and S p a c e s. BuSho Festival cannot pass without great Polish animated films, so we are pleased to present the work of Fumi studio, Piotr Milczarek Rain, which the creators have described as a simple animated film about collective consciousness.
Last year’s BuSho winner Salam’s French agency sent some exellent shorts again, for example the North Macedonian Sticker, directed by Georgi M. Unkovski, which premiered at the Sundance Festival.
Two shortfilms from Russia got selected, Meatgrinder, directed by Vladislav Bakhanovich as well as Praskovya, directed by Alexander Solovyov, who were both winners of the most recent Moscow Short Film Festival.
Every year we get more and more Iranian works, and the great 113 from Neda Assef is the proof that the reason is not only because of the entry fee waiver, resulting from the insolvency sanction, but the film industry is booming. In the film, Soldier No. 113 is so tired that he fell asleep in the conference room of the military base where the leadership meetings are held.
In 2019, Dekel Berenson, the above mentioned Israeli director was nominated for Anna in Cannes for the Golden Palm and recently got BAFTA nominations, otherwise he is a dual Hungarian citizen currently living in Cyprus. The film is the story of Anna, a war-torn Eastern Ukraine, an aging single mother who longs for change. The other Israeli director’s film Moon Drops by Yoram Ever-Hadani, when a factory worker assembles a mysterious machine that produces liquid droplets from the moonlight.
Without claiming completeness, we hope to satisfy the interested audience and we will meet in the first week of September at the 16th BuSho festival, we look forward to seeing you all: http://www.busho.hu.

Screenings @
Puskin Cinema
District V. 18. Kossuth Lajos Str. Budapest
BuSho competition 700 HUF/student 500HUF
BuSho daily pass 2500HUF/student 2000HUF
BuSho pass 5000HUF/valid for all programs

Art+Cinema
District VII., 39. Erzsébet Blvd. Budapest
BuSho competition repeat 700HUF/student 500HUF

Italian Institute – Free entry
District VII., 8 Bródy Sándor Str. Budapest

Herald news from busho organizers.

shared by Aggie Reiter

31 Aug

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A", Tourism, Travel. Tagged: , , , , , .

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

26 Aug

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A". Tagged: , , , .

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

25 Aug

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

Posted by www.rollinginbudapest.com in Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Hungary., New Theme on its way - "Q" & "A". Tagged: , , .

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

24 Aug

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Hungary., New Theme on its way - "Q" & "A", Tourism. Tagged: , , , , .

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

21 Aug

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Hungary., New Theme on its way - "Q" & "A".

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

19 Aug

Day-By-Day #3 … Hungarian Cruisine – Sour Cream Potato Soup with Sausage

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Hungary.. Tagged: , , .

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

18 Aug

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A". Tagged: .

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

17 Aug

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

Posted by www.rollinginbudapest.com in Dinning, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection. Tagged: , , , , .

Lentil Soup with Sausage

(Lencseleves kolbásszal)

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

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

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

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

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

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

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

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

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

© Aggie Reiter

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