Posts Tagged ‘Gastronomy’

# 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

 

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

Lentil Soup with Sausage

(Lencseleves kolbásszal)

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

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

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

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

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

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

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

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

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

© Aggie Reiter

“Q” & “A” Slovenian Culinary Heritage Into Hungarian Kitchen

Slovenian unique culinary journey on “Slavic Cooking” 

Most of Hungary’s food was formed and influenced many centuries ago by the cuisines of many different people kitchen … Turkish,  Italian, German, Bohemian-Moravian,  Polish, Croatian, Slovenian, Slovakian, Romanian,  during the Austrian Habsburg Empires expansion and also Jewish dishes just to mention a few.

It is no surprising foods migration to one and another  countries and becaming popular dishes kept boiling in today’s kitchens.  The Sloven foods are often simple and hearty. Many dishes are made with cream, such as mushroom soup, and pork sour soup. Horseradish with cream, a specialty of northeastern Slovenia, is often served with beef dishes.

In Slovenia also by experience realized “Cabbage” is a veggie which goes with many version in their gastronomy.

The Slovenian Cabbage Soup made its way to Hungary namely “Káposztaleves” which is a meaty cabbage soup that is often eaten on New Year’s Day. Káposztaleves is also thought to relieve the symptoms of a hangover, and this is probably the reason why this traditional Slovenian Soup became tradicional Hungarian soup is so popular on New Year’s Eve, but not to be confused with Korhelyleves or “Hangover Soup” which is known as one of the world’s greatest recipes with lots of paprika and 3 kinds of meat, topped off with a dollop of sour cream.

Hungarians call the soup (“Man-Catcher”) similar to the Sloven Cabbage Soup

Ingredients:  Ham hock, good size with lots of meat, 1 smoked sausage, ½  large head cabbage chopped or shredded, 8  cups of homemade chicken stock as a broth base or substitute or combined with water to make 4 quarts of liquid, 1  large onion chopped, 3 ribs celery chopped, 1 heaping tbs Hungarian paprika, 1 – 2  cups diced tomatoes, 1 or 2 Bay leaves. Add Sauerkraut (as much or little as you like), Salt & Pepper previously taste it. Sour cream to garnish.
Cooking Instructions. Saute onions and celery in bacon grease or lard, Toss in your cabbage, Add some S & P, Stir around until beginning to heat. Add your stock or water, ham hock, bay leaves and paprika. Bring to simmer. Allow to bubble on low for at least 2 hours. Taste and adjust seasonings as needed. Remove ham hock and dice the meat, placing it back into the broth.

Sloven Baked Mashrooms filled with Chesse

Ingredients: 12 whole fresh mushroom, 3/4 pound good quality of sliced Parmesan, mild Cheddar or Muenster cheese.

Cooking: Preheat oven to 300°F.  Wash the mushroom caps under running water, and remove the stems. Dry with paper towels. Cut the cheese into squares to fit between two mushroom caps. Make a “sandwich” of two mushroom caps with one square of sliced cheese between them. Secure with a toothpick, and place the mushrooms into greased pie plate or baking dish. Bake in the preheated oven for 20 to 30 mins until the mushrooms are tender, until bubbly and the cheese has turned golden brown.

Can be served up to 15 to 20 snacks, as an appetizer, but depending on the number of mushrooms can be a prepared for main meal as well with the same cooking as a/m.

The stuffed mashroom became one of the favorit yummy food in the Hungarian cuisine. It can be varied in many ways throughout all seasons. There is no limit in making stuffed mushrooms with all kinds of delicacies. Most of the work will run through… by the oven, and the result is very appetizing.

These stuffed mushrooms are full of flavour and a great way to start a dinner party. Serve warm or at room temperature.

Slovenia Potica Bread

“Q” What does Potica mean?

“A” A cake or bread filled with (ground) nuts, popular in Slovenia and in Croatia. (In particular, the Slovene variant of this pastry, in contrast to the Croatian variant, termed a povitica.

Slovenian nut roll is a celebratory bread baked for almost every important occasion and it is essential to the celebration of Palm Sunday and Easter. It resembles a jelly roll and is made of very thinly rolled yeast dough spread with a nut paste. The nut paste or filling may differ from region to region.
In Hungary namely different  … Chocolatey cocoa swirls, puffy dough and sprinkle of powdered sugar … this is the divine kakaós csiga (literally “cocoa snail”- cocoa rolls) and the dough can be include with chopped walnuts, pecans, poppy seeds, honey, butter, and dried fruits. There are around 75 sweet and savory traditional bread rolls around the world.

Ingredients:  3/4 cup of butter, 1 1/2 cup of sugar, 4 eggs, 3 cups sifted flour, 1 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, 2 cups sour cream, 1 1/2 tsp. vanilla.

Prescription: Have butter at room temperature; cream with the sugar. Add eggs one at a time, beating well after each addition. Re-sift flour along with the baking powder, and baking soda. Add the dry ingredients alternately with sour cream and vanilla beginning and ending with flour mixture. Spread 1/3 of the butter in a greased bundt or 10 inch tube pan. Top cake mixture with 1/2 of the filling. Repeat; spread remaining butter over all.

Filling: 1 cup ground nuts, 1/2 cup brown sugar, 2 tbs. flour, 1 tbs. cinnamon. Mix together nuts, sugar, flour and cinnamon.

Bake at 350 °F  (175 °C) on lowest oven shelf for about 1 hour or until toothpick inserted in cake comes out clean. Make sure cake is cooled completely before taking out of pan. Before serving, dust with confectioners’ sugar.

© Aggie Reiter

Transylvania/Székely Land Flavors in the Hungarian Cuisine

Who has not heard of Count Dracula’s Haunted Castle even though been there or not. Whether visited found out that the Transylvanian Bran Castle was never home to a vampire, it’s still blood-curdling. Dracula is a purely fictional creation. Bram Stoker’s character was inspired by Count Vlad the Impaler, who was known for his bloodthirstiness. The air inside the castle and environment is spooky anyway.

Talking about gastronomy, it can be said those who like Hungarian cuisine also like Székely Land – Transylvanian flavors through Turkish cuisine. Many dishes are similar in preparation and taste.

Transylvania Cottage Cheese Pasta – Eedélyi Túróstészta

Recommended after more hearty soups, excellent for lunch or dinner. From the age of 8 months, it can also be given to babies with cow’s curd, the dough should be egg-free.
Ingredients: 1/2 kg sheep’s curd or other salted curd, 20 dkg ham / meat bacon (optional), 20 dkg grated cheese (optional), 1 packet, laska (pasta), 2 tbs oil.
Cooking: cook the salmon in salted water, strain the ham / bacon in a little oil, take it out of a bowl, put the salmon in the fat, sprinkle with cottage cheese and half of the ham, mix well, put in a fireproof dish, sprinkle the top with the grated cheese and grated cheese put bacon in the oven until the cheese is melted on top.

Transylvanian cabbage – Erdélyi Töltöttkáposta

Recipe for 6 people, overall time 2hs over medium heat. Made from real sauerkraut, but also very delicious sweet cabbage. If made from the latter, the cabbage head is boiled, then the leaves are taken apart and left in hot water for about half an hour. Once the fillings are cooked, pour in half a liter of tomato juice.
Ingredients: 1-2 heads of cabbage, 1 kg of minced pork (thigh) but also delicious with minced turkey meat, 2-3 slices of smoked bacon (optional if the meat is fatty), 1 small piece of smoked side, bacon skin or knuckle (optional, but real), 2- 3 heads onion, 4 tbs rice dill, cluster, cumin, paprika, salt, pepper 2 tbs oil, 3-4 dl water.
Cooking: Prepare the cabbage leaves, if too sour, soak in water for 1 hour, if hard, boil the leaves thick, cut out the middle vein, if the leaf is large, cut it in half for the filling … simmer the chopped onion in oil, sprinkle with rice, stirring constantly we braise the meat with the bacon for a few minutes, we add the cabbage stuffed with onion rice, sprinkle with fresh, chopped dill, 1 tbs grated, 1 tbs pepper, salt and pepper, we work well together by hand.
To make small fillings …put a certain amount of filling (approx. 1 spoon) on the leaf, we fold it up, we fold it from the side, we fold the unfolded end in the pot as follows: it is lined with cabbage leaves and bacon skin from below, we place it in a clump and dill stalks the stuffing, we put the smoked side or knuckle in the middle half, then we put the other stuffing on it, if there are left dill and clods left, we put the remaining cabbage chopped on top, we can cover it with whole cabbage leaves also cook on low heat for 3-4 hs at the end.  Serve with 1-2 tsp of sour cream on top and enjoy the majestic taste, but it is a matter of taste.

Became Real Hungarian Treat – Chimney Cake … Kürtős Kalács

Foreigners a.k.a. Chimney Cake – for it’s chimney-like appearance!

Strangely enough there is no mention of this Chimney Cake amongst Hungarian dishes.

Kitchen tools needed: small saucepan, big bowl, Stand mixer with dough hook attachment, 1 or 2 paper kitchen towel cardboard tubes, tin foil, cling film, oven + baking tray.

Recipe for 6 people, overall time: 75 mins, baking time: 20 mins. Ingredients: 500 gr plain flour, 200 ml full fat milk, 5 tbs vegetable oil or sunflower oil, 3 tbs regular sugar, 2 tbs yeast (14 gr), 2 eggs, Pinch of salt. Baking time: 15 mins + resting time: warm up the milk in the small saucepan over medium-low heat. Mix the warm milk, sugar and yeast into the big bowl and give it a good stir. Set aside for 5 mins or until a thick bubbly foam has formed on top of the milk. Mix flour and salt in the stand mixer’s bowl. Make a hole in the center and pour into the vegetable oil, two eggs and the milk mixture. To mix using the medium setting for about 5 to 10 mins, depending on the stand mixer. With stand mixer only 5 mins. The chimney cake dough is ready when the dough has become a solid mass, and does not stick to the hands. Not to add in extra flour if sticky, add in a few more drops of vegetable oil instead. Cover with cling film and set aside to be for rest 1h, it will double in double size. In between time to create the holders. Keeping this as simple as possible by using one or two paper towel tubes. Wrap them tightly in tin foil, fold the remaining tin foil inwards. Test it on the baking tray to see if it fits aligns, and stays put. Wrap the dough over these holders. Since these chimney cakes need to be heated all the way around and inside, these make-shift holders will do perfectly fine. After the Kürtös Kalács dough has doubled in size, place it on a clean working surface. Knead the dough until smooth, then divide into six portions. Roll each portion along into a long string and roll it around the prepared holder. The thicker these strings are, the more soft they will be eventually. The oven has to be pre-heated to temperature of 200 C, or 392 F. Placing each holder on the edges of the baking tray, and bake them for about 10 to 15 mins and once in a while turn it around the other side, so that the crust color will be browned.

After it is baked may sprinkle it around with different flavors. With what to cover with is a matter of taste …  grain walnuts, coconut, sugar, cinnamon, grain poppy seed and cocoa powder, but any other ingredients will do that your heart desires. Also can be filled with pudding, ice-cream and so forth. When done baking, it’s best to eat the chimney cakes immediately while it is hot. Keeping them only for two days, when wrapped in cling film.

© Aggie Reiter

 

 

“Q” & “A” … Inherited Slovak food in Hungary

Just Saying … Don’t start reading on an empty stomach … likely to become very hungry. but the good news is that you can make these at home by yourselves … enjoy your meal.

“Q” … Really inherited cuisine from the Slovak kitchen by Hungarians?

“A” …  Not really, because before 1920, a part of the territory belonged to Hungary and of which today lay in Slovak republic. There is nothing surprising in this because the gastronomy  flavors were kept on both sides no matter of the new borderlines, but as throughout the History of Hungary these borders frequently shifted and people moved around. So did the varied foods in Hungary within the world of experienced flavors.

(After the WWI monarchy ended came the Trianon Treaty of 1920, which altered the territorial integrity of Hungary. Appr. 70% of its historical territory, 58% of its former population were relinguished to neighboring countries.)

“Q” … What are the the most traditional Slovak dishes overlapping in time @ Hungary’s gastronomy?
“A” … Here are some of the most traditional Slovak dishes which are a well-known and popular by the Hungarians : Bryndzové halušky – potato dumplings with sheep cheese and roasted bacon. Zemiakové placky – potato pancakes with flour and garlic fried in oil. Fried cheese and sheep cheese. Lokše – potato pancake. Soups – chicken noodle soup, sauerkraut soup and bean soup.

 The Strapačky – in Hungary Sztrapacska is traditionally accompanied with local “juhtúró – sheep cheese” equivalent to bryndza.

Bryndzové halušky (potato dumplings with sheep’s-milk cheese)

The recipe would serve 10 people. Ingredients cooking instructions: Take 750 g peeled raw potatoes, finely grated, salt, optional, 250 g flour, 250 g sheep cheese (bryndze), 100 g pork fat or bacon, cooked, then cut up into small pieces. The ingredient that makes this national dish of Slovakia a favorite here  and there is the sheep’s milk cheese which has a sharp in taste. The most abundant ingredient is the raw potato, which comprises most of the dough that creates the potato dumpling (halušky). After the grated potatoes are mixed with the flour (and salt), they are molded into small cylindrical chunks of 3 cm., and gently placed in boiling (and if desired, salted) water. The dumplings rise to the top of the boiling water in a few minutes.  Removed from the pot of boiling water with a slotted spoon, and placed on a warmed plate. Immediately after dumplings are placed on the plate, small chunks of sheep’s milk cheese (bryndza) are placed on top, causing the cheese to melt over the potato dumplings. Sprinkle the crispy pork bits on top of the bryndza, some may prefer to mix up the potato dumplings and bryndza first, then serve piping hot.

Pečená hus s červenou kapustou a zemiakovými plackami – Roasted goose with red cabbage and potato pancakes – Sült liba, vörös káposzta és burgonyás palacsinta.

Ingredients cooking instructions:  Roast Goose (or with Duck same to follow) Wash, thoroughly dry and season the goose with salt from the outside and from the inside and sprinkle with cumin seeds. Place the goose with its breast (chest) down onto a roasting pan, and pour some water (about 3 dl) around it.
Bake the goose in an electric oven at 200° C, in a hot air oven at 180° C and in a gas oven at gas mark 4, for an hour per each kilo and keep basting the goose with the juices collected. (A 3 kg goose roasts for 3 hours).As you laid the goose breast down, in the middle of the roasting, turn the goose breast up and continue basting the goose with the juices collected, thus achieving an even browning and the breasts are not dried. After roasting, allow about 15 minutes to rest, cut into pieces and serve.

Braised cabbage … Sprinkle the cleaned and grated cabbage with salt. Put in a pot with the lard and cumin, fry it, add granulated sugar, leave to caramelize. Finely chop the peeled onion, add it to the caramel, stir it, immediately add the lard and stir it well again. Place the cabbage, bay leaf, and vinegar, braise together for 40-50 minutes, until the cabbage is soft, finally, season it.

Potato pancakes …  Take 50 dkg potatoes, push the unpeeled boiled potatoes through a sieve, 10 dkg of flour, 2 eggs, 50 dkg potatoes, 1 dl sour cream,, 1 small head onion, 1 clove garlic, oil, Finely grate the peeled potatoes and onions. Mix the flour with salt and season with strong pepper. Let the pancake batter stand for 20 minutes. Fry the pancakes from the dough in the usual way on a little heated oil. We offer topped with crushed garlic and salt. Brown on both sides.

Tradičné slovenské slivkové knedle – Traditional Slovak Plum Dumplings – Szilvásgombóc

Not only very popular dessert in Hungary, but across Eastern Europe.  The potato dumplings may be filled with all sorts of fresh fruits: cherries, strawberries, apricots, plums, blueberries depending on the season and taste.

Traditional Slovak Plum Dumplings not only very popular dessert in Hungary, but across Eastern Europe.  The potato dumplings may be filled with all sorts of fresh fruits: cherries, strawberries, apricots, plums, blueberries depending on the season and taste.

Preperation time …  1h … Cooking time: 10 mins. Ingredients and cooking … 1 kg white potatoes (cca 2 pounds), 2/3 cups flour 2 eggs, 20 fresh plums (ripe),2 cups breadcrumbs, 1/4 cups sugar, 2 tbsp cinnamon, 60 g butter (cca 2 oz).

Boil the potatoes, either with their skin on, or peeled, once they are tender, drain the water, and mash them well. Leave to cool a bit, then add the eggs and flour, and knead into a smooth, but sticky dough. Roll out the dough soon so as it won´t become runny. Cut it into squares, take one-two tablespoons of dough, flatten it up then drained plum into every piece in the middle and wrap the dough around into the shape of a ball. Cook in slightly salted boiling water for about 7 minutes until they float to the surface. Take them out but do not rinse! Procedure for the crumbly topping. Place the pan over a low heat, melt the butter, add the breadcrumbs, and stir well for 2-3 minutes until light color brown. Remove from the heat and set aside. Toss the dumplings  while they are still hot into the breadcrumbs. Leave to cool before serving.

© Aggie Reiter

Part2 – Continue Gastronomy Inherited Over 50 Years of Russian Rule @ Hungary

During the 50 years of Russian rule –  meals embedded in Hungarian gastronomy.

It is almost natural for many Russians surrounded by the Sea to bring sea life into the variety  in their meals. Here is one of the appetizers and well-known in the Hungarian kitchen.

Russian Beetroot Herring Salad – (Orosz cékla hering saláta)

Ingredients … 50 dkg pickled herring, 4 apples, 40 dkg pickles, 40 dkg pickled beets, 1 box of cream, 1 pinch of salt, 1 pinch ground pepper, 1 pc lemon juice,1 bouquet of dill, 2 tbsp olive oil. Preparation time 25 mins. The herring fillets are cut lengthwise along their spines and sliced ​​into tastefully sized pieces. If the herring fillet is small, the longitudinal halves can be omitted, cut into pieces. The apple is also diced after the seed coat has been removed and twisted well with the squeezed lemon juice to prevent it from browning. The pickles are also cut into pieces of similar size. Finally, the peeled beets follow, which we cut into thin longitudinal strips. Gently mix the fish, beets, cucumbers and apples in a larger bowl (in which we can conveniently mix the ingredients), sprinkle with the olive oil and sprinkle with the finely chopped dill. At the end add salt, pepper and refrigerate. When our salad has cooled, beat the cream and add. Carefully twist with a wooden spoon, taking care not to break. Serve cold with dill and lemon rings.

Perhaps the Russians are the first in the world to overtake the Hungarians with loving their soups!

  Borsch – hearty one-pot meal – thick soup – (Céklaleves)

The beet-based red borsch has become popular in the Hungarian cuisine. It is typically made by combining beef meat, bone stock both are the most commonly used, with brisket, ribs, shank and chuck considered to give the most flavorful results, sautéed vegetables, which basically beetroots and usually include cabbage, carrots, onions, potatoes and tomatoes.

Ingredients: 25 dkg beef meat, 5 dkg fat, 25 dkg potato can you translate 20 dkg beetroot, 20 dkg fresh cabbage, 5 dkg tomato, 5 dkg brown onion, 20 dkg sliced fresh cabbage, 5 mashroom, 5 dkg tomato 5 dkg brown onion, 15 dkg parsley root (i.e. white carrot), 10 dkg celeriac, 5 dkg tomato pasta, 4 dkg flour, quarter  deci litre vinegar, one and half deci litre sour cream, half of bay leaf, half gr black pepper, 2 dkg salt.

Stroganoff a.k.a Beef Strogonoff style

“Q” … How – When the Stroganoff Beef Tenderlion Ragout landed in Hungary?

“A” …  At first  the name “Stroganoff” became popular thoughout Hungary in the 70s  when screened the series of adventure novel Sztrogoff Mihály – Michel Strogoff on TV. It was a joint co-operation by Bulgarian, Italian, French and Germany, directed by Eriprando Visconti. Thereafter, the restaurants realized to cook this mouthwatering potty meal which perfectly rang the bell to the series to associate it to gastronomy.  In those days, just went to one of those restaurants having it on the menü and by just to say “Stroganoff” the waiter had no more question.

The Stroganoff sirloin ragout was born in Russian, but not named after the person who invented the food. The name Michel Strogoff originally was based upon the novel from Gyula Verne. The legend says that in the 18th century this delicious meal was invented by Stroganoff who was the chef to the Duke of Odessa. The meat-onion-sour cream dish with salted cucumber from thereon was named Beef Strogonov style … based on French and Russian gastronomic traditions … one of the most popular Tsarist dish which really dug itself into the Hungary’s gastronomy.

 Stroganov sirloin ragout embedded in Hungarian gastronomy

Stroganov Sirloin … here you go

Ingredients …  for serving 4 people, 500 g of beef tenderloin, 1 small head onion, 150 g sour cream (20%), 250 g .. table mushroom/champignon, 150 g butter, 70 g of pickle cucumber, 2 tsp Dijon mustard, 50 ml wine (white, dry), salt, black pepper  powder.

Cooking instruction … First, the ingredients are prepared. Slice the onion, quarter the mushroom lengthwise, and thinly strip the delicacy cucumber. Cut the sirloin into thin finger strips. Place the meat to cook into a large size pan. Melt the butter in the pan. Fry the onion on it. Put the sirloin on top and fry until white. You can add the mushrooms. Add salt and pepper. Simmer for a few minutes. Can also come with the striped delicacy cucumber, simmer it for a few minutes. Pour over the wine and bring to a boil. At the end you can add the mustard and sour cream, boil it together as well.

Ending the cooking make a light jerky, continue to stir for 10 minutes which will enrich the soup. Tomatoes cut into articles are placed in the soup 5-10 minutes before serving. Upon serving, put a spoonful of sour cream in each soup bowl. Roll over with the finely chopped parsley and the Stroganov sirloin is ready.

Cooking instruction …  Slice the onion, quarter the mushroom lengthwise, and thinly strip the delicacy cucumber. Cut the sirloin into thin finger strips. Melt the butter in the pan. Fry the onion on it. Put the sirloin on top and fry until white. You can add the mushrooms. Add salt and pepper. Simmer for a few minutes. Striped delicacy cucumber, let  simmer it for a few minutes. Pour over the wine and bring it to boil. At the end can add the mustard and sour cream. Boil it together as well. Ending the cooking make a light jerky, continue to stir for 10 minutes which will enrich the soup. Tomatoes cut into articles are placed in the soup 5-10 minutes before serving. Upon serving, put a spoonful of sour cream in each soup bowl. Roll over with the finely chopped parsley and the Stroganov sirloin is ready. May garnish with rice or potato croquette.

A Taste from Russia  – Pryaniki – Gingerbread 

The original Tula pryanik imprinted Tulsky … adjective form of Tula with the city’s coat of arm.

“Q” … When did in Russia appeared the Gingerbread?

„A” … In Russia, gingerbread appeared in the 9th century A.D. A dessert at the time being was called “honey bread” first enjoyed in Ancient Egypt and claimed top have been brought over Europe by the Armenian monk Gregory of Nicopolis to Russia. Then the gingerbread was made from rye flour mixed with honey and berry juice got ice. It gain the modern name when people started enhancing this recipe with spices from India and the Middle East. Decades later a square slab of spicy cake filled with jam or condensed milk. The cake is still extremely popular in Russia and same   goes to Hungary by the local confectioners and home-made. The gingerbread’s are one of the sweet cake, or cookie or biscuit in France, Sweden, UK, America having several different recipes.

Ingredients …  2 tbs butter, ½ cup honey, 1 egg, 1 ¾ to 2 cups flour, ¼ teaspoon baking soda, ¼ teaspoon each: ground Cardamom – Ginger – Maced – Cinnamon, 2 tablespoons crushed blanched almonds, ½ cup thick jam (plum is especially good). Glaze: ½ cup confectioner’s sugar, 2 tbs fresh lime juice.

Preparation … Cream the butter and honey, then beat the egg. Stir in the baking soda, spices and almonds, mixing well. Add enough flour to make a soft dough. Wrap the dough in waxed paper and chill in the refrigerator for 1 hour. Preheat the oven to  180 Celsius/350 F.  On a floured board roll the dough out 1/8 inch thick Cut out the rounds with a 2 ½ – inch cookie cutter. Spread a generous teaspoon of jam on half of the rounds. Top each jam-covered round with a plain round, sealing the edges with your fingers, them crimping them decoratively. Place on a greased baking sheet. Bake for 10 mins at above temp. then reduce the heat to 160 C/ 325 F and continue baking for 8 to 10 mins more. Cool it down on a rack. To prepare the glaze, mix together the confectioners’ sugar and lemon juice. Pour over the cooled cookies. 18 pieces of gingerbread prepared.

Hungarian Gingerbread filled with fruit

Gingerbread is ageless!

Good to know … Was recorded to be the World’s largest gingerbread house but it broken. Lately, recorded was set by the Mall of America in 2006. Here is the size to have a hint … the new winning gingerbread house, spanning nearly 40000 cubic feet, was erected at Traditions Golf Club in Bryan, Texas. The house required a building permit and was built much like a traditional house. Used 4000 gingerbread bricks during its construction. To put that in perspective, a recipe for a house this size would include 1800 pounds of butter and 1080 ounces of ground ginger … Sounds more like a gingerbread resort!

© Aggie Reiter

“Q” & “A” … During the Russian Rule Inherited One Pot Meals @ Hungary

From Russia to Hungary many meals have been inherited into Hungary’s gastronomy.

Until the beginning of the 20th century, the order of food served was as follows: appetizers, salads, jellies, pies. This was followed by grilled meats and to end a meal was/is unique the Russia way, traditionally closed with soup … Here if so, after appetizer or not starting with the soup … the Russians say to end the meal with soup the digestion is greatly aided by the soup consumed.

The most important Russian dishes are known all over the world, such as borsch, scsi, pelmeny or pirog, and their national drink need not have to be introduced cause well known everywhere around the world, the Russian vodka … but the Hungarians rather have a sip of their Pálinka.

“Q” … From where originates the Beetroot Herring Salad?

“A” … It is a Russian and Ukrainian speciality.

“Q” … What does beetroot herring salad consist of?

“A” … Main ingredients … Herring, vegetables (potatoes, carrots, beetroots), onions, mayonnaise.

Q” …What is one of the popular Russian mouthwatring meal also inherited for the Hungarians?

„A” … Borsch Beef  … Stroganoff Style

„Q” … Interested… what is the difference between Goulash and Stroganoff?

„A” … The traditional Goulash is a thick stew/soup, usually may be in use of beef lower leg, the hindquarters, the brisket or the shoulder bladecut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true Stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce.

“Q” … What kind of meat is Strogonoff made of?

„A” … Main course of Stroganoff can be prepared in any form of meat … beef, chicken or turkey. The main dish is often accompanied by side dishes: potatoes, pasta, rice, barley porridge, vegetables either boiled, fried or steamed.

“Q”… How do you add flavoring to Stroganoff?

“A” … Salt, Pepper & Onion Powder – Most recipes call for these not-so-spicy ingredients. While browning your coated beef, throw in some real chopped onions (1/4 cup), a couple sliced cloves of garlic, a little tarragon, sea salt, fresh mushrooms and yes, some hot mustard.

„Q” … Is Gingerbread originally a Russian dessert?

„A” …  The dessert at the time being was called “honey bread” first enjoyed in Ancient Egypt and claimed top have been brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis to Russia. At that time, gingerbread was made from rye flour mixed with honey and berry juice. It got its modern name when people started enhancing this recipe with spices from India and the Middle East. Decades later a square slab of spicy cake filled with jam or condensed milk. The cake is still extremely popular in Russia and same in Hungary by the local confectioners and home-made. The gingerbread’s is one of the sweet cake, or type of cookie or biscuit popular in France, Sweden, England, America containing within several different recipes.

Recipes coming up @ Part2.

© Aggie Reiter

“Q” & “A” … The Birth of the Lángos … The Origin of Lángos – (fried scone)

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Most probably many who have not visited Hungary or have never met, heard about the „Lángos” will raise a question or two, but who have tasted it will always remember the crispy golden crunch!

During the Turkey occupying the territory of Hungary, the Turkish culinary habits came into the foreground, both countries population had and are sweet-toothed. Hungarians borrowed the „Pogácsa” (see previous upload), „Lángos”  fried scone. Also stayed as a traditional cake the „Bejgli” (basically baked for the season holidays.) Indeed the Hungarians used the traits of Turkish cuisines.

„Q” … Where …  whence origin the Lángos?  „A” … According to some assumptions the Langos „invented” in Hungarian cuisine during the Turkish occupation, other claims saying to be of ancient Roman origin.

„Q” … „Since when do Hungarians eat Lángos”?  „A” …  It is likely to be counted back in time, most probably as old as the bread.

„Q” … “What is a Langos?  „A” … It is a deep-fried flat bread made into a round, flat shape. The name comes from “láng”, the Hungarian word for flame/fire. The modern lángos, despite its name, is deep fried and not done in open flame. The savoury Lángos fried back then in fat, now-a-days in Hungary fried only in oil.

“Q” … How were the Lángos baked? “A” … The lángos were baked in the oven. After rising of bread a piece was cut out and hand extended and tossed on the coals. This deep-fried flat bread was traditionally baked at home and used as a quick filling meal for farm workers. So that on the days when the new bread was baked, also the bread lángos made. Was eaten along at breakfast, with sour cream, jam or powdered sugar.

Now-a-days … Most of the lángos sellers are rather hard to trace in Budapest or in the regions of Hungary, but locals will be handy to advise. One thing for sure the city markets always welcome the foreigners for a bite.  For foodie lovers worth a stop and taste not only the classic salt and/or typical garlic sauce version, but the one with ham-cheese-sour cream/cheese-sour cream, onion and/or bacon, or with dill-cottage cheese/smoked pork/chicken, Hungarian stew „pörkölt”,  Hungarian sausage „kolbász”, the Hungarian paprika – hell stronger than the chili – with all sorts of fillings. Foreigners staying in Hungary most probably had already tasted the unquestionably Lángos, and foreigners, tourist  will discovers … taste it – love it … especially with the endless varieties of toppings and fillings.

Most probably day trippers simply will not be able to choose from “fortified” with sausage, bacon and deciding to choose from several toppings. Worthwhile to also taste the stuffed lángos with inside pork or poultry stuffings, hot or medium fillings. Despite its dense appearance, the lángos is light, with a pillow texture on the outside and a crispy golden crunch in the middle. Anytime time of the day the Hungarians have their favorite Lángos. It can be very filling, so you might want to try before a main meal. The Langos is certainly something to avoid being on a diet, but once in a while people may commit a sin.

Now the time has come for those who may wish to bake their own Lángos at home, keep in mind to focus on the flour, and as much of a great significance to have the fresh yeast as well. The supply of the tows is very wide. Once baked, worthwhile to make topping with garlic (garlic is a smelly super food enriched with Vitamin B1, B2, B3 and also known for natural health care for centuries, so need not give up, go for it … Never mind for the smelly garlic,  avoid your breath from the unpleasant smell of garlic, chew a few strands of raw parsley to cover the unpleasant breath and its gone.

Prepare your own Lángos step-by-step …

Ingredients for 8 pieces: 50 dkg potatoes, 5 tbs flour, 2 pieces eggs, 1 tsp salt. Preparation time: 30 minutes.

Baking instructions: Without yeast: Wash the potatoes thoroughly and cook in their shells. Peel and still warm through the potato press. Wait for it to cool, then knead with eggs, flour and salt. If it is too sticky or not stretchable, add more flour. Transfer the dough to a floured board and roll it out to about one and a half inches thick, then whisk in medium sized discs. Boil the oil, then pull the dough with your hand and fry both sides of the flame until golden. When done, remove it on a paper towel and drain off the oil.

With yeast: Let rinse the yeast in 2 dl of lukewarm sugary milk, mix 10 dkg of flour and to make yeast. Peal the cooked potatoes are passed through a sieve and mixed with the remaining flour. Add the yeast and the remaining milk, a little salt. Knead the dough for at least 10 minutes. Leave dough at a warm place cover it, wait to rise to the size of the original dough as three times bigger. Stretch it a fingertip thick, tear it down with a glass and stretch the circles well by hand. Fry in plenty of hot oil. Your hands should be oiled, so dip your hands previously in oil so that the dough does not stick to the palm. It takes cca. 10-20 sec. to bake then turn over the other side. Pick the Lángos out from the pan with metal forceps … Be careful cause it is very hot. It is advisable to place the Lángos on a grid so that the oil may drip and cool down a bit.

Don’t wait for the end of the quarantine try it now – bake your own Lángos at home.

© Aggie Reiter