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
Rolling in Budapest 