Posts Tagged ‘“Q” & “A” Culinary Heritage Into Hungarian Kitchen.’

17 Sep

# 3 Day-By-Day – Traditional Thick Soup

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, 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: , , , , , .

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

 

16 Sep

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

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", Travel around Traditional Hungarian meals. Tagged: , , , , , .

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

 

10 Sep

Day-By-Day -Travel in Traditional Hungarian Foodies #6

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, 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: , , , , , , , .

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

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