Category: Hungarian

Csókakői Kolbászleves – Hungarian Sausage Soup Recipe with Vegetables and Poached Egg

Ingredients (4 servings):

  • 3 medium carrots
  • 1-2 medium parsley root
  • 1 smaller celery root
  •  small turnip
  • 1 onion
  • 6 tbsp of oil
  • 1 small bouquet of parsley
  • 1.5 litres of bone soup (can be made from soup cubes)
  • half a lemon’s juice
  • salt and freshly ground black pepper to taste
  • vinegar
  • 4 eggs
  • 1 heaped tablespoon of flour
  • 150 grams of sour cream
  • 20 dkg Csabai Hungarian sausage

Preparation method:

  1. Cut the carrots, parsley root, celery and turnip into 1-2 cm cubes.
  2. Chop roughly the onion.
  3. Chop roughly the parsley leaves.
  4. Slice the sausage into 1/2 cm thick.
  5. Heat the oil in large soup pot and sweat the chopped onions until translucent.
  6. Add the sausages and fry for another 3-4 minutes.
  7. Add the diced vegetables and stir fry them for 7 minutes.
  8. Add the bone broth, lemon juice, chopped parsley leaves, season with salt and freshly ground, bring to boil. Cook for 30 minutes or until the vegetables are cooked through.
  9. Meanwhile, prepare the poached eggs. In a smaller pot bring to boil salted water with vinegar.
  10. Over low heat, add the eggs one by one. Spoon the whites around the yolk to make them more perfect and stir the water to move them around.
  11. Cook for 2 minutes and remove with a slotted spoon. Keep them in lukewarm water until serving.
  12. Mix smoothly the flour with the sour cream, add a bit cold water if too thick. Add a ladle of soup from the hot pot, stir it well and then pour it into the soup pot and cook for 2-3 more minutes stirring.
  13. Serve the soup in large saucers, topped with a poached egg in each.

Mutton Soup Recipe – Hungarian Style

Ingredients (6 servings):

  • 1 kg smaller pieces of mutton
  • 1 head of garlic
  • 2 eggs
  • 300 g tomato paste
  • 500 g sour cream
  • 1-2 tablespoons fruit vinegar
  • salt and pepper to taste
  • 2 red hot chilli peppers
  • a few green onions

Preparation method:

  1. Clean the garlic cloves but do not chope them.
  2. Wash the mutton pieces and place them in a large pot together with the whole garlic cloves and one of the chilli peppers.
  3. Add enough water to cover them all, bring to boil and cook for two hours.
  4. Towards the end add the tomato juice, water if needed to replenish the evaporated liquid and season with salt and pepper.
  5. When the meat is tender and cooked, add the sour cream to the pot.
  6. Break the eggs straight into the pot and keep stirring constantly so the eggs will shred in the soup and cook for another 2 minutes.
  7. Add 1-2 tablespoons of fruit vinegar to adjust the taste to your liking.
  8. Slice thinly the remaining chilli pepper and the green onions.
  9. Serve the soup in saucers topped with the sliced chilis and green onions.

Winter Holidays Snowman Recipe – Hungarian Potatodumplings stuffed with Fruits

  

Ingredients:

  • 1/2 kg potatoes
  • 1-2 oranges
  • a cup of preserved sour cherries
  • about 15-20 g flour depending on the type of the potatoes
  • 100 g coconut flakes
  • 1 egg
  • 1 tablespoon salt
  • 1 handful of cloves
  • 1 persimmon
  • dried herb sprigs for the brooms
  • wooden skewers


Preparation method:

  1. Cook the potatoes with their skins on until cooked and soft.
  2. Skin the potatoes and mash them using either a press, a masher or other device to your liking.
  3. In a large bowl add the mashed potatoes, the egg, the flour and salt.
  4. Mix together thoroughly until there are no more lumps and forms a dough.
  5. Clean the oranges of their rind and cut the slices in two.
  6. Remove the preserved sour cherries from the jar to drain their excess liquid.
  7. With floury hands take a piece of the potato dough and form a round shape. For the orange slices, these rounds will be a bit larger than for the cherries.
  8. Place one fruit piece in the centre of these rounds and carefully shape a ball of dough around the orange/sour cherry middle, covering them completely.
  9. Bring salty water to boil and carefully place the dumplings in this pot.
  10. Cook over medium heat for about 3-5 minutes until the dumplings are cooked and are floating on the surface. Turn off the heat and cover them with coconut:
  11. Lay the coconut flakes in a larger saucer. A few dumplings at a time place them in this coconut flakes saucer and shaking gently try to move the balls around the plate to be covered completely by coconut.
  12. Let them cool down for an hour or so.
  13. When cooled assemble the snowmen: place two bigger balls with oranges for the bottom ones and a smaller – sour cherry one for the top.
  14. Ornate with cloves for the eyes and buttons.
  15. Cut some small pieces of the persimmon for the noses and attach them using toothpicks.
  16. Add the herb sprigs as their brooms.
  17. For their hats, I used some red caps of small rum essence bottles.
  18. Make sure you stick the end of the skewers into something that can hold the snowmen in balance / upwards. I used a cardboard box.