January 4, 2019 by Varga László
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
- Clean the garlic cloves but do not chope them.
- Wash the mutton pieces and place them in a large pot together with the whole garlic cloves and one of the chilli peppers.
- Add enough water to cover them all, bring to boil and cook for two hours.
- Towards the end add the tomato juice, water if needed to replenish the evaporated liquid and season with salt and pepper.
- When the meat is tender and cooked, add the sour cream to the pot.
- 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.
- Add 1-2 tablespoons of fruit vinegar to adjust the taste to your liking.
- Slice thinly the remaining chilli pepper and the green onions.
- Serve the soup in saucers topped with the sliced chilis and green onions.
Category Hungarian, Mutton, Soup | Tags: garlic,Hungarian,mutton,soup,sour cream | No Comments
August 4, 2018 by Varga László
Category Soup, Vegetarian | Tags: basil,butter,cheese,chili pepper,garlic,goat cheese,green onions,soup,sour cream,zucchini | No Comments
July 25, 2018 by Varga László
Ingredients (1-2 servings):
- 400 g Vietnamese hard shell clams
- 300 ml elderflower cordial
- 2-3 garlic cloves
- 1 teaspoon ginger freshly minced
- 1 small dried red chilli
- 1-2 teaspoons fish sauce
- 1 lime
- 1-2 green onions
- If using frozen clams, leave them in cold water for half an hour or so.
- Wash them in two bowls of water until the water in the bowl is clear.
- Chop the garlic.
- Chop the ginger.
- Chop the dried chilli into flakes.
- Chop the green onion and parley.
- Cut the lime into wedges.
- Place the clams into a smaller pot, add the garlic, ginger, chilli flakes and pour the elderflower cordial just enough to cover them all with liquid.
- Squeeze the juice of a quarter of a lime.
- Cover with a lid and cook for 4-5 minutes until the clams have opened.
- Adjust the taste with fish salt and black pepper to your liking.
- Serve with chopped green onions, chopped parsley and some lime wedges.
Category Asian, Seafood, Soup, Vietnamese | Tags: chili pepper,clams,garlic,ginger,green onions,lime,quick,seafood,soup,Vietnamese | No Comments