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Posts Tagged ‘Hungarian’

  1. Mutton Soup Recipe – Hungarian Style

    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

    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.

  2. Túrógombóc – Hungarian Curd Cheese Dumplings Recipe

    December 25, 2018 by Varga László

    Ingredients (4 servings):

    • 2 eggs
    • 5-6 tablespoons semolina flour
    • 300 g curd cheese
    • 1 teaspoon salt
    • 100 g breadcrumbs
    • 2 tablespoons vegetable oil
    • 200 ml sour cream for serving

    Preparation method:

    1. Beat well the 2 eggs together with 1/2 teaspoon salt.
    2. Add the cheese, break it with a fork and mix them well together.
    3. Add the semolina flour and mix again well so it gets fully incorporated.
    4. Let it rest for one hour so the semolina swells a bit.
    5. Heat the oil in a skillet and fry the breadcrumbs till golden-brown.
    6. Bring water to boil in a large enough pot and add about a tablespoon of salt.
    7. With the use of a tablespoon or with your bare hands form smaller balls from the semolina dough and place them in the boiling water.
    8. Cook for about 5 minutes.
    9. Strain the cooked dumplings and then stir them into the golden-brown fried breadcrumbs so they get a nice golden coating.
    10. Serve immediately while still hot, topped with sour cream and sprinkled sugar.


  3. Turkey Hearts and Mushrooms Stew – Hungarian Pörkölt Recipe

    June 27, 2018 by Varga László

    Ingredients (4-6 servings):

    • 1 kg turkey hearts
    • 200 g dried black trumpet mushrooms
    • 1 large onion
    • 2-3 garlic cloves
    • 1-2 tablespoons vegetable oil
    • 2 tablespoons sweet paprika
    • salt and freshly ground black pepper to taste
    • 200 ml sour cream to garnish

    Preparation method:

    1. Dice the onion.
    2. Chop the garlic cloves.
    3. Halve lengthwise each turkey heart.
    4. Wash them of clogged blood under running water, then cut them once again in 2, so the hearts finish quartered.
    5. Heat the oil in a large pot, add the quartered hearts and fry over medium heat until browned and rendered some fat, keep stirring meanwhile.
    6. Add the onions and garlic to the pot and continue frying over medium heat for a few minutes, until the onions have softened.
    7. Add the dried mushrooms and water enough to cover the contents of the pot and some more, add the sweet paprika, season with salt and pepper.
    8. Bring to boil and cook for an hour, until the mushrooms and hearts have softened to your liking. Add some more water to the cooking dish if the sauce has thickened too much.
    9. Serve in soup plates with a dollop or two of sour cream and some parsley leaves on the side.