Tag: Hungarian

Túrógombóc – Hungarian Curd Cheese Dumplings Recipe

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.

Turkey Hearts and Mushrooms Stew – Hungarian Pörkölt Recipe

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.

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe


  • 1,5 kg goose innards and PARTS: wings, neck, gizzards, hearts, even carcass
  • 3-4 medium carrots
  • 2 parsley roots
  • 1 parsnip root
  • 1 large purple onion
  • 2-3 garlic cloves
  • 100 g green peas (it can be frozen or fresh)
  • 100 g mushrooms
  • 350 g rice
  • 2-3 tablespoons goose fat
  • salt, pepper, parsley leaves

Preparation method:

  1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
  2. Cover them with about 3 litres of cold water and start cooking it.
  3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
  4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
  5. Keep cooking over low heat until the meat is cooked.
  6. Filter the soup’s broth and set aside its fat.
  7. Dice the vegetables into bigger cubes.
  8. Brown these dices veggies in some goose fat for a few minutes.
  9. Bone the meat and cut it into bigger pieces.
  10. Fry the rice in goose fat until translucent, glassy like.
  11. Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.
  12. Fry the mushrooms and the goose parts in the goose fat.
  13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
  14. Serve while hot sprinkling some chopped parsley leaves on top.