Tag: parsley

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.

Grilled Argentine Shrimps with Chimichurri

Ingredients (2 servings):

  • 500 g / a dozen whole Argentine red shrimps
  • 100 ml olive oil
  • 3 Tbsp red wine vinegar
  • 5 garlic cloves
  • 1 bunch of fresh parsley leaves
  • juice of 1 lime

Preparation method:

  1. Peel off the shell of the shrimps leaving on the last segment of the tail.
  2. Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
  3. Chop the garlic.
  4. Chop these parsley leaves.
  5. Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
  6. Using a hand/stick blender them until everything is mixed nicely together.
  7. Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
  8. Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.

Sweet Banana Chili Peppers Stuffed with Salmon

Ingredients (2 servings):

  • 8-10 sweet banana chili peppers, I had red and orange ones
  • 200 g salmon filet
  • 1 egg
  • 5 garlic cloves
  • a bunch of thin green onions
  • a bunch of parsley leaves
  • 1 small red hot chili pepper
  • coarse salt to taste
  • 1 lime

Preparation method:

  1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
  2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
  3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
  4. Slice thinly the green onions.
  5. Slice thinly the red hot chili pepper.
  6. Chop the garlic cloves.
  7. Chop the parsley leaves.
  8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
  9. Mix them together gently.
  10. Using a teaspoon fill carefully the hollow sweet banana chilies.
  11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
  12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
  13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.