Ingredients (2-3 persons)
- 500 grams pork liver
- 1 onion
- 1 green pepper
- 4 garlic cloves
- 4 tablespoons tomato paste
- 100 g smoked sausage
- 1 tablespoon sweet paprika
- Clean the pork liver and cut it into stripes.
- In a small pan with oil fry the liver until it browns slightly.
- Chop the onion, garlic and green pepper and fold into the pan, fry for 1-2 minutes.
- Slice the sausage and add to the liver, along with the tomato paste.
- Add the sweet paprika and finely sliced chili pepper, salt and pepper to taste, cover and simmer for 10 minutes.
- Serve with tarhonya noodles and pickles.
January 16, 2012 by Varga László
Ingredients (4 persons):
- 300-400 g blood sausage ( known also as black pudding)
- 5 dkg bacon
- 1/2 kg potatoes
- 2 small onions
- 4 cloves of garlic
- 3 tablespoons butter
- black pepper
- Cook the potatoes in their skins.
- Slice blood sausage and potatoes into 2 cm slices.
- Dice separately the onion and garlic.
- Slice the bacon 1/2 cm thick lardons and fry them in a pan over medium heat, until they release their fat. Remove then the lardons (greaves).
- Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
- In another skillet melt the butter and fry the garlic for a few seconds.
- Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
- When the potatos are golden, add over their pan the sausage mixture, mixing them slighly.
- Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.
January 2, 2012 by Varga László
This is a Hungarian soup that is eaten traditionally on New Year’s Day and so I did too this year.
Ingredients (4 persons)
- 300 g sauerkraut leaves
- 1 teaspoon marjoram
- a pinch of cumin
- 6 bay leaves
- 10 peppercorns
- 1 l stock (pork or vegetables)
- 5 cloves of garlic
- 1 small onion finely chopped
- 1 small red pepper
- 1 small chili pepper
- 1 thick slice of bacon
- smoked sausage (and other smoked pork stuff)
- 1/2 tablespoon flour
- 1 teaspoon paprika
- Wash the sauerkraut leaves to remove some of its saltiness then slice it thinly.
- Chop the garlic, onion and red pepper.
- Place the cabbage in a pot, together with the onion, garlic, red pepper, spices, broth and water.
- Cook it until the cabbage is tender, for approximately 30 – 40 minutes.
- Add the sausages to the soup and cook further for 15 minutes.
- Cut the bacon into small cubes, add them to a pan and fry the until they become crunchy golden-brown greaves.
- Remove the greaves from the pan, add the flour and paprika mixing them into a roux.
- Add the roux to the soup and cook for a another 10 minutes.
- Taste the soup and, if necessary, add salt but probably it’s not needed since both the sausages and sauerkraut are salty.
- Serve the soup with sour cream.
Happy New Year!