Tag: vegetables

Csókakői Kolbászleves – Hungarian Sausage Soup Recipe with Vegetables and Poached Egg

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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.

Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

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Ingredients (4 servings):

  • 4 quails
  • 15 strips of bacon rashers
  • the juice of half of a lemon
  • 4 not very ripe peaches
  • 3-4 tablespoons olive oil
  • 500 g frozen mixed vegetables
  • 50-75 g butter
  • salt and freshly ground black pepper

Preparation method:

  1. Wash the quails thoroughly and remove any trace of feathers.
  2. Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.
  3. Bone the peaches and cut them in small pieces.
  4. Stuff the quails with the diced peaches.
  5. Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.
  6. Fix the bacon strips to stay in place with wooden toothpicks.
  7. Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.
  8. Then place the quails in an oven-proof dish, breast sides up
    and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
  9. Place the quails’ dish in the preheated oven to 190 C and broil them for about 25 minutes.
  10. Meanwhile, cook some frozen mixed vegetables in enough salty water.
  11. When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.
  12. Serve the quails together with the sauteed vegetables and peaches from the oven.

Carrot Potato Cream Soup Recipe

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aIMG_6739

Ingredients (4 servings):

  • 500 g carrots
  • 250 g potatoes
  • 1 medium onion
  • 5 garlic cloves
  • 100 g butter
  • 100 ml white semisweet wine
  • 1 tablespoon chopped fresh ginger
  • some hard rind matured cheese
  • a few parsley leaves
  • croutons

Preparation method:

  1. Chop the onion and garlic.
  2. Slice the carrots into 1 cm thick slices.aIMG_6715
  3. Dice the potatoes into 2 cm cubes.aIMG_6723
  4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.aIMG_6718
  5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.aIMG_6719
  6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.aIMG_6724
  7. Let it cool down for 30 minutes.
  8. Using an immersion blender puree the vegetables until smooth.
  9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
  10. Optionally you can add creme but I have left it out.
  11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.aIMG_6728
  12. Garnish with some chopped parsley leaves and croutons on the side.aIMG_6739aIMG_6736

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