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Posts Tagged ‘vinegar’

  1. Salmorejo Recipe – Spanish Cold Soup from Andalucia

    June 22, 2018 by Varga László

    Ingredients (6 servings):

    • 2 cans of peeled tomatoes
    • half of a baguette
    • 1-2 peppers (red or green)
    • 1 Cup Extra Virgin Olive Oil
    • 2-3 garlic cloves
    • 1-2 teaspoons Sherry Vinegar
    • salt and freshly ground black pepper to taste
    • 3 Hard Boiled Eggs
    • a few slices of jamon serrano (Spanish ham) – optional

    Preparation method:

    1. Add the canned peeled tomatoes to the blender.
    2. Blend at high speed for about half a minute until the tomatoes transformed to a sauce.
    3. Break the baguette into smaller pieces with your hands.
    4. Dice the hard boiled eggs.
    5. Add the baguette, peppers and garlic to the blender.
    6. Season with vinegar, salt and freshly ground black pepper.
    7. Blend until the bread and others break down to a smooth paste.
    8. Start blending again at medium speed and drizzle slowly the olive oil through the opening on the top of the blender so the olive oil gets emulsified mayonnaise-like.
    9. Add about one egg of the diced ones to the blender and blend it till incorporated into the soup.
    10. Adjust with salt and pepper to taste.
    11. Serve in smaller bowls with the diced hard boiled eggs and some jamon serrano, Spanish ham. I left out the ham and used only eggs.

  2. Bavarian Sauerbraten Recipe (Marinated Veal Roast)

    July 26, 2012 by Varga László

    I travelled this late spring to Germany, in Bavaria/Bayern in German. As usual, when abroad, I wander by foot allot, visiting the cities, every corner of the I found interesting,  takings snacks on the run, taking a lot of pictures and usually in the late afternoon a well-deserved dinner, local food is a must.

    So, in München / Munich, in the Hofbräuhaus, I ate a Münchner Sauerbraten (marinated beef pot roast), very Yummy, garnished with bread dumpling (Semmelknödel). And of course, there was a Hofbräu Original draft beer. As a parenthesis, while at table, I chitchatted with some locals at my very long table who were complaining that in the late years the food got more and more expensive even in Germany, as the daily menu that they use to eat although it remained at the same price contained fewer courses and smaller portions ;).

    I wanted to try it earlier, but I did not have at hand a nice piece of beef and the long marinating time was a bit of a turn-off when I needed a quicker recipe at the time.

    But when I got lately to the farmers market I got a very good deal at large piece of veal leg, so I had plenty of meat for short term and long term cooking. With other foods in my belly and my fridge, I had plenty of patience for this dish to come alive.

    Ingredients (4 servings):

    • 1 kg veal leg
    • 300 ml water
    • 300 ml white wine vinegar
    • 1 onion
    • 3-4 thyme branches
    • 4-6 juniper berries
    • 3 bay leaves
    • 3-4 cloves
    • salt and pepper to taste
    • about 500 g carrots
    • 2 smaller parsley roots, approx. 200 g
    • 1 medium celery stalk
    • 75 g butter
    • 3 tablespoons butter
    • 100 g breadcrumbs
    • 200 ml sour cream

    Preparation method:

    1. Wash the veal, remove any skins and tendons.
    2. Peel the onion and cut it into rings, do not chop them.
    3. Wash and clean the vegetables, slice them into 1-2 cm rounds.
    4. Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
    5. Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have such sized container, use a  resealable plastic bag.
    6. Place the container into the fridge and let it marinade for a week ( 7 days 😉 ).
    7. Remove the veal from the marinade and pad it dry with kitchen towels.
    8. Preheat the oven to 180 ° C.
    9. Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
    10. In a different pan, heat up the marinade.
    11. Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
    12. Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
    13. Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
    14. Run the marinade sauce through a sieve, discarding the vegetables.
    15. Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
    16. Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use traditional ones like knödel or spätzle, but I used baked potatoes.

  3. Pork Tongue Sour Soup with Potato Dumplings – Hungarian recipe

    January 11, 2012 by Varga László

    Ingredients (4 servings):

    For the tongue braising:

    • 5 pieces of pork tongue
    • 4 bay leaves
    • 2 cloves of garlic
    • 1 small onion
    • 1 teaspoon black peppercorns
    • salt
    • 1 chilli pepper

    For the soup:

    • 1 medium onion
    • 4 crushed  garlic cloves
    • 1 tablespoon lard
    • 3 bay leaves
    • 1 tablespoon paprika
    • 1 tablespoon flour
    • salt
    • pepper
    • 1 bunch of  parsley, chopped
    • approx. 100-150 g smoked sausage
    • vinegar to taste
    • sour cream for serving

    For the potato dumplings:

    • 15o g potatoes
    • approx. 100 g flour
    • 1 small egg
    • 1 teaspoon semolina
    • a pinch of salt


    1. Wash the pork tongues then add them in a medium pot filled with water to cover them plentifully.
    2. Bring it to boil then add the other braising ingredients: bay leaves, onion, garlic, salt, black pepper and hot peppers.
    3. Cook it over medium-low heat for 2-2.5 hours, until the tongues are softened.
    4. Let the tongues cool down in the broth. 
    5. When tongues reached room temperature, remove them prom the broth and slice them thinly (2-3 mm thicknes)
    6. Meanwhile, peel the potatoes for the dumplings, dice them and cook them in salted water until tender.
    7. Mash the potatoes while still warm mash, add salt, eggs, flour, semolina.
    8. Knead well the dough together and shape it into small rounds/balls.
    9. Then prepare the soup:
    10. Fry the diced onion, in a pan with melted lard,  on medium, until it changes color. Add the flour and parpika and mix the together util you make the roux.
    11. Add approximately 2-3 dl of cold water, stirring, then the broth in which the tongue has been cooked.
    12. Add to the soup the sliced tongues, bay leaves, crushed garlic, sliced smoked sausage and salt and pepper to taste.
    13. Cook for further 20 minutes, then add the potato dumplings and cook for another 15-20 minutes.
    14. Serve with a tablespoon of sour cream on top and some parsley leaves sprinkled over. You can add a bit more sourness by adding some more vinegar.