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Authentic Hungarian Beef & Vegetable Goulash Soup
-- the way my Mom cooks it -- delicious!
Makes 4 substantial servings
700 g (1.5 lbs) beef (shin, thighs) cut into cubes
1 red onion, chopped
2 cloves garlic, crushed
1 turnip or parsnip
1 small celery
1 green pepper
500 g (1.1 lbs) potatoes cut into small cubes
csipetke made from 1 egg (see recipe below)
2 tablespoons oil
1 teaspoon paprika (sweet)
salt, black pepper, caraway seed to taste
Saute the onion until translucent, add the garlic and the meat. Fry until the meat is white, stir ocassionally. Add teh paprika and the salt, simmer under a lid. Cut the carrot, turnip or parsnip, cellery, pepper into rings or small pieces, skin the tomato. After about 30 minutes add the vegetables and a few black pepper seeds and caraway seeds. If there is not much liquid left after simmering, add some warm water or 1 dl of dry red wine. Stri ocassionally.
When the meat is almost tender, add 1 1/2 litres of water and when it starts boiling add the potatoes. Just before the potatoes are done, add the "csipetke" and simmer until done.
If you like it hot, when adding the potatoes, add one chili or cherry pepper or pepperoni.
To make csipetke, knead a firm dough from 1 egg, a pinch of salt and as much flour as it takes up easily. Snip small pieces of the dough and add to the soup to cook. The pieces are traditionally tiny, about 0.5 centimetres, but you can make them a bit larger too. If you prepare it in advance, flour the pieces to prevent them from sticking together while waiting to be added to the soup.
A popular party soup, often served during the night on wedding celebrations (dinners) and at new year's day parties.
1 smoked trotters or 3 hot dogs
1 lb sauerkraut
1 tablesp margarine
1 tablesp flour
1 teaspoon paprika (sweet type)
1 medium red onion
salt, pepper to taste
Cook the trotters with the sauerkraut (or if you're using hot dogs, cook the sauerkraut alone) until cooked, but still firm. Prepare the "rantas" (Melt the margarine and add the flour stirring continuously until there are no knobs and the mixture has a light color and is more like a foam. You might have to try a few times but then you'll get it right.) and add the paprika and the chopped onion to it. Stir a few times and add to the sauerkraut, season with salt, pepper and add sour cream to your own liking. Serve along with more sour cream. (The real soup is prepared with smoked meat, which gives its distinct flavor.)
One of the classics of Hungarian cuisine. Lots of paprika and cream give this a very subtle but distinct flavor. A frequent Sunday lunch at our house.
2 onions, chopped
1 chicken, jointed
1 tbsp tomato paste
2 tbsp flour
100 ml (1/2 cup) cream or sour cream
salt, 1 tsp paprika
Saute the onion in the margarine until lightly brown, add the chicken pieces and fry them well. Add the tomato paste, the paprika and cook under a lid until the chicken is tender. Add a small amoun of water if necessary for the chicken to cook. Mix the flour with the cream and when the chicken is tender, thicken the liquid with the mixture. Bring to the boil for a moment and serve. Best served with "Galuska" (see below).
A very easy to make side dish to paprika dishes.
300 g flour (1.3 cups)
Mix the egg with half a cup of water, add some salt and combine the mixture with the flour. Make sure you add it gradually to the flour to mix evenly. Add more water of necessary to achieve a slack dough. Place the dough on a we surface and cut little bits of it (or use a galuska cutter if you have one). Cook them in boiling salty water. When they come to the top of the water, drain them and rinse in cold water and serve.
Coming soon: Gulyás, Hungarian Potato Soup and MORE! If you want to be notified of any new recipes added subscribe to "Hungarian recipes" newsletter (to subscribe send an email to firstname.lastname@example.org