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Hungarian Mushroom Soup Recipe

January 2nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsunsalted butter
  2. 2cups choppedonions
  3. 1lbfresh mushrooms, sliced
  4. 2teaspoonsdried dill weed(A MUST!)
  5. 1tablespoonpaprika
  6. 1tablespoonsoy sauce
  7. 2cupschicken broth
  8. 1cupmilk
  9. 3tablespoonsall-purpose flour
  10. 1teaspoonsalt
  11. groundblack pepper
  12. 2teaspoonslemon juice
  13. 1/4cup choppedfresh parsley
  14. 1/2cupsour cream

DIRECTIONS

  1. 1. Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
  2. 2. In a seperate small bown, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover & simmer 15 more minutes, stirring occasionally.
  3. 3. Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together & allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. Even better the next day!

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Erõleves (hungarian Consommé) Recipe

December 9th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lb soupmeat(such as beef short ribs or rack of lamb)
  2. 1-2lbsoup bones, in 3 ” pieces(marrow bones)
  3. cold water
  4. 2cloves
  5. 1onion
  6. 1cabbage, quartered
  7. 2carrots
  8. 2parsnipsor turnips
  9. 2smallkohlrabi
  10. 1-2leek
  11. 2 half stalkscelery(leafy halves)
  12. 2sprigsparsley
  13. 2garlic cloves
  14. 12peppercorns
  15. 2bay leaves
  16. 1tablespoonsalt
  17. 1 1/2cupsfine egg noodles(uncooked)

DIRECTIONS

  1. Wash the meat and bones, and thoroughly clean the vegetables.
  2. Put the meat and bones in a large pot, cover them with cold water and slowly bring to a simmer over low heat, uncovered (removing the scum as it forms) (Do NOT allow to boil, it will break up the scum and fat changing the taste and appearence of the broth); continue simmering and skimming for about an hour.
  3. Stick the cloves into the onion, and add it and all other remaining ingredients to the soup except for the noodles.
  4. Cover partially and let simmer at least until meat is tender (1-2 hours or more).
  5. Strain the broth into a large bowl, and set aside to cool.
  6. Remove the marrow from the bones.
  7. Mash and lightly salt it, and serve it on rye bread or white toast (it might sound a little odd, but it’s a traditional delicacy).
  8. Discard the bones, onion and cloves, celery, parsley, garlic, peppercorns, bay leaves, and any loose bones or fat from the meat.
  9. Cut up the remaining vegetables and meat.
  10. Degrease the broth and taste for seasoning (it may need a lot more salt).
  11. Return the broth to a simmer and drop in the noodles.
  12. Let cook for 10 minutes, then add the meat and vegetables and let simmer until the noodles are done.
  13. Serve hot.

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Hungarian Chicken Recipe

October 17th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 7boneless skinless chicken thighs, cut into bite-sized pieces(or I use about 4 boneless, skinless chicken breasts, cut into bite sized pieces)
  2. salt & pepper
  3. 2tablespoonsvegetable oil
  4. 2onions, chopped
  5. 1 (14 1/2 ounce)canstewed tomatoes(I buy them already chopped)
  6. 2 1/2tablespoonssweet Hungarian paprika
  7. 1 (14 ounce)canchicken broth
  8. 1/4-1/2cupbrown sugar
  9. 2cupssour cream

DIRECTIONS

  1. Salt and pepper chicken pieces.
  2. Heat the vegetable oil over medium heat in a large frying pan.
  3. Brown the chicken lightly on all sides, about 10 minutes.
  4. Remove the chicken pieces and set aside.
  5. Add onion to pan.
  6. Cook just until the onion starts to brown.
  7. Add the tomatoes and the paprika.
  8. Return the chicken to the pan, add chicken broth and brown sugar.
  9. Cover and simmer until tender, about 30 to 40 minutes.
  10. Stir in sour cream.
  11. Heat until warm, but do not boil.
  12. (I temper the sour cream by adding small amounts of the hot broth mixture into the sour cream, stirring the sour cream continuously, until the sour cream is very warm, then I add to the broth mixture in the pan, and stir. Heat until warm. I do this so as not to curdle the sour cream).
  13. Serve over egg noodles or, spaetzle, or over homemade Hungarian noodles.

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Hungarian Goulash Recipe

October 15th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 6lbsbeef(cubed)
  2. 6lbsonions(sliced)
  3. 1/4-1/2cupHungarian paprika(hot or mild, we prefer the hot!!)
  4. cookedwide egg noodles

DIRECTIONS

  1. You can adjust amounts — as long as beef and onions are equal.
  2. Fry Onions until carmelized.Fry seasoned beef until browned.
  3. Using a large kettle, add all ingredients and cover with water.
  4. Simmer until beef is tender.(I usually simmer 3+ hours).
  5. You can use cheaper cuts of beef, since you cook the heck out of it!(as long as it’s lean or trimmed really well).
  6. Serve on top ofegg noodles.

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Rice a La Hungarian Recipe

September 30th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 3stalkscelery, chopped
  2. 1mediumonion, chopped
  3. 2largecarrots, diced
  4. parsley sprigs, chopped
  5. 2tablespoonsbutter
  6. 1tablespoonchicken soup base
  7. 1teaspoonsalt
  8. 1dashpepper
  9. 1teaspoonpaprika
  10. 1 1/2cupsrice

DIRECTIONS

  1. Wash rice well with water to remove starch.
  2. Add some water to prevent burning.
  3. Saute onion, celery and carrots in butter.
  4. Add paprika, parsley, rice and soup mix, and seasonings.
  5. Cook adding water to equivalent of 2 1/2 cups.
  6. Simmer approx 3/4 hour.

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