Recipe book by xuyuzhu

VIEWS: 2 PAGES: 14

									            HUNGARIAN
              TRADITIONAL RECIPES


Soups:
Goulash (Beef soup)
Potato soup
Sour cherry soup


Main courses:
Lecso (Hot Paprika Tomato, Onion and Pepper
Condiment )
Chicken paprikas
Pasta with cottage cheese


Desserts:
Beigli with poppy seed
Golden galushka
Langos (Potato cake)
                        GOULASH SOUP

2 lb. beef chuck

1 tsp. salt

2 onions, white or yellow

2 Tbsp. lard or shortening

2 Tbsp sweet paprika

2 bay leaves

1 Qt. water

4 peeled and diced potatoes

1/4 tsp. black pepper




Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in

shortening, add beef and paprika. Let beef simmer in its own juice along with salt

and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt.

Cover and simmer until potatoes are done and meat is tender. Prepare egg

dumpling batter:




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                           POTATO SOUP


1 small whole stalk of
celery, cut in small
pieces, about 2 cups

2 onions, peeled and
chopped

2 Tbls. chopped parsley
leaves

3 Tbls. oil

5 medium potatos,
peeled and cut in small
cubes

1 mild pepperoni sausage cut into 2 inch chunks

1/4 tsp. black pepper corns

4 Bay leaves

2 quarts of water

3 Tbls. of good white vinegar

6 raw eggs

1/2 pint of sour cream

1 tsp. Salt (celery and the vinegar are naturally salty)




In soup pot, saute celery and onions in oil until limp. Add to soup pot parsley,

potatos, pepperoni chunks, pepper corns, Bay leaves and 2 quarts of water. Simmer

slowly for at least one hour, until potatos are soft.


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Add the 3 Tbls. of vinegar. Taste and if soup does not have enought salt, add to

taste. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot.

Space them so they will cook to a firm stage, without touching one another. Do not

stir soup!


Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour

cream in each plate. Serve with good bread.




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                      SOUR CHERRY SOUP


1 1/2 quarts of water

3 Tbs. flour

1 cup sour cream

1/2 tsp. of salt

1 pound of sour cherries

3/4 cup granulated sugar



Into    a      soup     pot

containing 1 1/2 quarts of boiling water add fresh or frozen sour cherries and

granulated sugar. Stir and cook. In a separate bowl mix flour, sour cream, salt and

beat until smooth. Add to flour mix, 1 cup of hot cherry sugar mix. Stir vigorously.

Now add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well

and simmer for 5 or 6 minutes until it thickens. Cover the soup and let cool. Keep

cover on while it chills in refrigerator and it will not form a thick skin. Serve very

cold.




                                                                                    5
                                   LECSO

2 Tbs. lard or oil

2 med. onions sliced

1 lb. of yellow sweet banana
peppers, seeded and sliced.

3 large, very ripe tomatoes,
peeled and diced

1/2 Tbs. sugar

1/2 Tbs. salt

1 Tbs. paprika



Heat lard, add sliced onion, and

cook over very low heat for 5

minutes. Add green pepper slices and cook for an additional 15 min. Add tomatoes,

sugar, salt and paprika. Cook for 10 to 15 min. longer. Adjust sugar and salt to

taste. If you are going to put sausage into it, reduce salt. Lecso can be frozen

sucessfully.




                                                                                6
                      CHICKEN PAPRIKAS

2 onions chopped

4 Tbsp. shortening,
corn oil or lard

3 Tbsp. Hungarian
paprika

1/8 Tsp. black pepper
or whole pepper corns

2 Tsp. salt

4 to 5 lbs. chicken
disjointed, use legs,
thighs, breast and back
for best flavor

1 1/2 cups water

1/2 pt. sour cream



Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add

water, cover and let simmer slowly until it is tender. It will smell wonderful!

Remove chicken, add sour cream to drippings in pan and mix well. To thicken

gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.of flour and stir into drippings.

Add dumplings and arrange chicken on top. Heat through,but do not boil, and

serve.




                                                                                     7
       PASTA WITH COTTAGE CHEESE



12 oz egg noodles

1/4 pound slab bacon, or

breakfast bacon, cut in 1/4

in slices

1 cup sour cream

3 tbs buttermilk

8 oz small curd cottage

cheese

black pepper to taste

2 tbsp fresh dill (optional)



Cook noodles per package directtions. Meanwhile fry the bacon until tender.

Scrape bacon and fat into a bowl. Add the cooked noodles and mix thoroughly.

Thin the sour cream with the buttermilk, and fold it into the noodles and bacon.

Mix in the cheese until it breaks up. Ideally, slab bacon is better and can be

purchased in a Hungarian specialty store. Sprinkle with pepper and dill and serve

immediately.




                                                                                8
               BEIGLI WITH POPPY SEED



4 cups flour

4 Tablespoon sugar

1 cup lukewarm water

2 eggs slightly beaten

2 cakes yeast reg. or dry

1/2 cup soft butter

1 teaspoon salt



Crumble yeast in bowl, add water and sugar stirring till mixture liquidifies. Blend

flour and butter with wire pastry blender. Mix well, mix in eggs, salt and yeast. Mix

until dough is smooth and leaves side of bowl clean.


DO NOT LET RISE.


Divide into four portions and roll each out in a rectangular shape spread with filling

and roll up like Jelly Roll. Place in greased baking pans. BAKE AT ONCE in 350

oven about 30 to 45 min. or until brown.


See filling on next page.




                                                                                    9
Poppyseed Filling
1 pound of freshly ground poppy seeds (finely)

2 cups of sugar

1cup BOILED milk

1/4 cup melted butter

2 teaspoons of grated lemon zest

Mix filling in bowl using only 3/4 cup of boiled milk...It should be thick. If not

spreadable use the rest of milk. divide into 4 portions, one for each dough rollup.

Makes 4 cakes.




                                                                                10
                      GOLDEN GALUSHKA


10 inch tube pan

1 cup of sour cream

1/2 cup melted butter

1/2 cup sugar

1 tsp. salt

2 cakes yeast

3 eggs

4 1/2 cups of flour

Mixture to roll dough in
1/2 cup of soft butter melted

1 cup chopped walnuts

1 cup sugar

1 tsp. cinnamon




Mix sour cream, sugar, salt and yeast. Stir until yeast dissolves. Add eggs, softened

butter and half the flour. Mix well and add rest of flour. Turn dough out on floured

board and knead until smooth for about 10 to 15 minutes. Place in greased bowl.

Cover and let rise in warm place until double in bulk for about 1 1/2 to 2 hours.

Punch dough down. Turn over and let rise again for 45 minutes. After second

rising, form into walnut-sized balls. Melt butter in small cup. Dip each ball in


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melted butter and roll in sugar and walnut and cinnamon mixture. Place in layers in

10-inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted

butter over the top layer of balls. Cover pan with waxed paper and towel and let

dough rise again 45 minutes. Bake 40 to 50 minutes at 375 degrees or until golden

brown. Run spatula around sides of coffee cake, and invert onto plate. To serve,

break coffee cake apart with two forks.




                                                                                12
                    LANGOS (Potato cake)


3 or 4 med. potatoes

1/2 envelope of dry yeast

1/2 cup of warm milk for
yeast

1/2 tsp. sugar

1 1/2 cups to 1 2/3 cups of
flour

1/2 tsp. salt

Lard for frying



Cook the potatoes in boiling salted water. Peel them and immediately mash them.

You should have about 1 1/2 cups. Cool. Mix the warm milk with the yeast and

sugar. Let the starter sit for 5 or 10 minutes. Mix mashed potatoes with flour and

the salt. Start with 1 1/2 cups and add more flour to make a kneadable dough.

Knead dough well. Put dough in a bowl and cover. Let dough rise in a warm place

until double in bulk. About 1 hour. Roll out the dough with a floured rolling pin on

a floured board to 1/2 inch thick. Cut into rectangles, squares or circles. Prick with

a knife to keep big bubbles from forming. Melt Lard in a frying pan so it is at least

1/2 deep. Fry Langos over medium heat. If the lard is too hot they will burn, if the

lard is to cool the Langos will absorb too much lard. You will have to watch them.




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Let them get a nice color. When they are done, rub each Langos with a cut clove of

garlic and sprinkle with salt and Paprika. Serve warm.




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