James Newton - Hungarian Cookbook: Traditional Hungarian Recipes

Traditional
Hungarian Recipes By James Newton Smashwords Edition Copyright2012 -13Springwood Emedia Contents Introduction Soup Dishes Hungarian Potato Soup Creamy Hungarian Bean Soup Hungarian Cauliflower Soup Hungarian Vegetarian Cabbage Soup Hungarian Mushroom Soup Baked bread Salt Sticks Hungarian Roll Bread Meal Dishes Beef goulash (Gulyas leves) Pork and Sauerkraut Goulash Hungarian Rice With Meat (Husos Rizs) Hungarian Pork Stew Hungarian Lamb, cherry and pine nutmeatballs Beef stroganoff Hungarian Veal Stew Hungarian Chicken Paprikash Beef Noodle Paprikash Hungarian Dumplings Bohemian Potato Dumplings Noodles and Cabbage Hungarian Cabbage Rolls-Crock Pot Fried Potatoes With Onion and Kielbasa Hungarian Pork Chops Hungarian Beef Roast Hungarian Wiener Schnitzel Recipe Fahdreiteh Chicken Hungarian Omelet Hungarian Sour Cream Fish Fillets Szegendiner Gulyas Borsofozelek Lecho Halushki Sweets & Deserts Huszarcsok (Hussar's Kisses biscuits) Hungarian Palacsinta (Crepes) Hungarian Kolacky Hungarian Poppy Seed Cookies Hungarian Butterhorns Hungarian Nut Nuggets (Cookies) Hungarian Cookie Bars Hungarian Apple Cake Hungarian Rich Chocolate Hazelnut Torte Introduction Hungarians are passionateabout regional soups, desserts and pastries. Two remarkableelements of Hungarian cuisine that are hardly noticed by locals,but usually conjure up much enthusiasm amongst travellers, aredifferent forms of meat stews and casseroles. The cooking ofdifferent varieties of meat with herbs or spicy ingredients is atraditional feature of the Hungarian cuisine, dishes such asGoulash, stuffed peppers, stuffed cabbages can combine beef andpork, and sometimes mutton in delicious combinations. Also variouskinds of noodles and dumplings, potatoes, and rice are commonlyserved as great dishes. In this cookbook you willfind a selection of traditional Hungarian soups, main meals anddeserts filled with flavours of Eastern Europe. Soup Dishes Hungarian PotatoSoup Ingredients: Serves: 6 4 cups chickenbroth 4 medium potatoes, peeledand diced 1 onion, halfed 1 carrot, finelychopped 1 stalk celery, finelychopped 1 green pepper, cleanedand quartered 1/2 teaspoondill 1 teaspoonpaprika 2 tablespoonsflour 2 tablespoons coldwater 3 tablespoons sourcream salt pepper Directions: Bring broth to a boil andadd the potatoes, onion, carrot, celery and greenpepper.

Cover and cook for 20minutes. Discard the onion andgreen pepper. Mix together the flour andwater to form a paste. With a spatula, slowly stir in the sourcream and this mixture to the hot soup. Add dill andpaprika. Simmer the soup foranother 5 minutes, or has slightly thickened.

Season to taste with salt& pepper. Creamy Hungarian BeanSoup Ingredients: Servings:4 2 cups navybeans 2 small onions,chopped 1 leek, rinsed andchopped 3 medium carrots,diced 6 large garlic cloves,minced 1 teaspoon salt 1/4 teaspoon blackpepper 1 tablespoon sweetHungarian paprika 6 tablespoonsflour 6 tablespoonsbutter 1/2 cup sourcream 2 teaspoons cidervinegar Directions: Soak navy beansovernight. Drain them and place inlarge soup pot with onions, leek, carrots, and garlic. Add water to an inch abovethe level of the beans. Bring them to a boil and then simmer,covered, until tender, about 1 1/2 hours. Make a light taupe-coloredroux from the flour & butter in a small saucepan.

Mix in the salt, pepper,and paprika. Ladle out 2 cups of the hot bean water and slowly stirit into the flour until smooth. Add the flour mixture to the beans,stirring constantly. Remove the soup from the heat and whisk in thesour cream and then the vinegar. Gently reheat the soup forabout 10 minutes. 3 cups) 4 cups chicken stock or 4cups veal stock 2 cups milk 1 teaspoon salt 2 tablespoonsbutter 1 -2 garlic clove,minced 2 tablespoonsflour 1 1/2 tablespoons parsley,chopped 1 teaspoon whitepepper 1/2 cup sourcream Directions: Place cauliflower in a potwith stock, milk, and salt and bring to a boil. 3 cups) 4 cups chicken stock or 4cups veal stock 2 cups milk 1 teaspoon salt 2 tablespoonsbutter 1 -2 garlic clove,minced 2 tablespoonsflour 1 1/2 tablespoons parsley,chopped 1 teaspoon whitepepper 1/2 cup sourcream Directions: Place cauliflower in a potwith stock, milk, and salt and bring to a boil.

Cook until stalks can beeasily pierced with a knife, but are still firm (7minutes). In a small saucepan, makea roux, by heating the butter and mixing in the garlic and flour,stirring constantly until flour turns golden beige (3 minutes) (becareful not to scorch the flour and not to get any onyou). Add the parsley and whitepepper. Thin the roux with 1/2 cupof the cauliflower broth and slowly pour back into thesoup. Simmer until caulifloweris done and soup no longer tastes floury (10 minutes). Let coolthoroughly.

In a small bowl stir alittle of the soup into the sour cream until smooth; return this tothe remaining soup. Reheat beforeserving. Hungarian VegetarianCabbage Soup Ingredients: Servings:8 1 (46 ounce) can tomatojuice 4 cups shredded greencabbage (, 1 & 1/4 pounds - or more) 2 large carrots,shredded 1 cup thinly slicedcelery 1 large onion, finelychopped salt and pepper caraway seed(optional) yogurt(optional) Directions: Combine everything exceptthe carraway seeds and yogurt in a large pot. Bring to a boil, reduceheat, and simmer uncovered for an hour. When serving, garnish withyogurt and carraway seeds, if desired. Hungarian MushroomSoup Ingredients: Servings:4-6 12 ounces fresh slicedmushrooms 2 cups choppedonions 4 tablespoonsbutter 3 tablespoonsflour 1 cup milk 1 -2 teaspoon dillweed 1 tablespoon Hungarianpaprika 1 tablespoon tamari soysauce 1 teaspoon salt 2 cups vegetable stock or2 cups water pepper 1/2 cup sourcream 2 teaspoons lemonjuice 1/4 cup freshparsley Directions: Saute onions in 2 T.butter,add mushrooms, 1 tsp dill, 1/2 cup liquid,tamari andpaprika.

Cover and simmer 15 minutes. Melt rest of butter insaucepan, whisk in flour while cooking, add milk, cook until thick.Stir in mushroom mixture and rest of stock. Cover and simmer 15minutes. Add salt, pepper, lemon juice, sour cream and additionaldill if desired. Enjoy! Baked bread SaltSticks Ingredients: Yield:30 1 cup butter 1 1/2 cupsflour 1 cup cottagecheese 1 teaspoon bakingsoda 1 egg yolk 1 tablespoonsalt sprinklingvariations 2 tablespoons ground sumacor 2 tablespoons poppy seeds or 2 tablespoons sesame seeds or 1/4cup grated cheese or 1 tablespoon ground oregano or 1 tablespoongarlic Directions: Mix butter with flour andbaking soda. Add cottage cheese and mixwell.

Add more flour if toosticky. Roll out batter until 1/2inch thick and spread yolk over. (Putting batter intofreezer for 10 minutes might help the stickiness too.). Sprinkle with salt, thensummac or poppy seeds, grated cheese or as you like. Cut into 1/2 inch thicksticks. Bake at 350 untilgolden.

Hungarian RollBread Ingredients: Yield:2 1 (1/4 ounce) package dryyeast 1 teaspoonsugar 2/3 cup warmwater 1 cup butter, at roomtemperature 1/4 cup sugar 1/2 teaspoonsalt 2 tablespoons grated lemonpeel 1/4 cup non-fat powderedmilk 2 1/2-3 1/2 cupsunbleached flour 1 cup ground poppyseed 1 cup sugar 1/2 cup raisins 1/2 cup milk GLAZE 1 egg, beatenwith 1 teaspoonwater Directions: In a small cup, dissolvethe yeast and sugar in the water. Let stand for a fewminutes. Meanwhile, combine thebutter, sugar, salt, 1 tbsp lemon peel, and. milk in a large mixingbowl. Then add 2-1/2 cups of flour alternately with the yeastmixture. Blend the dough well.

Turn the dough out onto afloured board. Knead for about 10 minutes until the dough is smoothand not sticky. Add more flour asnecessary. Put the dough into a greased bowl, turning so the top isgreased. Let rise in a warm, draft-free place until doubled inbulk, about 1 hour. While the dough is rising,prepare the filling:.

Combine the poppy seeds,sugar, raisins, milk, and the rest of the lemon peel in the tophalf of a double boiler. Cook it over hot water until the mixtureis of spreading consistency. Stir constantly. It should thicken inabout 10 minutes. Remove from heat and cool to roomtemperature. Punch the dough down,divide in half, and roll each piece into a long rectangle about1/4-inch thick.