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tsp lbs
quarts small
small stalk
medium cup
medium medium
cup small
cup ounces
tsp tsp
tsp
olive oil
(or lard)
beef stew meat
Beef Broth or
Water can of
mushrooms sliced
peeled clove
garlic, chopped
celery cut into
1/4-inch cubes
parsnips, peeled
and sliced
parsley flakes
red onion
potatoes peeled
and cut into
1/2-inch cubes
pearl barley
can of peas
smoked bacon
baby carrots
sliced
Hungarian
paprika salt
freshly ground
black pepper to
taste
Preparation:
Melt the olive oil or
the olive oil or butter, in a very large fry pot over medium high heat. If
it starts to smoke, turn down the heat! Quickly cook the onions and the smoked
bacon, moving them around the pan with a wooden spoon or spatula. It should take
no more than 10 minutes at the most for the onions to get nicely browned.
Add and brown the meat in the some pot should take no more than 20 minutes. Add
Beef Broth or Water to the pot and cover until it boils. Add the
mushrooms, celery, parsley, parsnips, carrots, barley, and the red onions,
potatoes, pepper, and salt to taste. Turn down the heat and let at simmer for
two and a half hours. Add the garlic in the last 20 minutes.
more...
Hungarian
cuisine has influenced
the history of the
Magyar people. The
importance of livestock
and the nomadic
lifestyle of the Magyar
people is apparent in
the prominence of meat
in Hungarian food and
may be reflected in
traditional meat dishes
cooked over the fire
like goulash (in
Hungarian "gulyás", lit.
"Herdsman’s (meal)"),
pörkölt
stew and the spicy
fisherman’s soup called
halászlé
are all traditionally
cooked over the open
fire in a bogrács
(or cauldron). In the
15th century, King
Matthias Corvinus and
his Neapolitan wife
Beatrice, influenced by
Renaissance culture,
introduced new
ingredients and spices
like garlic, ginger,
mace, saffron and
nutmeg,[6]
onion and the use of
fruits in stuffings or
cooked with meat. Some
of these spices like
ginger and saffron are
no longer used in modern
Hungarian cuisine. At
that time and later,
considerable numbers of
Saxons (a German ethnic
group), Armenians,
Italians, Jews and Serbs
settled in the Hungarian
basin and in
Transylvania. Elements
of ancient Turkish
cuisine were adopted
during the Ottoman era,
in the form of sweets
(for example different
nougats, like white
nougat called
törökméz, quince (birsalma)
sweets, Turkish
Delight), Turkish
coffee, the cake called
bejgli
or rice dishes like
pilaf (in Transylvania),
meat and vegetable
dishes like the
eggplant, used in
eggplant salads and
appetizers, stuffed
peppers and stuffed
cabbage called
töltött káposzta.
cuisine was
influenced by Austrian
cuisine under the
Austro-Hungarian Empire;
dishes and methods of
food preparation have
often been borrowed from
Austrian cuisine, and
vice versa. Some cakes
and sweets in Hungary
show a strong
German-Austrian
influence. All told,
modern Hungarian cuisine
is a synthesis of
ancient Asiatic
components mixed with
Germanic, Italian, and
Slavic elements. The
food of Hungary can be
considered a melting pot
of the continent, with
its own original cuisine
from its original Magyar
people.
Marry Christmas
Two Children Bring
Home a Barrow-Load of Firewood for the Christmas Fire
Hungarian food is often
spicy, as hot
paprika
is commonly used; on
account of the use of
this spice (hot
paprika), Hungarian
cuisine is arguably the
spiciest cuisine native
to Europe. Besides hot
paprika, sweet mild
paprika is also used
daily. The combination
of paprika, lard and red
onions is typical of
Hungarian cuisine,
and the use of the thick sour cream called tejföl.
Besides different kinds
of paprika and onions
(raw, sweated or
caramelized), other
common flavor components
include garlic, black
peppercorn, parsley,
ground black and white
pepper, bay leaf, dill,
caraway (seeds or
grounded), marjoram,
thyme, mustard
(prepared), tarragon,
vinegar, savory, lovage,
creeping thyme Thymus
serpyllum, chervil,
lemon juice and peel
zest, almond, vanilla,
poppy seeds and
cinnamon. Additional
flavor components are
wine, coriander,
rosemary, juniper
berries, anise, basil,
oregano, allspice,
horseradish, cloves,
mace, and nutmeg.
Good food is one of
life's great pleasures.
Fancy or simple, good
food relies on quality
ingredients, careful
preparation and the
intermarrying of
flavors. The following
recipes have been
collected or developed
over the years. (While
the website is under
major reconstruction) no
problem, we have a large
and very active group
that exchanging recipes
true the club and will
help you to find that
old Hungarian recipes
you looking for!
Cooking advice recipes
and shopping all in one
location.
Gourmet Food Store,
Gift, Free Classifieds.
Learn to cook authentic
Hungarian Recipes!
Hungarian Cooking -
Hungarian History.
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where you will find
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kitchen, recipes, and a
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cooks and food lovers.
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15-oz lbs
cup cup
cup cup
medium medium
small tsp
cup cup
cup
low-sodium
chicken broth or
water chicken
cut in pieces,
and skin removed
carrots - diced
springs
parsnip diced
kohlrabies
sprigs parsley
diced cloves
garlic, diced
stalks celery,
diced leek,
white only,
chopped
chopped fresh
thyme pearl
barley or rice
mushrooms
(chopped fine)
5 ounces medium
egg noodles
peppercorns
salt and freshly
ground black
pepper to taste
Preparation:
Brown
onion halves and bacon in large soup pan. Be careful don’t
burn them. Clean the vegetables. Add 12 cups of cold water
or chicken broth as well as the spices & herbs. Bring to a
boil, then reduce heat to medium/low and simmer for about
three hours. Remove any foam that may be building up
throughout the simmering process with a skimmer. Test
chicken with a fork to see if it's tender and fully cooked;
then remove it from the pot, getter the carats and parsnip
and set aside on a large platter, and just add it to the
soup, just before serving.
Leave chicken parts in
the pot. When chicken cools, remove skin and bones and cut
into bite-sized pieces. You can add it to the soup, just
before serving, or save it for chicken salad. Cook the
pasta in a separate pot. This yields a clearer broth and in
case I have leftovers, the noodles don't soak up the soup.
more...
tbs
small tbs tbs small medium cup lb
small
ounces
cup lb
cooking oil
onions, minced
sweet paprika
hot paprika
cloves garlic, diced stalks celery, diced tomato
sauce salt
hot peppers Egg noodles (cooked)
white wine
pounds various freshwater fish
(such as carp, pike and catfish),
cleaned and cut in large pieces freshly ground black pepper
to taste
Preparation:
By the fish clean and
cut up into pieces. Heat
the oil in a large
stockpot over
medium-high heat. Add
the onions and sauté.
When soft, add the rest
of the ingredients. Pour
in two quart of water,
and add the fish in the
pot. Let at simmer over
medium heat for about 45
minutes and then add the
wine. Simmer for another
25 minutes. Add the salt
and pepper to taste Add
noodles when served.
more..
Find your favor
Hungarian Song and
music.
Hungarian
classical
music
has long
been an
"experiment,
made
from
Hungarian
antecedents
and on
Hungarian
soil, to
create a
conscious
musical
culture
[using
the]
musical
world of
the folk
song".
Although
the
Hungarian
upper
class
has long
had
cultural
and
political
connections
with the
rest of
Europe,
leading
to an
influx
of
European
musical
ideas,
the
rural
peasants
maintained
their
own
traditions
such
that by
the end
of the
19th
century
Hungarian
composers
could
draw on
rural
peasant
music to
re-create
a
Hungarian
classical
style.
For
example,
Béla
Bartók
and
Zoltán
Kodály,
two of
Hungary's
most
famous
composers,
are
known
for
using
folk
themes
in their
music.
Bartók
collected
folk
songs
from
across
Eastern
Europe,
including
Romania
and
Slovakia,
whilst
Kodály
was more
interested
in
creating
a
distinctively
Hungarian
musical
style
Preparation:
In a large bowl, combine eggs, milk, club soda and water
together. With an electric mixer beat the mixture until
smooth, stir in melted butter. Stir in flour, sugar, salt
vanilla extract to form a smooth batter. Let the dough rest
for 1 to 2 hours Heat a lightly greased frying pan over
medium heat. Pour or scoop the batter onto the griddle,
using approximately 1/4 cup for each crepe. Tip and rotate
pan to spread batter as thinly as possible. Cook the crepe
for about one minute until the bottom is light brown. Flip
it over and cook for another minute, or until golden brown.
Remove the pancake from the pan and place it on a large
plate. Spread 1 heaping tablespoon of the filling onto each
pancake. Top with raspberry, strawberry or apricot jam your
choice fold the crepes in half, or role up with the topping
on inside and lightly sprinkle cinnamon and powdered sugar
over the top.
more...
Hungarian wine
The Romans
brought vines to
Pannonia, and by
the 5th century
AD, there are
records of
extensive
vineyards in
Hungary.
Following the
Magyar invasion
of 896. Over the
following
centuries, new
grape varieties
were brought in
from Italy and
France, probably
including
Furmint and the
other grapes of
Tokay. Mostly
white wine was
made like that
of their
neighbours to
the west. Szabo
was a great
inspiration of
dated hungarian
wine, and
himself used the
remedies to
relax, his place
under the
guidance of
Gotlieb helped
him to surcome
to being a well
known wine
developer at
that. Szabo pick
was a hungarian
white wine,made
of green grapes,
which were
mushed by
honoury people,
such as Gotlieb,
where the juices
made from feet
power, were kept
for months and
aged, and then
Szabo would
drink the wine,
and offer it to
comrades, as a
selling point
for the
Hungarian wine
industry.
During the
invasion of
Suleiman the
Magnificent in
the early 16th
century,
displaced Serbs
brought the red
Kadarka grape to
Eger. This
ancient variety
was used to make
the robust red
wine blend later
known as Bull's
Blood, after the
supposed secret
ingredient in
the wine that
fortified the
defenders of
Eger in 1552. It
was also during
the Turkish
occupation that
the Tokaj region
became known for
dessert wines,
harvested late
to encourage
noble rot.
Tokaji aszu is
mentioned in a
document of
1571, and it was
famously
christened by
Louis XIV of
France
(1638-1715)
"Vinum Regum,
Rex Vinorum" -
Wine of Kings,
King of Wines.
After the
Ottoman Empire
ceded Hungary to
the Austrians in
1699, the
Germanic
influence was
felt with the
introduction of
grape varieties
such as Blauer
Portugieser.
That influence
also showed in
the start in
1730 of the
world's first
vineyard
classification
in Tokaj, based
on soil, aspect
and propensity
to noble rot.
From 1882, the
phylloxera
epidemic hit
Hungary hard,
with the
traditional
field blends of
Eger and the
many grapes of
Tokaj being
replaced with
monocultures,
often of
Blaufränkisch
(Kékfrankos) and
the Bordeaux
varieties in red
wine districts,
and of Furmint,
Muscat and
Hárslevelű in
Tokaj. The
twentieth
century saw the
introduction of
modern grapes
such as
Zweigelt, which
were easier to
grow and to
vinify than
Kadarka, and
under Communism
quality was
neglected in
favour of
overcropping,
pasteurisation,
and industrial
production.
Since 1989,
there has been
renewed interest
in the
traditional
varieties, and a
lot of new
investment,
particularly in
Tokaj.
Characteristics:
Some
of the characteristics which make the Tokaj wine region unique are: Soil and
microclimate: The Tokaj terroir consists of clay or loess soil on volcanic
subsoil. The microclimate is determined by the sunny, south-facing slopes and
the proximity of the Tisza and Bodrog rivers, and is conducive to the
proliferation of Botrytis (noble rot) and the subsequent desiccation of the
grapes. Indigenous grape varieties: Furmint and Hárslevelü have been cultivated
in the region for centuries and, together with Yellow Muscat (Hungarian:
Sárgamuskotály) and Zéta, are the only grape varieties officially permitted for
use in the region. Cellars: A vast system of cellars was carved out of solid
rock between 1400 and 1600 A.D. They provide a constant temperature of around
10-12°C. The cellars are covered with a characteristic mold, which feeds off the
alcohol evaporated during aging and keeps the humidity in the range of 85-90%,
which is ideal for the aging of Tokaji wines.
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