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| Hungarian recipes
Posted: 7/22/2009 7:19:52 PM | I will. My problem is that I can't have lots of things*, chiefest being tomato in any form. I am so tired of halfway dishes where I have to leave out something that is so vital as the tomato. But I'll keep reading them anyway. One day I'll find one I can have without modification.
*egg, tomato, fish in any form including worchestershire sauce, eggplant, and anything that says natural flavors, esters of wood resin and a few more | |
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| Hungarian recipes
Posted: 7/23/2009 7:52:32 PM | Lecso pronounced LEH-cho
Ingredients
2Tbs. oil
med. onions sliced
1 lb. of yellow sweet banana peppers, seeded and sliced.
5 large, very ripe diced tomatoes,
1/2 Tbs. salt
Heat oil, add sliced onion, and cook over very low heat probably 5 minutes.
Add yellow pepper slices and cook for an additional 15 min.
Add tomatoes, salt and paprika. Cook for 10 to 15 min.
Who likes the spicy one place one hot Hungarian pepper in it. Lecso can be anything you want it to be. It is very versatile. Add some sliced Hungarian smoky Sausage and it can be served as an appetizer. Serve it over rice as a main course. Spoon it over scrambled eggs for breakfast. | |
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| Hungarian recipes
Posted: 7/24/2009 3:39:28 PM | | I'm sorry I left out something 3 onions needs. | |
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| Hungarian recipes
Posted: 7/27/2009 10:44:28 PM | Bessie,
I am so sorry I haven't been back here. I wanted to tell you how much I have enjoyed this thread. You have excellent recipes.
Maybe because of her relatives, my Czech aunt cooked a lot of Hungarian dishes, apparently. I always thought they were Czech, but my uncle, who is still living, told me last week that most of the ones I remember enjoying from her were Hungarian.
One memorable was this...
Sour Cherry Soup
1 1/2 quarts of water
3 Tbs. flour
1 cup sour cream
1/2 tsp. of salt
1 pound of fresh or frozen pitted sour cherries (Do not use canned)
3/4 cup granulated sugar
1 cinnamon stick, optional
1/2 cup sherry, optional
I don't think my aunt used the last two when I had it.
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.
Roast Pork, Onion Gravy, Caraway Sauerkraut and Farina Dumplings
this is a Czech recipe
1 large pork roast about 6 or 7 lbs. (If not lean, trim some fat)
7 large onions, peeled and chopped (do not lessen amount of onions, it is your gravy)
2 Tbs. sugar (do not omit, caramelizes the onions)
salt and pepper
Sear all sides of roast in a hot roasting pan over high heat. Do not add any fat. (May set off smoke detectors).
Put all the chopped onions and 2 Tbs. of sugar into roasting pan with meat and cover.
Place in a medium heat 325 degree oven and slowly roast for about 1 1/2 to 2 hours.
Check the roast periodically to turn it over and push the onions around. The onions should be taking on a rich brown color.
Caraway Sauerkraut
2 lbs. of Sauerkraut, rinsed and drained, from pouches, not canned
1 cup of water
1 Tbs. of Caraway seeds
1 Tbs. of sugar
2 Tbs. of lard or butter
2 Tbs. of flour
In the meantime, rinse the sauerkraut once with water, and put into a pot along with the Caraway seeds and tablespoon of sugar, and cup of water.
Slowly cook till kraut is soft about 1/2 hour.
When Kraut is soft, blend 2 Tbs. of butter or lard with 2 Tbs. of flour and stir into the Kraut mixing it in and stirring while the roux cooks to thicken the Kraut. Be sure it simmers a few minutes to cook away the raw flour. Keep warm.
Farina Dumplings
4 Tbs. soft butter
4 eggs
Farina (cream of wheat)
1/2 teas. salt
But a pot of water on to boil.
Mix the soft butter, salt and the 4 eggs well.
Add farina 1/4 cup at a time till you have a dumpling dough consistency. Thick, not runny.
Then add a little water for moisture.
When the water boils, cut the dumplings into the water with a tablespoon.
When they come to the top, cook about 5 minutes more. Drain and arrange on meat platter.
Keep warm.
When the Pork Roast is finished, remove the roast to a board and carve it into slices.
To the onions in the roasting pan add 2 cups of water into which 2 Tbs. of flour have been stirred. While stirring the gravy use a spatula to "wash down" the caramelized meat and onion juices which have colored the sides of the roaster. This contains a lot of flavor and color for your Onion Gravy.
Taste and adjust seasoning with salt.
Green Beans
2 packages of green beans
2 Tbl. Lard or butter
2 Tbl. flour
1/2 cup of sliced onion
1/4 cup of good vinegar
2 tsp. sugar
1 Tbl. chopped fresh dill
Cook beans in salted water till tender, not soft.
Melt lard or butter, add onions and saut till limp, add chopped dill.
Then add flour making a roux.
Add 1 cup of water, sugar and vinegar and stir while the sauce gets thick.
Add drained beans, and mix, if too thick add a little more water.
Lecso (I saw you had one too)
2 Tbs. lard or oil
2 med. onions sliced
1 lb. of yellow sweet banana peppers, seeded and sliced. (Do not use green bell peppers they have no flavor and will turn to pulp.)
3 large, very ripe tomatoes, peeled and diced. (If you cannot get good tomatoes you can use canned tomatoes if you drain them well)
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.
Cucumber Salad
4 large pickling cucumbers
1 small clove of garlic
1 teaspoon suger
1/4 teaspoon salt
1/4 cup of good vinegar (not red)
3/4 cup of real sour cream
Peel cukes.
Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin. Put in mixing bowl.
Peel and chop clove of garlic. Add Salt and suger slices. Mix in sour cream. Add vinegar and toss well, till cucumbers slices and sour cream are all frothy and foamy.
Place in serving dish and sprinkle a little paprika on top, and serve well chilled.
Apricot, Cheese and Prune Kalachki
1 dry yeast added to 1/4 cups warm water
3/4 cup milk, scalded, let cool
5 cups of flour
2 cups Crisco
4 egg yolks
3 tsp. Baking-powder powder
1 tsp. salt
Take flour, Crisco and mix like a pie dough.
Add eggs to cooled milk and stir, then add the rest of ingredients and mix will.
Refrigerate for about 3 hours.
Roll out on powdered sugar.
Cut into 3 X 3 inch squares.
Add a teaspoon of filling.
Fold over the 4 corners to the middle and seal by pushing down in center.
Place on a greased and floured cookie sheet.
Bake at 375 degrees for 20 to 25 minutes until golden brown.
When cool sprinkle with powdered sugar.
Fillings - Lekvars
1 lb. of dried Apricots -OR- pitted dried Prunes
water to just cover
1 cup of sugar
Take a pound of dried fruit, either apricots or prunes, and put them in a sauce pan to cover with water and set them on the stove to cook. Do not let all the water evaporate or the Lekvar will burn.
Add a little more water to keep this from happening. Once the fruit is soft add to the fruit one cup of sugar and further cook until thick. Remove from pot and puree. The puree will should be thick, not runny. If it is runny, cook till it is thick. Ladle the puree into a pastry bag to use.
Cheese
Into a large bowl blend well:
2 egg yolks
1/4 cup sugar
1/4 tsp. salt
Gradually add 1 lb. (2 cups) dry cottage cheese
Mix into cheese mix:
1/4 cup of raisins or more if desired
1 tsp. lemon juice
1/2 tap. fresh grated lemon zest
We also had Rye Bread. We had this meal on a hot summers evening on their farm in the kitchen of their huge Victorian home with a cool breeze, finally, blowing through the large windows and doors. I remember all of the animal sounds outside and that day my male cousin had dyed his many white dog and white goat multiple colors like a tie-dyed hippie shirt, oh and a few little chicks too. My other cousin, female, and I road on a tractor while she carved out a maze for us in the cornfield. We collected cicada skins and went fishing for carp. It was a good day.
I had never realized how many cooking techniques I got from her until my uncle sent me these recipes. To this day I still do my cucmbers exactly like this. Also, for many years I have searched in vain for the recipe for Kalachi dough like I grew up with. No one ever had one the same. Even though I have always been well aware of fruit kalachis, I never connected these fruit Kalachkis with the sausage ones I wanted to make because she always called them Lekvars. DANG. I could have had this recipe ALL ALONG!!!
Texas Baby wanted a great authentic Kalachi dough recipe. I hope she sees this.
Thank You Bessie for waking up this long time family memory of a dealy loved aunt. I used to sit and listen to her and her sisters chatter away in Czech. Their mother never spoke English. I feel so fortunate to have grown up with so many different cultures surrounding me in a deeply personal way. | |
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| Hungarian recipes
Posted: 7/28/2009 6:40:49 AM | I’m really happy you know nearly every Hungarian dishes, you know lot of good cooking techniques, The Hungarian and the Czech kitchens are very close. :
I don’t know dumplings could be as a meat side order. For the meat soups we give quite often homemade dumplings. Semolina dumplings are one of the more favorite soup accompaniments. It looks like, it tastes like as matzo ball
Semolina Dumplings
4 ounces butter
4 ounces semolina
2 eggs
Salt, pepper and 1 teaspoon chopped parsley.
Cream the butter and mix in the egg yolks, semolina and salt , and the chopped parsley. Whip the egg whites and place them in. Using a teaspoon, chop little pieces off into the boiling soup, and cook for about 15 minutes. | |
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| Hungarian recipes
Posted: 7/28/2009 6:51:58 AM | I almost left you out.
Your recipe sounds like a good Hungarian beef stew, in some region put flour into the stew to make very thick gravy. | |
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| Hungarian recipes
Posted: 7/28/2009 7:20:06 AM | Kalachis.. So good,, thanks for the post SS... The cuke salad also sounds great, can't wait to try it with some of the cucumbers from my garden. If the grasshoppers leave me any.....
tb | |
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| Hungarian recipes
Posted: 7/28/2009 7:46:19 AM | Mushrooms stew, mushroom paprikash.
Is a favorite Hungarian vegetarian dish. It is also eaten during the fasting periods in Lent .
2 pound champignon, or white mushroom
1ounce olive oil
2 medium size onions
1 ounce buttermilk or sour cream.
Salt
Paprika
1 ounce lhecho or 2 green peppers
Clean and slice the mushrooms. Finely dice the onion fry in oil until translucent, then add the mushrooms, diced green peppers, or lhecho, /see above,/ salt, ground black pepper and paprika. Steam until most of the water has evaporated. Served with spaetelzs and sour cream,
I like to use buttermilk rather than sour cream, I whisper it loud that is not authentic Hungarian.
Those with digestive problems are often advised to drink buttermilk it is more quickly digested. buttermilk is made by adding cultured bacteria just like yogurt. The live cultures provide its distinctive rich, creamy texture--and a host of health benefits.
Buttermilk makes a great sour cream substitute
I have to admit, since I don’t have high social life I don’t cook daily bases the cooking not in the center of my life anymore. However I reformed my Hungarian recipes, because I think it is too heavy, too greasy for me as you notice often added the lighter version of my Hungarian dishes. | |
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| Hungarian recipes
Posted: 7/28/2009 8:21:53 AM | My cucumber salad is a little bit different:
2 large garden cucumbers, but I use 4 kirby cucumbers
1 teaspoon salt
Pinch of sugar or one tablespoon honey
1/4 cup white vinegar
2 clove of garlic
1/2 cup water
Sweet or hot / some like it hot/ paprika and sour cream
Black pepper and 1 hot Hungarian green pepper
1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes in a bowl then squeeze out the water on a paper towel.
2. Combine the sugar, or honey, vinegar, chopped garlic, and water. Add the squeezed cucumbers . To serve, sprinkle paprika and the black pepper or just black pepper and sour cream on the top slice several hot pepper rings and ready to eat. Some region we put 2 table spoons chopped dill in it or substitute the garlic with half chopped onion. | |
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| Hungarian recipes
Posted: 7/29/2009 3:14:05 PM | Barack pudding
Don’t be surprise. This is not our President favorite pudding. It could be, but it is only apricot pudding.
Hungarian meaning of Barack is apricot. Apricot brandy, barack palinka is distilled from apricots, it is much stronger than vodka. When Prince Edward visited the world coachmen championship in Hungary and tasted the Hungarian apricot brandy, he said, "Barack-palinka” with soda is better than whiskey and in tea it is better than rum."
The homemade barack palinka is killing you. I couldn’t swallow it burns my esophagus.
Let see the recipe:
4 egg yolks
quarter pound sugar
half cup apricot brandy / strong Hungarian/
1 tablespoon gelatin
half cup water
half cup whipping cream
1,5 cup apricot jam
Beat the egg yolks with the sugar and add the brandy. Melt the gelatin in water, and warm it slowly, constantly stirring. Cool to room temperature. Whip the cream and then fold it into the egg yolk mixture. Slowly drip in the gelatin and stir. Pour the mixture into small ramekins and chill well. Before serving, dip the forms in warm water and turn the puddings out onto a plate. Make a sauce with apricot jam mixed with a little more apricot brandy which should be drizzled around the pudding. | |
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| Hungarian recipes
Posted: 7/30/2009 8:02:59 AM | HUNGARIAN STUFFED PEPPERS
10 green bell peppers
1 lb ground pork, / Hungarian preferably use pork/ or ground veal, or ground chicken, or combine
1/2 chopped onion
1 egg
1 tablespoon rice, parboiled
1 tsp. salt
black pepper
1 (10 1/2 oz.) can tomato, or 2 pounds crushed fresh Jersey tomato
½ tablespoon flour
1 teaspoon sugar if you have sweet mouth 1-2 tablespoons
A common Hungarian dish, particularly at summer when both peppers and tomatoes are in season.
Cut around the stems of the peppers, remove the stems, seeds, and veins Combine pork....., onion, egg, parboiled rice, salt and pepper. Mix well and stuff loosely into green peppers. Mix the flour and sugar with the can tomato and 2 cans water and pour into casserole dish. Cover it and bake at 350 degrees for at least 45-60 minutes. | |
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| Hungarian recipes
Posted: 7/31/2009 8:45:48 AM | Hi Bessie! I hope you are doing well.
On Friday nights I teach a Hebrew and Hebrew Studies Class at my home. I always make a Sabbath meal for them and tonight they are going to say the prayers themselves.
I have not been able to decide all week what to cook, so this morning I went looking in some of my old Jewish cookbooks that I never use and I came across a bunch of recipes just like these. It is a book from a family that were spread out across several countries in that region in the time between the I and II world wars. So, since I can justify a time period of Jews cooking these recipes and I have all of the ingredients on hand, I am going to make the following tonight. It will be sort of an Eastern Block Jewish Night, maybe I will send them home with copies of Fiddler in the Roof:
Liptauers Cheese Spread - Yours - with some Caraway Rye Triscuits
Chicken Paprikash - Mine
Spaetzel - Yours
Brussels Sprouts - plain?, or should I do the cucumber salad?
And for dessert I have some apricots and dark cherries I need to use up so I thought I would just make a pastry, put it on my oven stone, put the fresh fruits in the midle with some sugar and nutmeg, fold the edges over about 1 1/2" and bake
I have the Morello Cherry Syrup, so I thought I would add some to club soda for a nice drink.
I will let you know how it all turns out. Thank You so muh Bessie  | |
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| Hungarian recipes
Posted: 7/31/2009 9:10:53 AM | | I am going to make that chicken for supper. I recently bought a pasta machine and I was going to make noodles today anyway. Thanks for the recipes. | |
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| Hungarian recipes
Posted: 7/31/2009 10:38:16 AM | Hello Smiling Salmon good to see you here again.
Hungarian and Jewish kitchen are very close I just realized.
I'm sure you will make a nice tasty Sabbath meal. Sometimes I like the Jewish kitchen better than Hungarian. For example I like the matzo ball better than our dumpling my favorite Jewish dish is the gefilte fish, and the carrot salad. Have nice weekend!
Bessie | |
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| Hungarian recipes
Posted: 7/31/2009 10:45:27 AM | Hello Whatsallthis!
That is great, you can make many good pastas, spinach, tomato, pumpkin pasta.
My old friend had one, at the beginning she made every kind of pasta daily bases. She gave as a lot of them quiet often.
Have a good time!
Bessie. | |
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| Hungarian recipes
Posted: 7/31/2009 10:58:31 AM | Hallo Smiling Salmon,
One more thing my favorite shalet - cholent- is same as Hungarian Solet. | |
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| Hungarian recipes
Posted: 7/31/2009 11:04:22 AM | Smiling Salmon read this:
http://www.nytimes.com/2006/12/13/dining/13hanu.html | |
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| Hungarian recipes
Posted: 7/31/2009 12:45:00 PM | Hi Bessie,
I just came back to see if you had given an opinion on Brussels sprouts, or cucumber salad, but you gave so much more.
As I read the article, I kept on crying. I don't know why, but I always cry when I read anything about traditions being kept, or people daring to be who they want to be, in a world that manages to dictate what most of us become, which I despise.
Thank You so much for the article, I am saving it.
Yes, from what I can tell in that part of the world, Eastern Europe, the local kitchens and the Jewish kitchens were extremely similar. I do LOVE a good matzah ball, but even here in America you have to make your own to get a good one. I was always taught that they aren't a real matzah ball unless they are small, hard and could almost bounce, but pretty much all you see here is big and so soft they are like air. Blek! Sorry to those fo you who like those. I don't mean to blek on your tradition. I just can't change my opinion on those.
Cholent!! I love cholent. I have heard so many stories of cholent being taken to the local bakery by all in the community to cook on Shabbat.
Gefilte Fish is so good and I have a VERY old recipe and every year getting the ingrdients becomes harder and harder. 15 years ago in Texas it was easy. Today, it is difficult to get the ingredients anywhere. People don't eat carp anymore, or mullet, so you have to know how to and where to catch them yourself just to make the Gefilte.
I will tell you a secret...sshhhhhh...I think I may actually like Chinese fish cake even better, but I would never substitute it. Too sacreligious.
Well Bessie, I have my paprikash on, my apricots and cherries sliced and ready to go, my dry ingredients for my pastry mixed and I am off to the store to get some cucumbers, and sheeps cheese. I had some, but it was molding. I will tell you tomorrow or late tonight how it all went.
Thank You Bessie  | |
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| Hungarian recipes
Posted: 7/31/2009 6:37:13 PM | I already posted few variations of my cucumber salads, and I don’t know much about the brussels sprout, only steam them. Sorry.
Bessie | |
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| Hungarian recipes
Posted: 7/31/2009 10:47:12 PM | Well Bessie,
It is 1:30am and everyone left an hour ago and I just finished cleaning up and getting ready for bed. The dinner was even better than I remembered it form the last time I made it. It has been such a long time. Everyone loved everything, except the dessert. Unfortunately, the apricots were sour, very sour. I do not ever remember getting sour apricots before. It made the dessert not quite right, expecially after the flavors of dinner. We all ate the cherries out of it and some of the crust.
The Paprikash was awesome. I made it with chicken and used a little sour cream in the end. I used sweet, hot and a paprika that was not labelled as either. I also used red, yellow and orange bell peppers and red, yellow and orange Aztek sweet peppers. I used a very large hot red onion and a somewhat large sweet onion. Then I cooked it the crockpot all day. I used large chicken thighs that I cut in half through the bones. It was so good.
Your spaetzel was a knock out. Even though I dropped it in by just small amounts on the end of a teaspoon, they still turned out quite large.
I made the cucmber salad and I have to say I have never enjoyed it as much as I did tonight. It was the perfect accompaniment with the Paprikash. I left out the garlic because I wanted it to be lighter with the Paprikash, since I had used hot paprika. It was the right move. The tiny bit of sweetness was perfect. I also thin sliced the cukes into ribbons.
I also made your Liptauer Spread/Dip and I wondered if the young people I am teaching would like the flavors. They LOVED it. I used sheeps milk cheese and a little of a fine shredded smoked cheese, sweet paprika, caraway, grated onion, a touch of sour cream to make it easily mixable, chives on top and served it with green onions, radish wedges and rye caraway triscuits.
I told them some of your Hungarian history of the goulash and grass prairies along with the Jewish lessons tonight. They were fascinated.
SS  | |
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| Hungarian recipes
Posted: 8/1/2009 6:39:42 AM | Hello SmilingSalmon,
As I know Jewish kitchen don’t use meat and diary together, - chicken paprikash and sour cream- is my memory is wrong?
Anyway you had a very good Sabbath, I’m so happy you made it well.
I came from the grass prairies - puszta. I organized nomadic children camp there, more than 15 years. We built thatched tent, like the indian tipi, just made by reeds. Living there all summer were the best vacations of mine. We made lot of horse back riding, it was lot of fun cooking at open fire in kettle, milking the cow, making felt, climbing on trees. Just recall it gives me such a good feeling.
I have a story about it, is a children story rather than grownups' writing. Anyway I’ll post it on the creative writing forum.javascript:smilie(' ')
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| Hungarian recipes
Posted: 8/1/2009 1:13:04 PM | Hello Miss Bessie,
I don't keep a kosher kitchen anymore. I only did for about 5 years a long time ago, but not before or since. It is pretty silly if you ask me, but I wanted to spend a good amount of time doing it so I could have the experience. Also, during the time I did do it I had a lot of close association with orthodox Rabbis, so to be able to have them to dinner, as they had me, I had to keep a kosher kitchen. I pretty much had two kichens, like many kosher households do. It is really the only way to stay kosher and not go insane.
My students are 20 something converts and do not intend, at this point, to be orthodox or kosher, though we do discuss it and they understand the difference.
It sounds like you had quite an interesting life in Hungary. I would love what you did. It is the best way to live. I will be looking for your story.
Oh yeah, I wanted to ask...spaetzel are supposed to be really small pieces, right? I dropped about 1/2 tsp of dough and got huge ones. Shall I drop about 1/8 tsp? Your recipe was so awesome no one could get enough.
Thanks Bessie
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| Hungarian recipes
Posted: 8/1/2009 4:44:51 PM | | Yes a good spaetzel is smaller then a cherry. | |
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| Hungarian recipes
Posted: 8/2/2009 5:51:16 PM | BIRD’S MILK
6 cups milk
4 eggs
5 tablespoons sugar
1 tablespoon vanilla pudding
Half teaspoon lemon zest
Beat egg whites with three tablespoons of sugar until firm.
Bring the milk to a slow boil.
Place the egg mixture into the milk with a wet tablespoon.
Turn the eggs, meringues over after 30 seconds.
Take the islands out of the milk with a strainer.
Beat the remaining sugar, lemon zest, the egg yolks and then mix in the vanilla pudding.
Then pour it back into the milk. Bring to simmer on medium heat. DO NOT BOIL. Stir continually until sauce thickens.
Add the islands when the milk begins to thicken. Turn off the heat.
Serve hot or chilled. | |
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