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Chicken Soup
Ingredients:
5
3
1
1
1
˝
1
1
1
1
˝
1
3
4
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...
The traditional
Hungarian cuisines dishes
are cooked from the ground,
using a wide variety of
fresh, unpreserved, high
quality ingredients,
including meats, seasonal
vegetables, fruits, fresh
bread, cheeses and honey,
based on centuries old
traditions in spicing and
preparation methods.
Hungarians are especially
passionate about their
soups, desserts and pastries
and stuffed pancakes
palacsinta, with fierce
rivalries between regional
variations of the same dish,
like the Hungarian hot fish
soup called Fisherman's Soup
or halászlé, cooked
differently on the banks of
Hungary's two main rivers:
the Danube and the Tisza.
Other famous Hungarian
dishes would be Paprikash (paaprika
stew, meat simmered in thick
creamy paprika gravy) served
with nokedli (small
dumplings), Goulash, Gundel
Pancake (pancakes served
flambéed in dark chocolate
sauce filled with ground
walnuts) and Dobos Cake
(layered sponge cake, with
chocolate buttercream
filling and topped with a
thin caramel slice).
Beef Goulash
Ingredients:
2
2
5
1
3
2
1
1
1
3 ˝
1 ˝
1
˝
Ľ Ľ
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 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.
Fish Paprika's
Ingredients:
cooking oil
onion finely chopped
sweet paprika
hot paprika
cloves garlic, diced
parsley flakes
tomato sauce
hot red pepper flakes
egg noodles (cooked)
white wine
various freshwater fish, (such as carp, pike and
catfish), cleaned and cut in large pieces
bay leaf
freshly ground black pepper and salt 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...
My secret Hungarian
spicy fish soup in
fifteen minutes
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
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, Szbow rewarded his followers with vineyards in Tokaj-Hegyalja. 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.
Hungarian
Crepes
Ingredients:
4
1
˝
˝
1˝
1˝
1˝
Ľ
Filling:
large
cup
cup
cup
cup
tsp
Tbs
tsp
eggs, beaten
whole milk
club soda
water
flour
vanilla extract
butter, melted (we recommend LAND O LAKES® Butter) salt
1˝
1
1
˝
tsp
tsp
tsp
cup
vanilla extract
cinnamon
nutmeg
raspberry, strawberry or apricot jam
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.
Heat a lightly oiled
frying pan over
medium heat. Pour or
scoop the batter
onto the griddle,
using approximately
2 tablespoons for
each crepe. Tip and
rotate pan to spread
batter as thinly as
possible. Cook the
crepe for about two
minutes until the
bottom is light
brown. Loosen with a
spatula, turn and
cook the other side
for about one
minute.
Top with raspberry,
strawberry or
apricot jam your
choice, and after
adding topping fold
the crepes in half,
or role up with the
topping on inside
and lightly sprinkle
cinnamon and
powdered sugar over
the top
more...
Cooking advice recipes and
shopping all in one
location. 
My secret Hungarian
spicy fish soup in
fifteen minutes
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
