Culinary Hungary Recipes

Culinary Hungary Recipes
Taste of home - Hearty meat soups
Agnes Barath
Goulash soup
Potato soup with sausage
Jókai bean soup
Hearty meat soups
Soups play an essential role in Hungarian cuisine
with a wide range of different varieties. Famous
chilled fruit soup like sour-cherry soup, which can
be served as a starter.
The rich one-pot soups can be eaten as main course, and various vegetable
and cream soups as first course. In Hungary, lunch is traditionally the main
meal of the day, and it is impossible to think of it without a soup being served.
This cookbook contains 3 hearty soup recipes that are our students favorites:
Goulash soup, Potato soup with sausage and sour cream, Jókai bean soup.
Enjoy!
Agnes Barath
www.budapestcookingclass.com
Goulash soup
Of the country’s entire
culinary repertoire,
Hungarian goulash is the
most famous and most
frequently prepared dish
outside the borders of
Hungary.
Even in Hungary, every
housewife or chef has
their own way of cooking
it by adding or omitting
some of the ingredients,
or changing something in
the preparation process.
However, they all call their gulyás “the most authentic”. Authentic goulash is a beef dish
cooked with onions, Hungarian paprika powder, tomatoes, and some green pepper. Carrot,
parsley root, potatoes, and pinched noodles (csipetke in Hungarian) are also added.
Hungarian goulash is considered more of a soup than a stew, so look for it among the
soups on restaurant menus.
Pasta or pastry dishes, especially the ones made with cottage cheese (túrós palacsinta,
túrógombóc, strudel) go down well after the heavy soup.
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Goulash soup recipe
Preparation time: 20 minutes
Cooking time: 2,5-3 hours (normal cooking)
1 hour (pressure cooker)
Ingredients for 4 people:
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400 grams of beef shank (14.1 ounces) - cut into 1-inch cubes
3 medium or 2 large onions - diced
2 tablespoons lard or 6 tablespoons of vegetable oil (sunflower)
2 tablespoons of sweet Hungarian paprika powder
2 bay leaves
2 medium carrots - peeled and cut into ¼ inch slices
1 medium parsley root or parsnip - peeled and cut into ¼ inch slices
1 medium fresh tomato - chopped
1 sweet yellow pepper (or bell pepper, wax or banana pepper) - cut into small pieces
2-3 medium potatoes - peeled and cut into medium size cubes
1 clove of garlic - diced
1 teaspoon of ground caraway seeds
10 black peppercorns
Salt to taste
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Method:
1. In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring
frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
The onions should be cut into very, very small pieces. This is essential in order to
achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them
from sticking to the pan.
2. Remove the pot from the heat, add the sweet Hungarian paprika, stir. Add the tomatoes,
the sweet yellow pepper and the meat, and stir again. Do not burn the paprika, or it will
become bitter.
Beef shank
Chopped pepper and tomato
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Sautéed onions, red paprika powder
Sautéed onions, red paprika powder,
pepper, tomato, bay leaves, peppercorns,
beef shank - add water to it
3. Add the bay leaves, the peppercorns, and about 7-8 cups (2 liters) of water. Salt to
taste. Reduce heat, cover and simmer until meat is almost tender, adding water as
necessary. It takes about 1.5-2 hours. If you use a pressure cooker add only 6 cups of
water and cook for about 35-40 minutes or until tender.
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4. Add the carrots, the parsley roots, the ground caraway seed, and the garlic. Salt to
taste. Cover, bring back to a boil, reduce the heat and simmer. Add the potatoes and
the Csipetke (pinched noodles) when the vegetables are half tender and cook until
the vegetables (including the potatoes) are tender. It takes about 5-8 minutes.
Csipetke
Csipetke (pinched noodles) can be cooked directly in the soup broth, or in plain
water. It is a great accompaniment for goulash soup. Their name comes from the way
they are formed.
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Csipetke (pinched noodles) ingredients:
• 1 egg - beaten *(the amount of dough you can make with one egg is enough
for a recipe for 12 people. I always use only about 1/3rd of one beaten egg.)
• Pinch of salt
• White flour – as much as necessary to create a firm, smooth dough
Method:
In a medium bowl mix together the egg, the salt and the flour, and knead with your
fingertips until a firm, smooth dough forms.
Cover with plastic wrap and let sit for 15 minutes. You can use it immediately if you
are in a hurry.
Pinch off small pieces of dough about the size of a lemon seed and roll them. Drop
them into the soup and cook for about 5-8 minutes.
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Potato soup with sausage
Winter is the season for hearty Hungarian dishes. This is an easy soup to make, and
its flavor is unique. It has been a favorite in my family for many generations.
Hungarian potato soup is not a thick soup.
It is just some potatoes cooked in water with sausage and bay leaves. The bay
leaves are an important flavor ingredient. Do not omit them. In the end you stir in a
light roux with some paprika powder and sour cream and the potato soup is done.
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Potato soup recipe
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients for 4 people:
• 4-5 medium sized potatoes, peeled and
cut into medium sized cubes
• 100 grams (3,5 ounces) of smoked
paprika sausage - cut into ¼ inch slices
• 2 bay leaves
• 1 teaspoon of red paprika powder
• 2 tablespoons of sour cream
• 3-4 tablespoons of vegetable oil
• 2 tablespoons of plain flour
• Salt to taste
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Method:
1. In a soup pot lightly brown the sliced
sausage. When the sausage is lightly browned
and rendered of fat, add the cubed potatoes,
the bay leaves, salt and 5 cups of water and
cover. Keep boiling until potatoes are well
cooked (but not too cooked).
2. Roux (to thicken your soup): Heat oil in a pan; add 2 tablespoons of flour,
stirring constantly. You need just enough oil to make the consistency of your
roux not too thick and not too thin. It should spread out in your pan and bubble
a little.
3. After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow
to cool and add 1 teaspoon of red paprika powder and 2 tablespoons of sour
cream. Now add some water or soup broth to the roux to thin it. Pour this
mixture back to your soup pot and bring the soup back to a boil.
4. You can serve it with or without sour cream.
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Roux
Mix the roux with paprika and sour cream
3.
Add some soup broth or water
Pour back to the soup pot
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Jókai bean soup
This soup was named after our famous Hungarian writer Mór Jókai, because it was a
favorite of his. It is made with beans, smoked pork, smoked paprika sausage,
vegetables, handmade pinched noodles, and served with a dollop of sour cream on
top. As a testimony to the popularity of this soup in Hungary, a Hungarian bean soup
cooking competition was organized in 2005 on Jókai’s 180th birthday.
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Jókai bean soup recipe
Preparation time: 20 minutes
Cooking time: 2 hours
Ingredients for 4 people:
• 200 grams (7 ounces) of dried pinto beans (soaked
overnight)
• 150 grams (5.3 ounces) of smoked uncooked pork
(ham, neck) – cubed into ½ inch cubes
• 2 bay leaves
• 10 black pepper corns
• 5 cloves of garlic
• 2 medium carrots - peeled and cut into ¼ inch
slices
• 1 parsley root or parsnip - peeled and cut into ¼
inch slices
• 1 small celery root – peeled, cut into ½ inch cubes
• 100 grams (3.5 ounces) of smoked paprika
sausage - cut into ¼ inch slices
• 3-4 tablespoons of vegetable oil (sunflower)
• 2 heaping tablespoons of plain flour
• 1 good teaspoon of sweet paprika powder
• Salt to taste
• Sour cream
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Method:
1. Soak the beans overnight.
2. In a large soup pot cook the cubed smoked pork with the peppercorns,
garlic, and bay leaves in 3 liters of water until the meat is half tender.
3. Pour off the soaking water and add the beans to the broth. Cover and cook
until the beans are almost tender.
4. Add the carrot and parsley root
slices, the celery root cubes, and the
sausage slices.
Cover with the lid, bring back to a boil,
reduce the heat and keep cooking. Add
salt to taste.
Add the Csipetke (pinched noodles)
to the soup when the vegetables are
half tender and cook until the
vegetables are tender. It takes about
5-8 minutes.
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Csipetke (pinched noodles) ingredients:
• 1 egg - beaten *(the amount of dough you can make with one egg is enough for a
recipe for 12 people. I always use only about 1/3rd of one beaten egg.)
• Pinch of salt
• White flour – as much as necessary to create a firm, smooth dough
It can be cooked directly in the soup broth, or in plain water. Their name comes from
the way they are formed.
Method:
In a medium bowl mix together the egg, the
salt and the flour, and knead with your
fingertips until a firm, smooth dough forms.
Cover with plastic wrap and let sit for 15
minutes. You can use it immediately if you
are in a hurry.
Pinch off small pieces of dough about the
size of a lemon seed and roll them. Drop
them into the soup and cook for about 5-8
minutes.
Csipetke
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5. Roux (to thicken your soup): Heat oil in a pan; add 2 good
tablespoons of flour, stirring constantly. You need just enough oil to
make the consistency of your roux not too thick and not too thin. It
should spread out in your pan and bubble a little.
6. After 2-3 minutes of searing, when it starts to brown, take it off the
heat, allow to cool and add 1 teaspoon of red paprika powder. Now
add some water or soup broth to the roux to thin it. Pour this mixture
back to your soup pot and bring the soup back to a boil.
7. Serve with sour cream.
Roux
Mix the roux with paprika powder
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Add some of the soup broth and
whisk until smooth.
Pour this mixture back to the
soup pot and bring the soup
back to a boil.
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If you have any questions, please do not hesitate to
contact me at
agnes.barath@culinaryhungary.com
Agnes Barath
Culinary Hungary Home Cooking Class
www.budapestcookingclass.com
00 36 20 779 3375
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