OK. I promised you my Hungarian chicken soup recipe. This is my mom's recipe. I think every family has its own recipe. Growing up my famil...
These amazing homemade noodles called nokedli are atrue favourite of ours. They goes well with any of our iconic dishes, such as ChickenPaprika, Potato Paprika or Beef Stew.
This recipe for Hungarian baked dessert noodles, known as rakott teszta or rakott metelt, is similar to sweet Jewish kugel.
Homemade Hungarian noodles called ‘nokedli’ are both simple to make and impressive! We love pairing them with chicken paprikash, but you could enjoy in soups, stews or with your favourite pasta sauce!
This Authentic Hungarian Goulash is my Hungarian mom's real deal recipe! It's comforting, hearty, and delicious.
You can't have Christmas without these traditional Polish kifli (kiflies). These Eastern European walnut cookies are delicate, buttery, and perfect for any time of year. But if you're looking for an easy and melt-in-your-mouth dessert to celebrate holidays, this recipe is exactly what you need!
Hungarian Kifli Cookies - Rich and flaky traditional Hungarian cookies filled with a light walnut filling. Perfect Christmas cookies!
Hungarian pancakes are thin crepes, rolled up and sprinkled with powdered sugar. It is a really easy to make recipe, a quick dessert which is done in 30 minutes and tastes great.
HUNGARIAN CHICKEN or HEN SOUP Csírke / Tyúk Leves The queen of soups in any Hungarian gathering is Chicken Soup. The traditional noodle is hand-made Csiga Tészta- Screw Shaped is the noodle of choice. No wedding would be complete without it. The golden gloss of this soup is the pride of an excellent cook. Any season is the time for Chicken/Hen Soup. Aromas that you recognize in later years, that actually tug at your heart. There is no soup as good as the soup mom made. My mom's Hungarian heritage is evident in the method and ingredients of this classic recipe. 1 3-4 lb Stewing Hen (Mature Chicken) 4 quarts water 1 tbsp salt 8 peppercorns 3 carrots 3 parsley roots 3 ribs celery w/ leaves, 1 pc kohlrabi (in season) 1 chicken OXO cube 1 onion, unpeeled 1 thread Saffron Cut up stewing hen and place cleaned pieces into large soup pot with water, salt, and peppercorns. Bring to a slow boil. Skim foam from top with small cup-size sieve as soon as it appears. Continue 2 or 3 more times. Then, slowly simmer chicken soup until meat is fork tender, about 2 hours. Add cut up vegetables and seasonings. Continue simmering over lower heat until vegetables are tender, about ½ hour. Remove large pieces of meat and vegetables into serving dish. Strain soup through a fine sieve slowly into soup tureen so that soup stays clear and golden. Serve meat and vegetables and soup along with Hungarian noodles like fine Laska or Csiga or Kocka. (The photograph by Evangbeline Mackell, Design in Bloom, shows the square noodles or Kocka Tészta) Just like every other authentic Hungarian soup, chicken soup is a slow cooking soup that takes a bit of time. The secret to making glassy, glissening and clear soup is to simmer the soup, never boil. Also, use unpeeled yellow onions as the peel imparts a very desirable golden yellow colour to the soup. The results are beautiful. Chef’s Hint: Saffron is a spice derived from the flower of the saffron crocus and is a bright orange in colour. Saffron is the three stigmas of the saffron crocus. They are delicate and thread- like, each measuring 2.5-4 cm. Its colour is a bright orange-red, and is used in cooking as a seasoning and colouring agent. The redder the saffron, the higher the quality. It is a secret weapon used by skilled chefs – one thread will brighten your hen soup to a glorious gold.
This soup is using only a few ingredients, ideal for a quick-lunch or as a starter for a bigger meal. The yellow wax bean variety is referred to as “green beans” in Hungary and most g…
Welcome to the December 2020 edition of Eat the World recipe challenge!! This month we are going to the country of Hungary! I have to ...
Bean soup a la Jokai is one of the most popular comfort foods in Hungary. A slowly cooked soup with smoked meat, beans, vegetables and noodles.
If there is one recipe that reminds me of my mom it's this recipe for Lazy Pierogi. Growing up I remember her always making this for church potlucks and family gatherings. Honestly it's been so long since I've had it but I have thought about it often. Last year a girlfriend of mine and I headed
These potato dumplings come from Hungary and they are really awesome. Made with mashed potatoes and rolled in buttered breadcrumbs, these little guys are guaranteed to become your favorites!
Kifli are some of my favorite cookies. I have tried a number of recipes over the years, but I keep coming back to one from my mother’s Hungarian friend in New Jersey. I halved the original re…
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Sauteed cabbage and egg noodles are a perfect pairing in this tasty side dish or meatless main dish. Once all the ingredients are combined in the skillet, it's ready to serve but for even more flavor, cover and bake in the oven for an additional 25 minutes to help all the flavors meld into the pasta for an even more flavorful bite.
I called this a stew for lack of a better word. But it’s not really a stew. Főzelék is a thick Hungarian vegetable dish. Traditionally it was thickened with roux made from lard and flour and sometimes served with sour cream. Főzelék is eaten as the main course. It can be topped with meat drippings, pörkölt sauce, sausage, fasírt or deep fried foods such as French fries or fried bread. But most of the time we just ate it with a slice of bread. Főzelék is not very exciting to western tastes, but in Hungary after months of “winter vegetables” cooked much the same way, when the first peas or green beans or kohlrabi finally appeared at the Garai Farmer’s Market they tended to generate a bit of excitement at our house. I had a bit of home made lard and when Leah brought some fresh string beans over the other day, I knew I had to make a real főzelék. Garay_téri_piac._Fortepan_87573 GREEN BEANS STEW 2 large handful of green beans [approximately 1 lb] 1/4 cup lard 1 garlic, minced 1/8 cup onions, diced 1/4 cup flour 1 tsp Hungarian paprika 1/2 cup sour cream sprinkling of sugar salt and pepper to taste additional sour cream for serving • Remove the bean ends and pull off the tough stringy bit from the sides. • Rinse beans under cold running water. • Chop into 1-1/2 inch lengths. • Place chopped beans in a wide bottomed pot • Add water to the level of the beans and salt it. • Bring it to boil, reduce to simmer and place a lid on the pot. • Cook beans until tender. • Meanwhile make the roux. • Melt the lard in a non stick fry pan. • Add the onions and the garlic and sauté until very soft. • Stir in the flour and cook until flour is a golden color. • Remove fry pan from heat and stir in the Hungarian paprika. • Add cold water and stir smooth. • When the beans are cooked, stir in the roux. • Bring it to simmer and then add 1/2 cup of sour cream. • Add a sprinkling of sugar to tame the sour cream [the dish will not be sweet] • Adjust the salt and add the ground pepper. • Remove pot from heat and set aside. • Serve the zöldbab főzelék with extra sour cream.
This Authentic Hungarian Goulash is my Hungarian mom's real deal recipe! It's comforting, hearty, and delicious.
These Hungarian Nut Roll Cookies are a flakey, cream cheese crust wrapped around a homemade walnut filling. The filling is sweet, crunchy, and caramelized around the edges!
Recipe for traditional Polish vegetable salad with lots of root veggies and mayonnaise.
This recipe for homemade Hungarian sausage or hazi kolbasz is made with pork shoulder, garlic, salt, pepper, and paprika, then baked not boiled.
Easter is coming, the geese are getting fat... So starts my mom's variation on an old Christmas song, one she sang to us each spring, when Easter was indeed coming. In centuries gone by, the geese may indeed have been getting fat. But for those fasting for Lent, waistlines were going in the opposite direction. For Catholics, Lent is a time of self-denial; 40 days of "give it up" – and I don't mean applause.
These cabbage belyashi are so fluffy and soft! Belyashi are stuffed fried yeast buns and these are filled with cabbage.
Authentic Polish Sauerkraut and Mushroom Pierogi, or Pierogi z Kapustą i Grzybami, are savory dumplings filled with a tangy and earthy mixture. Perfect for holiday gatherings or any special occasion.
This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York
I adore Italian prune plums and have been waiting impatiently for local ones to arrive at the farm stands. Last year I must have eaten a third of my body weight in plums. I micro-stewed them and topped them with a little brown sugar and sour cream and ate them straight up but I neglected to make plum dumplings. This is a favorite family dish that came from my great-grandmother Mary Westermeyer, who is my father's maternal grandmother. Mary came over from Hungary in April 22nd 1914 when she was 17 years old passing through Ellis Island. There her surname changed from Schorsch to Scharsch. She settled in Cincinnati and a year later married her first husband, Joseph Hoffman. He shortly passed away in the Spanish flu pandemic. In 1921, she married my great-grandfather Anthony Westermeyer. She gave birth to a gaggle of kids, 10 surviving to adulthood. My grandmother Margaret was one of their middle children. They lived in Cincinnati then moved just over the border into Kentucky. My father remembers his parents making these together and I remember him making them with my mother helping. Alex noticed me making these and wanted to help. He cut out the plum pits and took dough and made several dumplings by himself. He also ate quite a few sugar cubes straight up! And the family tradition goes on... Mary Westermeyer My grandmother Margaret, with a dog on a hill! The dumpling dough is reminiscent of soft gnocchi dough. The bread crumbs and pan frying give a crispy contrast. Inside the tart plum's juices meld with the cube of sugar to create a delightful sauce that tempers the plum. I prefer to leave taste of the plums alone but try adding spices or liquors to see what suits your taste. I do recommend getting the sugar cubes. It's going to make your life easier since granulated sugar will try and fall out of the plum while you are covering it in dough. Additionally, I think there is some magic in how the cubed sugar dissolves that makes it better. You can use the rest of the sugar cubes to impress your friends when they come over and have a cuppa. Who gets to say these days, "Would you like one lump or two?" I found unrefined sugar cubes that added a molasses flavor that I loved. The recipe has several stages but all the steps are easy. The dough is forgiving and even the few that leak a little when you boil or fry them somehow survive and are still great. The hardest part is waiting for them to cool after you fry them. The hot, syrupy juices inside are like napalm, so watch out! Note: I'm hoping to give these a try in a smaller batch with a substitute for the egg so that I can make them more often and have a vegan version of the recipe. I'll update the post after I try it. Hungarian Plum Dumplings (Szilvas gomboc) Makes ~18 dumplings 1 1/2 - 2 dozen Italian prune plums (this will vary with the size of the plums) 4 or 5 medium sized potatoes, peeled and quartered 1 egg, beaten 4 cups of flour, sifted 1 teaspoon salt bread crumbs butter (I use Earth Balance) sugar cubes or 1/2 tsp. granulated sugar for each plum cinnamon, or rum or orange liquor (optional) -Cook the potatoes in salted water until soft. Drain them well and allow them to give off a lot of steam. Mash potatoes while they are still warm and add the flour and salt. Make a well and add the egg. Mix or knead the dough gently until everything is blended. -Wash the plums and pit them, cutting on only one side to the pit so that they create something like an open clamshell. Form a circle of dough about 4 inches in diameter, or enough to cover your size of plum. Place a sugar cube (or the spoon of sugar and some cinnamon or liquor, if desired) into the center of a plum and fold the dough around the plum to form dumpling. Make sure to pinch the edges tight to seal. You may think that the dough is sticky enough that it doesn't need to be pinched but those will be the leaky ones. Roll the sealed ball gently in your palms to form a nice sphere. -Bring a large pot of water to a boil. Salt the water and cook a few dumplings at a time for about 10 minutes. Remove the dumplings with a slotted spoon and drain well but before the surface of the dumplings dries off roll them in breadcrumbs. -Melt some butter (more is better) in a large skillet over medium heat. Place the dumplings in the skillet and turn them carefully until bread crumbs are brown all over. -Serve warm, sprinkled with leftover crumbs from skillet. Cut the plums on only one side so that they create something like an open clamshell. Place the sugar filled plum on a 4 inch disk of dough. Cup the dough around the plum and pinch the seam well. Dumplings ready to be boiled A finished Hungarian Plum Dumpling (Szilvas gomboc) The Cincinnati Chili cupcakes I made for my dad Photos of Alex making dumplings More photos of Mary and my grandma Margaret Mary's Ellis Island Passenger Records The Kaiser Wilhelm der Grosse, the boat Mary came to America on
Polish Crepes with Farmer's Cheese are one of the favorites sweet suppers in Poland. These thin pancakes served with cream are the best!
Apricot Kolacky Cookies (kiffles) have flakey cream cheese pastry dough wrapped around an easy apricot filling! These two-bite cookies are buttery, crisp and addicting.
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
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