Meggyleves (Sour Cherry Soup)

http://homepage.interaccess.com/~june4/cherrysoup.html

Every Family has their version of Sour Cherry Soup. It is a special seasonal treat in Hungary when the cherries are ripe. Sour Cherries have a wonderful flavor when cooked. Some families like to make their soup with sweet cream instead of sour cream. Some add a little sherry. How ever you make this soup, you will enjoy its refreshing flavor.

Ingredients:

• 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

Method:

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.

Note: to make Cherry Soup with Sweet Cream or Meggy Leves Mas Modon Cook a 1 inch stick of cinnamon with the cherries, and substitute sweet cream for the sour cream. Discard cinnamon stick when done cooking soup. Chill as above.

Uveg (Sticky Chicken)

http://homepage.interaccess.com/~june4/stickychicken.html

This is one of my favorite childhood meals. It is called Sticky Chicken because when you eat the chicken it sticks to your fingers. It is truly "finger licking good".

It is a dish that even today, I can never get enough of. You just want to eat more and more.

This is a dish that originated in Serbia where it is called Uveg. It is made in a single pot, that is, never uncovered until it is done. Cook it low and long, you will be able to tell after about an hour when it is done purely by smell. It will smell delicious.

After an hour you can peek, watch out! The steam can burn you nose! The rice should be fully cooked and sticky along with the chicken.

Serves 4 to 6.

Ingredients:

• 1/2 cup lard
• 1 chicken cut up or the equivalent chicken parts, skin on. (Do not use boneless chicken)
• 1 large onion peeled and chopped
• 2 cups of raw white rice, washed in cold water and slightly drained
• 1 heaping Tbs. of Hungarian Paprika
• 1 1/2 tsp. salt
• 1 small green or banana pepper chopped
• 1 Bay leaf
• 1 1/2 cups water
• 6 peeled and seeded fresh tomatoes chopped -OR- 1 can of whole tomatoes, not drained but pulled apart

Method:

I use a heavy black iron pot with a heavy lid. Put into pot 1/2 cup of lard and just brown all sides of chicken legs, wings, breasts, backs, etc. If you have liver and gizzards use them also. Remove chicken from pot and set aside.

Into the juices and lard in the pot, saute 1 chopped onion along with the 2 cups of rinsed raw rice. Just saute rice and onion until onion is transparent. Stir in 1 heaping Tbs. of Hungarian Pakrika and 1 1/2 teas. of salt.

Into pot, add 1 chopped green pepper, and one can of whole tomatoes that were not drained but pulled apart. Throw in 1 bay leaf and mix up the rice and veggie mix. Now layer the browned chicken into the rice and veggie mix. I just scoop up some rice mix and lay chicken underneath, rice layer, chicken layer. Give the pot a shake to settle everything. Now start the pot to simmer on a moderate heat on top of the stove, when it all starts to cook, LOWER THE HEAT and put the cover on and DO NOT LIFT UP THE COVER FOR AT LEAST 60 MINUTES.
You must slowly cook and give it a shake once in a while, but do not uncover.

You will smell the wonderful aroma of cooked chicken when it is done.

If you smell burning, your heat is too high. Use the lowest heat possible, you can hear if it is cooking.
Adjust salt seasoning, this dish should not be sloppy like a stew, it should be moist.
When I make it sometimes the rice sticks to the bottom of the pot, but it is good and chewy. I love this dish, can't eat enough of it.

Serve with a salad like Cucumber with Sour Cream, or Coleslaw to be Authentic. Or you can serve it with a nice green lettuce salad.

Veseporkolt (Kidney Stew)

http://homepage.interaccess.com/~june4/kidneystew.html

Hungarians raised a lot of pigs to eat. Their bacon and hams are world famous. Every part of the pig was used. Nothing was thrown away. Pork kidneys made a wonderful stew and we would eat this stew often over cooked potatoes or dumplings.

Ingredients:

• 5 or 6 Pork Kidneys
• 1 large onions, chopped
• 4 Tbs. Lard
• 1 Tbs. Paprika
• 1/2 tsp. salt
• a little black pepper
• 2 Bay leaves
• good pinch of mace
• enough water to cover
• 2 Tbs. flour
• 2 Tbs. soft butter
• sour cream
• Dumplings or cooked potatoes

Method:

Soak Kidneys in milk for an hour and discard milk.

Dry kidneys and remove any membrane or tubes or tough tissue and as much fat as possible.

Slice kidneys and cut in small cubes. (smaller than dice).

Into stew pot, melt 4 Tbs. of lard and cook onion till transparent.

Put Kidney dice into lard with onions and sprinkle Paprika and salt over all.

Cook for a few minutes to lightly brown Kidneys, add Bay leaves and mace.

Add water to cover and slowly cook for 30 to 45 minutes.

After 30 minutes, see if the kidney dice is tender, and cooked. If it is done, remove from heat.

If it is too soft, continue cooking for another 15 minutes. You do not want the Kidney to get tough.

Stir two tablespoons of flour into a cup with 2 Tbs. of soft butter.

Make a roux by blending flour and butter till well mixed.

Stir this into the Kidney stew, and let it cook till it is thickened.

Remove bay leaves.

Serve Kidney Stew over cooked potatoes and a dollop of sour cream.

Nice to have, chopped hot banana peppers to sprinkle over stew for spiciness.

Beef Pörkölt (Goulash)

http://www.recipes4us.co.uk/Cooking%20by%20Country/Hungary.htm

Serves: 4

Ingredients:

25g/1oz Lard or 2 tbsp Olive Oil and 2 tbsp Butter
3 Onions, chopped
675g/1-1/2lb Stewing Beef, cubed
4 Potatoes, thickly sliced
240ml/8fl.oz. Fresh Beef Stock
240ml/8fl.oz. Sour Cream
2 tbsp Tomato Paste
Salt
Ground Black Pepper
3 Tbsp Paprika
2 Bay Leaves

Instructions:

1. Heat the lard (or oil and butter) in a large saucepan, add the onions and meat and fry until the beef is browned on all sides and the onion is softened.

2. Add the remaining ingredients, mix well and bring to the boil then reduce the heat to very low, cover and simmer for at least 1-1/2 to 2 hours, stirring from time to time. Serve hot.

Lamb Paprikash

http://www.recipes4us.co.uk/Cooking%20by%20Country/Hungary.htm

Serves: 4

Ingredients:

100g/4oz Lard
3 Onions, finely chopped
1 tbsp Paprika
1 Garlic Clove, crushed
1kg/2lb Stewing Lamb
2 Green Capsicums (sweet pepper), sliced
3 tomatoes, chopped
1 teasp Plain Flour
360ml/12fl.oz. Sour Cream
Salt

Instructions:

1. Heat the fat in a large saucepan, add the onions and fry till golden brown

2. Add the paprika, garlic and meat and cook over a high heat, stirring from time to time, until all the liquid has evaporated.

3. Add the peppers and tomatoes, mix well cover and cook for 1½ hours or until the meat is tender, stirring from time to time and adding a little water if necessary to prevent the meat sticking.

4. At the end of the cooking time, mix the flour into the sour cream, add it to the meat and bring to boil again. Serve hot.

Halászlé Fish Soup

http://www.recipes4us.co.uk/Cooking%20by%20Country/Hungary.htm

Serves: 4

Ingredients:

1.8L/60fl.oz. Fresh Fish Stock
1 tbsp Paprika
1 teasp Chili Flakes or 1 Hot Chili, finely chopped
900g/2lb freshwater fish fillets (perch, carp, etc.), cut into large chunks
2 Green Capsicums (sweet pepper) chopped
1 Tomato, chopped
Salt

Instructions:

1. Place the paprika and chilli (or contents of Cuisine Select pack if using) and stock in a large saucepan and bring to the boil.

2. Add the fish, chopped tomato and capsicums, mix well and simmer, uncovered, over a medium-high heat for 20 minutes stirring very gently from time to time to prevent the fish sticking. Serve hot.

Fried Goose Liver

http://www.recipes4us.co.uk/Cooking%20by%20Country/Hungary.htm

Serves: 4

Ingredients:

675g/1½lb Goose Liver
150g/5oz Goose Fat
2 Eggs, beaten
50g/2oz Flour
150g/6oz Fresh Breadcrumbs
Salt
Rice or Fried Potatoes to serve

Instructions:

1. Cut the liver into 8 slices and beat each slice with a meat mallet or rolling pin to flatten it.

2. Season lightly with salt then roll the slices firstly in the flour, then in the beaten egg and finally in the breadcrumbs to coat on all sides. Shake off the surplus breadcrumbs.

3. Heat the fat in a large frying pan until very hot, add the coated liver slices and fry for a few minutes on each side until golden brown. Serve immediately with rice or fried potatoes.