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Everything Food Receipes

Sweet cheese soup

Ingredients

  • curd or sweet cheese
  • sourcream
  • fresh-green dill
  • salt, pepper

Preparation

Boil for few minutes the previously salted small cut curd or sweet cheese.
Add the sourcream and season it with a lot of fresh dill. If you prefer it spicy, you can add black or red pepper to the soup.

Categories
Everything Food Receipes

Tomato soup with dumplings

Ingredients

  • half onion
  • (tomato) broth
  • celery leaves
  • one egg
  • 4-5 tablespoon flour
  • one tablespoon lard
  • one tablespoon sugar
  • some salt

Preparation

Cut the half onion into small pieces and fry it a bit in lard.
Add one tablespoon flour and mix it with a cup of water and a cup of (tomato) broth.
Add some celery leaves and the rest of water and broth, depending on how much soup you want to make. Boil it for few minutes, then with a cold watered spoon, slowly put the dumplings into the soup. You can use rice instead of dumplings, but the dumpling soup tastes better. Season the soup with salt and sugar.

Dumplings: mix one egg with 3-4 tablespoons flour, so that the mixture is not too hard
Categories
Everything Food Receipes

Cabbage soup with smoked pork

Ingredients

  • a piece of smoked pork
  • raw cabbage
  • little bit of flour
  • one tablespoon lard
  • salt, pepper
  • sourcream

Preparation

The smoked meat is boiled until it becomes soft.
The cabbage cut into medium pieces is added to the soup and boiled together with the meat.
When the cabbage is boiled, the brounish rántás* is added.
Add pepper and salt, but be careful as the smoked meat is already salted.
The cabbage soup is served hot, with sourcream and bread.

* rántás = a mixture of flour and lard, that is fried until it takes a light brounish colour.
Categories
Everything Food

Goulash

The traditional hungarian shepherd food
The name “gulyás” comes from hungarian language and it means neatherd, herdsmen, shepherd. “Gulya” means herd of cattle.

This delicious dish known as gulyas (goulash) can be traced back in time till the medieval period, when the hungarian neatherd in the Puszta (Pannonian Steppe) prepaired it on the open fire. At that time, the main ingredients were beef meat (as it was the only one they had) and as vegetables, lots of herbs and wild roots found while they grazed their herds of cattle.

Always on the move, the neatherds didn’t cook everyday, so the gulyas was a good way to keep food for few days. Because the beef meat and bones and the wild roots needed to be cooked for long time on the fire, in the end the gulyas had a thick and gelatinous consistency and it could be preserved for longer periods.

In time, the Gulyas spread over Central Europe and today this dish has many variations as soup and stew, in which different veggetables and meat are used. In old times, paprika, which nowadays is one of the main spices to seasone the gulyas, was not used until the 16th century, as well as the potatoes, which were unknown in the original receipe.

The most used ingredients in a good goulash prepaired in these days are: meat (beef, veal, pork, lamb) – shank, shin or shoulder – usualy cut into chunks, carrot, parsley root, celery, potatoes, onions, cayenne, red paprika, garlic, caraway seeds, bay leaf, thyme, salt, pepper, and stock to simmer the gulyas.