Tag: Hungarian

Hungarian potato and sausage soup

I have a lot of potatoes this year, so I have been hunting about for innovative ways of cooking with them. I found this online, but adapted it for the UK. I sourced the smoked sausage online. It served six. 

INGREDIENTS:

  • 50g butter
  • 200g smoked Hungarian sausage, sliced
  • 1 onion, chopped
  • 1 tsp salt
  • 3 tbsp plain flour
  • 2 cloves of garlic, minced
  • 2 tsp sweet unsmoked paprika
  • 1.2 litres chicken stock
  • 1/2 cabbage, chopped (to fill a 1/2 litre jug)
  • 700g potatoes, peeled and diced (I used charlotte potatoes)
  • black pepper
  • a pinch of cayenne pepper
  • 2 bayleaves
  • 2 tbsp white wine vinegar
  • 100ml sour cream
  • 2 tbsp chopped spring onion or chives

METHOD:

  • In a large soup pan, melt the butter and cook the sliced sausage over a medium heat, around 3 minutes, and then remove the sausage from the pan using a slotted spoon. 
  • Next, fry the onion in the butter for around 5 minutes, until it is beginning to colour, and then add the garlic. After a couple of minutes, add the flour and paprika and cook for another couple of minutes.
  • Add 1.2 litres of chicken stock, stir to mix in well, and turn the heat up high to bring to a boil. Stir in the cabbage and sommer for a couple of minutes and then add the potatoes, black pepper, cayenne pepper and bayleaf. 
  • Simmer on a low heat for around 30 minutes, stirring occasionally to ensure it is not sticking. It is ready for the next step if the potatoes are tender. You can adjust the consistency of the soup by adding more stock. (I think I added around another 300ml in the end).
  • Add the sausage and vinegar, and simmer for another 10 minutes, and adjust the seasoning to taste. 
  • Serve in bowls with a swirl of sour cream and a garnish of chopped spring onions or other fresh herbs. 

I think this recipe would lend itself to a little adaptation. For example, you could use any smoked sausage, or oil instead of butter at the start. I was wondering about using kale as that would hold up better than cabbage to the long cooking time. It was pretty good though. 

Venison Pörkölt (Hungarian venison and onion stew)

I have quite a bit of South Uist Venison in the freezer, so be prepared for some variations on this theme. I made this rich Hungarian stew last night, and it is delicious. It is usually served with dumplings. The key is to stew the onions very slowly, preferably in lard, and to add the paprika fairly late in the proceedings. There will seem to be an unfeasibly large quantity of onions, but don’t worry, this works. 

INGREDIENTS:

  • 60g lard
  • 900kg venison, cut into slabs about 1 inch thick, and about the size of half a postcard
  • salt and pepper
  • 4 onions, chopped (about 750g)
  • 2 tsp caraway seed
  • 2 tbsp sweet paprika
  • 2 tsp hot paprika 
  • 1 tsp dried marjoram
  • 1 can chopped tomatoes
  • 500ml beef stock or venison stock
  • 300ml red wine

METHOD:

  • Melt the large in a large casserole dish, and brown the venison in batches, and set aside on a dish. You can season the venison as it cooks
  • In the same pan, add the onions and caraway seeds, and cook over a medium heat. Stir often and cook until the onions are browned. This might take up to 30 minutes. 
  • Add the venison, and all of the other ingredients and bring back to a simmer. Cook in the oven at 140C for a couple of hours
  • Make your favourite dumplings, if this is your thing. I had mashed potato and celeriac. 
  • When the stew is done, break up the meat a bit with a pair of forks. Serve with the dumplings and sour cream for those that wish to add it. 

Spicy Cabbage, Hungarian style

The recipe is adapted from Judy Ridgway’s Quick After-work Vegetarian Cookbook. Some of the recipes have become standbys., an excellent book.

INGREDIENTS:

  • 1 onion, peeled and sliced
  • 1 hot green chilli
  • 2 tsp sweet paprika
  • 2 tbsp olive oil
  • 1/2 head white cabbage, shredded
  • 1 can chopped tomatoes
  • juice of 1/2 a lime
  • 75ml stock
  • Salt and pepper

METHOD:

  • fry the sliced onion and chilli in the olive oil over a high head for 4-5 minutes, until lightly browned
  • Add the rest of the ingredients, and bring to a simmer. Cook over a medium heat, turning the vegetables from time to time, for about 8 minutes, when the cabbage will be tender.

This recipe is best as a side-dish.

Balaton beef goulash

I kind of made this up,  basing the flavours on a vegetarian recipe that I have. There may be edits as I try out tweaking the recipe. It was good enough the first time, though.

INGREDIENTS:

  • Approx. 200g onion, chopped
  • 200g pancetta (or streaky bacon) (optional)
  • 2 tbsp olive oil or lard
  • 2 tsp Hungarian paprika
  • 1 tsp caraway, lightly crushed
  • 3 cloves of garlic, crushed
  • freshly ground black pepper
  • salt
  • 300 to 400g beef, cut into cubes
  • 300ml beef stock
  • 300ml tub of sour cream
  • 1 tbsp tomato puree
  • 2 or 3 potatoes, peeled and diced (or use small salad potatoes, around 200g)

METHOD:

  • Set the oven to 160℃
  • In a large oven-safe casserole pan, fry the pancetta until crispy on the outside, and set aside. 
  • In the same pan, fry the onion and garlic over a medium heat until golden yellow and soft
  • Add the paprika and caraway seed, and stir into the onions, around 15 seconds. 
  • Add the meat and stir to brown the meat on all sides as well as coating it with paprika
  • Add the stock, bacon, tomato puree, black pepper, salt to taste, and bring to a simmer. 
  • Cover and put the pan into the oven for around 2½ hours
  • Add the peeled chopped potatoes, and check the seasoning, and then cook for another half an hour or so, until the potatoes are cooked. You can add other vegetables as well, such as carrots, or celeriac, if you wish. If the stew is not thick enough for your taste, simmer on the stove top with the lid off, to reduce it down. 
  • Stir in the sour cream, and garnish with chopped parsley to serve. 

 

Vegetarian Balaton-style hotpot

I made this and it was good, so I looked up to find out more about this cooking style. One-pot cookery is a very simple style of preparing a meal, perfect for unsophisticated cooking facilities. A goulash is just such a dish, and around lake Balaton, the style of goulash includes sour cream and potatoes, caraway and paprika. 

This vegetarian version comes from The Quick After Work Cookbook, for which I shall have to provide a review soon.

INGREDIENTS:

  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 2 tbsp vegetable oil
  • 75g long-grain rice
  • 1 large potato, around 250g, chopped into 2cm chunks
  • 1/4 tsp caraway seed
  • 2 tsp Hungarian paprika
  • 1 tbsp tomato puree
  • 3 tbsp sour cream
  • 300ml stock or water
  • salt and pepper
  • 1 can of red kidney beans, haricot beans, or borlotti beans. 

METHOD:

  • In a medium pan, gently fry the onions and green pepper until the onions are browning. 
  • Add the rice and potato, and cook for another minute
  • In a measuring jug, mix the stock, sour cream, salt and pepper, paprika, caraway seed and tomato puree, and pour the mixture into the pan and stir. 
  • Bring to a simmer, cover and reduce the heat and cook for 20 minutes
  • Add the beans, any extra water, and cook for another 10 minutes, until the potatoes are cooked. 

 

Mushroom soup with cayenne and dill (Hungarian Mushroom Soup)

My brother-in-law, John, served this to us one evening. It was only the second time we met and the soup was one of the many highlights of the evening. The taste recalls the evening around 25 years ago.

INGREDIENTS:

  • 1 large white onion
  • 3 tbsp olive oil or butter
  • Salt
  • 400g mushrooms
  • 1 tsp dried dill
  • 1/2 tsp dried thyme
  • 1 tbsp paprika
  • 1/4 tsp cayenne
  • 1 pint of stock
  • 1 tsp miso (you can substitute marmite if no miso available)
  • 150ml sour cream
  • 3 tsp lemon juice

METHOD:

  • Finely chop the onion and fry gently in the oil, with 1/2 tsp salt
  • Chop the mushrooms and add to the pan
  • Add the dill, thyme, paprika and cayenne, and cover. Cook slowly for around 7 minutes.
  • Add the stock and miso and bring to a simmer for three minutes.
  • Liquidise, and add the sour cream and lemon juice.
  • Reheat without bringing to the boil.

Serve with brown bread.