Zöldborsó Leves (Hungarian Pea Soup)
Ingredients:
Bag of frozen green peas
10-13 baby carrots... See More
3-4 tbs olive oil
2 tbs flour
2 tsp paprika
1 garlic clove
salt and pepper
For the noodles:
1 egg
flour
salt
Preparation:
Heat up the olive oil, then add peas.
Simmer for a couple minutes, stir in flour and paprika.
Add 5-6 cups of water slowly to avoid the flour clump
ing
Add diced carrots and diced garlic, salt and pepper.
In the meanwhile, beat the egg, add flour (enough flour that it looks noodle like) and pinch salt.
After 20-25 minutes of cooking (when the carrots are almost done) pinch in the noodles (makes tiny dumplings, the size of a pencil eraser). I usually use only 1/3 - 1/2 of the noodles.
This will cook in 5-7 minutes.
Pogácsa (Hungarian Scones or Biscuits)
A simple biscuit that, when served warm, and fresh from the over, will delight your guests with an aroma and taste that will remind them of home - no matter where they're from.
4 cups flour
1 tablespoon confectioners' sugar
2/3 cake compressed yeast
2 egg yolks
1 cup butter
Pinch of salt
Scant 1/2 cup sour cream
1 egg for glaze
Sift the flour and sugar. Add the remaining ingredients, and work together to form a smooth dough. Roll out and fold over, so that the dough is four layers thick. Rest for 20 minutes in a cold place. Repeat the process twice more.
Then roll out the pastry to a thickness of just under 1/4 inch, and score the surface. Cut into rounds. Place these on a floured baking pan, brush w
ith beaten egg, and bake in a preheated medium oven for 30-40 minutes until golden.
Ingredients:
½ kg pork or beef
1 bough of celery leaves, or a slice of celery
½ tomato
½ green pepper
3 middle-sized potatoes
1 onion
1 big clove of garlic
1 tblsp paprika
pinch of ground cumin
1 tblsp fat or oil
salt
Preparation
Dice meat into 2x2 cubes. Cut onion and garlic into small pieces. Heat fat in a big pot, add onion and garlic, cook until they turn a little transparent, then add meat and fry until it gets white.
Now pour some water on meat to cover then add tomato and green pepper. Put top on and cook until the meat is soft and the onion simply disappears.
Do not use too much water: add some only if liquid gets too low.
Just before meat is done, sprinkle paprika in, stir thoroughly, and finally pour some more water to get a nice soup-texture. Add diced potatoes, salt, cumin and celery, and cook until potatoes are soft. As a last step, throw „csipetke” in and let the soup boil for one more time.
If you wish, you can add sliced carrots and parsnips some time before you add potatoes. This will not make the soup less authentic- it is only another variety.
Csipetke – word-by-word translation: “Pinchies”, in other words: Little Dumplings for Hungarian Soups Which Gain their Form by Getting Pinched out of the Dough
Ingredients:
1 egg
some rough flour
very little oil (only drops)
pinch of salt
Preparation:
Get started with the csipetke only if it’s needed immediately. Do not let the dough stand!
Pour flour into small bowl. Add salt, egg, some drops of oil. Do not stir it smooth! Mix ingredients only roughly. The dough should not be too stiff.
Cover your hands with flour. Roll dough into long, one finger wide pieces and pinch one-bite-sized bits into boiling soup. The csipetke is done when it starts to float on top of soup. One minute should be enough for that.
| Crepes(palacsinta) | |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yield: Makes 14 servings
Degree of Difficulty:
Easy Ingredients: |
|
4
1
½
½
1½
1½
1½
¼Filling: 1½
1
1
½ | | large
cup
cup
cup
cup
tsp
Tbs
tsp
tsp
tsp
tsp
cup
| | eggs, beaten
whole milk
club soda
water
flour
vanilla extract
butter, melted (we recommend LAND O LAKES® Butter)
salt vanilla extract
cinnamon
nutmeg
raspberry, strawberry or apricot jam |
In a large bowl, combine eggs, milk, club soda and water together. With an electric mixer beat the mixture until smooth, stir in melted butter. Stir in flour, sugar, salt vanilla extract to form a smooth batter.
Heat a lightly oiled frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Cook the crepe for about two minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about one minute.
Top with raspberry, strawberry or apricot jam your choice, and after adding topping fold the crepes in half, or role up with the topping on inside and lightly sprinkle cinnamon and powdered sugar over the top
Nutrition Facts
Serving size: Entire recipe (37.7 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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