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    Hungarian Cookbook: Traditional Hungarian Recipes
    Hungarian Cookbook: Traditional Hungarian Recipes
    Hungarian Cookbook: Traditional Hungarian Recipes
    Ebook64 pages1 hour

    Hungarian Cookbook: Traditional Hungarian Recipes

    By James Newton

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    About this ebook

    A delightful cookbook full of traditional hungarian cuisine, which includes soup, meat and sweet and deserts from the Eastern area of Europe. Recipes which include the use of spices such as paprika to delightfully add a distinctive cultural flavour to most dishes.
    In this book you will find hearty and healthy stroganoff, goulash, Schnitzel, cabbage and noodle dishes famous to the region.

    LanguageEnglish
    PublisherSpringwood Emedia
    Release dateMar 29, 2013
    ISBN9781301380787
    Hungarian Cookbook: Traditional Hungarian Recipes
    Author

    James Newton

    James Newton is currently teaching film and television studies at the University of Kent and at Canterbury Christ Church University. His doctoral research focuses on the topic of Anarchism and cinema. His other research interests include horror, westerns, the avant-garde and oppositional culture. He is also a practising film-maker and his work includes both experimental and narrative work.

    Read more from James Newton

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    • 1/5
      Sorry, but this recipes far from the Hungarian recipes. Regards from a Hungarian woman.

    Book preview

    Hungarian Cookbook - James Newton

    Introduction

    Hungarians are passionate about regional soups, desserts and pastries. Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst travellers, are different forms of meat stews and casseroles. The cooking of different varieties of meat with herbs or spicy ingredients is a traditional feature of the Hungarian cuisine, dishes such as Goulash, stuffed peppers, stuffed cabbages can combine beef and pork, and sometimes mutton in delicious combinations. Also various kinds of noodles and dumplings, potatoes, and rice are commonly served as great dishes.

    In this cookbook you will find a selection of traditional Hungarian soups, main meals and deserts filled with flavours of Eastern Europe.

    Soup Dishes

    Hungarian Potato Soup

    Ingredients:

    Serves: 6

    4 cups chicken broth

    4 medium potatoes, peeled and diced

    1 onion, halfed

    1 carrot, finely chopped

    1 stalk celery, finely chopped

    1 green pepper, cleaned and quartered

    1/2 teaspoon dill

    1 teaspoon paprika

    2 tablespoons flour

    2 tablespoons cold water

    3 tablespoons sour cream

    salt

    pepper

    Directions:

    Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.

    Cover and cook for 20 minutes.

    Discard the onion and green pepper.

    Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup.

    Add dill and paprika.

    Simmer the soup for another 5 minutes, or has slightly thickened.

    Season to taste with salt & pepper.

    Creamy Hungarian Bean Soup

    Ingredients:

    Servings:4

    2 cups navy beans

    2 small onions, chopped

    1 leek, rinsed and chopped

    3 medium carrots, diced

    6 large garlic cloves, minced

    1 teaspoon salt

    1/4 teaspoon black pepper

    1 tablespoon sweet Hungarian paprika

    6 tablespoons flour

    6 tablespoons butter

    1/2 cup sour cream

    2 teaspoons cider vinegar

    Directions:

    Soak navy beans overnight.

    Drain them and place in large soup pot with onions, leek, carrots, and garlic.

    Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.

    Make a light taupe-colored roux from the flour & butter in a small saucepan.

    Mix in the salt,

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