Table of Content

Table of Content..................................................................................................... 1
Creamy Kohlrabi Soup............................................................................................ 2
Hungarian Goulash Soup........................................................................................ 3
Hungarian Sausage and Potato Casserole..............................................................4
Hungarian Por !ith "i#e....................................................................................... $
Hungarian Chi#en Papriash................................................................................. %
Hungarian Sa&ory Pan#aes "e#ipe ' Pala#sinta.....................................................(
Creamy Kohlrabi Soup
Kohlrabi is a very delicious Eastern European vegetable. It can be stored for a long time in a cellar.
The bulbs are purple or white. Purple Kohlrabi tends to have a slightly spicier flavor.
The white bulbs are more flavorful and tender when small and have a hint of radish and cucumber
flavors. It is a very good idea to start a multicourse meal with this soup since it contains only
vegetables.
4 servings of Kohlrabi Soup
Preparation Time: 15 minutes
Cooking Time: ! minutes
Total Time) "5 minutes
Ingredients:
1 medium onion# chopped
tablespoons butter
cups vegetable stoc$
cups mil$
1 bay leaf
%alt and blac$ pepper
1 pound $ohlrabi bulbs# peeled# chopped
Preparation:
1. &elt butter in a large pan with a lid. 'dd the onions and coo$ gently until soft# app. 1!
minutes. 'dd the $ohlrabi and coo$ for minutes.
. 'dd vegetable stoc$# mil$ and bay leaf to pan# and bring to a boil. (over# reduce heat to low
and simmer 5 minutes or until $ohlrabi is tender. )et cool a few minutes and remove bay leaf.
". *sing an immersion blender or conventional blender or food processor# puree soup until
smooth. +ou may want to strain the soup through a fine sieve if the $ohlrabi is especially fibrous.
%eason to taste with salt and pepper. %erve in heated bowls with hearty bread of choice.
Note: If your $ohlrabi comes with the green tops# blanch them and clean as you would for spinach#
stripping the leaves down off the tough center stem.
Hungarian oulash Soup
,ungarian -oulash .gulyas in ,ungary/ is a ste!loaded with meats and vegetables. This version
includes por# beef# onions# tomatoes# potatoes# carrots# and bell peppers along with spices
and the re0uisite ,ungarian papria. It is a favorite at 'mbry1s 2estaurant in 3t. )auderdale# 3lorida.
The serving si4e indicated is for an appeti*er or light lunch. 3ill the bowls# and this can easily be a
main dish when accompanied by salad and bread or serve it over pasta.
Prep Time: ! minutes
Cook Time: hours# "! minutes
Total Time: 2 hours+ $, minutes
Ingredients:
" Tablespoons vegetable oil
1516 pounds por$ shoulder trimmed# cut into cubes
1516 pounds beef stew meat# trimmed# cut into cubes
medium onions# peeled and diced
" medium tomatoes# seeded and diced
large potatoes# peeled and diced
large carrots# peeled and diced
1 large green bell pepper# seeded and diced
1516 0uarts .7 cups/ beef broth
16 cup tomato sauce
teaspoons caraway seeds
teaspoons dried mar8oram
169 teaspoon crushed red pepper fla$es
1 Tablespoon ,ungarian papri$a
%alt and fresh5ground blac$ pepper# to taste
Preparation:
In a nonreactive large stoc$pot .at least 550uart/# heat oil over medium5high heat.
:rown porand beef without crowding .you will have to do this in at least " batches/ on all sides.
;hen one batch is done# remove to a platter and continue with the rest. 2emove all from pan and set
aside.
'dd onions# tomatoes# potatoes# carrots# and green peppers. %aute about " minutes# or until
slightly wilted and fragrant.
'dd browned meat# beef broth# tomato sauce# caraway seeds# mar8oram# red pepper fla$es#
,ungarian papria# salt# and pepper# stirring well. :ring to a boil# reduce heat and
simmerste! gently# partially covered# about hours# or until meat is very tender.
+ield: about 11 cups
Hungarian Sausage and Potato Casserole
%mo$ed ,ungarian sausage is the star in this one5pot comfort food dish of layered potatoes and hard5
coo$ed eggs smothered in sour cream and bread crumbs# $nown as rakott burgonya. It can be served
as a luncheon dish with a green salad# as a main course or as a side dish.
!akes " to # servings of Hungarian Sausage$Potato Casserole
Prep Time: ! minutes
Cook Time: "5 minutes
Total Time: 55 minutes
Ingredients:
< ounces .1 stic$/ butter# butter to grease casserole dish
16 cup fine bread crumbs# for dusting casserole dish
9 medium red potatoes# boiled# peeled# thinly sliced
9 hard5coo$ed eggs# peeled and sliced
%alt and blac$ pepper
1 pound smo$ed mild ,ungarian sausage# cut 16<5inch thic$
1 cup sour cream
Preparation:
1. ,eat oven to "5! degrees. :utter bottom and sides of a large casserole dish with a lid. %prin$le
with bread crumbs.
2. 'rrange 16" of potatoes in bottom of casserole dish and dot with 16< of butter. (over with 16"
of eggs. %eason with salt and pepper. (over with 16" of sausage followed by 16" of sour cream.
3. (ontinue layering# ending with sour cream. (over with an even layer of bread crumbs and dot
with remaining butter. (over with lid# place on a lipped ba$ing sheet to catch any drips and ba$e
! minutes.
<. 2emove cover and ba$e an additional 15 minutes or until golden brown and bubbly. )et rest at
least 1! minutes before serving.
Hungarian Pork %ith &i'e
,ungarian Por$ with 2ice is a one5pot meal that needs little watching and comes together in a flash. It
easily ma$es the transition to a slow coo$er# and tastes better the ne=t day. )eftovers free4e well.
!akes " servings of Hungarian Pork %ith &i'e Casserole
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour# 15 minutes
Ingredients:
16" cup vegetable or canola oil
" pounds boneless por$ loin# trimmed# cut into 15inch cubes
1 large onion# finely chopped
1 large green pepper# chopped
1 large tomato# peeled# seeded and chopped
%alt and pepper
1 tablespoon sweet or hot ,ungarian papri$a
16 cups chic$en broth
1 16 cups long5grain rice# rinsed
16 cup water
&iniature dill pic$les for garnish
Preparation:
1. ,eat oil in >utch oven or large pot with a lid. :rown por$ on all sides and remove. %aute
onion in same oil until translucent# about 5 minutes. 'dd green pepper and saute minutes.
2. 'dd tomatoes# salt and pepper to taste# papri$a# 16 cup broth and return por$ to pot. :ring to
a boil. 2educe heat# cover and coo$ over very low heat "! minutes.
3. 'dd rice# remaining broth and water. :ring to a boil. (over and continue coo$ing over very
low heat ! to 5 minutes or until por$ and rice are tender.
<. Portion into heated bowls or plates and garnish with a few miniature dill pic$les.
Hungarian Chi'ken Paprikash
This one5pot classic dish combines five $ey ,ungarian ingredients 55 onions# green peppers# tomatoes#
papri$a and sour cream. The recipe can be pulled together 0uic$ly# especially if the vegetables are
prepped the night before.
3or a lower fat version# use canola oil instead of butter# low fat sour cream and 7 boneless# s$inless
chic$en breasts or 9 boneless# s$inless chic$en thighs# or a combination. If using breasts only# reduce
the simmering time to ! minutes.
%erve with no$edli rice or other noodles# and a cucumber or green salad.
!akes " servings Hungarian Chi'ken Paprikash
Prep Time: 15 minutes
Cook Time: "5 minutes
Total Time: 5! minutes
Ingredients:
< tablespoons .16 stic$/ butter
1 medium onion# finely chopped
1 ." 165pound/ chic$en# cut up
1 green pepper# seeded and chopped
1 large tomato# peeled# seeded and chopped
1 clove garlic# finely chopped
1 tablespoon sweet or hot ,ungarian papri$a
%alt and blac$ pepper
"6< cup water
1 cup sour cream
tablespoons all5purpose flour
Preparation:
1. ,eat butter in a >utch oven or large s$illet with a lid. 'dd onion and saute over low heat until
translucent.
. 'dd chic$en pieces and brown lightly on both sides. 'dd green peppers# tomatoes# garlic and
papri$a. %eason to taste with salt and pepper and stir in water. :ring to a boil. 2educe heat to low#
cover and coo$ "5 minutes or until chic$en is tender .about ! minutes if using only chic$en
breasts/.
". 2emove chic$en to a heated platter and $eep warm. In a small bowl# mi= sour cream with
flour. Temper mi=ture with some of the pan 8uices. 2eturn tempered sour cream mi=ture to pan
and simmer until 8uices are thic$ened. 2eturn chic$en to pan to get warm again.
<. Portion into heated bowls or plates# and serve with boiled rice# no$edli# which are similar to
-erman spaet4le. ?r arrange on a platter of noodles for a family5style presentation.
Hungarian Savory Pan'akes &e'ipe $
Pala'sinta
,ungarian savory palacsinta are paper5thin panca$es served rolled or folded into triangles with savory
fillings li$e scrambled eggs and mushrooms# creamed meats# seafood and vegetables.
Palacsinta can be served as a main course# appeti4er# brunch or luncheon dish.
Palacsinta are similar to 3rench 'repes# Polish nalesniki and (roatian 6 %erbian palachinke among
others. %ee this sweet palacsinta recipe for sweet fillings. ;hen they are stac$ed to form a ca$e# it is
called ra$ott palacsinta.
Prep Time: ! minutes
Cook Time: ! minutes
Total Time: <! minutes
(ield: 17 ,ungarian palacsinta
Ingredients:
" large eggs# beaten
1 cup whole mil$
16" cup club soda
16" cup water
1 16< cups all5purpose flour
16 teaspoon salt
tablespoons butter
Preparation:
1. In a medium mi=ing bowl# combine eggs# mil$# club soda and water. %tir in flour# sugar# salt
and vanilla to form a smooth batter.
. ,eat a teaspoon butter in an 95inch s$illet. *se small ladle to add enough batter to coat bottom
of pan in a thin# even layer# rotating pan as needed to cover. %ee these step5by5step crepe5ma$ing
instructions.
". (oo$ for minutes on the first side and 1 16 minutes on the second side or until the panca$e
is lightly browned. 2emove and $eep warm. 2epeat with remaining butter and batter.
<. 3ill with your choice of scrambled eggs with mushrooms# creamed meats# seafood or
vegetables. 2oll or fold into a triangle and garnish with savory sauce of choice and a sprin$le of
chopped chives# if desired.
5. They also can be formed into a @beggar1s purse@ to resemble a tiny money bag and tied with a
blanched chive.