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Kaspressknödel
By Chef Former user (Deleted) | From: Austria
Ingredients:
250g / 8.8 oz Breadcrumbs
200g / 7.1 oz cheese strong, granular cheese (ideally a mixture of tyrolean grey cheese and Bergkäse)
60g / 2.1 oz butter
60g / 2.1 oz onion
200 ml / 6.8 fl. oz milk
40g / 1.4 oz flour
3 eggs
Salt
Parsley
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The vegetarian, low-calorie Hungarian soup most Hungarians never heard of
By: Chef Former user (Deleted) | From: Hungary
Ingredients:
Sunflower oil
2 spoons whole wheat (or white) flour
0,5 kg sauerkraut (if you can't buy sauerkraut where you live, you can make your own, it's really easy)
2 liter water
6 bay leaves
2 garlic cloves
Small head of red onion
1 handful pearl barley
10-12 small potatoes
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The Hungarian butterhead lettuce soup I couldn't live without
By: Chef Former user (Deleted) | From: Hungary
Ingredients:
2 heads of butterhead lettuce (iceberg lettuce won't work unfortunately)
1 large onion cut to small pieces
sunflower oil
salt, pepper, sweet red paprika powder
1 clove garlic
450 g creme fraiche
1 dl milk
1 spoonful of wholemeal white flour (or white flour)
ungodly amounts of fresh dill (2 bouquets at least, but depending on the size, make it 3 or even 4 if you have to) cut to smaller pieces, removing the hard stems
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Now we are well into the weird and wonderful world of strange, ugly looking and not very well advertised soups from the Hungarian countryside. Both the lettuce soup and my sauerkraut soup recipes are hidden treasures, that many people overlook in favor of fancy meat dishes. However, if you want to make authentic tirpák (an ethnic group from the Eastern parts of Hungary) food a part of your everyday diet, these two are fantastic choices. The lettuce soup exists in numerous other versions where the recipe is more or less the same, except you can replace the lettuce with potatoes, green beans, white beans or shredded white pumpkins. In the summer, you can eat this soup cold, it's lovely and refreshing.
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Cold sour cherry soup
By: Chef Former user (Deleted) | From: Hungary
Ingredients:
1 kg sour cherries, fresh or frozen
2 - 4 cinnamon sticks
1 spoon cloves
2 liter water
100 g sugar (yeah, I know, but trust me on this)
juice from ½ lemon
200 ml creme fraiche
200 ml cooking cream
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