Traditional recipes

Hungarian potatoes

Hungarian potatoes

From traditional Hungarian cuisine ... these so tasty potatoes ....

  • 6 large potatoes
  • 2 onions
  • a teaspoon and a half of paprika
  • salt to taste
  • pepper
  • oil 3 tbsp

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Hungarian potatoes:

Boil the potatoes in their skins, leave to cool, clean and cut into cubes.

Heat the oil in the pan, taking care to add two or three tablespoons of water from the beginning, put the finely chopped onion and a teaspoon of paprika and let it simmer for three or four minutes, taking care not to fry it but just to soften it.

Add the potatoes and for ten minutes mix, turning the potatoes from bottom to top, add a quarter teaspoon of paprika and mix well. Season with salt and pepper and then serve. for decoration we use a quarter teaspoon of paprika ... and great appetite!


Recipe french fries

You're looking for a french fries recipe that does not affect your health? Browse these french fries recipes and learn how to prepare them in various ways so that they are tasty and healthy!

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    Paprika recipes: paprika

    A classic recipe for spicy cheese appetizer pasta with butter, paprika, cumin and. The sweet life begins in the kitchen! Wonderful desserts, excellent cakes and homemade recipes in our grid of. Dessert programs on TV Paprika! Wonderful desserts, divine cakes and homemade recipes in our new grid of. It tastes exactly like goulash. If you want to enjoy the taste of meat in a great dish, with thick sauce and heavy, winter flavors, along with healthy and flavorful vegetables. EVZ offers housewives three delicious recipes. Croissant puff pastry with hazelnut cream and berries, slices of tomato and foil.

    Well, we present other recipes from different regions of Hungary to discover the variety of Hungarian cuisine and typical regional dishes. Hungarian Paprika Buyer's Guide. Hungarian paprika is ideal to give flavor and color to soups and stews. How to make homemade yogurt & # 8211 Recipe Book.

    Greta Garbo cake is a delicious Hungarian cuisine cake made of leaves, apricot jam, ground walnuts and a chocolate icing. Hungarian languid traditional recipe step by step.


    Hungarian rolls

    Here is a new recipe for our contest sent by Roxanicol: Hungarian rolls. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

    ingredients
    3 eggs
    150 g sugar
    50 ml oil
    200 ml of milk
    25 g fresh yeast
    esenta de rom
    as much flour as it contains

    Decor:
    walnuts
    sugar
    cinnamon

    Method of preparation

    For starters I put the yeast in a cup, I added a tablespoon of sugar, 2 tablespoons of milk and a little flour.
    I let the mixture heat up. In the meantime, I beat the eggs, sugar, milk, oil and essence well. In a large bowl I put flour, I added mayonnaise (yeast and others) and the mixture of milk and eggs. I kneaded well and left to rise.
    Because I have no other work tools, I used 400 g jars. I washed them, dried them, greased them with oil and wrapped them in aluminum foil. After the coca grew, I formed balls. I spread out each ball and cut it in a circle. I rolled the strips obtained on jars. I passed each jar through a mixture of roasted and ground walnut kernels, caster sugar and cinnamon. I placed them in the standing tray and baked them at 180 degrees for 25 minutes.

    When they cooled, I carefully removed them from the jars. An operation that requires a lot of patience, if you don't want to break the wonderful rolls.


    Hungarian rolls

    Here is a new recipe for our contest sent by Roxanicol: Hungarian rolls. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

    ingredients
    3 eggs
    150 g sugar
    50 ml oil
    200 ml of milk
    25 g fresh yeast
    esenta de rom
    as much flour as it contains

    Decor:
    walnuts
    sugar
    cinnamon

    Method of preparation

    For starters I put the yeast in a cup, I added a tablespoon of sugar, 2 tablespoons of milk and a little flour.
    I let the mixture heat up. In the meantime, I beat the eggs, sugar, milk, oil and essence well. In a large bowl I put flour, I added mayonnaise (yeast and others) and the mixture of milk and eggs. I kneaded well and left to rise.
    Because I have no other work tools, I used 400 g jars. I washed them, dried them, greased them with oil and wrapped them in aluminum foil. After the coca grew, I formed balls. I spread out each ball and cut it in a circle. I rolled the strips obtained on jars. I passed each jar through a mixture of roasted and ground walnut kernels, caster sugar and cinnamon. I placed them in the standing tray and baked them at 180 degrees for 25 minutes.

    When they cooled, I carefully removed them from the jars. An operation that requires a lot of patience, if you don't want to break the wonderful rolls.


    Preservation and cooking of Hungarian flour dumplings

    Csipetke is placed on a tray if you want to boil them immediately or on a clean towel if you cook them in a few days. If you cook them immediately they will need 15 minutes of boiling & # 8211 directly in the respective food (which must have sauce). If you dry them, they will boil in 30-40 minutes.

    I let the csipetke blow on a well-floured tablecloth and I made sure on the first day to move them 3-4 times to dry on all sides and not stick. After 2-3 days they can be placed in canvas bags and kept in the pantry until needed.

    I prepared a huge portion of csipetke for pork stew with peas which I cooked with Oana, at the cauldron, at the Catlan Festival. These Hungarian dumplings were very practical because I took them in boxes and boiled them all at once in food and I wasted my time with serving soft dumplings. This is how these csipetke blown for 3 days look like & # 8211 dries on the surface and decreases a bit in size.


    Sarmale in traditional Hungarian style & # 8211 a dish worthy of emperors!

    Sarmalele is one of the most popular dishes in Romania, being eaten with gusto by both compatriots and foreigners who visit our country. Like many other dishes, sarmales can be prepared according to several recipes. We present below a recipe for delicious sarmale, in traditional Hungarian style. They are prepared with two kinds of cabbage, which gives this dish a special charm and an intense flavor. Enjoy your loved ones with a delicious and fragrant hot dish, which will please everyone.

    ingredients

    -untura (+ to grease the tray)

    -200 g of smoked salami or bacon

    Method of preparation

    1. Put the pork through the mincer.

    2. Boil the rice until it is almost ready.

    3. Chop an onion and fry it in a hot pan with lard.

    4. Mix the fried onion with the crushed garlic, rice, minced meat, egg and spices.

    5. Boil the cabbage leaves in a saucepan with water for 3-5 minutes. Let them cool.

    6. Arrange a little filling on the cabbage leaves and roll the sarmales. If necessary, you can fix them with a thread.

    7. Boil the sauerkraut in a small amount of water for 10-15 minutes.

    8. Chop an onion and fry it in a hot pan with lard.

    9. Mix the fried onion with the sauerkraut. Match with salt.

    10. Grease a pan with lard. Arrange in this sour cabbage.

    11. Cover the layer of sour cabbage with cabbage rolls. Pour water into the pan so that it covers the sarmales.

    12. Cover the sarmales with the smoked salami, cut into small pieces.

    13. Cover the pan with a lid and cook the sarmales for 50 minutes over medium heat.

    14. Remove the sarmales and salami from the pan.

    15. Mix the cream well with the flour. Match the paprika.

    16. Pour the mixture obtained in the pan with sour cabbage and bring to a boil. When the mixture starts to boil, remove the pan from the heat.

    17. Fry the pork chops.

    18. Arrange the sauerkraut on a plate, then the stuffed cabbage.

    19. Cover the sarmales with a layer of cream, then arrange the smoked salami and the pork chop.


    Culinary journey. 3 Hungarian recipes that make your mouth water. They are so simple

    One of the "pearls" of Hungarian cuisine is goulash, but there are a few more recipes that we are sure will be to everyone's liking. Below we present the top 3 dishes of Hungarian cuisine.

    ingredients: 500 g meat (beef, turkey, pork, lamb) 2 carrots 1 parsley root 1 large onion 1/2 celery 4-5 potatoes cumin salt black pepper paprika paste goulash hot

    for dumplings: 1-2 eggs 3 tablespoons flour tip 1 tablespoon oil

    Preparation: Bone the meat and cut it into cubes. Peel the potatoes and carrots and cut into suitable slices, and cut the onion into juliennes. Put a tablespoon of melted lard in a pot in which the soup will be made. Add the onion, then put the meat cubes and mix until the onion turns golden. Add salt, pepper, paprika and goulash paste, and mix until smooth and make up with the necessary water.

    The cumin seeds are tied in a gauze and added to the soup. Simmer over low heat until the meat is almost cooked through. Add the chopped roots and simmer for another 15 minutes, then add the potatoes and simmer.

    Meanwhile, make the dumplings from beaten eggs, flour, oil and enough water to make a dough thicker than cream. When the soup boils, break the dumplings with a spoon and then let it boil until it rises to the surface. Add the chopped parsley and leave to cool for a few minutes.

    Serve hot with hot peppers.

    Rigo-Jancsi Alis cake

    Ingredient: countertop: 6 eggs 6 tablespoons sugar 6 tablespoons cold water 3 tablespoons cocoa 4 tablespoons flour with baking agent preferred (if you do not use 2 teaspoons baking soda or 1/2 sachet baking powder) 1 sachet vanilla sugar

    cream: 500 ml sweet cream for cream 4 00g milk chocolate or bitter (depending on preferences) 2 teaspoons ness coffee

    Preparation: The cream is prepared for the first time. Bring to the boil in a bain-marie, after boiling, add the broken chocolate pieces and the ness. Bring to the boil and simmer for another 5 minutes. Leave it to cool and put it in the fridge for 3 hours, after which it will froth, a rather strong cream comes out.

    leaf: beat the eggs with the sugar and vanilla sugar, about 10 minutes, add water spoon by spoon. Add cocoa and flour, stirring slowly with a wooden spoon. Bake in a greased and lined pan, over a suitable heat. After it has cooled, cut it in half along it. It is syruped, according to preference, more or less. Put the cream between the countertops. Put jam or icing on top.

    Garlic cream soup

    ingredients: a large head of garlic 2 zucchini 2 potatoes, 1.5 liters of vegetable soup 50 gr butter 3 tablespoons olive oil salt 200 ml sweet cream (for the fasting version we give it up).

    Cut the garlic into slices and fry for 1 minute in butter mixed with olive oil. Put sliced ​​pumpkins and diced potatoes. Leave it on the fire for another 2 minutes, then put hot vegetable soup. If you do not have time, you can use water, but put 1 tablespoon of vegeta to taste. For the fasting version, replace the butter with olive oil. Leave the soup on medium heat until the vegetables are cooked. Leave to cool then with a blender pass the vegetables and add cream.


    Chicken paprika traditional Hungarian recipe of

    It is a cake with very tender leaves, and the cream d. TV SWEETS FROM HUNGARIAN CUISINE & # 8211 Culinary. Kati homemade cake, with crushed sheet & # 8211. Hungarian languid traditional recipe step by step. The traditional Hungarian recipe for simple fluffy langoustines. Langosi Hungarian traditional recipe step by step Urban Flavors Recipes, Bread. Traditional Hungarian homemade bread & # 8211 baked in a pot. Rainbow Cake - Regenbogen Schnitte - old recipe. Story Confectionery & # 8211 We look forward to seeing you at SOMLOI! Funny Hungarian recipe for puff pastry cake with. Bread Recipes, Cake Recipes, Cinnabon. Hungarian dishes contain meat of different types, garnishes and delicious desserts.

    An old, funny recipe, traditional Christmas cakes. Dessert cake with cocoa, chocolate and shit. For dessert, a delicacy are Somloi dumplings & # 8211 biscuit cake, vanilla cream.

    It is recognized as a traditional Hungarian food. Poppy stinks, traditional dessert recipe. Haioș is a Hungarian cake, spread in Transylvania and Banat.

    Bogracs - Hungarian recipe for cauldron. Funny plum jam - Schmerkipferl - Hajas kifli, a traditional Hungarian recipe. Cherry cake and mascarpone cream with white chocolate. Find out how to prepare Hungarian sweets! Jerbo, Albinita, with tomato juice sheets, Kati cake. If you pay a visit to the neighboring country, here are the 10 Hungarian dishes that you should not miss once you get there.


    The world of cakes on TV paprika!

    Traditional Hungarian recipe for simple fluffy langoustines, traditionally fried in an oil bath. Langosi Hungarian traditional recipe step by step Savori Urbane Rumänische. Recipe Pie with potatoes, cabbage or cheese from the Cookbook, Products of.

    Chicken paprika with sour cream traditional recipe from Transylvania and Banat. Rating: 4.8 & # 8211 28 reviews & # 8211 1 hour 30 min. Thus, in addition to the ancient Romanian recipes, Serbian, Saxon or Hungarian recipes will be presented.

    Cabbage dish with pork Transylvanian pork alms recipe. Paprika with beef and mushrooms & # 8211 classic Hungarian recipe.


    Hungarian langosi with sour cream and cheese & # 8211 recipe from the Hungarian cuisine of simple langosi with sour cream sauce with garlic and cheese & # 8211 fluffy and tasty langosi, easy to prepare at home.

    Hungarian langoustine recipe it is simple and does not require special training techniques. They are considered by many people to be pies, although the dough is one of bread and they are fried in oil.

    We chose to eat them with cheese, but you can replace it with salted cheese or bellows cheese, kneaded sheep's cheese or any cheese you like and it goes well with sour cream.

    In sour cream you can put a little garlic given by the press and you will have very tasty langoustines, as we ate when we were in Budapest, but also when we spent a short vacation at the baths in Igal resort, where my husband's parents' friends and -they bought a house and stay every year from May to September.

    The langoustine recipe is very similar to the scovergi recipe, as it is made in the area of ​​Moldova. Both recipes are based on a bread dough spread by hand and fried in an oil bath. There are people who spread the scovergi dough with the facalet, but in our house my mother spreads them by hand, so that's how I learned to do it. The difference between the two, from my point of view, would be that I ate the scoops all my life simple or with sugar, never with the filling or topping of sour cream with garlic and cheese.

    I don't know how to do it, but I always manage to burn myself with the oil that jumps when I fry the dough when I put the last piece of whipped cream or langos.

    If you like such recipes, I invite you to try other recipes:

    To prepare the recipe for Hungarian langoustines with sour cream and cheese, you can prepare the dough with both water and milk.

    My mother-in-law does not prepare langosi, which is why I searched on several Hungarian sites for the recipe.

    In most Hungarian recipes I found water in the dough, but I found in two or three places with milk or even a combination of milk and sour cream (you can read here's the recipe), so I chose the milk version to give a better taste.

    The toppings can be varied. you can also add ham or vegetables, but I recommend you start with the tastiest and simplest option: languid with sour cream and cheese.

    A little tip to make it perfect: just stretch it by hand (I promise it works easily), from the center to the edges and leave the edges thicker, then fry them in hot oil over high heat. Only then will it come out to the book, like boats that you can then fill.

    They are very filling, so I chose to prepare a quantity that I found reasonable for 4-5 people. I'm tired of one piece.

    Here is the list of ingredients and how to prepare it Hungarian langoustines with sour cream and cheese.

    INGREDIENT:

    For the languid

    600 ml oil for frying

    To be served:

    optional: 1-2 cloves of garlic given through the press

    green parsley & # 8211 for decoration

    I prepared my ingredients an hour before and left them at room temperature.

    I sifted the flour, then I put the yeast in a bowl with a teaspoon of sugar and I poured 100 ml of warm milk over it. I stirred until the yeast liquefied, then I let it rise for 10 minutes.

    I put in the bowl of the robot the flour mixed with salt beforehand, I poured the warm milk and I mixed a little. I added the yeast and let the robot knead the dough at low speed at first, then at medium speed (step 3 of 4).

    When the dough came off the walls completely, I turned off the robot. The dough was smooth, homogeneous and did not stick to the hands.

    I left it in the bowl, covered it with a bag and let it grow for an hour. I have told in other posts, but if you are here for the first time I recommend you wrap the bowl with a plastic that looks like a shower cap. You can choose a new one and put it over the bowl. The elastic tightens at the edges, but allows the dough to grow outside the bowl. This way it will not catch any crust, as sometimes happens, when covered only with a towel.

    Mine increased its volume in this time more than double and came out of the bowl.

    We weighed the dough obtained and divided it into 9 balls. Initially I modeled 12 pieces, but some lobsters were too small. The 9 balls each had 150g. I covered them and let them rest for another 30 minutes.

    After this interval I stretched the balls with my hands in a circle. Starting from the center, I pushed the dough towards the edges with my fingers. I left the edges thicker and the middle thin. The diameter was about 12 cm.

    I heated the oil very well in a deep pan and I fried each piece in turn, over a low heat, until it browned on both sides. You can see in the second picture how beautiful it looks when I turned it to brown evenly. The swollen edges rose, and the thin middle remained down. Being so thin, don't be afraid that it won't fry, even if it stays colorless.

    I took them out on a plate in which I put a paper towel that will absorb the excess oil.

    I put 2 medium cloves of garlic in the press and put them in sour cream. I put the cream and cheese on the table, so that everyone would grease and sprinkle the grated cheese to taste. Because I like to look beautiful, but also for taste, I sprinkled a little green parsley.

    So simple and so good!

    You must try the recipe too!

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    Video: Buřtguláš - Roman Paulus - Kulinářská Akademie Lidlu (November 2021).