Hungary: Zoldbableves (Green Bean Soup)

1 Pound French-Style Green Beans
1 Small Onion — Chopped
1 Medium Tomato — Chopped
1 Medium Bell Pepper — Chopped
Salt And Pepper — To Taste
2 Tablespoons Butter
4 Tablespoons Flour
1/2 Tablespoon Paprika
1 Bunch Parsley — Chopped
1 Dash Vinegar
1/2 Cup Sour Cream
6 Cups Chicken Broth
Directions Saute onion and pepper in butter until browned. Add tomato, saute for 5 minutes. Add salt, pepper, green beans, stock, paprika, parsley, flour and vinegar. Simmer for 15 minutes. Stir in sour cream and serve.

Serves 4

Hungary: Tyukhusleves (Chicken Soup)

3 Pounds Chicken — Chopped
Salt And Pepper — To Taste
2 Large Carrot — Chopped
2 Large Parsley Roots — Chopped
1 Small Celeriac — Chopped
1 Medium Kohlrabi — Chopped
2 Cloves Garlic — Chopped
1 Medium Onion — Chopped
6 Cups Chicken Stock
Directions Add all ingredients to a stock pot and simmer for 1 hour. Serve.

Serves 4

Hungary: Transylvanian Layered Cabbage

3 Cups Cooked Rice
2 Pounds Boneless Pork — cubed
1 Pound Bacon — chopped
2 Pounds Sauerkraut Or Cabbage
2 Medium Onion — finely chopped
3 Cloves Garlic — finely chopped
1 1/2 Cups Sour Cream
3/4 Cup Milk
2 Cups Chicken Stock
2 Tablespoons Paprika
Salt And Pepper — to taste
Directions sour sauerkraut in cold water for 20 minutes and squeeze dry. saute bacon until slightly crisp. transfer to bowl. sprinkle pork cubes with salt and pepper. saute in 2 tablespoons oil until brown. transfer to bowl. Saute garlic and onion. add paprika and then add all to mixing bowl as well. add one cups stock. bring to boil. pour over other ingredients in bowl. mixing thoroughly. line 6 quart casserole with sauerkraut. spread mixing bowl mixture on top of that. Layer cooked rice on top of that. combine milk and sour cream and pour over rice. sprinkle with salt, pepper and paprika. cook uncovered at 350 for 1 1/2 hours adding other cup of stock after 1 hour.

Serves 8

Hungary: Tempeh Goulash

1 Pound Sauerkraut — fresh or canned
3 Tablespoons Corn Oil
1 1/2 Pounds Tempeh — cubed
1 Small Onion — chopped
2 Tablespoons Sweet Paprika
2 Cloves Garlic — finely chopped
1/2 Cup Dry White Wine
8 Ounces Corn
1/2 Cup Tomato Puree
1 1/2 Cups Vegetable Broth
1/2 Cup Half And Half
1/2 Cup Sour Cream
1 Tablespoon All-Purpose Flour
Salt And Pepper — to taste
2 Tablespoons Fresh Parsley — finely chopped
8 Ounces Egg Noodles — cooked
Directions rinse sauerkraut under cold water and drain well. heat oil over medium heat and brown tempeh on all sides, 5-8 minutes. remove and reserve. add onion and paprika to pot, saute until onion is soft about 10 minutes. add garlic, saute. stir in half of the wine and bring mixture to boil. reduce heat to medium. add tempeh. place sauerkraut over tempeh and add corn. combine tomato puree with remaining wine. pour this mixture and stock into pot, bring to boil. reduce heat and simmer stirring occasionally, about 30 minutes. add more stock if needed. remove tempeh and sauerkraut and set aside. combine cream, sour cream and flour, blending well. whisk it into sauce, cooking over low heat, stirring constantly, 10 minutes. return sauerkraut and tempeh to pot. adjust seasonings, serve garnished with parsley over noodles.

Serves 8

Hungary: Tejfolos Vadmalaclves (Wild Boar Soup With Sour Cream)

2 Pounds Boar — Cubed
1 Medium Onion — Chopped
3 Teaspoons Butter
4 Tablespoons Flour
1 Teaspoon Paprika
Salt And Pepper — To Taste
1 Cup Beef Broth
1 Medium Bay Leaf
1 Cup Sour Cream
Directions Saute onion in butter until browned. Sprinkle in flour and saute for 1 minute. Stir in paprika. Add meat, saute until browned slightly. Season with salt and pepper. Add stock and bay leaf. Cover, simmer for 20 minutes. Add more water or beef broth as needed to keep meat covered. Add sour cream, remove from heat and serve.

Serves 4

Hungary: Tarhonyaleves (Pasta Pellet Soup)

1 Medium Tomato — Chopped
1 Medium Bell Pepper — Chopped
10 Ounces Potatoes — Diced
2 Tablespoons Olive Oil
4 Ounces Pasta Pellets
1 Small Onion — Chopped
1/2 Teaspoon Paprika
1 Teaspoon Parsley — Chopped
5 Cups Chicken Broth
Directions Saute in oil, the pasta until golden brown. Remove from pan. Add onion to pan and saute until golden brown. Add paprika and saute for 1 minute. Add stock, tomato and pepper. Simmer for 10 minutes. Add potates and pasta and simmer until potatoes are done about 15 minutes.

Serves 4

Hungary: Szureti Birkaporkolt (Mutton Goulash, Winegrowers Style)

5 Pounds Mutton — Cubed
4 Large Onion — Chopped
1/2 Cup Olive Oil
1 Tablespoon Paprika
Salt And Pepper — To Taste
2 Medium Bell Pepper — Chopped
4 Cloves Garlic — Chopped
1 Tablespoon Caraway
1 Medium Jalapeno — Chopped
8 Cups Beef Broth
Directions Saute onions and meat until browned. Add paprika and salt. Saute for 3 more minutes. Add bell pepper and jalapeno, garlic and caraway. Saute for 5 minutes. Add beef broth and simmer for 20 minutes. Serve.

Serves 4

Hungary: Szekely Gulyas (Szekely Goulash)

1 Pound Sauerkraut — Drained
2 Tablespoons Olive Oil
1 Pound Pork — Cubed
1 Large Onion — Chopped
1 Tablespoon Paprika
1 Clove Garlic — Chopped
Salt And Pepper — To Taste
3 Tablespoons Sour Cream
4 Cups Beef Broth
Directions Saute sauerkraut in oil for 5 minutes. Add pork and onions. Saute for 10 minutes. Add paprika, garlic, salt and pepper. Add broth and simmer for 1 hour. Remove from heat, allow to cool slightly and stir in sour cream. Serve.

Serves 1

Hungary: Sertesporkolt (Pork Porkolt)

2 Pounds Pork — Cubed
1 Large Onion — Chopped
2 Medium Bell Pepper — Chopped
1 Large Tomato — Chopped
4 Teaspoons Olive Oil
1/2 Teaspoon Paprika
Salt And Pepper — To Taste
Directions Saute onion, peppers and meat in oil until well browned. Season with salt, pepper and paprika. Add tomato and simmer for 10 minutes. Serve with pasta or rice.

Serves 4

Hungary: Sauerkraut & Bean Soup

1 Cup Dried Pink Beans — cooked
2 Tablespoons Olive Oil
1/2 Pound Smoked Pork
3 Cloves Garlic — finely chopped
1 Medium Yellow Onion — chopped
2 Quarts Beef Stock
2 Teaspoons Hungarian Paprika
3 Cups Sauerkraut — drained
Salt And Pepper — to taste
Sour Cream — garnish
Directions Cok beans as usual. in large stock pot, saute pork until brown, add garlic and onion, saute until onion is tender. Add beans, stock & paprika. Cover 30 minutes. Scoop out 3/4 cup of beans, puree and return to soup. Add sauerkraut. Cover, simmer 30 minutes. Add salt & pepper, serve topped with a dollop of sour cream.

Serves 6