Hungarian creamed spinach with garlic (“spenót főzelék” or simply just “spenót”) is a traditional, easy and delicious spinach dish. What is “főzelék”? “Főzelék” is a special meal category in Hungarian cuisine, that has not even have an actual English translation. It is a kind of …
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This delicious creamy carrot ragout (in Hungarian – “sárgarépa főzelék”) has all you need for a fast, easy and comforting vegetarian dish.
Carrots are the perfect winter superfood with multiple health benefits. They are awesome either fresh or cooked, and available all year long. Did you know that by steaming carrots instead of boiling them, they keep more of their beneficial nutrients?
“Főzelék” is a special meal category in Hungarian cuisine, and actually it does not even have an English translation. It is a kind of vegetable ragout, thicker than a soup, and a bit thinner than a stew. Almost every vegetable has its own “főzelék”. They are usually served as a main dish, or on the side of a protein course. My mother always made us many different varieties of főzelék in my childhood, and so I make this for my kids and family.
Comforting easy carrot ragout
2 lb carrots
2 tbsp butter
2 tbsp flour
1 cup milk
½-1 cup water
⅓ cup parsley
½-1 tbsp salt
Wash, peel and cut the carrots into rounds or half moons depending on the size of the carrots.
Melt the butter in a medium pot, and add the chopped carrots, half the amount of parsley, and ½ tbsp salt . Reduce the heat to medium-low, cover and simmer for about 10-15 minutes, until the carrots are fork tender.
Stir it occasionally, and add a bit of water if necessary.
Mix the flour, milk and ½ cup cold water. Add the flour mix and the remaining parsley to the carrots and stir. Cook for another 4-5 minutes until it thickens. Add a bit more water if the stew is too thick – it should have the consistency of a thick clam chowder. Add salt if needed and adjust the flavour to your liking.
Serve it as it is, or with eggs, a slice of meatloaf, wieners, or any protein you like – and don’t forget the fresh bread!
Place the yeast and 1 tsp sugar into a small bowl, and add ¼ cup lukewarm milk. Stir, cover and set aside for about 10-15 minutes.
Using a standing mixer with the dough attachment mix the flour and the rest of the sugar. Add the yolks, the yeast-milk mixture, the melted butter, the lemon zest, the vanilla extract, a few drops of rum/rum aroma, and add the milk gradually until the flour mix forms a soft dough. The dough is good when it separates from the wall of the mixing bowl.
Form a ball, lightly flour the bottom of the bowl, and place the dough back in the bowl. Cover it with a kitchen towel or plastic wrap, and put it in a warm place (I preheat my oven to 200 °F/90-95 °C for 1-2 minutes, then turn it off) for about 45-60 minutes, until it doubles the size.
On a lightly floured surface roll out the dough to about ½ inch (1-1.5 cm). Cut out the doughnuts, and place them on parchment paper lined or lightly floured baking sheets.
Cover them with a kitchen towel, and let them rest in a warm place for another 20 minutes.
In a large heavy bottom skillet or dutch oven heat the oil (fill to about 1-2 inches deep). Fry the doughnuts until golden – about 1-2 minutes each side – on medium low heat, about 3-4 at once in the skillet. I usually cover the skillet for about a minute right after placing in the doughnuts, then uncover and continue to fry without it. I use long metal tongs for frying.
Once they are golden on both sides place doughnuts vertically beside each other in a paper towel lined large dish.
Sprinkle with icing sugar, and serve warm with some apricot preserves, plum butter, or any other kind of fruit spread. Bon appétit!
Notes
If you wish to make donuts with holes in the middle:•Before placing them into the oil, push down the middle of each donut, then fry them with the holes facing down first•Place some apricot preserves in the holes when serving
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Delicious creamy spaghetti squash with dill. This wonderful veggie stew makes a perfect lunch or dinner. No wonder they are very popular in Hungary. Serve it as it is or pair it some fresh bread, with some hard-boiled or sunny-side-up eggs, frankfurters, meatloaf – or …
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This savoy cabbage stew recipe is an old time favourite in our family. It only needs every day ingredients, easy to prepare and fast to make.
Savoy cabbage has dark green, wrinkly leaves and a round head. It is delicious raw or cooked. It keeps fresh in the fridge for up to two weeks. Always choose a savoy cabbage that is compact, heavy for its size, and well coloured.
This stew makes a perfect lunch or dinner on a busy day. Either serve it as it is, or with some sunny side up or hard boiled eggs, for non vegetarians with some boiled frankfurters, and with a few slices of fresh bread. It keeps well in the refrigerator for several days. Enjoy!
Savoy cabbage stew
1 head savoy cabbage
3-4 medium potatoes
3 cloves garlic
½ tsp ground turmeric
¼ tsp ground marjoram
¼ tsp ground caraway seeds
1-1½ tsp salt
¼ tsp ground pepper
¼ tsp ground sweet paprika
4 tbsp canola oil
5 tbsp flour
2 L water
Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core, and cut the cabbage into about 1cm strips
Cut the potatoes into 2cm (3/4″) cubes, mince the garlic
Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water
Bring it to a boil, then simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.
In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a bit whiter in colour. Remove the roux from the heat, add the sweet paprika, and mix it together.
Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.
Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core
Cut the cabbage into about 1cm strips
Cut the potatoes into cubes into 2 cm (¾"), mince the garlic
Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water
Bring it to boil, then let it simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.
In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a whiter colour. Remove the roux from the heat, add the sweet paprika, and mix it together.
Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
Instagram – Did you make this or other recipe from the blog? Make a pic and share it with me onInstagram by tagging @realhungarianeatsand #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinteresttoo, if you would like to pin the recipe pics!
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