The post Hungarian creamed spinach with garlic appeared first on Hungarian Eats.
]]>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 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 with a protein course.
One of the best known “főzelék” is creamed spinach. If you like easy and fast to make vegetarian dishes, and the amazing combo of spinach and garlic, this recipe is for you! It is usually served with some hard-boiled or sunny side up eggs and some fresh bread on the side, but it is also amazing just as it is, or with any protein of your choice.
Hungarian creamed spinach with garlic
Ingredients
450 g (1 lb) fresh spinach or one pack frozen
1.5-2 cups milk
2 cloves garlic
2 tbsp oil
2 tbsp flour
1-2 slices of dry bread (should be hard; if not, then toast it)
salt, pepper
Instructions
Place the bread (dry or toasted) in 1 cup milk, and let it soak.
Heat 2 tbsp oil in a medium to large pot on medium heat, and add 2 tbsp flour. Lower the heat and keep stirring it for a few minutes, until the oil-flour mixture is bubbly and gets a bit whiter in colour.
Add the minced garlic, stir, careful not to let the garlic burn. After about a minute add the fresh spinach and a bit of salt. Let the spinach wilt. If you use frozen spinach, thaw and drain the spinach first, then add it to the flour oil mix.
Place the spinach mix and the bread-milk mix into a standing blender, and blend it to get a smooth texture. You can use a hand blender as well, but I found the standing blender is less messy.
Pour the mix back to the pan, cook it for another few minutes on low to medium heat until it thickens. Add the rest of the milk gradually, depending on your preferred consistency. Add salt if needed and adjust the flavour to your liking.
You can skip adding the bread, I find that by adding some, the spinach has a richer, fuller texture.
You might like these veggie stew recipes too!
Creamy spaghetti squash with dill
Hearty lentil stew with a secret ingredient
Hungarian creamed spinach with garlic
Ingredients
- 450g (1lb) fresh spinach or one pack frozen
- 1.5-2 cups milk
- 2 cloves garlic
- 2 tbsp flour
- 2 tbsp oil
- 1-2 slices dry bread should be hard; if not, then toast it
- salt, pepper
Instructions
- Place the bread (dry or toasted) in 1 cup milk, and let it soak.
- Heat 2 tbsp oil in a medium to large pot on medium heat, and add 2 tbsp flour. Lower the heat and keep stirring it for a few minutes, until the oil-flour mixture is bubbly and gets a bit whiter in colour.
- Add the minced garlic, stir, careful not to let the garlic burn. After about a minute add the fresh spinach and a bit of salt. Let the spinach wilt. If you use frozen spinach, thaw and drain the spinach first, then add it to the flour oil mix.
- Place the spinach mix and the bread-milk mix into a standing blender, and blend it to get a smooth texture. You can use a hand blender as well, but I found the standing blender is less messy.
- Pour the mix back to the pan, cook it for another few minutes on low to medium heat until it thickens. Add the rest of the milk gradually, depending on your preferred consistency. Add salt if needed and adjust the flavour to your liking.
- Serve it with some sunny side up or hard boiled eggs and some fresh bread on the side. Jó étvágyat – Bon appétit!
Notes
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 on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Hungarian creamed spinach with garlic appeared first on Hungarian Eats.
]]>The post Easy roasted celery root soup appeared first on Hungarian Eats.
]]>This oven roasted celery root soup is not only yummy, but it is very easy to make too. A little bit of time, a few ingredients, and a delicious soup is served.
Celery root or celeriac is a variety of celery that is cultivated for its roots rather than its stalks. It can be used both raw and cooked. It has a more intense, earthy flavour than its “relative”, the green celery stalk. If properly stored, it can keep quite long, for about 10-14 days in the refrigerator.
For peeling it I usually use a knife rather than a vegetable peeler. It is easier to cut off the skin, knobs, roots, and clean some of the rougher spots.
Easy roasted celery root soup
1 medium to large celery root
1 medium potato
1 small or half of a medium size onion
1 garlic clove
1 tbsp olive oil
1 tbsp butter
4-5 cup vegetable bouillon or water
salt, pepper
Preheat the oven to 400°F /200°C
Wash, peel and cut the celery root into chunks. On a lined baking sheet toss the pieces with the olive oil, salt and pepper, mix, and spread it evenly. Roast it for about 20 minutes, or until it is slightly golden and fork tender.
In the meantime peel and cut the potatoes into cubes. Chop the onion and the garlic. On medium heat melt the butter in a medium pot, add the chopped onions, and sauté until golden.
Add the roasted celery root, garlic, potatoes, and the water or bouillon to the onion mix. Boil, then reduce the heat to low, cover and simmer for about 10-15 minutes until the potatoes are fork tender.
With a blender (either an upright or hand blender) puree the soup. You can find some tips here how to safely puree soup in a blender. You don’t have a blender? No problem. You can also use a strainer, or a potato masher.
Add a little bit more water/bouillon if the soup is too thick, and add some more salt and pepper and adjust the taste to your liking.
Serve it with some croutons and/or with some grated parmesan cheese. Jó étvágyat – Bon appétit!
You might like these veggie soup recipes too!
Authentic Hungarian cauliflower soup
Decadent And Oh So Simple Hungarian Donut Treats
Ingredients
- 4 cups flour 500g
- 1-1¼ cups milk, lukewarm (about 105 °F – 40 °C)
- 4 egg yolks
- ½ cup butter melted
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 package
- 1-1½ tsp lemon zest zest of half a lemon
- ¼ tsp vanilla extract
- few drops rum or rum aroma optional
- 4-6 cups canola or vegetable oil for frying
- icing sugar for serving
Instructions
- 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
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 on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Easy roasted celery root soup appeared first on Hungarian Eats.
]]>The post Comforting easy carrot ragout appeared first on Hungarian Eats.
]]>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!
You might like these veggie stew recipes too!
Superb savoy cabbage stew with caraway seeds
Hearty lentil stew with a secret ingredient
Creamy spaghetti squash with dill
Decadent And Oh So Simple Hungarian Donut Treats
Ingredients
- 4 cups flour 500g
- 1-1¼ cups milk, lukewarm (about 105 °F – 40 °C)
- 4 egg yolks
- ½ cup butter melted
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 package
- 1-1½ tsp lemon zest zest of half a lemon
- ¼ tsp vanilla extract
- few drops rum or rum aroma optional
- 4-6 cups canola or vegetable oil for frying
- icing sugar for serving
Instructions
- 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
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 on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Comforting easy carrot ragout appeared first on Hungarian Eats.
]]>The post Creamy spaghetti squash with dill appeared first on Hungarian Eats.
]]>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 your favourite protein.
Creamy spaghetti squash with dill
Ingredients
1 spaghetti squash, grated
1 medium onion, chopped
1 cup freshly chopped dill or 3 tsp dried dill
¼ cup sour cream
2 tbsp white vinegar
6 tbsp vegetable oil
5 tbsp flour
1 tsp sugar
1 tsp salt
Method
Cut and peel the squash. As this could be tricky, here is a step by step tutorial on how to cut spaghetti squash easily and safely (thank you Teaspoon of Spice). If you use the microwave to soften the skin a bit, limit the cooking time to a maximum of 4-5 minutes as steam could build up in the middle of the squash while cooking, and it could be dangerous. If you wish, keep the seeds for roasting. Here you can find a fast and easy method to make this healthy snack.
Shred the squash by using a food processor (use the large hole grating attachment), or a box grater (use the coarse side of the grater).
In a medium to large pot sauté the onions in 1 tbsp oil on medium heat.
Once the onion is translucent and soft, add the grated squash, half of the dill, 1 cup of water, 1 tbsp vinegar, ½ tsp salt and ½ tsp sugar. Stir, cover, and simmer for about 30-35 minutes, until the squash becomes soft.
In the meantime prepare the roux: Heat 5 tbsp oil in a small pot on medium heat, and add 5 tbsp flour. Lower the heat and keep stirring it for a few minutes, until the oil flour mix is bubbly and gets a bit whiter in colour. Remove the roux from the heat.
Add the roux to the squash and stir. Add another 1-1.5 cup water and the rest of the dill. Adjust the flavour to your liking by adding more salt, vinegar, sugar. I added ½ tsp salt and ½ tsp sugar, 1 tbsp vinegar, that is how we like it. Cook the stew for another 3-4 minutes until it thickens. Add a bit more water if the stew is too thick.
Remove the pot from the heat, add the sour cream and mix well.
You might like these veggie stew recipes too!
Superb savoy cabbage stew with caraway seeds
Hearty lentil stew with a secret ingredient
Creamy spaghetti squash
Ingredients
- 1 spaghetti squash, grated
- 1 medium onion, chopped
- 1 cup freshly chopped dill or 3 tsp dried dill
- ¼ cup sour cream
- 2 tbsp white vinegar
- 6 tbsp vegetable oil
- 5 tbsp flour
- 1 tsp sugar
- 1 tsp salt
Instructions
- Cut and peel the squash. As this could be tricky, here is a step by step tutorial on how to cut spaghetti squash easily and safely (thank you Teaspoon of Spice). If you use the microwave to soften the skin a bit, limit the cooking time to a maximum of 4-5 minutes as steam could build up in the middle of the squash while cooking, and it could be dangerous. If you wish, keep the seeds for roasting. Here you can find a fast and easy method to make this healthy snack.
- Shred the squash by using a food processor (use the large hole grating attachment), or a box grater (use the coarse side of the grater).
- In a medium to large pot sauté the onions in 1 tbsp oil on medium heat.
- Once the onion is translucent and soft, add the grated squash, half of the dill, 1 cup of water, 1 tbsp vinegar, ½ tsp salt and ½ tsp sugar. Stir, cover, and simmer for about 30-35 minutes, until the squash becomes soft.
- In the meantime prepare the roux: Heat 5 tbsp oil in a small pot on medium heat, and add 5 tbsp flour. Lower the heat and keep stirring it for a few minutes, until the oil flour mix is bubbly and gets a bit whiter in colour. Remove the roux from the heat.
- Add the roux to the squash and stir. Add another 1-1.5 cup water and the rest of the dill. Adjust the flavour to your liking by adding more salt, vinegar, sugar. I usually add an additional ½ tsp salt and ½ tsp sugar, 1 tbsp vinegar, that is how we like it. Cook the stew for another 3-4 minutes until it thickens. Add a bit more water if the stew is too thick.
- Remove the pot from the heat, add the sour cream and mix well.
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 on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Creamy spaghetti squash with dill appeared first on Hungarian Eats.
]]>The post Easy Hungarian egg dumpling recipe (nokedli) appeared first on Hungarian Eats.
]]>Nokedli, these delectable Hungarian egg noodles or dumplings make the perfect side dish. They need only a few everyday ingredients and are easy and super fast to make. These little dumplings (we call them nokedli or galushka) are very similar to the German spaetzle. They are amazing with stews, paprikash, or they make a quick main course the next day with some added scrambled eggs.
The key is the consistency of the batter. If the batter is too thick, it is hard to scrape it through the holes. If it is too runny, it will drip through the holes without getting a nice shape. The good news is that either way, you can adjust it to get the right consistency: if the batter is too thick, add a little bit of water, if it is too runny, add a bit of flour to the batter. You can add dumplings to your favourite soups too. Find the recipe for creating a smaller batch of dumplings for soups in my Hungarian cauliflower soup recipe post. It is that easy!
Easy Hungarian egg dumpling recipe
Ingredients
4 cups flour
6 eggs
1 tsp salt
1 cup water
Method
In a large pot bring to boil about 2.5-3 liter water (10-12 cups) with some salt.
Whisk the flour, eggs, salt together, and add the water gradually.
Once the water is boiling, place the spaetzle-dumpling maker on top of the pot. Pour about 1 cup of batter onto it, and with a spatula start pushing the dumplings through by moving the spatula back and forth. The aim is to scrape all the batter through the holes.
Push the batter with the spatula sliding towards the top of the board while you keep the tip of the spatula on the surface. Then lift the spatula, place it to the end of the noodle maker sheet, and pull the batter back towards yourself again without lifting. After every few strokes stir the water with the spatula, so the noodles do not stick to the bottom of the pot.
Once the entire batch is in the water, put the dumpling maker on the side. The dumplings will soon rise to the surface. Wait about 2-3 minutes and remove them from the water by using a medium-large metal strainer. I usually give a quick cold rinse (just moving the strainer through running cold water), so the dumplings don’t cook more while resting in the bowl.
Place the cooked dumplings in a bowl, and continue with the next batch until you use all the batter. Cover until serving.
You might like these recipes too:
Light and easy chicken paprikash
Refreshing Hungarian cucumber salad recipe
Easy Hungarian egg dumpling recipe (nokedli)
Ingredients
- 4 cups flour
- 6 eggs
- 1 tsp salt
- 1 cup water
Instructions
- In a large pot bring to boil about 2.5-3 liter water (10-12 cups) with some salt.
- Whisk the flour, eggs and salt together, and add the water gradually.
- Once the water is boiling, place the spaetzle-dumpling maker on top of the pot. Pour about 1 cup of batter onto it, and with a spatula start pushing the dumplings through by moving the spatula back and forth. The aim is to scrape all the batter through the holes.
- Push the batter with the spatula sliding towards the top of the board while you keep the tip of the spatula on the surface. Then lift the spatula, place it to the end of the noodle maker sheet, and pull the batter back towards yourself again without lifting. After every few strokes stir the water with the spatula, so the noodles do not stick to the bottom of the pot.
- Once the entire batch is in the water, put the dumpling maker on the side. The dumplings will soon rise to the surface. Wait about 2-3 minutes and remove them from the water by using a medium-large metal strainer. I usually give a quick cold rinse (just moving the strainer through running cold water), so the dumplings don't cook more while resting in the bowl.
- Place the cooked dumplings in a bowl, and continue with the next batch until you use all the batter. Cover the dumplings until serving.
Notes
- If the batter is too runny, add a bit of flour, and if it is too thick, add a little bit of water. Add them gradually to find the right consistency.
- Add a bit of butter to the dumplings, and stir them well. The butter will stop the dumplings from sticking together.
- you can add freshly cut parsley (or dried) or other herbs to the batter, or sprinkle on top of the noodles when serving
- the dumplings make a wonderful main course too. Beat some eggs with salt & pepper (approximately one egg per cup of dumplings). In a large saucepan heat up a little bit of oil, butter, or fat on medium heat. Add the dumplings, warm them up a bit by stirring for a couple of minutes, then add the scrambled eggs. Stir the batch constantly until the eggs are cooked. Serve it immediately with some fresh salad, like my delicious cucumber salad, or with some pickles. Yummy!
- You can use a noodle-spaetzle maker to make your noodles, but do not worry a second if you do not have this tool in hand. You can use a flat cheese grater, or a vegetable grill basket with large holes, or make your dumplings by using a board and a knife (the old-fashioned way): wet both the board and the knife, so the batter won’t stick. Angle the board over the pot, and separate one ‘line’ of dough. Start cutting a little amount from the end of the line, one after another into the boiling water. If you use this method, add a bit less water, so the dough is not “sliding” off the board. You will get a bit bigger size dumplings, but they will taste just as delicious.
- Add dumplings to your favourite soups. Find the recipe for creating a smaller batch of dumplings for soups in my Hungarian cauliflower soup recipe post.
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 on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Easy Hungarian egg dumpling recipe (nokedli) appeared first on Hungarian Eats.
]]>The post Superb savoy cabbage stew with caraway seeds appeared first on Hungarian Eats.
]]>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.
You might like these vegetarian recipes too!
Hearty lentil stew with a secret ingredient
Superb savoy cabbage stew with caraway seeds
Ingredients
- 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
Instructions
- 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 on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
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©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Superb savoy cabbage stew with caraway seeds appeared first on Hungarian Eats.
]]>The post Easy and quick leek soup appeared first on Hungarian Eats.
]]>Leeks have a mild onion flavour, keep well in the refrigerator, are easy to prepare and cook. You can find more information here about choosing, preparing, cutting, cleaning leeks.
Easy and quick leek soup
2-3 leeks
2 cloves garlic
1 stalk celery
2-3 medium potatoes
2 tbsp butter
salt, pepper
¾ L vegetable stock
Clean and chop the leeks and celery into round slices. Cut the potatoes into cubes.
In a medium pot sauté the leeks in the butter on low to medium heat for about 5-6 minutes.
Once the leeks are soft, add the potatoes, minced garlic, celery and the vegetable stock. Season it with salt and pepper as needed.
Simmer until the potatoes and celery are tender, about 15-20 minutes.
Purée the soup with a hand blender. Add a bit of cooking cream if you wish to have a more creamy soup. Serve it with croutons, grated parmesan, toast, salad, as you like.
You might like these soup recipes too!
The only chicken soup recipe you need
Easy and quick leek soup recipe
Ingredients
- 2-3 leeks
- 2 cloves garlic
- 1 stalk celery
- 2-3 medium potatoes
- 2 tbsp butter
- salt, pepper
- ¾ L vegetable stock
Instructions
- Clean and chop the leeks and celery into round slices . Cut the potatoes into cubes.
- In a medium pot sauté the leeks in the butter on low to medium heat for about 5-6 minutes.
- Once the leeks are soft, add the potatoes, minced garlic, celery and the vegetable stock. Season it with salt and pepper as needed.
- Simmer until the potatoes and celery are tender, about 15-20 minutes.
- Purée the soup with a hand blender. Add a bit of cooking cream if you wish to have a more creamy soup. Serve it with croutons, grated parmesan, toast, salad, as you like.
Notes
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.
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This soup is one of my family’s favourites, and it needs only everyday ingredients. I always put in ‘galuska’, Hungarian dumplings, as it is a “family demand”, but of course you can leave it out. Sour cream is optional, it could be added at the end of the cooking, at the table when serving, or skip it altogether.
I learned how to make the base of this soup from my mom, who learned it from a chef. I use this method for making other veggie soups, like green pea, mushroom, green and yellow bean soups. The sautéed onion and the steamed root veggies provide a wonderful flavour to the soup, therefore you don’t need to use any soup stock.
Hungarian cauliflower soup
Ingredients
Soup
1 head cauliflower
3 carrots
2 parsnip
1 stalk celery, or a small piece of celery root
½ cup chopped parsley
1 medium onion
1½ tsp salt
pepper
2 L (8 cups) water
1 tsp red paprika
1 tbsp canola oil
2 tbsp sour cream
1 tbsp flour
Dumplings
1 egg
70 g (2 ½ oz) flour – about ½ cup
3 tbsp water
1 pinch salt
Method
Dice the onions, cut the carrots & parsnips into rounds or half moons, dice the celery stalk (or celery root), chop the parsley, and cut the cauliflower into florets.
Sauté the onion in a medium to large pot on medium heat. Once the onion is transparent, add the chopped carrots, parsnips and celery. Add about 3 tbsp of water, reduce the heat to medium low, cover and simmer it for about 6-7 minutes. Stir it occasionally and add a bit of water if necessary.
Once the veggies are fork tender, but not too soft, remove the pot from the heat, add the 1 tbsp flour and the 1 tsp sweet paprika, and mix it together.
Add 2 L (8 cups) cold water, the cauliflower florets, salt, pepper, and most of the chopped parsley (reserve some for garnish). Bring it to a boil, then let it simmer semi-covered on medium-low heat until the florets are fork tender.
Once the dumplings are added and floating on the surface, remove the pot from the heat. (See below for dumpling recipe and instructions)
Optional but recommended: Mix 2 tbsp sour cream with 2 tbsp cold water, then add 2 tbsp soup to it, and mix. Pour it into the soup, and stir.
Dumplings
Heap the flour onto a small plate, and make a hole in the middle for the egg. Crack the egg in the middle, add a pinch of salt, and mix it. Add 3 tbsp of water to the mixture and stir it together until you get a smooth texture. If it is too watery, add a little bit more flour, if it is too dry, add a bit of water. You will get the good consistency once the dough forms a nice drop on the spoon without coming off easily.
Bring the soup to a boil. Wet the spoon in the soup, then get a small spoonful of dough, and dip it back in the soup, letting the dough fall off the spoon. Repeat this until you use all the dough. Stir the soup after about every 10 dumplings, especially scraping the bottom of the pot, as the dumplings can tend to stick. They only need a few minutes of cooking time. Once the dumplings are floating on top, they are done.
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Authentic Hungarian cauliflower soup
Ingredients
- 1 head cauliflower
- 3 carrots
- 2 parsnip
- 1 stalk celery, or a small piece of celery root
- ½ cup chopped parsley
- 1 medium onion
- 2 L cold water
- 1½ tsp salt
- pepper
- 1 tsp red paprika
- 1 tbsp canola oil
- 2 tbsp sour cream
- 1 tbsp flour
Dumplings
- 1 egg
- 70 g flour – about ½ cup
- 3 tbsp water
- 1 pinch salt
Instructions
Making the soup
- Dice the onions, cut the carrots, parsnips into rounds or half moons, dice the celery stalk (or celery root), chop the parsley, and cut the cauliflower into florets
- Sauté the onion in a medium to large pot on medium. Once the onion is transparent, add the chopped carrots, parsnips and celery. Add about 3 tbsp of water, reduce the heat to medium low, cover and simmer for about 6-7 minutes. Stir it occasionally and add a bit of water if necessary.
- Once the veggies are fork tender, but not too soft, remove the pot from the heat, and add the 1 tbsp flour, the 1 tsp sweet paprika, and mix it together.
- Add 2 L ( 8 cups) cold water, the cauliflower florets, salt, pepper, and most of the chopped parsley (reserve some for garnish). Bring it to a boil, then let it simmer semi-covered on medium-low heat until the florets are fork tender.
- Once the dumplings are added and floating on the surface, remove the pot from the heat. See below for dumpling recipe and instructions.
- Optional but recommended: Mix 2 tbsp sour cream with the 2 tbsp cold water, then add 2 tbsp soup to it, and mix. Pour it into the soup, and stir.
Dumplings
- Heap the flour onto a small plate, and make a hole in the middle for the egg. Crack the egg in the middle, add a pinch of salt, and mix it. Add 3 tbsp of water to the mixture and stir it together until you get a smooth texture. If it is too watery, add a little bit more flour, if it is too dry, add a bit of water. You will get the good consistency once the dough forms a nice drop on the spoon without coming off easily.
- Bring the soup to boil. Wet the spoon in the soup, then get a small spoonful of dough, and dip it back in the sou, letting the dough fall off the spoon. Repeat this until you use all the dough. Stir the soup after about every 10 dumplings, especially scraping the bottom of the pot, as the dumplings ca tend to stick. They only need a few minutes of cooking time. Once the dumplings are floating on top, they are done.
Notes
- For a more watery soup skip adding flour to the soup
- For a thicker soup :
- add more flour to the root vegetables, or
- stir some flour to the sour cream mix. In this case put the soup back to the heat and cook it for another few minutes
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 on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Authentic Hungarian cauliflower soup appeared first on Hungarian Eats.
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