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Sauerkraut soup serves 6, takes 120 minutes 1 kg sauerkraut 5 tbsp oil 100 g flour 1 onion 2 garlic cloves 400 g ‘Debreceni’ sausage 100 g ‘Kolozsvári’ bacon 500 g smoked knuckle of pork 400 ml sour cream 1 tbsp ground paprika 1 bunch dill ½ tsp caraway seeds ½ tsp salt 6 Wash sauerkraut well in water, put into 2 l of cold water and bring to a boil. Add sausage, knuckle of pork and the bacon. Cut into cubes. Season with salt and cook until tender. Heat oil and add flour while stirring vigorously to get a golden roux. Add the finely chopped onion, caraway seeds, mashed garlic and ground paprika. Add mixture to soup and mix well. Finally, remove sausage and knuckle of pork, cut into cubes and put back into the soup. Add sour cream and bring to a boil. Decorate with fresh dill and serve hot.
Crumbed chicken with parsley potatoes serves 4, takes 45 minutes 4 chicken breasts 1 tsp salt ½ tsp pepper 100 g breadcrumbs 100 g flour 2 eggs 100 ml oil 1 bunch parsley ½ kg potatoes Peel and cut potatoes in half. Boil them in salted water until tender. When done, drain water and add finely chopped parsley to the potatoes. Place flour, breadcrumbs and eggs in separate soup plates. Beat the eggs. Season meat slices with salt and pepper and coat in flour. Dip slices in the egg and then coat in breadcrumbs. Deep-fry in hot oil. 7
Page 1 and 2: SIMPLE HUNGARIAN RECIPES series I S
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Page 11 and 12: Transylvanian mixed grill serves 4,
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Page 15 and 16: Paprika Potatoes serves 4, takes 45
Page 17 and 18: Tomato Stuffed with Chicken serves
Page 19 and 20: Hungarian Macaroni serves 4, takes
Page 21 and 22: A Dish Of Peas serves 4, takes 30 m
Page 23 and 24: Lecsó Hajni Style serves 4, takes
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Page 27 and 28: Hungarian Fruity Chicken Breasts se
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Page 33 and 34: Gypsy Roast serves 4, takes 40 minu
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Page 37 and 38: Noodle Pie FILLING 150 g dry vermic
Page 39 and 40: Hungarian Chestnut Puree makes abou
Page 41 and 42: Curd Cheese Cake Rákóczi Style ma
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