Hungarian Recipes

RESTELT KRUMPLI  (POTATOES WITH PAPRIKA)

2 large onions, chopped

2 or 3 cloves garlic, crushed

1 green pepper, sliced

1 tomato, chopped

2 lbs potatoes

1 flat tbsp paprika

Hungarian kolbasz (sausage), optional

Boil the potatoes in their skins, then peel and cut into chunks. Fry onions and garlic in oil until golden. Add green pepper and tomato. Remove from heat and add paprika. Add potatoes and salt to taste. Toss together. If using meat, add sliced sausage and simmer about 20 minutes.


NOKEDLI   (DUMPLINGS)

2 eggs

½ eggshell water

Pinch salt

¾ cup flour

Mix together all ingredients and drop by teaspoonfuls into boiling water flavored with chicken soup powder, or boiling soup.


PAPRIKAS CSIRKE  (CHICKEN PAPRIKAS)

2 medium onions, chopped

1 large green pepper, chopped

1 large tomato, chopped

Dark meat chicken, skinless

2 tbsp canola oil

1 heaping tbsp paprika

“ ½ little finger” csemege

2 tbsp water

1 tsp salt

Sauté onions in oil until golden. Add paprika, stir and cook 1 minute (don’t burn.) Lower heat to low and add chicken. Let it lighten, turning often. Add green pepper and tomato. Add salt and csemege. Add water. Cover and simmer on low for half an hour, turning and stirring occasionally.


KOROZOT  (SPREAD)

1 bar full fat cream cheese

¼ onion, minced (or green onion finely diced)

½ tsp regular mustard

½ tsp red paprika

Mix all ingredients together until smooth. Refrigerate.


SARGA BORSO FOZELEK  (YELLOW PEA STEW)

1 lb dried yellow peas

1 large onion, diced

2 tbsp flour made into paste with water

Salt

Sort and rinse peas. Cover with water in pot. Cook until very soft, about 30 – 45 minutes. Drain. Drip paste into peas. Cook for 10 minutes more. Fry onions until golden and add to peas.


More recipes coming soon