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Area along the Bodrog

Gastronomy

Fish soup in bogrács (stewpot)

Fish soup in bogrács (stewpot)

Ingredients: 1 kg fish (carp, catfish and bream), 3 red onions, 50 gr. fat, 1 teaspoon of salt, 1 teaspoon of ground paprika, 1 hot green pepper, 1-2 tomatoes

Preparation of food: Chop the onion into small pieces, simmer it on fat, but do not burn it. Season it with salt, paprika then add water and bring it to boil. Place the bream, along with the tails, heads into the boil; add the green pepper, tomatoes as well. Boil this "mix" vigorously until everything falls apart. Then strain the whole mass through a sieve, separate the bones and unwanted parts from the soup. Boil the soup for another hour, in the meantime, clean the fish, cut them into 3 cm thick fillets, salt them and leave for about 15 minutes. Then place the fish fillets into a "bogrács" (stewpot), pour the prepared soup on it, add water to fully cover the fillets. Season it with salt and paprika as you wish. Boil the soup for another 45 minutes, but do not stir. Fish eggs can be added only about 5 minutes before the end of the boil. Serve it in small "bogrács" (stewpot).

"Hegyalja" bean soup

Ingredients: 200 gr. beans (pinto or mottled beans), 1 red onion 1 clove of garlic, 400 gr. sauerkraut, 200 gr. smoked sausage, 1,5 l bone soup, 20 gr. sugar, 40 gr. flour, 20 cl sour cream, 3 teaspoon of oil, 2 laurel leaves, 1 teaspoon of vinegar, salt

Preparation of food: Soak the beans in water for a day, and then boil it with the laurel leaves. Roast the onion in oil, add the garlic, place the sauerkraut on top and simmer it under lid. When the beans are soft, add the sauerkraut, sour cream and the bone soup (made of soup concentrate) then mix it. Season it with vinegar and sugar. Thicken the mix with flour, add the sliced sausage in, and cook it for another 4-5 minutes.

Wine soup with muscatel

Ingredients: 60 cl tokaji muskotályos (sweet) wine, 4 yolks, 80 gr. sugar, lemon skin, whole cinnamon, 1 piece clove

Preparation of food: Mix 5 dl wine with 1 dl water; season it with a whole cinnamon, lemon skin and clove, bring it to boil. Mix the yolks with the remaining wine, and sugar, if the wine boils, add this yolk mix to it and stir constantly with an eggbeater. Leave it on slow fire, do not boil. After filtering, serve it hot in warmed soup bowl.

Zsuzsanna Lorántffy's bachelor catching mush

Ingredients for 4 people: 150 gr. buckwheat or rice, 150 gr. mushroom, 1 teaspoon of fat, 20 cl sour cream, 300 gr. ham or Boston shoulder, 1 teaspoon of flour, 2 eggs, 50-100 gr. grated cheese, 1 teaspoon of ground pepper, salt

Preparation of food: Simmer the mushroom (small cuts) in 1 teaspoon of fat until gender, season it with ground pepper. Cut the ham or Boston shoulder in cubes; place it into the stewed mushroom. Thicken the sour cream with a teaspoon of flour, season it with salt, and then pour it on the mushroom. Cook it well. In the meantime, cook the buckwheat or rice in salty water until it softens. Rinse it then put it into a greased pot. Pour the mushroom "sauce" on top of it. Beat 2 eggs, stir it, season it with salt, and pour evenly on top of the mushroom. Pour thick layer of grated cheese on top, cook it in hot oven for 10 minutes. Serve with gherkin, red onion, salad leaves decoration.

Slambuc

Slambuc

Ingredients: 500 gr. bacon, 2 kg potato (last year's harvest), 1 kg "lebbencs" pasta, salt

Preparation of food: Roast the small bacon cubes in a special stewpot (called "bogrács"), roast it until reddish, and add the potatoes - cut into cubes -, add as much water as it covers the potatoes. If it boils, add some salt. When the potatoes are half-cooked, spread the smashed "lebbencs" pasta on top of the potatoes then add water to cover the pasta with 1-2 cm thick water. Boil it on slow fire, until the water evaporates from the top, and then stir the potato-pasta mix. The essence of the process comes after this - turning it: burn the bottom of the potatoe-pasta mix then take the pot off the fire, shake the pot, and try to turn the mix over so as the burnt surface comes on top. Repeat this turning (in 1-2 minutes intervals) until the mix gets brownish-red color. The finished meal is of burnt colour (reddish), and sticks together to a ball-like form.

Sztrapacska with sheep's curd cheese

Ingredients: 1 kg potato, 2 eggs, 450-500 gr. flour, 300 gr. sheep's curd cheese, 200 gr. smoked bacon, salt

Preparation of food: Cut the smoked bacon into small pieces, roast it until crisp, and then take it out from the fat. Grate the peeled, cleaned potatoes, while pouring flour on it, so it won't brown. Mix the grated potatoes with 2 teaspoons of fat, 2 eggs and season it with salt. To form the sztrapacska, place a spaetzle maker or a colander with large holes over the boiling water and push the dough through the holes with a spatula or spoon. Do this in batches, and cook for 3 to 4 minutes or until the spaetzle float to the surface. Boil it for 5 more minutes. Rinse the sztrapacska then mix with the roasted fat; pour the roast bacon and sheep's curd cheese on top. We can put it into hot oven for 5 minutes before serving.

Cellar stew á la Hegyalja

Ingredients: 800 gr. pork shoulder, 200 gr. bacon, 4 red onions, 3-4 cloves of garlic, 600 gr. potato, 4 green peppers, 1 liter dry tokaji wine, salt, marjoram, ground paprika

Preparation of food: Lay the thin bacons in a stewpot. Put the chopped red onions, green peppers, hot peppers, pork shoulder cut in cubes, salt, ground black pepper in the pot. Cook it then pour the wine in. When the meat is tender, put the potatoes (cut in cubes). Compensate the vapoured liquid with more wine, do not stir, and just shake the pot. Eat from the stewpot, spoon it onto white bread.

Roast stewed in Tokaji wine

Ingredients: 600 gr. beef, 50 gr. fatr, 50 gr. smoked bacon, 120 gr. vegetable mix, 70 gr. red onion, 50 gr. celery, 60 gr. tomato syrup, 50 cl tokaji must, 20 cl tokaji dry szamorodni, 30 gr. dried flap mushroom, 1 lemon, 2 cloves of gralic, salt, whole black peppers, ground peppers, marjoram, thyme, 1 laurel leave, mustard, small amount of flour

Preparation of food: Wash the beef after it cleaned from stringy parts. Season it with salt and pepper, pre-fry it in fat turning it over a few times unitil it reddish on both sides. Fry the cubed bacon in a larger pan; add the sliced onion, mixed vegetables, celeries, and the ground cloves of garlic. Roast it for a few minutes on slow fire, then mix in the tomato syrup, add the half of the wine and must, add the beef, cover the pan and stew it on slow fire. Season it with marjoram, thyme, laurel, if boiled, add the flap mushrooms. Stew it on, smoothly with more wine, and must. If the beef is tender, take it out, leave the sauce on the fire, boil it with wine, must, season it with grated lime skin, lemon juice, and 1 teaspoon of mustard. Boil it until gravy-dense.

Honey Roast Duck with orange, ginger served with "hedgehog" croquet

Ingredients: 1 duck, 2 oranges, 10 cl red wine, 30 cl duck glace (long boiled sauce, made of duck bone, vegetables and red wine), half dl of honey, 3 carrots, 3 parsleys, 1 celery, salt, pepper, ground nutmeg, ginger, whole clove, potato, egg, sliced almond, cooking oil

Preparation of food: Marinade the duck on the previous day with the vegetables and spices. Make gravy, using the orange juice, duck glace and red wine. Add the honey, and the freshly grated ginger. Put the duck on vegetables and roast it in the oven in 150 celsius until tender. Turn over a few times, and grease it with the honey-ginger-orange sauce. Boil the potatoes with skin, then peel and mash it. Form "hedgehog"-shaped croquets. Spines are made of sliced almonds; the eyes are made of cloves. Cook it in oil. When served, sliced breast and thighs are put on the duck-glace, "hedgehog" croquets next to it. Small cut orange skin is strewn on top.

Pancake Tokaj style (with raisins and tokaji aszú)

Ingredients:
Pancake: 200 gr. flour, 2 eggs, 20 cl milk, 20 cl sparkling water, 1 teaspoon oil, 20 gr. sugar, salt
Filling: 100 gr. dark chocolate, 3 yolks, 10 gr. flour, 50 gr. sugar, 15 cl milk, 1 vanilla stick, 10 cl tokaji aszú, 50 gr. raisin, 10 cl skimmings

Preparation of food: Beat the eggs into a bowl one by one, pour in the cold milk, the sugar and a pinch of salt, and then stir it with an eggbeater until smooth. With constant stirring, stir in the flour, then add the sparkling water. Leave it for 30 minutes, and then cook it on a greased griddle. For the fillings, mix the sugar, yolks, and flour, add the milk, (which was boiled with the melted chocolate and vanilla), and cook it with constant stirring until creamy. If its consistence is creamy, add the tokaji aszú, and the raisins (these were steeped in water and dripped). Boil the mix again together. If it cools a bit, stir in the skimmings. Fill the pancakes and serve!

Rákóczi-curd cheese cake

Rákóczi-curd cheese cake

Ingredients: 600 gr. flour, 400 gr. butter, 200 gr. powdered sugar, 1 kg curd cheese, 8 eggs, 300 gr. sugar, apricot jam, lemon peel, vanillin sugar

Preparation of food: Sperate the egg white from the yolk. Mix the flour with the butter, add powdered sugar, and knead with 2 yolks. Knead it to 1 cm thick, and then bake it halfway in 180 celsius. In the meantime, mix the curd cheese, sugar, 6 yolks, vanillin sugar and the lemon peels. Spread the apricot jam on the half-baked dough, and then put the cheese-cream on top of it. Put it back into the oven and bake it until it is almost done. Take it out, spread the egg's whisk on top, and then bake another 15 minutes in 120-140 celsius.

Potato-scone

Ingredients: 1 kg potato, 250 gr. flour, salt

Preparation of food: Smash the bakes potatoes with 250 gr. flour, and small amount of salt. Knead until smooth and elastic, bake both side on a pan. Served with plum jam, curd cheese or any fillings you like. It is a very simple, delicious, stodgy food.

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