HORTOB�GY PANCAKES

Ingredients for 12 pancakes and for the stuffing:

Stuffing:                                                                      Pancakes:

45        dkg      veal or boned chicken             2          eggs

1          tbsp     oil                                                       salt

1          small onion                                                     appr. 35 dkg flour

1          tsp paprika                                                      2          tbsp oil

Salt                                                                             4          cups milk or 2 cups milk and 2 cups soda water

Pepper                                                           

1          cup sour cream                                              

1          tsp flour                                                         

Wash and cube the meat. Cook the finely chopped onion until transparent, add the meat and fry for 2-3 minutes over high heat, stirring it constantly. Take off the fire, sprinkle with paprika, add salt, and pepper cover, and cook over low heat until tender. Remove from the pot, leaving the sauce for later and crush it with a fork.

Thicken the cooking sauce as follows: combine 1 tsp flour with 1-2 tbsp sour cream until smooth, add to the sauce, after bring to the boil, add the remaining sour cream and stir constantly. Add 1-2 tbsp thickened stew to the crushed meat to make it spreadable.

Prepare pancakes: whip the eggs with the milk or the soda water until it will be smooth, add salt, then stir constantly, slowly add the flour until the mixture (batter) will be like heavy creamed soup.

Heat a thin Teflon pan, pour a bit of oil for the first pancake, and pour a laddleful of the pancake mix, spread the mix evenly. Fry it in medium heat about 1 minute, until the pancake separates from the pan. Turn it around using a spatula and fry the other side until it will be light brown.

Fill the stew into the pancakes, and roll them up to make flat sacks. Put the pancakes in a fireproof dish, pour the remaining stew and sour cream mix on top, and put the dish in a preheated oven for several minutes.

It is a typical Hungarian starter. 

�JH�ZY CHICKEN (HEN) SOUP

Ingredients for 6 servings:

1    1 1/5 kg           chicken                                    90 g     celery

10-13        pepper                                                1          small cauliflower

1 clove       garlic                                                   140 g   green peas

1                small onion                                          140 g   mushrooms

140 g         carrots                                                60 g vermicelli

140 g         turnips                                                

Wash and cut the chicken into peaces and put it in a pot with 2 litre of cold water. Add salt and bring to the boil, remove the foam, reduce the heat, and add the cleaned and cut vegetables, the onion and the cauliflower in pieces, the pepper and the garlic. When the chicken is almost ready add the sliced mushrooms, the green peas. Cook for a few minutes, then add the vermicelli and boil it for 2-3 minutes. Take out the onion, garlic, let the soup settle and serve it hot.

It is a typical soup for events like a wedding.

We can serve the chicken meat separately on a plate with boiled potatoes, or simply in the soup.

COLD SOUR CHERRY SOUP

Ingredients:

60 dg        fresh or canned sour cherries

1    tsp       grated lemon peel

1    tsp       lemon juice

140 g         sugar

4-5            cloves

small pieces of cinnamon

1 cup         sour cream

1 tbsp        flour

yolk of 1 egg

Wash the cherries and remove the pits. Cook in 1 litre of cold water (If using canned cherries, use the juice too)

Add a little salt, the lemon peel, the lemon juice, the sugar, the cloves, the cinnamon. Bring it to a boil.

Mix the flour and the 2 tsp sour cream until it will be smooth, add ½ cup of water, stir constantly, then pour in the soup, mixing constantly. Boil over a medium heat for 5-6 minutes, or just 1-2 minutes if you are using canned cherries. Remove the cloves and cinnamon and let cool the soup for a couple minutes.

Mix the egg yolk with the remaining sour cream, then slowly add to the soup, stirring constantly. Put it in the fridge for at least 2 hours before serving. The colder this soup is, the better the taste!

SUFFED CABBAGE

Ingredients

Smoked pork chops                      Onion

Rice                                              Paprika

Minced pork                                 Sausage

Garlic                                            Bay leaf

Egg                                               Sour cream

Salt                                               Flour

Pepper                                         

Pickled cabbage leaves                 

Pickled cabbage                           

Smoked bacon                             

Cook the meat in a litre of water until half done. Also cook the rice separately until half done.

Prepare the stuffing: mix the minced meat, the rice, the crushed garlic, the egg, salt and pepper together. Place some stuffing on a cabbage leaf and roll up. Wet your hands and shape balls from the remaining stuffing.

Fry the smoked bacon in a pan, add the onion and fry until transparent, sprinkle with paprika, add the half of the cabbage, and the stuffed cabbage, the cabbage leaves and the meat balls. Cut the sausage into rings and put it on the top, add bay leaf and the smoked pork chops, and enough water to cover it. Cover and cook on a low heat until tender.

Thicken with flour mixed with sour cream, bring it to the boils again.

Before serving sprinkle with sour cream.

STUFFED CHICKEN

Ingredients

Rolls

Milk

Chicken liver

Mushrooms

Oil

Onion

Salt

Pepper

Egg

Parsley

Chicken leg

Marjoram

Soak the rolls in the mil, dice the chicken liver and the mushrooms. Fry the finely chopped onion in oil add the mushrooms and after the water has gone, add the liver. Put salt and pepper and fry it for another 1-2 minutes and let it cool.

Add the squeezed rolls to the egg and the finely chopped parsley and mix it. Clean the chicken, sprinkle with marjoram and stuff the mixture under the skin. Place the meat into a baking dish, sprinkle with oil add a little water cover it and cook it in medium heat for approximately 30 minutes. After 30 minutes take the lid (cover) off, and bake until it will be red.

Serve with potato pur�e or roast potato with parsley.

THE VINE REGIONS OF HUNGARY

It is very important to have a complete course. It includes a good starter, a soup, a main course and a dessert and of course something good to drink with them.

Hungary is famous for the wines. We have types almost for every occasion. There are white, red and rose wines. We can find dry, medium, sweet wines also.

There are famous with wines like, H�rslevel�, Egri le�nyka, Sz�rkebar�t, good red ones like Egri Bikav�r, K�kfrankos, and several good Rose types. We have special vines like Tokaji Szamorodni and the world famous Tokaji Asz�.

There are sixteen best-known wine-growing regions like Sopron region, Badacsony region, Eger region, Tokaj-Hegyalja region, Szeksz�rd region, Vill�ny-Sikl�s region. We have famous wine making families like Bock, Gere, Tiffany, Th�mmerer and so on.