sour cream Archives - Culinary Hungary

Hungarian vegetable marrow stew with dill (Tökfőzelék)

culinaryhungary — Wed, 06 Jul 2022 10:01:52 +0000

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Hungarian Vegetable Marrow Stew With Dill- Tökfőzelék

Hungarian vegetable marrow stew with dill is a wonderful summer dish made with shredded vegetable marrow, a good portion of sour cream, onions and dill. Hungarian cuisine is not all about heavy meat dishes with an overdose of paprika, vegetable dishes are also very popular. It’s light and refreshing, an easy vegetarian meal, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold. You can make it vegan and gluten free, just use vegetable cream instead of sour cream and gluten free (brown rice) flour.
The vegetable marrow stew goes well with fried egg, fried sausages, also, it is very popular with pork stew. But you can eat it plain as well.

What is “főzelék”?

Főzelék is a special category in Hungarian cuisine, is a type of thick Hungarian vegetable stew or soup, similar to pottage. It is not quite like a soup, and thinner than a stew. It is simply cooked, typically by simmering, not mashing.Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. Főzelék was typically a home-made food, and was considered as an ordinary type of meal so traditionally it seldom appeared on restaurant menus but in recent years, as part of the culinary revolution in Hungary, főzelék enjoys a revival and it is much more common to be found on menus, there are even places dedicated to offering various főzelék as main course. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses.

How to thicken it?

There are 2 options to thicken a vegetable stew.
1. Make a roux. Roux is a classic thickening agent for soups and sauces.Roux takes just a few minutes to make, a mixture of equal part of fat (oil, lard, butter) and flour.It is made by stirring the flour into the melted fat and then tasting it for a few minutes so that the floury taste cooks off.

For the Hungarian vegetable marrow stew I do not like to make roux as a thickener. I prefer the 2. option.

2. Mix four and sour cream, whisk it until smooth, temper and add it the the water that you cook the vegetables in.

What kind of flour to use?

I use all purpose flour, you can use any gluten free flour as well, but you have to experience how much to add to thicken the dish perfectly.
Also, if using all purpose flour, you have to know: the differences in American/Canadien and European wheat come down to the amount of gluten and selenium in each.You may need to use more or less flour than the recipe says for the right consistancy.

Can Hungarian vegetable marrow stew be vegan?

Sure, just add som vegetable cream instead if sour cream, it will be perfect.

Hungarian Vegetable Marrow Stew With Dill (Tökfőzelék)

Hungarian vegetable marrow stew is a wonderful summer dish made with shredded vegetable marrow, a good portion of sour cream, onions and dill. It's light and refreshing, an easy vegetarian meal, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold.

Course Main Course

Cuisine Hungarian

Keyword Hungarian, vegan, Vegetable marrow, vegetarian

Total Time 30

Servings 4 people

Equipment

Greater
Pealer
Cutting board
Chef's knife
Spoon
Measuring cup
Measuring spoon
Soup pot
Ladle
Whisk

Ingredients

1 medium vegetable marrow 500 grams, 17.5 ounces of shredded vegetable marrow
1 small Spanish onion
3/4 cup sour cream
2 tbsp all purpose flour heaping
1 handful dill
Salt
1 tbsp vegetable oil sunflower, canola

Instructions

Peel the vegetable marrow and cut int half lenghtwise. With a spoon, take the seeds out.
Cut them into 4 pieces and great them.
Fine dice the onion. In a medium pot, sauté the onions in 1 tablespoon of vegetable oil, over low heat. Sprinkle with salt, it helps to wet the onions.
Add the greated vegetable marrow and pour over water, just enough to cover. Salt to taste and cook until tender. I does not take too long, test it after 10 minutes.
In a bowl whisk together the sour cream and the flour.
Slowly begin to add spoonfuls of the water of the vegetable marrow to the sour cream-flour mixture, stirring until smooth. When the it is possible to pour, add it to the pot, stirring constantly, to avoid clumping. (You cannot add the sour cream-flour mixture directly to the hot liquid, as it will cause it to curdle. You need to temper the sour cream first.)
Bring it to a boil, it will thicken up. When it starts boiling then turn the heat off otherwise the sour cream curdles. Salt to taste.
Sprinkle with chopped dill and enjoy!

The post Hungarian vegetable marrow stew with dill (Tökfőzelék) appeared first on Culinary Hungary.

Hungarian potato soup with sausage and sour cream – Krumplileves kolbásszal

culinaryhungary — Thu, 13 Oct 2016 19:49:33 +0000

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Hungarian potato soup with sausage and sour cream

Hungarian potato soup with sausage is an easy soup to make, and its flavor is unique. It has been a favorite in my family for many generations, full of flavor with a rich hearty broth thickened with sour cream. The deep smoky flavor comes from the sausage which makes the potato soup super delicious. This Hungarian potato soup with sausage is perfect for warming up to on a cold day.

It is just some potatoes cooked in water with sausage and bay leaves. The bay leaves are an important flavor ingredient. Do not omit them. In the end you stir in a light roux with some paprika powder and sour cream and the potato soup is done. Easy, 30 minute meal, perfect dinner for busy weekdays.

What kind of sausage to use in the potato soup?

Dried or smoked sausage (száraz kolbász, füstölt kolbász): It is ready to eat, no need to cook it. You can have it with bread and butter and make sausage bites for breakfast and dinner, or make it as a sandwich and place the sausage between 2 slices of bread. This sausage can also be used in a variety of different Hungarian soups and main dishes (potato soup, lecsó, layered potatoes, bean soup, potato paprika). It is close to the Spanish chorizo in taste and look.

If you want to learn more about sausages, CLICK HERE!

What is the best paprika to use?

Use sweet paprika powder that has a rich red color. I never use smoked or spicy paprika in this dish. We add the sausage to get the smoky flavor, and you can make your dish spicy after you serve, you add as much heat to the dish as you want. I love to mix in some Erős Pista (Hungarian chili paste), adds such a bold, spicy kick to the dish or sprinkle with some fresh hot peppers.

Pride of Szeged
Hungarian sweet paprika
from Amazon

Hungarian Chili Paste
to make your dish spicy
when you serve

Hungarian potato soup with sausage and sour cream

Hungarian potato soup is an easy soup to make, and its flavor is unique. It is just some potatoes cooked in water with sausage and bay leaves. The bay leaves are an important flavor ingredient. Do not omit them. In the end you stir in a light roux with some paprika powder and sour cream and the potato soup is done. Easy, 30 minute meal, perfect dinner for busy weekdays.

Course Soup

Cuisine Hungarian

Keyword Potato soup

Total Time 30

Servings 4 people

Equipment

Soup pot
Chef's knife
Peeler
Cutting board
Wooden spoon
Measuring spoons
Measuring cups
Saucepan
Ladle

Ingredients

5 medium potatoes peeled, cut into small cubes
3.5 ounces smoked paprika sausage sliced, chorizzo style
2 bay leaves
1 teaspoon sweet red paprika powder
2 tbsp sour cream
3-4 tbsp vegetable oil (sunflower, canola)
2 tbsp all purpose flour
salt to taste

Instructions

In a soup pot heat a little oil and lightly brown the sliced sausage. When the sausages lightly browned and rendered of fat, add the cubed potatoes, the bay leaves, salt and 5 cups of water and cover. Keep boiling until potatoes are well cooked (but not too cooked).
Roux (to thicken your soup): Heat 2 tablespoons of oil in a pan; add 2 tablespoons of flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.
After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 teaspoon of red paprika powder. Cooking tip: do not burn the paprika, otherwise it will become bitter.
Add 2 tablespoons of sour cream. and mix in.
Now add some water (1/4 cup) or soup broth to the roux to thin it. Pour this mixture back to your soup pot and bring the soup back to a boil.
You can serve it with or without sour cream.
Enjoy!

The Chef & The Dish brings me straight into your kitchen for an in-depth and fun Hungarian cooking class. For more information please click on the image below.

The post Hungarian potato soup with sausage and sour cream – Krumplileves kolbásszal appeared first on Culinary Hungary.

Cauliflower soup with paprika

culinaryhungary — Sun, 21 Feb 2016 14:40:34 +0000

Hungarian cauliflower soup

is another quick starter, a vegetarian meal and even vegans can have this soup if you serve it without sour cream. This version of cauliflower soup cooked with paprika which gives it a nice flavor and color.

Recipe

Ingredients for 4 people:

1 medium-sized head of cauliflower, cut into florets
1 onion, diced
1 level tablespoon of sweet paprika powder
1 coffee spoon of ground caraway seeds
3 tablespoons of plain flour
4-5 tablespoons of vegetable oil
sour cream to serve
salt

Directions:

In a soup pot, sauté the onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.

Add 2 liters of water to the sautéed onions. Put the cauliflower florets into the water, add 1 coffee spoon of ground caraway seeds, salt to taste and cook until tender.

Meanwhile, you have time to make the roux (to thicken your soup): In a pan, heat 4-5 tablespoons of oil, add 3 tablespoons of flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.
After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 level tablespoon of red paprika powder. Now add some water (or liquid from the soup) to the roux to thin it.

Use a slotted spoon and gently remove 5-6 cauliflower florets from the soup, set aside. When serving, add the florets to the top of each bowl of soup.

Using an electric blender puree the soup until smooth.

Pour the roux back to your soup pot and bring the soup back to a boil.

Serve with sour cream.

Enjoy

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