Recipes ala Rugó

So, I love cooking, and to spread the joy of Hungarian food, and for this purpose distribute some of my classic recipes. Jó étvágyat!

Chicken paprikás

This is pretty much my favorite and everyone's. You might never get past this one. This recipe I originally got from my companion, Lázár Gergő Zéta. We made it together, but with potatoes, which is much the same. Géza taught me the Szegedi style.

Ingredients:
1-2 onion (more to taste)
8-10 chicken thighs or drumsticks (beef or pork work to, and as a veggie option, mushrooms are also popular)
paprika
salt
1 large thingy sour cream
flour
oil (or lard for the more authentic Hungarian experience)

Chop the onion all crazy like and cook it in a large and awesome pot in the oil till it gets glassy. Take it off the fire and add TONS of paprika (2-3 table spoons even). In hot oil, paprika becomes an explosion of color and taste, but it burns easily. Cook it as long as you dare, taking it off and on the fire. Add your chicken, stir it around to cook the outsides just a wee bit and then add water so that (with the chicken packed down) it almost covers the chicken. Braze to perfection (a good half hour at least, the more the merrier, stir occasionally, add water as needed). Mix the sour cream with a little water and flour. When your chicken is done, add the sour cream mixture to the sauce, stir it and let it bubble a while (the flour keeps the sauce from separating). Serve over pasta (if you want it legit, find a recipe for nokedli instead).

Jó étvágyat! (Bon apetit!)

Don't like sour cream? Instead add in a finely chopped tomato and pepper for the southern version.

Fruit Soup

This is as first explained to a friend of mine, pardon the inside jokes. I got this recipe from Lázár, too, originally, with modifications coming from my friends Kinjo and Goff.

Ok, first off, close all of your windows. They won't stop the inevitable hoard of people that come after your soup, but the breaking glass will alert you to their presence. Then, obtain the following ingredients:

4 cans of fruit (at least 2 sour cherry, if you can find it. It might be with the fruit, it might be with the baking stuff. I like to do 2 sour cherry, 1 sweet cherry and 1 pear)
cloves (12 whole cloves, if you've got whole cloves)
cinnamon
Other sweet spices, allspice, nutmeg, ginger, etc. to taste. Lots because its Hungarian.
A pint to a quart of sour cream or whipping cream or combination
Cook and serve vanilla pudding (instant doesn't work)
3 lb of pig fat (just kidding, but let's be honest, you believed me)
sugar
salt

Empty the juices from the canned fruit into a pot, add some water and the spices and just a little salt. Let it simmer for a while (10 min.)

On the side, mix the cream and pudding together very well. If you use sour cream, add in a little milk, too.

Take a couple spoonfuls of the broth only and mix it with your cream, stir well (otherwise it may curdle, still tastes fine, just looks funny)

Stir in cream mixture, cook another five minutes.

Add in your fruit to the pot, cook some more (5-10 min.)

Let it chill overnight or put it in ziplock bags in the freezer and it can be cold in an hour. All times are approximate. Once it comes out of the fridge, consult the manta dragon, and he will show you the way, but I can help you no further.

Nokedli

Ahhh, nokedli, giving new life to flavorless side dishes. I learned the recipe originally from a woman in Dunaújváros, with the cool water idea coming from Mariann, in Buda.

Mix 2 eggs, several cups of flour and water in a bowl. Add water/flour until the consistency is as thick as possible, but still runny enough to go through a cheese grater/nokeldi maker.

Once you get good batter/dough, spoon it through a flat cheese grater into boiling water with salt in it. Once it floats it should be done. Use a slotted spoon to spoon it out and put it in some cool water. Once it cools (this stops the slimy and lets you use softer batter than normal) use the slotted spoon to put it in your final container. Eat it anywhere you'd use pasta.

Rakott krumpli

Stacked potatoes just seems an inadequate translation for this deliciousness. I got this recipe from a woman I only met once, and just kept adding to it and changing it.

Boil lots oh sliced potatoes, at least 10 pounds. Skinned or not, whatever. Don't boil them all the way, though, they need to be a little firm. Also hard boil 6-8 eggs, then slice or break em.

Slice some sausage and cut up some bacon a whole kielbasa and maybe a half a pack of bacon. Scrap bacon works best!)

Mix salt, pepper, and whatever other spices you want into a large thing of sour cream (getting low fat is almost as bad as spitting on the Hungarian flag, btw.)

Slice two large onions into rings

Rakd!!!! Stack!!!

Sour cream, potatoes, onions, sausage, bacon, eggs, sour cream, potatoes...etc.
I use a pretty good sized pan. (Cause, well, it's 10 POUNDS of krumpli!)

Bake for about an hour at 350 degrees F, first with foil on. When it's getting close, take off the foil and put some fresh sliced pepper or tomato on it as a garnish. Let it brown, and you're done.

Borsóleves, Hungarian pea soup

Simple, and delicious. I got the recipe, again, in Dunaújváros.

Put one peeled onion, a big pack of frozen peas, chopped parsley, and a couple sliced parsnips and carrots into a big pot. Fill with water. Add in salt. Let it cook for a while, maybe 20 minutes, add sugar to taste.

In a separate saucepan, mix half flour and half oil together, cooking it a while (you can add paprika here as well). This is called a rántás in Hungarian cooking. Pour and cook it in to your soup to thicken it, and you're done!