Halászlé (Fisherman’s Soup): Another
quintessential part of the Hungarian culinary art. It is a river fish broth,
which is typically intensely seasoned with paprika and several other piquant
herbs. Traditionally this soup is cooked outside, over a fire, for several
hours. That instantly brings out the intensity of the flavors. The fish, its
main ingredient, is always locally sourced from the Danube or Tisza.
Paprikás Csirke (Chicken Paprikash): From its name one can already guess that the most important element of all is, of course, paprika. One of the most recognizable dishes of the Hungarian gastronomic feast is blend of a creamy, spicy sauce with a soft fresh chicken. Traditionally served with so-called nokedli (dumplings).
Stew
Ingredients:
onion
paprika
tomato
/ ketchup
chicken
breast 40 dkg
salt
pepper
ground
pepper
Red
Gold
red
wine
Chop the onion, then fry it on a small flame until it
turns white, then sprinkle with ground pepper on the flame. Meanwhile, we cut
the chicken breast and add it to the onion, then we mix it. Add water, about
3-4 dl, and add the other ingredients. So the chopped tomatoes, peppers, salt,
pepper and red gold. Once the ingredients are mixed well, add any red wine you
like. Cook for at least 1.5 / 2 hours from the source and then serve with dumpling.
Nokedli (Dumplings): This particular side dish has a dumpling-like texture to it, however, it is considered to be noodles. Some genius has come up with its recipe to accompany stews and meats.
Dumpling:
Ingredients:
Eggs
1/2 pc
flour
40 dkg
water
3dl
salt
Put the flour, salt and eggs in a bowl and salt to
taste. Stir them, then tear them into the boiled water and let them cook until
the pieces come to the top of the water.