Hungarian Egg Noodle Sauerkraut And Gypsy Bacon Soup Recipes

HUNGARIAN NOODLE SIDE DISH

Steps:

• Cook egg noodles in a large pot with boiling salted water. Drain well.
• In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
• Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
• Cover and cook on high for 3 to 4 hours. Serve immediately.

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

HUNGARIAN-ISH MINI-DUMPLING AND EGG NOODLE SOUP

Steps:

• Heat stock to a boil and reduce heat to simmer. Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone. Add the egg noodles, peppers and scallions and stir. Cook another 4 to 5 minutes until noodles are just tender. Stir in dill. Season soup with salt and pepper to taste and serve immediately.

HUNGARIAN TREASURE (SZEKELY GULYAS)

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

HUNGARIAN SAUERKRAUT

Steps:

• Drain sauerkraut pressing excess liquid out.
• Rinse sauerkraut once or twice until the flavor is mild.
• Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
• Saute for about 8 minutes or until onions are soft.
• Add sauerkraut,stock and caraway seeds.
• Cover and simmer slowly for 1 1/2 to 2 hours.
• To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
• Simmer for 10 more minutes.
• Season with salt and pepper and a pinch of sugar if necessary.
• If you like to add some sausages or some other"wurst" that would be fine too.
• Add it during the last 1/2 hour of cookin.