The Hungarian Cookbook: Pleasures of Hungarian Foods and Wines by Susan Derecskey and Charles Derecskey

  • Bouillon (ErÅ‘leves) (page 3)

    from The Hungarian Cookbook: Pleasures of Hungarian Foods and Wines The Hungarian Cookbook by Susan Derecskey and Charles Derecskey

    • Categories: Soups; Hungarian
    • Ingredients: soup meat of your choice; marrow bones; whole cloves; carrots; parsnips; kohlrabi; leeks; celery; parsley; black peppercorns; bay leaves; onions
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Notes about this book

  • Lepa on October 24, 2021

    Pork Stew with Bacon (Csikos Tokany)- This was a rich and luscious stew- pork, bacon, tomatoes, pepper and some sour cream to make it rich. How could it not be delicous?!? I made the guluska to accompany the stew. They were a bit less successful because I added too much water so the dough was difficult to work with but everyone in my family loved them. I will certainly be making this again soon!

Notes about Recipes in this book

  • Soft dumplings (Galuska)

    • Lepa on July 17, 2022

      I made these with a spaetzle maker and they turned out very well. A previous attempt making them by hand was less successful.

  • Goulash with sauerkraut (Csángó gulyás)

    • PinchOfSalt on October 23, 2022

      Made this last night, roughly doubling the recipe to use 2.5 pounds of fairly lean chuck roast instead of the 1.5 pounds of beef called for in the recipe. I substituted 3 5-6 inch long Hungarian peppers for the green bell pepper called for in the recipe, because I like those peppers in other Hungarian beef stew/soup recipes (and guessing that this recipe may have been written to use ingredients that are easiest to source in the US). Oh my goodness, the results were absolutely delicious. The stew itself did not taste at all spicy, but I did notice a bit of a tingle on my lips from the Hungarian peppers after I was done. For my future reference, I used a 2-pound bag of Silver Floss sauerkraut and beef Better than Bouillon (plus water) for the stock. The sauerkraut was pretty mild after I rinsed it. In the future I might try a different variety of sauerkraut - something newer and crunchier - just to see if that further improves this excellent recipe.

  • Green pepper and tomato stew (Lecsó)

    • Lepa on July 21, 2022

      This is one of my favorite late summer meals. I made it with kielbasa and Hungarian wax peppers and it was phenomenal. We ate it over rice with some sour cream as a garnish.

  • French sauce vinaigrette (Francia salátalé)

    • clkandel on October 28, 2024

      This was great on a simple salad of Boston lettuce.

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  • ISBN 10 0060914378
  • ISBN 13 9780060914370
  • Linked ISBNs
  • Published Oct 01 1987
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperPerennial

Publishers Text

Best Seller! Best of this subtle and complex cuisine: a fascinating meld of Germanic, Slavic, Tartar and Turkish influences.

Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work.--New York Times

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