Culinaria Hungary by Aniko Gergely

  • Goulash soup (Gulyásleves) (page 24)

    from Culinaria Hungary Culinaria Hungary by Aniko Gergely

    • Categories: Soups; Hungarian
    • Ingredients: onions; fat of your choice; caraway seeds; sweet paprika; carrots; parsley root; tomatoes; celery; potatoes; bell peppers; celery leaves; soup pasta; beef neck
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Notes about Recipes in this book

  • Peppered tokány (Borsos tokány)

    • lkgrover on July 08, 2018

      Good beef recipe, easy preparation.

  • Green bean soup (Zöldbableves)

    • deboChicago on August 26, 2019

      Very good flavor but possibly largely due to my own vegetable broth. Not sure it would be as good starting with plain water, as directed in the recipe.

  • Lecsó

    • lkgrover on March 28, 2020

      Good Hungarian vegetarian side dish. I used green & yellow bell peppers for a more colorful presentation.

  • Székely goulash (Székelygulyás)

    • nicolepellegrini on March 26, 2018

      Very homey and comforting...and excellent dish for a cold winter day. After browning I finished in the slow-cooker until the pork was fork-tender. Will make again.

  • Stuffed bell peppers Serbian-style (Rác töltött paprika)

    • lkgrover on May 21, 2019

      Good, filling stuffed peppers. The recipe reminds me of my travels in Eastern Europe (and the home cooking I enjoyed there).

    • nicolepellegrini on February 28, 2021

      I really liked these stuffed peppers. They had enough flavor and moisture that they didn't need any extra sauce or anything. Very filling, too.

  • Venison goulash (Szarvasgulyás)

    • nicolepellegrini on March 10, 2018

      This was good for a change of pace from the usual venison stew, though I will make a few changes next time to improve the flavor. Primarily I would flour and brown the meat first, both for better flavor and visuals and to add some thickening to the sauce. I would also add more paprika to increase the seasoning a bit.

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  • ISBN 10 3833149965
  • ISBN 13 9783833149962
  • Published Mar 15 2008
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries Germany
  • Publisher Konemann
  • Imprint Konemann

Publishers Text

Salami, goulash, marmalade-filled crepes and many other specialities: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the 'Danube Republic' has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country's culinary palette is no accident: the Orient and the Occident are combined in many typical Hungarian recipes that inspire gourmets to wax lyrical about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the 'fiery' history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. Colourful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts and to try the refined recipes for themselves.

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