Hungarian Chops / Ungarske Koteletter

A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before)  published by
Skandinavisk Presse in 1977

Hungarian Chops / Ungarske Koteletter

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Bean Soup Jókai Style / Bønnesuppe Jókai Style

A soup recipe found in “Flavours of Hungary Recipes”
a free E-book publiched by the Hungarian
Agricultural Marketing Centre in 2009Bean Soup Jókai Style / Bønnesuppe Jókai Style

Proper ingredients are necessary but not sufficient for full success. The Hungarian “art de la table” does not only cover the ingredients but also the method of preparation. The special flavours of the traditional Hungarian cuisine are produced by the combination of tasty ingredients of excellent quality with their specific mode of preparation.

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Trout Vincellér Style / Ørret Vincellérstyle

A dinner recipe found in “Flavours of Hungary Recipes”
a free E-book publiched by the Hungarian
Agricultural Marketing Centre in 2009
 
Trout Vincellér Style / Ørret Vincellérstyle

From the book intro: The world-famous Hungarian gastronomy relies on its savoury, high-quality Hungarian food. There is no need to prove how tasty Hungarian food is.

Everyone who has tasted real Hungarian tomatoes or peppers knows that they taste better than their foreign counterparts. Hungarian salami made according to the ancient tradition is known and sought after world-wide. The origin protection of “pálinka”, the Hungarian fruit brandy is now guaranteed under EU law.

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Onion Goulash / Løkgulasj

A dinner recipe with origins in Hungary found in “Mat for Travle” (Food for Busy People) published by
Hjemmets Kokebokklubb in 1982
Onion Goulash / Løkgulasj

Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.

Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.

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Hungarian Bean Soup / Ungarsk Bønnesuppe

A quickly cooked dinner found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Hungarian Bean Soup / Ungarsk Bønnesuppe

Hungarian bean soup is filling dinner and it is cooked in no time.

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Gulyás-Soup / Gulyás-Suppe

A classic Hungarian soup recipe found in “Berømte Retter”
(Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
Gulyás-Soup / Gulyás-Suppe

Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.

Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.

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Hungarian Farmhouse Bread / Ungarsk Landbrød

A bread recipe found on “Mat til Hverdag og Fest”
(Food for Everydays and parties)
published by Hjemmets Kokebokklubb in 1984
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Bread that rise in baskets like this recipe suggests often gets intricate patterns in the top crust. Well worth trying if you ask me – Ted  🙂

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Hungarian Chicken / Ungersk Kyckling

A recipe from Håkan Håkanson’s “Kunglig Spis”
(Royal Oven) published in 1982
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Håkan Håkansson writes: Hungarian chicken is a hearty, full-bodied dish with a colorful appearance. A nice alternative to the light and more spring like chicken dishes.

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