Monday, October 12, 2009

More Hungarian entrees!

Shredded Cabbage Soup (S'chee )

2 medium onions, thinly sliced
3 tablespoons bacon fat, butter or margarine
2 (10 1/2 ounce) cans) condensed beef broth
2 broth cans water
1 small head green cabbage, coarsely shredded (5 cups)
2 medium carrots, sliced
2 medium potatoes, cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
Freshly-ground black pepper
Dairy sour cream
Dill weed or parsley

Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.

Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.

Top each serving with sour cream. Garnish with dill weed.

Makes 12 (3/4 cup) servings.
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And...Hungarian potato dumplings
3 eggs
1 cup all-purpose flour I used one cup of potato flour and 1 cup of regular flour

salt and pepper
fresh dill weed
1 large potato, boiled,peeled,and grated (I used three, actually)
1 (1 lb) container low-fat cottage cheese or 1 lb of diced and boiled cabbage

1 boil, peel, and grate a large starchy potatoe.
2 Combine with flour, egg, and salt and pepper to taste.
3 Drop by 1/2 teaspoon into a large pot of boiling water.
4 Dumplings are done when they float.
5 Remove from pot and drain well.
6 Empty water from pot and return dumplings to it.
7 Sprinkle dumplings with dill weed then combine with cottage cheese (I prefer small curd but either works).
8 Re-warm dish to eating temperature (cottage cheese will reduce temperature) and serve.
9 Alternatively combine with boiled cabbage instead of cottage cheese (also very tasty).

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