5 traditional recipes of Austria and Hungary

On Saturday, November 17, in the territory of the Flacon design factory, the Utopia festival Monarchy will be held, dedicated to the 100th anniversary of the collapse of the Austro-Hungarian Empire. We decided to introduce you to the national cuisine of the countries included in it, and chose five traditional recipes for soups, roast beef, dumplings and cottage cheese.

307 calories

5 traditional recipes of Austria and Hungary5 traditional recipes of Austria and Hungary

A popular Hungarian fish soup, which is traditionally prepared from carp and must be seasoned with hot paprika.

5 traditional recipes of Austria and Hungary

COOKING TIME :

140 minutes

NUMBER OF PORTS:

8 servings

Ingredients

Bell pepper (green)

3 pcs.

Pepper (sweet paprika)

1,5 tbsp.

l

Pepper (hot paprika)

1/2 tsp

Pepper (ground black)

to taste

Cooking process

  1. Clean the fish from scales, cut off the head and fins. Remove the peel and separate the meat from the bones.
  2. Cut the fillet into small pieces, removing the remaining bones (if caught). Lightly salt and put in the refrigerator.
  3. Put the fish head, skin, fins and other fish trifle in a saucepan (optional).

    Fill with water and set to boil.

  4. Add peeled and chopped onions, tomatoes, potatoes and green pepper. Season with paprika, salt and pepper.
  5. As soon as the soup boils, reduce the heat and cook for one and a half to two hours.
  6. After this, strain and wipe the broth through a sieve.

  7. Return the strained broth to the fire and, when it boils, lower the fillet pieces into it. Cook for about 20 minutes.
  8. Soup is ready!

147 calories

5 traditional recipes of Austria and Hungary5 traditional recipes of Austria and Hungary

Traditional Slovenian porcini mushroom soup, which is usually served in local restaurants in a white loaf instead of a plate.

5 traditional recipes of Austria and Hungary

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Mushrooms (white dry)

25-30 g

Mushrooms (fresh mushrooms)

5 pcs.

Preparation process

  1. Pour dried mushrooms in advance with one glass of cold water and leave for 1 -2 hours on the table (you can put it in the refrigerator for the night).

  2. Pour water into the pan, add porcini mushrooms and 2-3 tablespoons of the liquid in which they were soaked (do not pour out the remaining liquid). Bring to a boil, reduce heat and cook, covering with a lid.
  3. Cut the potatoes into small cubes, dip them into the soup and lightly salt them.
  4. Finely chop the onions and garlic, grate the carrots on a fine grater.
  5. Fry the onions in a small frying pan in butter for 2-3 minutes.

  6. Add carrots, garlic and 2-3 tablespoons of the liquid in which the dried mushrooms were steeped. Stew for another 10-12 minutes, slightly salted and pepper, until golden brown. Do not bring the mixture to a high degree of frying: this will ruin the color of the soup.
  7. Peel fresh mushrooms from the ground, rinse carefully and dry with a paper towel. Separate the legs and cut into circles.

    Hats cut into thin plates.

  8. Add to the soup a fry of onions, carrots and garlic (trying to leave the butter in a pan) and a few fresh plate of champignons. Continue cooking with the lid closed.
  9. Fry the remaining sliced ​​champignons in the same pan until golden. Salt in the end.

  10. Transfer the mushrooms to the soup and continue cooking.
  11. Add the grated cheese and cream to the soup. Cook another 5 minutes.
  12. Add a handful of finely chopped parsley, turn off the stove, cover the soup with a lid and let it brew for 10-15 minutes.

457 calories

5 traditional recipes of Austria and Hungary5 traditional recipes of Austria and Hungary

Roast beef with onions (Zwibelrostraten )

Zwibelrostbraten is one of the most popular meat dishes of Austrian cuisine.

Usually served with boiled potatoes or pasta as a side dish.

5 traditional recipes of Austria and Hungary

COOKING TIME :

95 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Beef (or veal)

500 g

Broth (chicken or meat)

750 ml

Wine (dry red)

150 ml

Oil (creamy )

5 tbsp. l

Oil (sunflower :)

2-3 tbsp. l

Marjoram (dried)

to taste

Pepper (ground black)

to taste

Cooking process

  1. Cut the meat into eight pieces, beat lightly, salt and pepper.
  2. Fry in sunflower oil on both sides (about 5 minutes).

  3. Transfer the meat to a plate and drain the excess oil from the pan.
  4. Pour the chicken or meat broth into the same pan and mix everything well (so that the frying left over from the meat is dissolved).
  5. Put 4 tablespoons of butter in another pan and fry the onion sliced ​​in half rings and sprinkled with icing sugar (until golden brown).
  6. Add tomato paste and wine to the broth, mix well and let it boil a little until one part of the liquid has evaporated (about a quarter).
  7. Add the cooked broth to the onion, mix and let it boil.

  8. Put the meat in the sauce and simmer over low heat for about an hour, periodically pouring the sauce on top. At the end of cooking, add a pinch of dry marjoram, salt and pepper to taste and simmer for another 10 minutes.
  9. Add to the finished sauce 20 g of cold butter, cut into small pieces, so that it slightly thickens.
  10. Roast beef is ready!

578 calories

5 traditional recipes of Austria and Hungary5 traditional recipes of Austria and Hungary

Dumplings - the holy of holies of Czech national cuisine, although this dish originally appeared in Austria and Germany. In our version, they are prepared from raw potatoes and served with a sauce of cracklings and onions.

5 traditional recipes of Austria and Hungary

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Greens (fresh)

for serving

Cooking process

  1. Grate or chop the raw potatoes. Squeeze out the excess juice, add the egg and mix.
  2. Mix the flour in portions. If you will do this in a blender, then put the plastic knives. It should make a soft sticky dough.

  3. For the sauce, put melted lard on the cracklings.
  4. Add chopped onions to the cracklings and stew it over medium heat until soft. Salt to taste.
  5. Form sausages or just a flat cake about 1.5 cm thick from the dough and cut into slices - future dumplings.

  6. Cook the dumplings in boiling water. Pop up - then ready.
  7. Stir the prepared dumplings with lard and onion sauce. Sprinkle with fresh herbs (onion, dill).
  8. Dumplings are served as an independent dish, as well as a side dish for meat.

439 calories

5 traditional recipes of Austria and Hungary5 traditional recipes of Austria and Hungary

Lush, airy and very fragrant Slovak cake . Lemon zest gives the cottage cheese a pleasant aroma, and apples - juiciness and sweetness.

5 traditional recipes of Austria and Hungary

COOKING TIME :

75 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Cottage cheese (any fat content)

400 g

Preparation process

  1. Pour sugar into a bowl, add the cottage cheese and zest of half a lemon.
  2. Grind all the ingredients and add raw eggs.
  3. Knead the curd until a homogeneous consistency.

  4. Pour semolina and sifted flour with baking powder into a bowl.
  5. Combine all the components and leave the resulting dough for 20-30 minutes to make the semolina swell.
  6. Put the curd dough in a baking dish.
  7. Cut the apples into thin slices and lay them on the curd.
  8. Bake in an oven preheated to 180 degrees for 40-45 minutes.

  9. Cut the finished curd into pieces and serve.
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