1 lb fresh or frozen pitted sour cherries
1 1/2 quarts water
1 cup sour cream
2-3 tablespoons all-purpose flour
3/4 cup granulated sugar
: whip cream, fresh cherries, slice of lemon, or peppermint leaves.
We’ll give you the basics, and you can take it from there, according to your own palate.
Bring 1 1/2 quarts of water to boil, and add sour cherries and granulated sugar. Stir and cook. In a separate bowl mix flour and sour cream; stir until smooth. Add cold water to make it runny enough to pour into boiling hot soup. Stir well and simmer for 5 or 6 minutes, until it thickens. Cover the soup and let cool.
- Cook a 1-inch stick of cinnamon with the cherries.
- Stir in 1 package of vanilla or fruit pudding powder.
- Substitute sweet cream for the sour cream.
- Add a little sherry or red wine.
- Add 1/4 teaspoon imitation rum extract.
- Add 1/8 teaspoon vanilla extract.
- Add a few cloves.
- Grate some lemon peel into the soup.
- Replace cherries with, or add apples, raspberries, blackcurrants, rhubarb, or gooseberries.
In Hungary, this soup is generally served before the main course
, but my American friends preferred to serve it as a dessert
: You can add an extra tablespoon of flour to thicken more, and serve it as a main course
, with deep fried or grilled lean meat on the side. Maybe even some mashed potatoes.
Whichever variation you choose, it’s a refreshing meal on a hot summer day.
Play with it, and Enjoy!
Hungarian Strawberry Cake
Combine the sensual fresh strawberries with this luscious cake
, and enjoy a moment to remember.
Goulash a la Jonah
Goulash is one of the most characteristic Hungarian meals. Traditionally, it is cooked in large cauldrons outdoors
, and due to the ultimate Hungarian condiment, paprika
, it looks like chili with a fiery red color
The following is a recipe that is considered to be one of the “most original” versions of Goulash.
Potato Dishes from the Land of Dracula
...From here on, the preparation is sheer fun: all you do is artfully layer the ingredients in the pan. Start with one layer of potatoes (salt and pepper), then eggs (salt and pepper), and then the thinly sliced sausage, topped with a generous amount of sour cream. Repeat process.
When the pan is full, finish with a layer of sour cream, and then grate cheese on the top. Bake till the cheese melts and gains a bit of color.
Pork Aspic (Jelly)
Although in other cultures Pork Aspic or Pork Jelly is usually an appetizer, cold snack or side dish, in Hungary
it is considered a main dish
, and we eat it with bread.