Welcome to the December 2020 edition of Eat the World recipe challenge!! This month we are going to the country of Hungary! I have to say this is a country that has ties to the origins of my interest in the world. In fact Hungarian goulash is one of my early recipes. I shared a story there how when I was a teen my Girl Scout troop had an international festival every year. Each troop would pick a country and represent Girl Scouting and the people there. One year we picked Hungary, and a Hungarian lady came and cooked for us, the goulash recipe I shared is her recipe and it's a much loved family favorite to this day.
Other Hungarian dishes we have enjoyed are the iconic cold cherry soup called Meggyleves. Sour cherries are simmered with sugar and spices and then mixed with sour cream. Chill until cold and then enjoy! We loved the fruit and spices mixed with the sour cream. Liptauer cheese is another Hungarian dish we enjoyed. The fresh goat cheese is made similar to labneh and flavored with onions and paprika. the cheese is quick and easy to make and is a delicious starter or snack.
This recipe is another dish that is a family favorite after serving it just once. It's delicious layers of potatoes, and onions, and delicious sour cream and baked together to a deliciously comforting dish with crispy edges and savory pork. And it was so easy to throw together. It's made from a few simple ingredients and can accommodated using up things you have on hand, like leftover potatoes and eggs, or even sausage, or if you have to make start from scratch it's still not a lot of extra steps and yet it feels so decadent. And because it's so easy to throw together, or assemble it the morning or the day before cooking, it's perfect for this time of year when people are busy.
The sausage in the recipe is a Hungarian dry sausage that is flavored with paprika. I don't have access to that so I used a Spanish hard sausage that was also paprika seasoned. Authentic sounds amazing, but use any sausage you have on hand, sliced kielbasa would no go amiss here either.
The cheese on top can also be just about any white cheese that you like. I used baby basque because that is what I had in the fridge. But mozzarella was called for in quite a few recipes too. I think a nice kashkaval or port salut would also be excellent on top. Whatever you pick, make sure it's a cheese you enjoy.
Check out all the wonderful Hungarian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
- Sneha’s Recipe: Hungarian Beef Goulash
- Magical Ingredients: Langos - Hungarian Potato Fry Bread
- Sugarlovespices: Hungarian Gerbeaud Cake
- Culinary Adventures with Camilla: Lamb Soup With Sour Cream (Palócleves)
- Making Miracles: Beef Goulash
- A Day in the Life on the Farm: Hungarian Short Ribs
- Kitchen Frau: Túrós Csusza (Pasta with Cottage Cheese)
- CulturEatz: Borleves | A Hungarian Christmas Wine Soup
- Amy’s Cooking Adventures: Hungarian Braised Short Ribs
Rakott Krumpli Recipe
3 large baking potatoes, cooked
3 hard boiled eggs
1/2 lb. sausage of choice
6 large onions, sliced
3 c. sour cream
2 Tbsp. butter
2 oz. cheese, grated
1 tsp. salt
Chopped fresh parsley
Pre-heat the oven to 375°F.
Heat the butter in a cast iron pan and add the onions. Cook over medium heat for 25 - 30 minutes, not stirring often, until the onions are caramelized. Remove from the heat and set aside for 5 minutes. Stir in two cups of the sour cream and half a teaspoon of salt. Pour the mixture in to a bowl.
In the cast iron pan layer half the potatoes. Sprinkle lightly with salt and spread half the onions and sour cream mixture over the top. Layer with the sliced eggs and the sausage. Spread the other half of the sour cream mixture over the top. Top with the remaining potato slices and press them in lightly. Top with the remaining cup of sour cream. Sprinkle with 1/4 teaspoon of salt and the cheese. Spread again to mix the cheese and the sour cream.
Place the pan in the oven. Cook for 30 minutes and then turn the oven to broil. Broil until browned in spots on top.
Remove from the oven and allow to stand for 10 minutes. Top with chopped parsley and enjoy!
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Check out previous#Eat the Worldcontributions!
- Jamaica - Pumpkin Rice
- Laos- Kua Mee
- Netherlands- Mosterdsoep
- Bangladesh- Zafrani Pulao
- Colombia- Bandeja Paisa
- Bulgaria- Sausage Stew
- Senegal- Poulet Yassa
- Fiji -Banana Cake
- Iraq- Iraqi Lamb Stew
- Trinidad and Tobago- Trini Spiced Macaroni Pie
- Portugal- Tremocos Beans
- Ukraine- Pickled Tomatoes
- Egypt- Ful Medames
- Finland- Vispipuuro
- Israel- Chicken Shawarma
- Cambodia- Khmer Lok Lak
- Georgia- Satsivi
- England- Lancashire Hotpot
- Ethiopia- Misir Wot
- Poland- Zupa Orgorkowa
- India- Gulab Jamun
- Lebanon- Garlic Toum
- Argentina- Revuelto Gramajo
- France- Choucroute Garnie
- New Zealand- Hokey Pokey Ice Cream
- Sweden- Farskpotatis
- Kenya- Nyama Choma
