west Balaton lake and Héviz





































TARHONYA SOUP

in large pot heat the lard and lightly brown the tarhonya over moderate heat
add and brown two finely chopped white onions
stirr in 2 spoons of sweet paprika and stirr
add boiling salted water or vegetable broth  (about 700 -1000 ml for 500gr of tarhoya)
add 2 diced yellow peppers without seeds and skin
add 2 pealed tomatoes
bring to boil

cover and cook in oven under  moderate heat for 20 minutes
serve with  paprika roux apart (butter , flour and paprika) or paprika hot sauce

































GOULASH
(for five peoples)

2 white onions
lard
beef cutted in cube shape ( 20 cubes)
2 tomatoes without seeds and skin
2 yellow peppers without skin and seeds
salt and black pepper to taste
boiling salted water or vegetable broth
2 spoons of sweet paprika
5 chopped potatoes
1 glass of red wine (optional)

3 eggs
flour


fry 2 white chopped onions in lard
add 20 cubes of beef
add 2 tomatos and 2 chopped yellow peppers
season with salt and black pepper

add water or vegetable broth and cook till the beef is tnearly ender ( may last two-three hours)

add chopped potatoes and cook till became tender
add 2 spoons of sweet paprika
add 1 glass of red wine (optional)

made the suoup boiling and  finally add the cispetke
(3 eggs beaten with flour to obtain a consistent dough to prepare small peas shape balls)
after three minutes the goulash is ready



































il PORKOLT è uno spezzatino tipico ungherese
si inizia rosolando una cipolla nell'olio e nel lardo.
si aggiunge poi la carne
(nel caso sopra illustrato  i testicoli di gallo precotti al vapore)
la carne deve essere  "bruciacchiata" a fuoco elevato
(PORKOLT vuol dire bruciacchiato)
si aggiunge poi la paprika in polvere e si continua la cottura a fuoco bassissimo per 3 - 4 ore aggiungendo brodo , pomodori e pezzetti di peperone
(l'ideale sarebbe la cottura sulla stufa)
la carne infine deve un po sfaldarsi









foto Valeria Franzini



Valeria Franzini