The very first dish that comes to mind when thinking about Hungarian cuisine is goulash. Actually, this was what came to my husband’s mind when we selected Hungary as our next country.
| Tejfeles kaposztasalata — Sour Cream Cole Slaw |
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I love cole slaw but not the versions sold at supermarkets. I believe that cabbage should not be put into a mayo-oily-vinegary-sugary type of liquid. Yuck. I like cole slaw where cabbage is still crispy and a little zesty with sweetness only as an undertone. I was happy to find this recipe from Hungarian cuisine. Really easy and could be done in no time when using pre-shredded cabbage.
Ingredients
Place shredded cabbage into large bowl. Add onion, green pepper, vinegar, sugar, salt and sour cream. Mix. With your hands perform additional mixing and squeezing the slaw. Refrigerate for about 30 minutes. Sprinkle some paprika on top before serving.
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| Goulash |
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There is a similar dish in the Russian cuisine called “zharkoye” (literally meaning “hot”, where hot refers to temperature, not spiciness). The main difference between that and goulash is that the latter is heavily seasoned with paprika. There are many excellent recipes of goulash on the web. I used this recipe.
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| Hungarian Pancakes – Palacsinta |
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I decided to make pancakes mostly because my children like them. I would prefer to make something new that I have not tried yet, but my sons are very conservative in their food choices (especially, Eugene). Thus, I opted in for everyone’s favorite dessert – pancakes. My guys ate them all and wanted more. Here are two of the many recipes I found on web (they all should be good):
Palacsinta – Recipe 2 (I used this one)
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