William Penn Life, 2004 (39. évfolyam, 1-12. szám)

2004-05-01 / 5. szám

The Hungarian Kitchen

Delicious cherry soup

My granddaughter recently visited Budapest and all she talks about is the delicious cherry soup she had. We found some recipes and tried making it, but it wasn't the same. Perhaps you could help us out. We'd appreicate it greatly. Your recipes are great. Keep up the good work!

Thank you, Helen Bacsko

New Brunswick, NJ

Hi, Helen:

Meggyleves done the Hungarian way has to be made with sour cherries, preferably fresh ones. We live in an area where that is not possible all the time; we have tried to find a substitute. One problem I face living in New Hampshire is finding supplies I need to cook Hungarian. When

1 visit my family in Metuchen, I always stop into the Hungarian butcher shop on Somerset Street to buy what I need.

Since I have not seen the recipes you have tried, I am including one I have tried using canned tart cherries available in most, but not all, supermarkets. If you can't get the canned ones, try frozen sour cherries. Or, maybe you can find a supplier on the Internet.

In the meantime, try this recipe and let me know how it turns out. The recipe comes from the Hungarian Cherry Festival.

Tart Cherry Soup

(Meggyleves)

2 tablespoons all-purpose flour

1 cup sour cream Two-finger pinch of salt

2 teaspoon confectioners sugar

I pound fresh tart cherries, washed and pitted (which is 2/i to 3 cups pitted) V* cup granulated sugar

In mixing bowl stir flour, sour cream, salt and confectioners sugar till smooth. In a saucepan add granulated sugar to I /2-quarts water and cook cherries until tender. Take a ladleful of liquid from cherries and add to flour mixture stirring until smooth. Pour this mixture in the saucepan and simmer for 5 minutes. Let soup cool down and chill in refrigerator before serving.

When using a canned product, drain the cherries, set them aside and save the juice. You need to come up with 6 cups of liquid for the soup, so measure the juice you drained and add enough water so you have a total of 6 cups. Add a half cup of sugar to the 6 cups to sweeten this mixture. Taste and add a little more sugar if necessary. You don’t want a bland soup base. In a saucepan simmer this mixture for 5 minutes then add a ladleful to flour mixture stirring until smooth. Add this back to the saucepan stirring until smooth and simmering for another 5 minutes. Let soup cool down, add cherries and chill before serving.

Hungarian 'dumplings'

I get the William Penn Life magazine and like to look at your recipes. I collect cookbooks and published a 700-recipe book for our ladies group at my church entitled "A Taste of Heaven." I added many of my Hungarian recipes. I make nut roll for all occasions, along with stuffed cabbage. It isn't a Hungarian feast unless you serve tlwse two....

I'm looking for a recipe and don't know the name. It is made like dumplings (a dough recipe) then perhaps boiled. You make them into finger-sized rolls and then roll them in bread crumbs, and I can't remember if you bake them or fry them. We ate them a lot during Lent....If you come across [this recipe] please send it to me.

Thanks and keep those recipes coming.

Betty Griffin

from the Internet

Hi, Betty:

Thanks for your interest in the Hungarian Kitchen. It took me a few days, but I think I may have found what you're looking for. Since you collect cookbooks, may I suggest a "must-have" for your collection. It's called "Cuisine of Hungary" by George Lang. This book includes not only many recipes but also the history of each recipe. Great reading and great eating after trying the recipes.

Potato Logs

(Rántott Krumpli Rudacskak)

5 potatoes 2 tablespoons butter

5 tablespoons flour 2 whole eggs

2 tablespoons bread crumbs I egg beaten 4 ounces Crisco Salt and Pepper to taste

Remove skins from potatoes and mash. Add salt. Then over low flame, melt butter, add flour, but do not brown. Add mashed potatoes and mix well. Remove from heat, add the two whole eggs one at a time and beat well. Place this mixture on a floured board and divide into pieces easy to handle. Roll each piece lightly with the palm of your hands until you have a rounded strip or little rope the thickness of your finger. Cut into 2 inch pieces. Dip into beaten egg mixture, then breadcrumbs and fry in shortening until golden brown.

A tasty beginning

Please print a recipe for Liptauer Spread. I always enjoy it when presented to me at the beginning of a meal at a Hungarian restaurant. I always enjoy your column

Thanks, Mary Veres

Hallandale, FL

Hi, Mary:

Believe it or not, one of the upcoming topics for the HK will be cheese, and I do have other recipes for Liptauer Spread. The recipe I am including here is very tasty and enjoyed by most of my friends when I make it for them. Please let me know what you think of this particular recipe, as I always appreciate feedback.

I am happy that you enjoy the Hungarian Kitchen and am honored I could help you out with a recipe. You're one of many people who make the column successful, and for that I thank you.

Liptauer Cheese Spread

4 ounces cream cheese 4 ounces feta cheese 7i cup unsalted butter 3 tablespoons sour cream 7i teaspoon anchovy paste (optional)

I teaspoon capers

Continued on Page 20

Williu Pen Life, May 2004

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