William Penn Life, 2011 (46. évfolyam, 1-12. szám)

2011-01-01 / 1. szám

The Hungarian Kitchen

Zöld Bableves

2 lbs. cut string beans

1 tablespoon white vinegar

2 tablespoons sour cream

1 tablespoon salt

2 quarts cold water 2 tablespoons lard 2 tablespoons flour

1 small onion, thinly sliced Vi teaspoon paprika

Vi teaspoon fresh chopped parsley

Cook the string beans in the cold water with salt until they are tender. Take the shortening, flour and onions and cook together until well browned. Add Vi cup of cold water and the paprika. Add this to the beans, then stir in the vinegar. When ready to serve, stir in the sour cream. Serve hot to your guests.

Roman Bean Soup

Vi lb. dried Roman beans

2 quarts cold water

2 tablespoons shortening 2 tablespoons flour I medium white onion, diced Vi teaspoon paprika Vi cup sour cream

I tablespoon white vinegar Vi lb. smoked kolbász Or

I lb. smoked ham hocks

Wash the beans and drain well. Put meat into a large kettle with two quarts of cold water, then add the drained beans. Add seasoning and cook slowly for 2 hours. Melt the shortening in a skillet; add flour, onion and paprika. Brown as you would for gravy, then gradually add I cup of water to make thin gravy and cook about 5 minutes longer. When beans are cooked, add this to the large kettle. Add the sour cream and vinegar, then stir just before serving.

Sour Cream String Bean Soup

I lb. string beans, cut into bite size pieces

2 quarts cold water Vi pint sour cream I teaspoon white vinegar

1 tablespoon flour

Salt & white pepper to taste

2 bay leaves

In a large pot, cook the green beans with bay leaves in salt until tender. In a bowl, add flour to sour cream and blend well. Add the liquid from the beans to the sour cream mixture and blend. Slowly pour this over the beans, stirring constantly. Season, then stir in the vinegar. Serve hot to your guests.

TRIVIA ANSWER: One Hungarian New Year's food tradition is bean soup, which dates back to Hungary's Queen Beatrice, daughter of Ferrante d'Aragónia, King of Naples. Italian influences are in many Hungarian dishes, one such dish being bean soup, or bab leves. According to both the Italians and Hungarians, the individual beans are similar to coins seen in the medieval era, and cooking something that resembled coins brought prosperity into the home.

Enjoy a taste of Hungary today!

The Official WPA Cookbook- Over 500 recipes- Hungarian favorites & other tasty dishes- Kitchen tips from Chef Béla- Information on cooking, dieting & entertaining]- PLUS an enclosed book stand

(includes shipping & handling)

For your copy, make your check payable to “WPFA Scholarship Foundation” and mail to:

WPA Cookbook, William Penn Association 709 Brighton Road, Pittsburgh, PA 15233

All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, Inc

William Penn Life 0 January 20110 11