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International Cuisine

Exploring the world through food.

Hungarian Mushroom Soup (Szekelyderzs)

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Hungarian mushroom soup has a wonderful combination of ingredients, paprika, dill and sour cream are  all commonly found in Hungarian Cuisine. These together with mushrooms are simply delicious. Hungarians love to forage for mushrooms and they are plentiful in the farmers markets in the fall.  A perfect time of year to enjoy it. Make this hearty soup on its own or as a starter to any meal.

Hungarian mushroom soup

Hungarian Mushroom Soup (Szekelyderzs)
 
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Recipe type: Soup
Cuisine: Hungarian
Serves: 4
Ingredients
  • 2 teaspoons olive oil
  • 2 medium size yellow onions diced
  • 16 oz. of fresh mushrooms, try a combination of button and cremini
  • 1 teaspoon fresh dill weed
  • 1 tablespoon sweet Hungarian paprika
  • 1 tablespoon soy sauce
  • 1 tablespoons butter
  • 3 tablespoons flour
  • 2 cups of chicken stock (divided)
  • 2 teaspoons fresh lemon juice
  • ½ cup sour cream
  • Salt and pepper to taste
  • Fresh dill to garnish
Instructions
  1. Heat the olive oil in a large stock pot or Dutch oven over medium heat.
  2. Add the onions and sauté until soft.
  3. Add the mushrooms, dill, paprika, soy sauce, and ½ cup of stock, stir until well combined, cover and simmer for 15 minutes.
  4. Remove the mushroom mixture and liquid and set aside.
  5. Heat the butter in the same pot, add the flour once the butter has melted and whisk until creamy for a few minutes
  6. Slowly whisk in the milk until well combined. Cook stirring constantly until thick.
  7. Add back the mushroom mixture and liquid along with the remaining stock stir until combined.
  8. Cover and simmer for another 10-15 minutes
  9. Just before serving add the lemon juice, sour cream and season with salt and pepper to taste. G
  10. Garnish with a fresh sprig of dill.

 

 

Hungarian Cucumber Salad (Telfeles Uborkasalata)

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Hungarian Cucumber salad made with sour cream is a light and refreshing side salad and very common in Hungary. This was served with the chicken Paprikash and little dumplings called nokedli.  The combination was delicious.  Enjoy this simple and lovely side salad sprinkled of course with some Hungarian paprika.  It’s up to you if you like it sweet to hot.

Hungarian Cucumber salad

Hungarian Cucumber Salad (Telfeles Uborkasalata)
 
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Recipe type: salad
Cuisine: Hungarian
Serves: 4
Ingredients
  • 4 medium cucumbers
  • 1 ½ tablespoons finely chopped fresh dill
  • ¼ cup kosher salt
  • ½ cup sour cream
  • 1 tablespoon white vinegar
  • 1 garlic clove minced
  • ½ teaspoon Hungarian hot or sweet paprika
Instructions
  1. Slice cucumbers very thin using a mandolin
  2. Using a colander, put a layer of cucumber down and sprinkle some salt over the cucumbers.
  3. Continue until all the salt and cucumbers are in the colander.
  4. Put the colander in a large bowl and weigh down the cucumbers with something heavy.
  5. You will be extracting a large amount of water from the cucumbers so keep an eye that your bowl in large enough.
  6. Let them sit for about 1 hour.
  7. Remove the cucumbers squeezing them in your hand to release as much liquid as possible.
  8. Rinse thoroughly with water and drain well.
  9. Put the cucumbers back in the colander, weigh them down once more for about 15 minutes
  10. Combine all the remaining ingredients with the cucumbers except the paprika, mix well.
  11. Put in a serving dish and sprinkle with some good Hungarian hot or sweet paprika
  12. Chill for a minimum of two hours.
  13. Garnish with a fresh sprig of dill.

 

Hungarian Chicken Paprikash with Dumplings (Csirke-Paprikas & Nokedli)

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Hungarian Chicken Paprikash with dumplings could easily be a close second to goulash as Hungary’s national dish.  It is another loved dish and for good reason. This Hungarian main course is easy and fantastic.

There are many variations for authentic paprikas, some recipes call for peppers and tomatoes, different amounts and types of paprika, with and without the skin on the chicken etc. This common Hungarian dish with any variation is worth a try, it is simply delicious. If you are not up to making the nokedli, (which I would highly recommend you try) it could be served on any type of noodle or dumpling.

Hungarian chicken paprikash with dumplingsYou can simply use a colander to make the nokedli by pushing the dough through the holes, but they make a nokedli maker which comes in quite handy.  You will fall in love with these little nuggets and trust me you will want to make them time and time again. You can pick up a nokedli maker also called a spaetzle maker here if you are so inclined.

This dish is also easily converted to be Plant Paradox compliant, simply use pastured chicken and broth, and omit the dumplings or use compliant flour.  I will update the recipe for the nokedli when I attempt it with compliant flour.

I really hope you make this Hungarian chicken paprikash with dumplings, it is a real treat that you and your family will love.

Did you know that there is a statue in Budapest City Park called Anonymous and legend has it that if you touch the pen of the statue, it will bless you with great writing abilities.  It appears by the appearance of the shiny surface of the pen that many believe it is true.

If you would like to learn more about this intriguing country be sure to check out “Our Journey to Hungary” .

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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4.34 from 6 votes
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Hungarian Chicken Paprikash with Dumplings (Csirke-Paprikas & Nokedli)

A superb main dish from Hungary.  You will love this!

Course Main Dish
Cuisine Hungarian
Keyword Chicken Paprikash
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 608 kcal
Author International Cuisine

Ingredients

  • for the chicken Paprikash:
  • 2 ½ lbs chicken pieces legs and thighs with the skin skinless, boneless could easily be substituted
  • salt
  • 3 tablespoons unsalted butter
  • 2 lbs. yellow onions sliced lengthwise
  • 2 tablespoons sweet Hungarian paprika
  • 1 tablespoon hot Hungarian paprika adjusted to taste
  • 1 cup chicken broth
  • ½ cup sour cream
  • 2 eggs
  • ½ teaspoon salt
  • ¾ cup water
  • 2 cups all-purpose flour

Instructions

  1. Instructions for the chicken paprikash:
  2. Salt the chicken pieces well and let them sit out while you slice the onions. (Bringing the chicken pieces to room temperature)
  3. Melt the butter in a large Dutch oven over medium high heat. When the butter is hot, pat the chicken pieces dry with a paper towel and place them skin side down in the pan. Brown the chicken on all sides, taking care to keep the skin intact. Once browned, remove and set aside.
  4. Add the onions to the pan and cook them, scraping up the bits from the bottom of the pan, cook until lightly browned.
  5. Add the paprika, black pepper to the onions and stir to combine. Add the chicken broth and deglaze the bottom of the pan.
  6. Add the chicken pieces back into the pan on top of the onions. Cover and cook on a low simmer for about 25 minutes or until the chicken is cooked through. (Internal temperature should be at least 165 degrees f) If you want to cook the chicken until it falls off the bone, that should take another 30 minutes or so.
  7. Once the chicken is cooked to your liking, remove it once again from the pan.
  8. Allow the pan to cool for a few minutes and slowly stir in the sour cream. Add salt to taste.
  9. Put the chicken back into the pan and coat well with the sauce.
  10. Serve with Nokedli or any noodles or dumplings.
  11. Place a large pot with salted water and bring to a boil
  12. Combine eggs, salt and water, mix well with a whisk
  13. Add flour, a little at a time enough to make a soft, sticky dough
  14. Let dough rest for 10 minutes
  15. Beat mixture together
  16. There are different methods of dropping the dough into the water.
  17. If you have a colander and a spatula- hold the colander over the boiling water, put a little of the dough mixture into the colander and push through the holes with a spatula.
  18. Alternatively, you can just drop small pieces of the dough mixture using a teaspoon
  19. You can also purchase a Nokedli or spaetzel maker designed especially to make these small dumplings.
  20. Whatever method you use, when the Nokedli rises to the top, it is done.
  21. Remove with a slotted spoon and rinse under cold water.
  22. Serve with the chicken paprikash, it would also be wonderful added to any stew.
Nutrition Facts
Hungarian Chicken Paprikash with Dumplings (Csirke-Paprikas & Nokedli)
Amount Per Serving
Calories 608 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Cholesterol 175mg 58%
Sodium 474mg 20%
Potassium 666mg 19%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 7g
Protein 32g 64%
Vitamin A 45.5%
Vitamin C 19.6%
Calcium 9.7%
Iron 25.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Hungarian Kiffles (Kifles)

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Hungarian Kiffles (Kifles) as they are called there are little traditional cookies  found at many family gatherings and especially around the holidays. With their cream cheese dough they are delicate and rich and dangerously delicious. Definitely worth the effort, make a bunch as they freeze well.

Hungarian Kiffles

Hungarian Kiffles (Kifles)
 
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Recipe type: Dessert
Cuisine: Hungarian
Serves: 4 dozen
Ingredients
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • ½ cup or so of additional flour for rolling out the dough
  • 2- 12 ounce can of pastry filling
Instructions
  1. Whisk the flour and salt together in a bowl and set aside.
  2. Beat the cream cheese and butter together at medium speed for 3 minutes or longer, until creamy.
  3. Reduce your mixer speed to low and slowly add the flour and salt mixture. Mix until well combined. The dough should be pretty moist but not sticky.
  4. Turn the dough onto a sheet of lightly floured wax paper and flatten into a square about ¾ of an inch thick.
  5. Cut into 4 equal pieces and wrap individually in plastic wrap. Refrigerate a minimum of two hours.
  6. Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.
  7. Remove one portion of the dough and place it on a well- floured wax paper sheet.
  8. Dust the top of the dough with some flour and add another sheet of wax paper.
  9. Roll the dough out to ⅛ inch thickness. You want to end up with about a 10” square.
  10. Remove the top sheet of wax paper and trim the edges of the square with a very sharp knife.
  11. Cut the square in fourths lengthwise and across to get 16 squares..
  12. Add ½ teaspoon of the pastry filling to the center of each square
  13. Pinch together opposite corners overlapping slightly and press down lightly in the middle.
  14. Arrange cookies on the lined baking sheet and cook until golden brown about 12-14 minutes.
  15. Remove and cool on the baking sheet for a minute or two and then transfer to a cooling rack.
  16. Repeat the process with the three other squares of dough, using different flavors of pastry filling.
  17. You can store these in between layers of wax paper in an airtight container either in the refrigerator or freezer. Bring to room temperature before serving. It is common to dust with powdered sugar before serving.
  18. Notes:
  19. It is very important to use pastry filling. Do not use pie filling, it is too thin and your Kiffles will not come out right. Use whatever flavors you like but poppy seed, almond, prune and apricot are all good choices

 

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