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Schieszl Family Restaurant and Winery; A Story About Friendship During World War II

September 10, 2021 By Darlene at International Cuisine

In Budapest, Hungary, we rented a beautiful apartment overlooking the Danube River.  Our host left us a bottle of wine upon our arrival as a welcome gift.  I had noticed that the bottle had the same name as our host, so when she came by, I asked her about it.  Sure enough, her family owns a winery and restaurant just about 30 minutes outside of the city, in a town called Budakalasz.  She booked us a reservation for dinner and made certain her brother would be there to greet us.  

When we arrived at the Schieszl, Vendeglo es Borahaz, established in 1896, we were led through a lovely, outdoor seating area with an iron gate and a large, wild chestnut tree in the front.  The flora and fauna surrounded by ivy along the perimeter were so inviting and quaint.  Once inside, we noticed a unique doorway that led into the restaurant and winery.  It was a very large, head hoop of a wine barrel, about six-foot in diameter and painted red.  The inside of the restaurant was made of rock and brick, forming the shape of a wine barrel. 

A picture of a head hoop of a large wine barrel which serves as a doorway into the restaurant

The atmosphere was relaxed and comfortable.  We were escorted to our table, where we ordered our dinner, with the help of our waiter and then met with Konrad, (our host’s brother) for a tour and wine tasting.  

Konrad explained that he is the fifth generation to run the winery and restaurant.  His family came originally from Germany and here in Hungary are known as Swabian.  When his ancestors arrived in Hungary, they started growing grapes.  Here is a photo of Konrad’s grandfather (front right) and great grandfather (center front) celebrating the harvest at the same location as the restaurant and winery are today.

Great Grandfather and Grandfather Schieszl celebrating Harvest

Today they have three locations for growing different grape varieties and have completely converted their operation to use state of the art technology for making wine.  Konrad has managed to make this change while keeping the Schieszl family heritage fully intact.  We were delighted to try several different wines and can honestly say we loved them all but ultimately decided on the MCS18 bottle of merlot and cabernet sauvignon to enjoy with our dinner.  

Not only did Konrad give us a tour of the winery but also the kitchen where his head chef happened to be making our appetizer; a goose foie gras served with smoked duck breast and apricot jam.  This is where we also learned how Konrad’s father, who is still very much involved in the restaurant, is the one with the secret recipes for curing and smoking the famous Mangalica pig (aka Kobe pork) as well as many other specialties you will find on the menu.

Konrad told us his philosophy is to serve warm bread, vibrant wine, good pork and a smile.  His philosophy works resoundingly well as the family friendly restaurant was packed with happy customers.  They even have a little area set up where kids can play.  

The winery produces about 60,000 bottles annually. The bad news is, you can only buy it at the restaurant.  The good news is, you can only buy it at the restaurant.  I can say the meal we enjoyed was the best we’ve had here in Hungary.  After the foie gras, we had a creamy garlic soup.  My husband then had the veal paprikash, served with nokedli and pickles and I enjoyed the beef cheeks, served with wild mushroom potato fritters.  For dessert, we shared a dish called Mohnnudeln; potato dumplings with poppy seed and apricot jam and a dusting of powdered sugar.   

It is what occurred after dinner, when we were waiting for our taxi, that was most memorable.  I asked to take a photo with Konrad in front of that unique door with the wine hoop.  We did, and then he told us the significance of it.  You see, his grandfather’s best friend was Jewish.  During World War II when Jews were being slaughtered and sent on trains to concentration camps, he decided he must save his dear friend.  He came up with the idea to hide him along with his wife and child inside of one of his wine barrels.  He did this for six months at great risk to himself and his own family.  He was successful and they all survived. 

An unbelievable story by itself, but what happened next in history was something I was unaware of and is almost never talked about.  When the war ended, and the Soviets moved in.  A decision was made to expel anyone with German ties.  This included the Schieszl family.  They had 24 hours to get out. They could only take with them one satchel that they could carry.  Despite living and calling Hungary home for several generations, it did not matter.  They were sent back to Germany and were stripped of all their property and most of their belongings.  

Somehow, after 12 long years, the Jewish friend’s son, who had become a lawyer with political ties, was able to make arrangements for Mr. Schieszl, to buy back his property in Hungary.  This is the restaurant and winery you see today. The love and hospitality you feel in this restaurant is palpable.  It is a remarkable and wonderful story of true friendship and perseverance.

Sign for Schieszl family restaurant

Back at the apartment there is a quote that reads: “Good friends are like stars, you may not see them, but you always know they are there.”  

 If you are ever in Hungary be sure to give Konrad a visit and tell him I sent you.

 

Schieszl Vendéglő és Borház

2011 Budakalász, Budai út 83.

+36 26 340 465

schieszl@schieszl.hu 

 

Until next time,

Warmest regards,

Darlene Longacre (Currently in Hungary)

Filed Under: Featured, Hungary, Travel

Hungarian Mushroom Soup (Szekelyderzs)

October 29, 2015 By Darlene at International Cuisine

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

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5 from 2 votes

Hungarian Mushroom Soup (Szekelyderzs)

Course Soup
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author International Cuisine

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

  • Heat the olive oil in a large stock pot or Dutch oven over medium heat.
  • Add the onions and sauté until soft.
  • Add the mushrooms, dill, paprika, soy sauce, and ½ cup of stock, stir until well combined, cover and simmer for 15 minutes.
  • Remove the mushroom mixture and liquid and set aside.
  • Heat the butter in the same pot, add the flour once the butter has melted and whisk until creamy for a few minutes
  • Slowly whisk in the milk until well combined. Cook stirring constantly until thick.
  • Add back the mushroom mixture and liquid along with the remaining stock stir until combined.
  • Cover and simmer for another 10-15 minutes
  • Just before serving add the lemon juice, sour cream and season with salt and pepper to taste. G
  • Garnish with a fresh sprig of dill.

 

 

Filed Under: Hungary, Recipes, soup

Hungarian Cucumber Salad (Telfeles Uborkasalata)

October 29, 2015 By Darlene at International Cuisine

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

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5 from 1 vote

Hungarian Cucumber Salad (Telfeles Uborkasalata)

Course Salad
Cuisine Hungarian
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Author International Cuisine

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

  • Slice cucumbers very thin using a mandolin
  • Using a colander, put a layer of cucumber down and sprinkle some salt over the cucumbers.
  • Continue until all the salt and cucumbers are in the colander.
  • Put the colander in a large bowl and weigh down the cucumbers with something heavy.
  • You will be extracting a large amount of water from the cucumbers so keep an eye that your bowl in large enough.
  • Let them sit for about 1 hour.
  • Remove the cucumbers squeezing them in your hand to release as much liquid as possible.
  • Rinse thoroughly with water and drain well.
  • Put the cucumbers back in the colander, weigh them down once more for about 15 minutes
  • Combine all the remaining ingredients with the cucumbers except the paprika, mix well.
  • Put in a serving dish and sprinkle with some good Hungarian hot or sweet paprika
  • Chill for a minimum of two hours.
  • Garnish with a fresh sprig of dill.

 

Filed Under: Hungary, Recipes, Salad

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

October 29, 2015 By Darlene at International Cuisine

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.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

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4.09 from 47 votes

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

A superb main dish from Hungary.  You will love this!
Course Main Dish
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 608kcal
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

  • Instructions for the chicken paprikash:
  • Salt the chicken pieces well and let them sit out while you slice the onions. (Bringing the chicken pieces to room temperature)
  • 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.
  • Add the onions to the pan and cook them, scraping up the bits from the bottom of the pan, cook until lightly browned.
  • Add the paprika, black pepper to the onions and stir to combine. Add the chicken broth and deglaze the bottom of the pan.
  • 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.
  • Once the chicken is cooked to your liking, remove it once again from the pan.
  • Allow the pan to cool for a few minutes and slowly stir in the sour cream. Add salt to taste.
  • Put the chicken back into the pan and coat well with the sauce.
  • Serve with Nokedli or any noodles or dumplings.
  • Place a large pot with salted water and bring to a boil
  • Combine eggs, salt and water, mix well with a whisk
  • Add flour, a little at a time enough to make a soft, sticky dough
  • Let dough rest for 10 minutes
  • Beat mixture together
  • There are different methods of dropping the dough into the water.
  • 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.
  • Alternatively, you can just drop small pieces of the dough mixture using a teaspoon
  • You can also purchase a Nokedli or spaetzel maker designed especially to make these small dumplings.
  • Whatever method you use, when the Nokedli rises to the top, it is done.
  • Remove with a slotted spoon and rinse under cold water.
  • Serve with the chicken paprikash, it would also be wonderful added to any stew.

Nutrition

Calories: 608kcal | Carbohydrates: 48g | Protein: 32g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 474mg | Potassium: 666mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2275IU | Vitamin C: 16.2mg | Calcium: 97mg | Iron: 4.5mg

 

Filed Under: Hungary, Main Dish, Recipes

Hungarian Kiffles (Kifles)

October 29, 2015 By Darlene at International Cuisine

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

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5 from 2 votes

Hungarian Kiffles (Kifles)

Course Dessert
Cuisine Hungarian
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 4 dozen
Author International Cuisine

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

  • Whisk the flour and salt together in a bowl and set aside.
  • Beat the cream cheese and butter together at medium speed for 3 minutes or longer, until creamy.
  • 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.
  • Turn the dough onto a sheet of lightly floured wax paper and flatten into a square about ¾ of an inch thick.
  • Cut into 4 equal pieces and wrap individually in plastic wrap. Refrigerate a minimum of two hours.
  • Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.
  • Remove one portion of the dough and place it on a well- floured wax paper sheet.
  • Dust the top of the dough with some flour and add another sheet of wax paper.
  • Roll the dough out to 1/8 inch thickness. You want to end up with about a 10” square.
  • Remove the top sheet of wax paper and trim the edges of the square with a very sharp knife.
  • Cut the square in fourths lengthwise and across to get 16 squares..
  • Add ½ teaspoon of the pastry filling to the center of each square
  • Pinch together opposite corners overlapping slightly and press down lightly in the middle.
  • Arrange cookies on the lined baking sheet and cook until golden brown about 12-14 minutes.
  • Remove and cool on the baking sheet for a minute or two and then transfer to a cooling rack.
  • Repeat the process with the three other squares of dough, using different flavors of pastry filling.
  • 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.
  • Notes:
  • 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

 

Filed Under: Dessert, Hungary, Recipes

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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