Hungarian cuisine is not just about fat and beef and paprika. Try the below Hungarian vegetarian recipes and you will see! Please check back soon to see the new recipes!
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Paprika Potatoes (Paprikás krumpli)
A simple but delicious and very filling dish! The traditional version is done with lots of bacon and sausage, but i cook the vegetarian version: i just leave out the meat.
Ingredients:
1kg potatoes (2 lbs)
1 onion
2 tablesp oil
1 tomato
1 spicy pepper/paprika paste (i use sambal oelek or "Eros Pista")
1 clove garlic
1 teaspoon paprika (the sweet kind if you want a mild dish, hot if
you want it hot)
Skin the potatoes and cut them in wedges or slices. Mince the onion
very finely. Saute the onion in the oil until golden. Add the paprika
and about 1 cup water. Add the pepper paste, the tomato, and the
garlic and let it simmer under a lid for 15-20 minutes (until it all
simmers into a yummy sauce). Add salt to taste. Add the potatoes and
add water until the potatoes are covered. Let it simmer under a lod
until the potatoes are done.
I eat it with sour cream on top and bread.
Lecsó
A very light and flavourful, but easy to prepare casserole dish.
Ingredients:
1 kg of Hungarian green peppers (thinner and longer than bell peppers
700 g ripe tomatoes
2 onions
oil
paprika
salt
Skin and chop the tomatoes, cut the paprika in smaller pieces. Saute the onion in the oil. When translucent, remove from the heat and add one teaspoon of paprika. Add the peppers and cook for 3-4 minutes. Add the tomatoes, mix well and add salt. Cook until there is lots of liquid (no lid!). Reduce the heat and simmer under a lid until the vegetables are ready.
Variations: You can add rice or an egg to it, to make an even more filling dish. Serve with fresh bread!
Galuska
A very easy to make side dish from Hungary.
300 g flour (1.3 cups)
1 egg
salt
cooking fat
Mix the egg with half a cup of water, add some salt and combine the mixture with the flour. Make sure you add it gradually to the flour to mix evenly. Add more water of necessary to achieve a slack dough. Place the dough on a we surface and cut little bits of it (or use a galuska cutter if you have one). Cook them in boiling salty water. When they come to the top of the water, drain them and rinse in cold water and serve.
