Tag Archives: Hungarian

Layered Potatoes (Rakott Krumpli)

Kitchen,

DSC00493 DSC00513Layered potatoes is an every day recipe that some Hungarians make.   Not generally available in restaurants

Ingredients:

  • 1 lb. red potatoes boiled until firmly soft in water contained 2 tsp caraway seeds: slice thinly
  • 4 hard boiled eggs, cooled in water, peeled, and sliced
  • 1 pint sour cream of your choice (We like Mexican sour cream)  Add a little milk until it is the consistency of heavy cream
  • Hungarian sausage, peeled, sliced thinly, and browned
  • 1 ounce of bacon, cubed and rendered. Optional.

Assembly:

  • Grease a casserole
  • Layer 1/4 of the potatoes on the bottom of the casserole
  • Layer 1/3 of the sausage and 1/3 of the bacon on top of the potatoes
  • Layer 1/3 of the egg slices on top
  • Layer 1/4 of the sour cream on top of the egg layer
  • Repeat layers in a similar fashion.  The last layer is the remaining potatoes and sour cream.
  • Top with any remaining sausage or bacon drippings
  • Bake at 350 degrees Fahrenheit for 50 minutes
  • Hungarian beet salad goes well with this dish
  • Serves four

 

Turos Csusza (Feta Cheese Sliding Flat Noodles)

Kitchen, ,

DSC00478This simple meal is  widely available in Hungarian restaurants, and is much beloved by children.  It often precedes a Hungarian fish soup.   Vary the proportions to taste.  Serves 4.

Ingredients:

  • 7 ounces Hungarian flat noodles (lasagna noodles can be used instead)
  • 3 ounces feta cheese, crumbled
  • 3 ounces Mexican style sour cream
  • 2 ounces Hungarian bacon, cut into 1/4 inch cubes and rendered
  • Olive oil to keep noodles from sticking

Cook noodles until firm tender. Drain.  Pour and mix in enough olive oil to keep the noodles from sticking together.

Assemble on individual plates in this order:

  • Place  1/4 th the noodles on a dinner plate.
  • Add 1/4 of the crumbled feta cheese
  • Add 1/4 of the  sour cream
  • Top with 1/4 of the rendered bacon

Serve immediately.