Bajai halászlé recept a Fehértói Halászcsárdából - Hungarian fish-soup from Baja
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Bajai halászlé recept a Fehértói Halászcsárdából - Hungarian fish-soup from Baja
Weboldal készítés szegedi székhelyen, kedvező áron, akár három nap alatt:
Frank Sándor mesterszakács hosszú évek óta a halászléből, a konkrétan a szegedi halászléből él, tehát igazán elkötelezettje ennek a szegedi ételspecialitásnak. Nyitottságának köszönhetően azonban nem zárkózik el más tájegységek ételeitől, és ezt igen meggyőzően fogja bizonyítani a következő percekben, hisz egy bajai kollégájával igazi bajai halászlét fognak főzni.
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The two most famous towns -of their fish-soup- in Hungary are Baja and Szeged, both situated in South of Hungary by the 2 major rivers;Baja is by the Danube;and Szeged -100 km to the East- by the river Tisza.Both towns have excellent Fish & Seafood restaurants and they boast of the best Fish goulash -like soup a thick heartwarming fish soup!.. (the major difference is that in Baja it's eaten with home-made noodle -or pasta- added to it!
To prepare an autenthic (real) fish soup of Baja-style we'll need -for each kilo of fresh catch carp- a Liter of water in a kettle (or a large cooking pot) we add the chopped onions (min. 2 large ones per Kilo of fish) and the head & tails of the carp (or other fish if so) to the water. Following the initial cooking of these ingredients we add the ground red-pepper (paprika of Szeged) and the previously salted -with coarse salt- slices of carp (also boned so a filet) and slowly bring it to boil then cooking it for at least 2 more hours -on medium heat, occasionally shaking -sidewise- the kettle or the pot! When it's done we serve it the soup & the fish on (in) separate plates & bowls;with some hot peppers and the precooked home-made pasta on the side in a bowl! and slices of bread -if needed! Enjoy your meal! (=Jó étvágyat!)
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Making Hungarian Goulash over a Fire Pit
Making Hungarian goulash in a kettle over a fire pit! Stephen and I have always wanted to try this and he built a fire pit and we had a goulash party!
0:00 Ingredients needed for the goulash
2:35 How to hang the cauldron on the tripod
4:33 Adding the onions
8:51 Adding the beef and paprika
10:05 Make the nokedli (noodles)
13:55 Adding the carrots
14:48 Adding the potatoes
???? Full recipe (note: we made 2 batches in the cauldron but it could have taken at least 3):
???? Tools and ingredients I used:
Nokedli szagatto or spaetzle maker:
Sweet paprika:
Tripod:
Cauldron and tripod:
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How to make traditional Hungarian Gulyás over campfire
In this video I show you how to make the famous Hungarian Gulyas Gulyas is probably the most famous Hungarian dish, and made in many international restuarants, yet it is almost always misrepresented, often not what it's supposed to be like.
(When I filmed this video I was camping in Squamish, Canada, BC.)
Ingredients: (for approx. 6 servings)
- 1 lb beef (or pork)
- 1 small / medium onion
- a handful of cut up bacon
- 2-3 tomatoes
- 1 red bell pepper
- salt, pepper, paprika, garlic, water
The amount of the ingredients are not super important. The tomato and red bell peppers add to the texture, color and flavor, you can add more or less.
Directions:
1. cut the meat bite sized,chop the onion, tomatoes and pepper very small
2. Optional: make a campfire, add tripod with cauldron
3. Add bacon, onions and spices, sauté
4. Add vegetables and a little water
5. add the beef and more water
6. Taste and add salt or pepper if needed.
7. Serve in a bowl, add a slice of old fashioned bread.
For gulyas you can technically use any kind of meat, lamb, for example, or pork, (wild boar of course is fine), technically even chicken, but when we talk about gulyas, it's usually understood that it's with beef.
History of gulyas:
This goes back hundreds of year when our cattle hearders (The Hungarian cowboys) were out on the fields for weeks at a time and they had no access to home cooked meals. They would make a fire and hold a huge cauldron over it. They would add bacon, beef, lots of parprika, salt and pepper and nothing else. This was not soup, this was a very thick stew with lot of meet. They would simple eat it with bread.
Later on they added potatoes if they had some with them, and when they were hearding pork, or lamb, they would add those types of meat instead of beef.
Hopefully you enjoyed this and will try it out. As you can see it's very easy, but it is delicious and very filling
culinary tv reportage at the Buzias Papricas Festival UNITATEA SPECIALA de BUCATE - Ep 16
This time it's a different kind of show... interactive and in constant motion!! :)
Surrounded by dozens of pots, we hardly made room among the participants of the Papricas Festival in Buzias to capture, on film, what happened there.
In this episode of USB you will not have a single recipe, as you are used to, but a reportage sprinkled with mini interviews, funny phases and details almost from each stand.
Hungarian Goulash Is Trickier Than You'd Think | Food Secrets Ep. 18
Hungarians are proud of their delicious goulash. But many people have a completely wrong idea about the traditional dish. And besides that it is REALLY tricky to master it. Meet some experte in all things goulash and you will learn how to make the perfect one.
#goulash #hungarianfood #foodsecrets
Report: Hendrik Welling
Camera: Józef Havasi
Edit: Caro Haberland, Leonie Schließing, Klaudia Begic
Supervising Editor: Ruben Kalus
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