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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Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Thank you for watching my video,
Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Hungarian Goulash
Recipe Karoly Gundel. 1954. I made old recipe because it is still the best goulash you can ever make.
Ingredients
3 slices bacon or vegetable oil
2 lb beef
1 onion
1 lb potatoes
2 bell peppers
1 tomato
5 tbsp sweet paprika
2 garlic cloves
Salt/Pepper/Caraway Seeds
1 pack beef broth
Dough
1 cup flour
1 egg
Salt
Fry bacon to get fat of it, remove and add onion, cook until golden and add beef. Brown the meat, add paprika and 1 cup of beef broth, simmer on low-medium heat for 30 min. Add potatoes and more broth. Make pasta as shown on video, when potatoes almost ready add peppers, tomato and pasta. Cook 15 more minutes and remove from heat. Add garlic/salt/pepper and caraway seeds. Let goulash rest for 10 min and serve.
Goulash is not soup! Maintain the liquid (broth) during cooking!
#goulash #hungarian #beef #recipe #food #easy #delish #stew
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Preparate de-ți lasă gura apă, la Festivalul Ceaunelor. ,,Vedeta culinară” a fost Ceaunul Tinereții
Preparate de-ți lasă gura apă, la Festivalul Ceaunelor. ,,Vedeta culinară” a fost Ceaunul Tinereții
Duminică, 27 august, încă de la primele ore ale dimineţii, pe platoul din spatele Primăriei din Ghiroda, s-au întâlnit cei mai buni bucătari într-ale specialităţilor făcute la ceaun. S-au încins focurile la 14 ceaune, şi fiecare dintre bucătari, după gustul şi „specialitatea casei”, a pregătit tocăniţa sârbească, ungurească, săsească, secuiască şi românească, din toate legumele sezonului și în amestec cu carne de porc sau vită, cartofi găluşte ori fasole.
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