Rabbit soup

Ingredients:

bellies of rabbit cut in four

harslets of the rabbit: kidneys, lungs, heart, liver

80 g of carrot
80 g of parsley root (or a bunch of parsley leaves)
5 cm of leek
1/4 of onion
cellery leaves
parsley leaves
tarragon leaves
1 mushroom
20 g butter
1 dl cream (30%)
pinch of nutmeg
pinch of pepper
1 teaspoon cognac - optional
noodles or other pasta
salt

Preparation:

1. Cut in four the belly of rabbit and cook them in 2 liter water in small fire. Add salt too. Let it stand.
2. Cut in four the rabbit lung, cut in half the kidneys and heart. Slice the liver in small pieces.
3. Cut the leek, carrot and parsley-root into rings. Chop the onion small pieces.
4. Warm the butter in another pan, add the carrots, leeks and parsley-roots, braise them for few minutes. Pour the soup in the vegetables, put the chops in the soup too. Add salt if neccessary, pinch of ground nutmeg and ground pepper. Put the lungs, kidneys, hearts and mushroom in the soup and cook them for 20 minutes.
5. Add the noodles and the livers, cook the soup 10 minutes.
6. Pour the cream and cognac in the soup, boil them for 2-3 minutes. Chop the parsley and tarragon leaves, add them into soup.
7. Let it stand for 10 minutes before serving.

Ingredients:

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Goulash-soup

Almost the most classic Hungarian soup: Gulyásleves. Word-by-word translation: ”cowboy soup”, but let’s call it simply Traditional Hungarian Beef Soup with Paprika or Goulash-soup.
This recipe presents the traditional version. You can prepare it with more vegetable, too.





Ingredients:
½ kg pork or beef
1 bough of celery leaves, or a slice of celery
½ tomato
½ green pepper
3 middle-sized potatoes
1 onion
1 big clove of garlic
1 tblsp paprika
pinch of ground cumin
1 tblsp fat or oil
salt

Preparation
Dice meat into 2x2 cubes. Cut onion and garlic into small pieces. Heat fat in a big pot, add onion and garlic, cook until they turn a little transparent, then add meat and fry until it gets white.
Now pour some water on meat to cover then add tomato and green pepper. Put top on and cook until the meat is soft and the onion simply disappears. Do not use too much water: add some only if liquid gets too low.
Just before meat is done, sprinkle paprika in, stir thoroughly, and finally pour some more water to get a nice soup-texture. Add diced potatoes, salt, cumin and celery, and cook until potatoes are soft. As a last step, throw „csipetke” in and let the soup boil for one more time.
If you wish, you can add sliced carrots and parsnips some time before you add potatoes. This will not make the soup less authentic- it is only another variety.

Csipetke – word-by-word translation: “Pinchies”, in other words: Little Dumplings for Hungarian Soups Which Gain their Form by Getting Pinched out of the Dough

Ingredients:
1 egg
some rough flour
very little oil (only drops)
pinch of salt

Preparation:

Get started with the csipetke only if it’s needed immediately. Do not let the dough stand!

Pour flour into small bowl. Add salt, egg, some drops of oil. Do not stir it smooth! Mix ingredients only roughly. The dough should not be too stiff.
Cover your hands with flour. Roll dough into long, one finger wide pieces and pinch one-bite-sized bits into boiling soup. The csipetke is done when it starts to float on top of soup. One minute should be enough for that.

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Pumpkin soup

Ingredients:
300 g pumpkin
1 slice onion
1/2 apple
1 potatoe
1 teaspoon thyme
1 stock-cube or 3 dl fresh vegetable soup
ground black pepper
ground nutmeg
1 teaspoon butter

Preparation:

1. Slice the pumpkin, potatoe and apple.
2. Add the onion, butter, all of spices and stock-cube.
3. Add some water but not too much.
4. Cook the soup until softly, about 15 minutes.
5. Mix the soup until creamy.

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Liver noodles (or liver dumplings)

Liver noodles is employed in vegetable soup in Hungary. You can make it from poultry and pork liver, my favourite is the chicken liver noodles.





Liver noodles

Ingredients:
2 chicken livers
1 egg
1/2 onion (small)
3 parsley
1 tablespoon flour
2 tablespoon breadcrumbs
10 g butter
salt
pepper





Chop the onion fine.














Scratch off the livers.













Chop the parsley fine.













Heat the butter and braise the onion until pale yellow. Let it cool.











Add the parsley, livers and egg. Add salt and pepper too. Mix them.













Add flour and breadcrumb...













...and mix them again.













Shape with a teaspoon...













...and put them to the hot soup. You should cook them about 5 minutes.

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