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Potato Buscuits November 04, 2013 7:20 PM

Potato Biscuit 1 cake yeast 1 pint milk 1 quart flour 1 egg 1 tablespoonful granulated sugar 1 quart mashed potatoes 1/2 teaspoonful salt Butter (size of an egg) Potato Biscuits that are light and tender, with a delicious melt-in-your-mouth goodness, are assured you if you follow these directions. These ingredients will make 45 Biscuits. Bake and mash six large potatoes, enough to make one quart, place in bowl, and add salt, sugar and butter. Take a cupful of the milk, heat till lukewarm, dissolve yeast cake in it, and add enough flour to make a sponge — about one cup. Set sponge aside in warm place, free from draught, to rise. Bring balance of the milk to boiling point and then add it to bowl containing the potatoes, salt, sugar and butter. When sponge has risen and dropped back, add it to bowl containing the other materials, and add the egg well beaten, remainder of flour and mix all together thoroughly. Let rise in a warm place. Butter a baking sheet and drop the mixture from a tablespoon, as the dough should not be handled. Let rise again and bake from fifteen to twenty minutes.

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Anything simple but tasty for holidays? November 04, 2013 11:20 AM

Hello, Christmas and New Year's festivities are coming soon (and maybe some other occasions in between), so I decided to ask members of this group for some tasty but simple recipes I for holiday food. (Hungarian and withphotos preferable but not necessary)

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Hus Leves Hungarian Beef Soup February 16, 2012 11:30 PM

This is one of my favorite recipes because it's infinitely expandable. I like to make plenty and freeze leftovers for quick meals in individual portions.

2 pots 3 courses people think you worked all day.
1 chuck roast bone in is best but use what you can.
Low sodium beef broth if no beef bones available
1 Medium peeled onion*
1 medium tomato good and ripe rinsed
1 bunch parsley rinsed*
Optional: turnips*, garlic*
Thin egg noodles (home made if you know how)

Put the chuck roast and bones in a pot and just cover with water.
Bring to a boil and skim, skim skim.
While boiling, cut large carrots in half - if medium leave, scrape if you must. Same thing with potatoes which you'll hold in cold water.

Once there's no more foam, toss carrots, onion, tomato, parsley, pepper and paprika in to pot if you have no bones add beef broth now and don't use much if any salt. You can always add more.

turn heat down very low and cover. Let simmer checking occasionally the longer the better.

* the longer you are going to cook it, the bigger the vegetable should be.

Make a salad if you want and get a loaf of Italian bread.

20 minutes before you want to eat, add potatoes and turn heat up slightly.

Cook noodles drain and rinse with cold water.

Once everything is cooked, plate the vegetables on a platter, the meat on another platter and put the noodles into the broth.

Traditionally, grandma served the bread and vegetables first, broth and noodles second, meat and salad third. Add a dessert and people will be so impressed.

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HUNGARIAN COOKIES December 13, 2010 8:43 AM

2 sticks butter
1/4 lb. cream cheese
1 tsp. vanilla
2 c. flour

Preheat oven to 350°F.

Mix well butter, cream cheese, flour and vanilla. Let stand overnight in refrigerator. Roll out thin, in 3 parts. Cut into 2 inch squares. Fill with 1 teaspoon filling (see below) and fold over 2 points leaving other 2 points open.

Bake in a 350°F oven for about 10-12 minutes or until golden brown.


1 c. walnuts, chopped fine
1/4 c. sugar
1/4 c. jelly, jam or honey

Mix nuts, sugar, and jelly. You may add a little cream or milk if it is too thick. Lekvar filling may also be used.
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 December 09, 2010 8:07 AM

Gabe, I also have another one called Wood Shaving Cookies (forgaes funk) which may be closer on what was made in your family recipe.  I will be posting it within the next couple of days since I cannot find it web wise.

Hope this helps in the response.  Always try to get family hertiage recipes when you can. As questions and show how it is done. 


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 December 09, 2010 8:04 AM

Thank You Teresa N.

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Hungarian donut / Farsangi Fank December 09, 2010 7:59 AM

Makes 20-25 fank

2/3 cup milk
¼ cup water
¼ cup butter
¼ cup sugar
1 teaspoon salt
1 egg
3 cups flour, divided
2 ½ teaspoons dry yeast (1 packet)

In a microwave safe container, heat the milk, water, butter, sugar and salt until 120-130 degrees Fahrenheit.

In a separate bowl, mix together 1 ½ cups of the flour and the yeast.  Add the heated milk mixture and blend with an electric mixer on medium speed to moisten the flour and yeast. 

Then, add the egg and beat on high speed with an electric mixer for 3 minutes.  Using a dough hook attachment or by hand with a wooden spoon, add the remaining flour.  Slightly more or slightly less flour may be used to get a dough that can be handled but is not too stiff.  The trick to making very light fank is not too much flour.  Turn out the dough onto a lightly floured board and knead for 1-2 minutes until dough springs back slightly. 

Place dough in an oiled bowl and cover.  Allow dough to raise in a warm, draft free spot for 1 hour – until double in size. 

Then roll our dough 3/8 inch thick on a lightly floured board.  Cut with a floured donut cutter or a drinking glass.  Cover and let rise on a board for 30-45 minutes or until slightly raised. 

Heat 2-3 inches of oil in a deep fryer or heavy kettle to 375 degrees Fahrenheit.  As you place the donuts in the oil, slightly squeeze the center of the donut to create indentation.  Fry several donuts at a time for 2-3 minutes, turning as they rise to the surface until golden brown.  Remove from oil with slotted spoon and drain on wire rack. 

Serve with apricot jam and sprinkled with powdered sugar.  Best served freshly made and still warm.

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 December 08, 2010 2:30 PM

Does anyone have a recipe for something my mother and grandmother made when I was a child called Fotogach Funch/ Funk (? spelling) It is a sour cream based pastry with powdered sugar. Thanks!

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anonymous  September 03, 2007 9:54 AM

Thanx Donna, I love all of these!  [report anonymous abuse]
 September 02, 2007 8:02 AM


2-3 lg. cucumbers
1 med. onion
1/2 c. vinegar
1/2 c. water
1/2 tsp. Hungarian sweet paprika

Peel and slice cucumbers very thin. Place in bowl, adding salt to each layer, until completely covered. Let stand about 1/2 hour. In the meantime slice onion very thin and separate into rings.

Next, take cucumbers by the handful and squeeze all the excess moisture out of them. Spill out any leftover fluid, rinse bowl and put cucumbers and onion rings back into it. Pour vinegar/water mixture over, and sprinkle with paprika. Let stand about 1/2 hour before serving.

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 September 02, 2007 8:00 AM


3 tbsp. butter
2 med. onions, chopped
2 cloves garlic, diced
2 sm. green peppers, chopped
4 med. tomatoes, chopped
4 chicken breast halves, cooked, boned, and chopped
1/4 c. Hungarian paprika
1 c. sour cream
Salt and pepper to taste

In a large skillet brown onions and garlic in butter. Add peppers and tomatoes. Cook 5-10 minutes. Add chicken and paprika. Stir well. Add sour cream. Stir well and simmer 45 minutes. Serve over cooked noodles.
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 September 02, 2007 7:56 AM


2 1/2 lbs beef stew meat
1 bell pepper (chopped)
2 slices of bacon (chopped coarsely)
1 small onion (chopped)
sweet Hungarian paprika
1/2 cup dry white wine
beef bouillon cubes, to taste
1 package egg noodles

Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be substituted), then remove, drain.

Cook onion and bell pepper until soft. Add browned beef. Add wine, salt, pepper, and paprika (about 1/4 teaspoon, or to your taste).

Continue to taste and adjust seasonings throughout the cooking process, (especially paprika). Cover and cook on low or medium, adding water as needed. Stir in 1 beef bouillon cube per cup of water added (more or less, to your taste).

Best if beef is cooked all day, at least 4 hours. When beef is ready, cook egg noodles according to package directions. Remove meat and set aside.

Thicken gravy with flour. Add beef to gravy and serve over egg noodles.

Note: Beef soupbase or beef stock may be used in place of the bouillon, if available.

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Lencse Leves (Lentil Soup) August 30, 2007 12:01 PM

1 1/2cups (about 3/4 pound) dried lentils
1TB. Salt
2 leafy celery stalks
1leek or medium onion
2cloves garlic, peeled and stuck on toothpicks
3peeled tomatoes, preferably canned
½medium green pepper, cut in ½ inch strips
2ounce piece of smoked bacon
3frankfurters, sliced

Wash the lentils in cold water andpick them over, discarding any shriveled or black ones. Place them in a large, heavy-bottomed soup pot, and add 6 cups of cold water and the salt. Simmer,covered, for 45 minutes. If desired, puree all or some of the lentils at thispoint, or leave them whole. Add the cleaned vegetables to the pot as well asthe smoked bacon. Bring back to the simmer and continue cooking for about 45minutes or until the lentils are tender. Remove the celery, onion, garlic, andbacon from the soup and discard them; remove the carrots and leek, slice themin ½ inch pieces, and put them back into the soup. The tomatoes should havedissolved; if not, mash them with a fork. About 15 minutes before serving,bring the soup back to the simmer and add the frankfurter slices. Cook at least10 minutes, and serve the soup.

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Hungarian lentil soup August 29, 2007 2:44 PM

Yield: 6 Servings

1 poundsDried lentils; washed and picked over, drained well
¼ cupLard; bacon drippings or oil
2 mediumOnions; chopped
1 Parsnip or parsley root; chopped
2 mediumCarrots;, sliced
1 cupSliced celery
8 cupWater
1 teaspoonSalt; or to taste
Several whole black peppercorns
2 Whole cloves
2 Bay leaves1largePotato;, peeled and grated
largeOr 4 small sausage links (prick skins with; fork)
2 tablespoon Good vinegar

In a large pot, heat fat and add carrots, root vegetables and onions. Saute until onions are golden. Add lentils, water, celery, and seasonings. Grate the potato into the mixture and add sausage. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves. Add vinegar just before serving and adjust salt. Serve with a crusty bread and salad. Mongol Soup If you add one can of tomato paste and two cans of water to the above soup and puree it, you will have made another soup called Mongo Soup. Try it, it is good.

NOTES : Hungarian soups are usually served in the fall and winter months. When ever I make a large pot of soup in winter, the steam always condenses on the windows. I then always think of a remote memory I have of playing by a low window, water running down in little rivulets, and shadowy forms passing by single file on the other side of the window, and the wonderful smell of soup cooking. When I asked my mother about the memory she said that my paternal grandmother had died in January 1936, and family and guests were coming back from the cemetery after the burial. It was frigid out and Hungarian soup, bread and Strudel was made to feed the frozen mourners. I was two years old and that faint memory has stayed with me for my whole life. Never a separate course by itself, but always the main course. This is another one of those hearty Peasant soups that is a complete meal by itself. Serve it with some crusty bread, a chunk of cheese and a dark beer. Serve in a large bowl steaming hot

Recipe by: June Meyer Posted to recipelu-digest by "Crane C. Walden" on Feb 6, 1998

This post was modified from its original form on 29 Aug, 14:44  [ send green star]
Cold Green Bean Soup (Zoldbab Leves) August 27, 2007 12:12 PM


Zoldbab Leves


1 Pound green beans

5 Cups hot water

2 Tbls.  Finely chopped green onions

2 tps salt

2 Tbls.  sugar

½ pint  sour cream

2 Tbls. All purpose flour

3 Tbls.  white vinegar


Cut green beans into ½ inch pieces and place in a large pot.

With the water, onion, salt, and sugar . Simmer covered for

20 minutes or until beans are tender . 

combine sour cream, flour, and ½ cup of soup in medium

 mixing bowl.  Stir until smooth. Add to remaining soup.

Simmer 5 minute. Add vinegar. Sweeten soup to taste, 

Cool and chill soup. Serve with extra sour cream.


Serves 4

From Flavors of  HUNGARY Cookbook.

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 August 27, 2007 9:02 AM

You cannot currently send a star to Anita because you have done so within the last week.  [ send green star]
anonymous  August 27, 2007 8:55 AM

Shredded Cabbage Soup

2 medium onions, thinly sliced
3 tablespoons bacon fat, butter or margarine
2 (10 1/2 ounce) cans) condensed beef broth
2 broth cans water
1 small head green cabbage, coarsely shredded (5 cups)
2 medium carrots, sliced
2 medium potatoes, cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
Freshly-ground black pepper
Dairy sour cream
Dill weed or parsley

Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.

Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.

Top each serving with sour cream. Garnish with dill weed.

Makes 12 (3/4 cup) servings.

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anonymous  August 27, 2007 8:52 AM

Hungarian Lecso

6 large unpeeled new potatoes, cubed
1 tablespoon butter
2 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1 pound smoked sausage, sliced
1 (8 ounce) can stewed tomatoes
1 (12 ounce) jar tomato, onion and garlic spaghetti sauce
1 tablespoon paprika
1 cup water

In a large pot over medium heat cook potatoes in butter with garlic, stirring frequently, not allowing garlic to burn. Stir in onion, bell pepper, sausage, tomatoes, spaghetti sauce, paprika and water. Cover, reduce heat and simmer until potatoes are just tender, 20 to 30 minutes.

8 servings.

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anonymous  August 27, 2007 8:51 AM

Chicken Paprikash
25 min 10 min prep
4 teaspoons paprika 4 boneless skinless chicken breasts 1 tablespoon butter cooking spray 1/4 cup onions, diced 1/4 cup dry white wine 1/4 cup chicken stock 8 ounces egg noodles 1/2 cup nonfat sour cream
  1. Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
  2. When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
  3. Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
  4. Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
  5. Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
  6. Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
  7. Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.
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Have a Favorite Hungarian Food Recipe? August 22, 2007 12:38 PM

Please post here.  Thank you.

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