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Weird Hungarian dishes for every day of the week – recipes
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As I was thinking about how to amaze our readers, I remembered we have an old cookbook from 1991. I immediately opened it and checked out what the pages held. Then, I came across some recipes I had never even heard of. I have never seen anyone prepare these dishes or eat them, and if I am honest, I do not think I would try them, either. But it is fun to see what old, unknown, forgotten or strange dishes various nations have. So, without further ado, let me introduce you to the world of weird Hungarian recipes.
Bread soup
Take a piece of bread and slice it up. Cut red onions into small pieces. Put a little bit of fat into a pot, roast the onions, add the bread and roast it as well. Pour soup or water on it, and add some roux. Add salt, pepper, and sausages. Add one egg per serving. When serving, you can add some sour cream.
Wine soup
Get a bottle of tasty wine and boil it with a little bit of lemon peel. For a serving for one person, add two yolks, a little bit of sugar and stir in some cold wine. Then, add the mix to the pot with the hot wine.
read also: 3+1 Hungarian recipes from the 17th century – From the first Hungarian cookbook
Pacal
Cut szalonna to stripes and roast it. Take it out of the pot, then put onions into it and roast them until they are golden colored. Add paprika, then add some water. Add green paprika, then tomato. Steam the ingredients. Meanwhile clean the pacal (a part of the stomac) , cut it in pieces. Add this to the other ingredients, add smashed garlic, ground cumin, salt, then add water until the ingredients are almost underwater. Steam it until the food is ready.
A friendly note to the author: you fry the onions etc, roast means cooking in the oven. Outside of Hungary people are unlikely to find szalonna, streaky bacon is as close as one is likely to get and whichever, it is cut into strips not stripes. Finally, I suspect that the pigeon recipe might relate to Wood Pigeon which is served in many high class restaurants in the west – I doubt it means the pigeons one finds on the streets!
Pacal has to be precooked, than cut in strips..
One sauté the onion, green pepper (not paprika, which is the powdered form of dried pepper) add caraway seeds, not cumin, than the precooked, cut up pacal. After steering all ingredients, than put the Hungarian paprika, some black pepper, garlic, steer again and cover with water to cook until all comes together and the pacal melt in your mouth…