Hungarian Cucumber salad made with sour cream is a light and refreshing side salad and very common in Hungary. This was served with the chicken Paprika's.    5 cucumbers sliced 1/4 inch thick  1 ½ cups sour cream  ¼ cup apple cider vinegar  ¼ cup finely chopped fresh dill  1 ½ tsp sugar  1 small red onion, thinly sliced  1 - pinch garlic powder   (optional)  Salt and black pepper to taste 1 - Peel cucumber. 2 - Take a fork and score around each cucumber, then thinly slice.  3 - Put cucumbers in a bowl and mix in 2-4 Tablespoons of salt. 4 - Let it chill in the refrigerator for approximately 2 hours 5 - Mix the sour cream and remaining ingredients together in a large bowl. 6 - After chilling, rinse the cucumbers well with cold water. 7 - Squeeze as  remove excess water. 8 - Mix the sour cream mixture with the cucumbers. 9 - Chill until ready to serve ... Print

        Cream of pumpkin soup,          is probably not something that comes to mind when you’re thinking about traditional Hungarian.         food.  However, pumpkins have become a very popular part of fall in Hungary. There are lots         of different varieties of pumpkins for sale on roadsides., folks growing small varieties in their                  gardens and used as part of fall decor.       1 Add olive oil, pumpkin, onion, and garlic to a Dutch oven set over medium heat. Cook until the onion and garlic are fragrant, about 3 minutes. Stir in the stock, salt and pepper to a Dutch oven set over medium heat. Bring to a boil and then reduce to a simmer. Cover and cook until the pumpkin is tender. 2 Blend with a stick immersion blender until the pumpkin soup is smooth. Serve warm with preferred optional toppings. 3 If using a standard ...

Cherry & Almond Tart Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert.  1 Combine all ingredients in the large bowl of a food processor until mixture just starts to forms a soft dough. Remove from processor & press mixture together to form a disc. Wrap in plastic wrap & chill for 30 minutes. 2 Roll dough on a floured, smooth surface. Until it’s large enough to fit a 9-inch pan with a removable base. 3 Grease the tart pan & lift the pastry into it. If any pastry tears, just patch it back together. Lightly press the pastry into the pan. Trim the edge. Chill for 30 minutes. 4 Preheat oven to 400F placing a baking sheet on the bottom or second to the bottom rack in the oven. 5 Line the pastry case with parchment/non-stick baking paper. Half fill w...

Matzo Gomboc Soup Matzah gomboc are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. For chicken broth: 2 Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water. 3 Over high heat, bring to a boil and then reduce to a simmer for 4 to 5 hours. Taste for seasoning and add salt if needed. 4 Strain pot and discard vegetables. Chicken meat can be refrigerated and saved for another use. Skim broth and chill 8 hours or overnight. Remove fat from surface, skim broth again and reheat and simmer for soup. Can be made 3 days in advance. For meatballs: 5 In a large bowl, combine ingredients until just combined. 6 Form meatballs in 1/2” balls. Heat a large skilled on medium, add oil and cook in batches, turning frequently, 3-4 minutes total. Set aside. 7...