HUNGARIAN-ISH MINI-DUMPLING AND EGG NOODLE SOUP
This soup is so light yet hearty it really is great in any season for any reason, but it is especially delish on cold, snowy days. Plus, it's made from many items you can keep on hand.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat stock to a boil and reduce heat to simmer. Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone. Add the egg noodles, peppers and scallions and stir. Cook another 4 to 5 minutes until noodles are just tender. Stir in dill. Season soup with salt and pepper to taste and serve immediately.
GYPSY SOUP
Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers.
Provided by Yogi8
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
- Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
- Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
- Stir in soy sauce and serve.
HUNGARIAN SAUERKRAUT
I'm German/American and sauerkraut was a must in our house. Growing up in Germany for 23 years we had it often and in many different varieties. Many times Mom made it just with hamhogs or smoked pigs feet.
Provided by Ri3603
Categories Vegetable
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Drain sauerkraut pressing excess liquid out.
- Rinse sauerkraut once or twice until the flavor is mild.
- Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
- Saute for about 8 minutes or until onions are soft.
- Add sauerkraut,stock and caraway seeds.
- Cover and simmer slowly for 1 1/2 to 2 hours.
- To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
- Simmer for 10 more minutes.
- Season with salt and pepper and a pinch of sugar if necessary.
- If you like to add some sausages or some other"wurst" that would be fine too.
- Add it during the last 1/2 hour of cookin.
SAUERKRAUT AND NOODLES
Quick, easy and low-fat vegetarian main dish for two. Packed with vitamin C, iron and fiber. I recommend using egg noodles, not pasta. The flavor will be rather bland then.
Provided by Inge 1505
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- For noodles:.
- Bring salted water to boil and cook according to package directions.
- For sauerkraut:.
- Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry.
- Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles.
- Deseed bell pepper and cut into 1/8 inch slices.
- Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes.
- Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry.
- Taste with salt and pepper.
- For topping:.
- Mix sour cream with 2/3 of the chives. Reserve rest for garnish.
- To assemble:.
- Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish).
- Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap.
Nutrition Facts : Calories 526.7, Fat 14.8, SaturatedFat 4.3, Cholesterol 83.5, Sodium 1196.8, Carbohydrate 85.2, Fiber 9.4, Sugar 15.2, Protein 15.8
SAUERKRAUT, BACON, AND PASTA CASSEROLE
This recipe was given to me by my Aunt V, and I found it so easy and it was just full of flavor and so different-tasting than what we were used to. It was something new to my family and we love it! It is pretty versatile; you can add more or less of an ingredient to your taste.
Provided by Monica73
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.
- Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
- Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.
- Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 34.6 g, Cholesterol 49 mg, Fat 11.4 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 3.4 g, Sodium 1157.6 mg, Sugar 3.5 g
HUNGARIAN EGG NOODLE, SAUERKRAUT, AND GYPSY BACON SOUP
Make and share this Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
- To serve, ladle the hot soup into heavy soup bowls.
Nutrition Facts : Calories 243.8, Fat 18.2, SaturatedFat 5.8, Cholesterol 31.5, Sodium 1203.4, Carbohydrate 13, Fiber 3.3, Sugar 2.7, Protein 8
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