Erõleves Hungarian Consommé Recipes

ERõLEVES (HUNGARIAN CONSOMMé)

Steps:

• Wash the meat and bones, and thoroughly clean the vegetables.
• Put the meat and bones in a large pot, cover them with cold water and slowly bring to a simmer over low heat, uncovered (removing the scum as it forms) (Do NOT allow to boil, it will break up the scum and fat changing the taste and appearence of the broth); continue simmering and skimming for about an hour.
• Stick the cloves into the onion, and add it and all other remaining ingredients to the soup except for the noodles.
• Cover partially and let simmer at least until meat is tender (1-2 hours or more).
• Strain the broth into a large bowl, and set aside to cool.
• Remove the marrow from the bones.
• Mash and lightly salt it, and serve it on rye bread or white toast (it might sound a little odd, but it's a traditional delicacy).
• Discard the bones, onion and cloves, celery, parsley, garlic, peppercorns, bay leaves, and any loose bones or fat from the meat.
• Cut up the remaining vegetables and meat.
• Degrease the broth and taste for seasoning (it may need a lot more salt).
• Return the broth to a simmer and drop in the noodles.
• Let cook for 10 minutes, then add the meat and vegetables and let simmer until the noodles are done.
• Serve hot.

MOM SYKES' HUNGARIAN GOULASH

Steps:

• Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
• Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

SPARGA LEVES Z GALUSKA (HUNGARIAN ASPARAGUS SOUP W/ DUMPLINGS)

Steps:

• In a large pot, boil the potato in water until tender; then grate.
• Mix flour, potato, and salt together thoroughly.
• Make a well and drop in the egg, then beat with a wooden spoon.
• Add as much cold water as needed to hold the dough together (about 1/8 of a cup).
• Mix vigorously until the dough starts to blister and come away from the sides of the bowl.
• Let rest for at least 45 minutes, then turn out on a wet cutting board and using a knife to cut off pieces about 1/2-inch long and approximately the width of a pencil.
• Drop the pieces into a large pot of boiling water (the same pot you used to boil the potato).
• A few seconds after they float to the surface remove them with a slotted spoon and let them drain.
• Make roux by heating butter in a saucepan and stirring in the flour, pepper, nutmeg and parsley; continue stirring constantly for 3-5 minutes then dilute with stock, blending thoroughly to be sure that there are no lumps.
• Add salt, sugar, and brandy or extract and bring to a boil.
• Add the asparagus and simmer, uncovered, just until the asparagus is tender (5-10 minutes).
• Mix in cream.
• Taste for seasonings and simmer for 5 more minutes.
• Drop dumplings into the soup just before serving.