A colourful, tasty stew from Hungary, Borjuporkolt (BOHR-yoo-PUR-kutt) may be served for a family lunch or informal dinner party. It may be accompanied by boiled new potatoes, dumplings or noodles.
2 oz. butter
1 tablespoon vegetable oil large onions, finely chopped
2 garlic cloves, crushed
1 ½ tablespoons paprika
3 lb. shoulder of veal, cut into
2 teaspoons salt
1 teaspoon freshly ground black pepper
6 tomatoes, blanched, peeled, seeded and coarsely chopped
2 large green peppers, seeds and white pith removed and coarsely chopped
In a large, flameproof casserole, melt the butter and heat the oil over moderate heat. When the butter foam subsides, add the onions and garlic. Cook for 10 minutes, or until the onions are golden brown.
Remove the casserole from the heat and stir in the paprika. When the onions are well coated with paprika, add the veal, salt and pepper. Cover the casserole, reduce the heat to very low and simmer for 40 minutes.
Add the tomatoes and peppers to the casserole. Recover the casserole and simmer for 1 hour, stirring occasionally, or until the meat is tender when pierced with the point of a knife.
Taste for seasoning and add more salt and pepper if necessary. Serve at once.
This is a classic summer Borscht, a light clear soup that may be served hot or cold. It is traditionally served hot with boiled potatoes as well as with sour cream. This recipe can be varied by whisking two beaten eggs into the hot soup just before serving.
5 large, raw beetroots , peeled and coarsely grated
3 pints water
1 onion, chopped
3 fl. oz. tomato puree
1 tablespoon lemon juice
1 teaspoon salt
6 grindings black pepper
1 teaspoon sugar
10 fl. oz. sour cream
Place the beets, water and onion in a large saucepan over high heat. Bring the liquid to the boil, cover the pan, reduce the heat to low and simmer for 45 minutes.
Add the tomato puree , lemon juice, salt, pepper and sugar to the saucepan. Cover and cook the soup over moderately low heat for 45 minutes.
Remove the pan from the heat. Strain the soup through a sieve into a soup tureen. Discard the vegetables. Serve topped with spoonfuls of sour cream.