Hungarian winter menu

Best Hungarian Cookery Book

Hungarian winter menu:

Appetizer

Mushroom soup

Main course 

Ham shank boulangère (Sertéscsülök pékné módra)

Beet salad (Nyers céklasaláta)

Dessert

Bird’s milk with meringue dumplings (Madártej)

Hungarian winter menu

Hungarian winter menu

Mushroom soup

A soup made from mushrooms and caramelized onions, thickened with flour and sour cream, and seasoned with paprika. Mushroom soup is often served with little dumplings as a garnish.

Ham shank boulangère

First sauté the ham shank in a roasting pan, then roast in the oven with potatoes and onions.

Beet salad

Season finely grated beets to taste with salt and vinegar. Leave to marinate for one day, then add gratated horseradish, and confectioners’ sugar if preferred, and refrigerate for a couple of hours.

Bird’s milk with meringue dumplings

Bring the milk to the boil with a vanilla bean, and poach “dumplings” made from stiffly beaten egg white in it. As soon as the dumplings are cooked, remove them. Make a custard with the milk, egg yolk, and confectioners’ sugar, and serve with the dumplings.

Best Hungarian Cookery Book