Boldog Karacsonyt

On the 5 th of December – the evening before St. Nicholas comes to Hungary (and to other countries
with similar traditions) to bring presents to children who have to polish their shoes and leave it in the
window Hoping that they behaved well during the year.

Ádám and Péter, the two volunteers from Hungary had to prepare the weekly Christmas dinner to the others. After some thinking about what to make, and multiple changing of plans due to the lack of key ingredients, the choice was made in favour of the most typically Hungarian, though less typically Christmas-related meal, goulash soup.
The second dish, which could have also been seen as a dessert, was a more traditionally Christmas
course, known as ‘guba’. Thinking of our vegan/vegetarian guests, mushroom stew with rice and
salad was also served, besides the sweets having been prepared with vegan ingredients. Admittedly
it seemed like a frustrating set of activities with limited previous knowledge and a tight timeframe,
but in the end, it fortunately turned out to be a nice and heart-warming experience, an actual
teamwork, with many helping hands on deck. Everyone seemed to appreciate the result of the effort
to present Hungarian cuisine, taking many (perhaps too many) plates again. This year St. Nicholas
didn’t bring physical presents to the expats, but he brought a memorable and pleasant night spent
among kind people and tasty food. To sum it up, as the Hungarian prime minister, Viktor Orbán
would say when facing a set of questions of scrutiny in the parliament: “Boldog karácsonyt kívánok!”

Gulyásleves – Goulash Soup
Ingredients (for 5 people):
 1 kg potatoes
 0,5 kg carrots
 red paprika powder
 ground black pepper
 salt (1-2 big spoon of)
 750 g turkey leg
 ground cumin (powder)
 oil
 1-2 parsleys (the stem)
 2-3 onions
 ketchup (few tablespoons)
 celery tuber (1-2)
Peel and slice all the vegetables, clean (get rid of the bones and white parts as much as possible) and
cut the meat to 2-3 cm 2 cubes. Chop the onions to small pieces, and start cooking them with oil. Once
the onion is soft enough and has a light brown colour, add the paprika (4-5 teaspoons), let it cover
the onion (stir it), but be careful not to burn it, since it would make the taste bitter. After that, add a
little water and all the meat. Let it get cooked a bit until it gets a nice colour, add the spices to it and
pour water until it covers all the meat. Have it properly cooked. Add the vegetables and leave it on
the stove until it’s done.
If we want to make bean goulash, we use beans instead of potatoes, but it should be soaked in water
the day before and cooked longer than plain goulash. The ‘pinch’ (‘csipetke’, a kind of pasta) requires
1 egg and enough flour to make a relatively massive dough, and a little salt should also be added.

Half nail-sized pieces should be pinched out of the flattened pieces of dough, rolled up a little, and
placed on a floured kitchen towel or tabletop. It should be added to the goulash for about the last
20-30 minutes of cooking.
Gombapörkölt galuskával/rizzsel (Mushroom stew with dumplings/rice) (for 4 people)
For the stew:
 1 kg mushrooms
 3-4 teaspoons of red paprika powder
 2 onions
 half tablespoon of salt
 ground black pepper
For rice on the side:
 2 teacups of rice
 oil
 salt
For dumplings on the side:
 400 g flour
 1 egg
 1 teaspoon of salt
 3 dl water
To add on top (optional):
 sour cream
The first part (the stew) is the same as for the goulash, except that you add the mushrooms instead
of the meat, and you don’t need to use a lot of water for it, as the mushrooms will have enough
water within. If you want to eat it with ‘galuska’ (dumplings), you have to prepare the dumplings
separately. Mix a medium-soft mass of the ingredients (in a bowl, with a wooden spoon). You don’t
have to make the dough perfectly smooth or homogenous. In plenty of hot, salty water (3 teaspoons
of salt and 1-2 teaspoons of oil for 4-5 l of water) we cook the dumplings in different phases. Either
with a dumplings chopper, or with a wet knife we cut the noodles into the water. As soon as they
come to the surface of the water, we take out the finished dumplings with a filter and place them in
a bowl. After it’s ready, prepare the plates with rice/noodles and put the mushroom stew on top, and
if you wish, you can put some sour cream on top as well.
Mákos/diós guba (Poppy-seed/walnut dough)
 5 medium-sized ‘kifli’ (not well known in English, it looks like a ‘crescent’, in German Kipfel,
baguette or something similar can work)

 6,3 dl milk
 1,5 packets of vanilla sugar
 4 egg yolks
 20 dkg ground poppy-seed/ground walnut
 10 dkg sugar
 6,3 dkg powdered sugar
For the vanilla custard:
 2,5 egg yolk
 4 spoons of sugar
 6,3 dl milk
 1,5 packets of vanilla sugar
We start heating the milk. Mix the egg yolks with the sugar and vanilla sugar, then add them to the
milk. (Don’t let it boil.) Mix the poppy-seeds/walnuts with the powdered sugar. Butter a Pyrex bowl
and layer the crescent cuts/slices at the bottom of the bowl. Pour a portion of the milk mixture on
top, then sprinkle it with poppy seeds/walnuts. Continue this way until the ingredients run out. Place
in a preheated oven and bake at 180 degrees for 20-25 minutes.
Vanilla custard
Mix the egg yolks with the sugar and vanilla sugar. If it is already mixed and slightly frothy, add a little
flour and milk. (We always start with a little flour to keep it from getting lumpy.) Make it denser over
steam and we can already serve it to the dough.
For the vegan option, use almond milk, no eggs, and either try to find vegan vanilla pudding powder,
or apply marmalade instead of the vanilla custard.
You can find a nice video on the channel of B-link on youtube right here:
Jó étvágyat!

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