Hungarian cuisine is famous for its spices and tasty dishes.
From old documents and artefacts we know that many spices used today were also used by the ancient Hungarians. Their best dishes were made in a single pot and were always soupy, succulent dishes. There are many rich soups that can also be used as a main meal, such as goulash soup, bean goulash soup, palóc soup, etc. They used tarragon, seasonal savories, thyme, garlic, rosemary, sage, fruit (blueberries, blackcurrants) and flowers (violets, calendula, rose petals) to flavor their dishes. These spices are popularly used in modern Hungarian cuisine. It is important to rediscover the flavor and effect of long-forgotten herbs and to use them with love and pleasure in the preparation of dishes, because spicing provides a healthy and delicious pleasure. 👌
Today I cooked with tarragon. In summer it’s a great snack when chilled, because of its sour taste, and in winter when served hot, to warm up family members returning home from the cold winter. A family favorite, of course. 🍲 You could say this one is a basic recipe. I always use vegetables in the soup that I find lurking at the bottom of the fridge, so they don’t end up in the compost bin.
I heartily recommend this soup, even with a slice of bread.
Source: Erdélyi-Magyar Étkezde
Ingredients for 4 people:
2 chicken breasts
50 grams leeks
1 handful of carrots
1 handful of parsley
3 garlic cloves
1 bunch of green parsley
1 handful of fresh mushrooms
1 handful of fresh or tinned green peas
2 dl coconut milk
2 tablespoons rice flour
juice of 1 large lemon
2 tablespoons dried tarragon
salt to taste
freshly ground pepper to taste
I cut all the ingredients to about the same size. I diced the chicken breast and sliced the vegetables. I cut the leeks into thin strips, fried them in a little oil and added the meat. I cooked it on a high heat until the meat was white.
I added the chopped vegetables, garlic, salt, pepper and water. I cooked for 20 minutes at moderate temperature.
After 20 minutes, I added the mushroom slices and one half of the chopped parsley. I cooked it for 10 minutes more.
Meanwhile, I mixed the rice flour with the coconut milk until smooth.
I poured the mixture into the soup, brought it to a boil, lowered the heat and added the tarragon.
I crushed the gluten-free pasta, added it to the soup and cooked it for about 8-10 minutes. I added the juice of a whole lemon after the pasta was cooked.
I put a spoonful of sour yoghurt in the plate I was going to serve it in, and sprinkled it with fresh parsley, and then I poured the hot soup on top.