Vörösboros Meggyleves (Tipsy Morello Cherry Soup)

Another one of Zoli’s favorites!  It is a slightly sweet, slightly sour, chilled soup. We eat it as a dinner soup, although some people might like it more as a dessert.


Trader Joe's Morello Cherries

Cherries, Juice, etc.

 


After Addition of Cream and Egg Yolk Mixture



After Addition of Cream and Egg Yolk Mixture Delicious!

 



Ingredients:
- 1 3/4 lbs (800g) morello cherries
- 4-5 cloves
- Small piece of cinnamon stick
- 3/4 (200ml) dry red wine
- Juice of 1 lemon
- 2/3 cup (120g) superfine sugar
- Pinch of salt
- 2 egg yolks
- 3/4 cup (200ml) light cream (we use whipping cream)

Directions:
Wash and pit the cherries.  Place the cloves and cinnamon in a cheesecloth bag (although we just place them in the soup and fish them out later). Cook the cherries in their own juice and 3 1/3 cup (800ml) water, together with the red wine, strained lemon juice, sugar, salt, and spices. Take out half the cherries, using a slotted spoon. Puree these, and return to the soup.  Bring to a boil.  Meanwhile, mix the egg yolks into the cream.  Add about a cupful of the hot soup to this mixture, stirring constantly.  Then pour the egg and cream mixture into the soup.  Stir in, and reheat.  Do not let it boil, or the egg will curdle.  Finally, remove the spices.  Cool, and serve ice cold in chilled soup bowls.

Csirke Paprikás (Chicken Paprikash)

This is a pretty easy and delicious Hungarian dish!!


Paprika and Vegeta



Sautéed Onion (with some peppers too)



Chicken and Sautéed Onion

Chicken Mixture Served Over the Pasta  

                                 
Ingredients:
- One package chicken drumlets or drumsticks
- Salt and pepper
- 1 to 2 tablespoons cooking oil (we use olive oil if we have it) - use more if necessary
- 1 large onion, chopped fine
- 1 teaspoon paprika or until the mixture is a nice reddish color
- Vegeta (or salt) to taste
- 1 tablespoon flour
- About 1 cup sour cream, at room temperature (we use light sour cream)
- 1/2 cup to 1 cup chicken stock
- Spiral pasta (Rotini) or whatever pasta type you prefer

Directions:
Heat the oil in a heavy-bottomed frying pan and sauté the onion until the pieces turn translucent. Add the chicken and paprika, and sauté briefly until yellow on all sides, then add 1/2 cup chicken stock and cover and simmer on low heat. Occasionally check and make sure it does not stick to the bottom of the pan, do this for about 25 minutes until chicken is done. Add salt and pepper to taste. Start boiling the pasta separately. Then separately mix the flour with the sour cream, and add some juices from the chicken to the sour cream flour mixture. Then pour the mixture over the chicken. If it is not moist enough, you can add more chicken stock - it should be a creamy texture. Also add more paprika if it is not a nice pinkish or reddish color - can add to taste as well. Bring the chicken/sour cream to a boil for 2 to 3 minutes and serve over the drained pasta.