Recipe for Success: Flavours of Eastern Europe
| March 28th, 2014
Photo Credit: Vivian Vassos
Where in the world is Zoomer going next? We’re heading to Prague, Vienna and Budapest next week (follow our travel editor @zoomermag and @vivianvassos for daily twitter hits).
Until then, get inspired by Budapest, one of the most beautiful cities along the great Danube River, as pictured above, and whet your appetite with this traditional Hungarian recipe, courtesy of the travel experts at Insight Vacations. These travel-inducing photos will whet your wanderlust, too! www.insightvacations.com/ca —Vivian Vassos
A scene from the city’s locavore/farmers/foodie Grand Market Hall, in a historic and architecturally regal building.
NEXT: Recipe for Hungarian Mushroom Soup
Hungarian Mushroom Soup
(Yields approximately 6 servings)
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream
Ground black pepper to taste
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, and 3 to 5 minutes.