We all know the Russian, Chinese, Japanese,Ukrainian and Italian, and many others. But few people pay attention to the recipes of Hungarian chefs. We do not attach importance to them because it is not a »brand.» In fact, if you look, the Hungarian cuisine - is »extract», infused with the best traditions of the east and west, as historically and geographically the country has always been at the center of all European events, migration and assimilation of peoples and cultures.
So, we believe our potatoes and the age-old dishso contemptuous of dishes from her. But this is not the case, since potatoes are mainly acts of our dishes as a filler and the base, but there are a lot of dishes in which a simple potato can play the fiddle, while remaining in the shadows. As there is a lot of potato dishes in which great importance to play all kinds of sauces and condiments, here we come right up to the Hungarian kitchen, because it is one of the few in the world can compete with such »sousoedami» as the Eastern countries (Korea, India Turkey, China, and others.).
I note that in Hungarian cuisine is very common to use boiled eggs and sausages at home Moldovan kernetsei likeness, as well as a large amount of paprika.
Well, now to business! For the preparation of dishes for 4 people, you will need:
6 - 7 eggs, potatoes, medium size - 8 pieces, cream -.. 350g, vegetable oil, salt, pepper and paprika to taste.
Cook hard-boiled eggs and potatoes in their jackets. Fry the onions and at the end of cooking, add the paprika, fry kettle is best to choose a flat bottom as it will be used for further cooking.
Peeled eggs and potatoes cut into rings8-10mm. Put potato onion rings fried in a cauldron, coat with sour cream and add spices, then put a layer of chopped eggs and just smear cream and add spices, cover all the remaining potatoes in a single layer, cover with sour cream and cover with lid. Dish stew (stew) on low heat for about one and a half hours.
Potatoes and gravy ready! Bon Appetit!
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