Hungarian pork leg percelt. Hungarian Pork Pörkölt
I note that the Berlin salad turns out to be very satisfying - ham, cheese, mayonnaise, eggs, so it may well replace snacks for an afternoon snack or a light dinner. Number of servings: 3-4. Rate this Berlin Ham Salad recipe: 4.
I note that the Berlin salad turns out to be very satisfying - ham, cheese, mayonnaise, eggs, so it may well replace snacks for an afternoon snack or a light dinner. Such a salad will be good on the festive table.
Delicious, hearty and unsurpassed Berlin salad can be served for the holidays or just for a quiet family dinner. In summer, such a salad is very popular, because due to cucumbers and peppers it has a refreshing character, and due to cheese, eggs and ham it is very satisfying.
Berlin salad - general principles of preparation. There are many variations of Berlin salad, using a wide variety of ingredients. Ham and cucumbers are cut into strips. The cheese is rubbed on a coarse grater.
Berlin salad - general principles of preparation. There are many options for making a Berlin salad using the most olive mayonnaise. Method of preparation: Ham and cucumbers are cut into strips. The cheese is rubbed on a coarse grater.
The most delicious salads from our chef:
Pörkölt (perkelt, perkelt, pörkölt) is a Hungarian stew-like dish made from juicy meat, onions and paprika. We can say that this is not just a dish, but rather a way of preparing stewed meat dishes.
Hungarian cuisine, first of all, is varied with meat dishes, with a predominance of pork and. In the opera "Maritza" by Imre (Emmerich) Kalman (Kálmán Imre), the attitude of the Hungarians to meat is very accurately stated, in just one line: "If meat, then pork, if lard - spicy lard."
The taste of Hungarian dishes is usually abundantly and generously flavored with onions, sweet paprika, and garlic, where without it. A unique feature of Hungarian cuisine is the combination of the first and second dishes in one dish. For example, well-known (lecsó): onions, tomatoes, paprika and sausage. - pieces of beef, bacon, onion, paprika and potatoes. Perkelt (pörkölt): meat (almost any), paprika, onion, bacon, garlic. - essentially the same but, as a rule, without fatty and old meat, most often it is chicken, game, rabbit, and with the addition of sour cream.
To be honest, it is very difficult to catch the difference between such dishes, given that the taste of a large amount of paprika is not particularly familiar to us. But the essence of such dishes is very thick (thickened) soups, as is customary to cook in Asia, in the steppes. There are a lot of analogues of such dishes. For example, kesme soup, Georgian chanakhi, etc.
Pork tenderloin for pörkölt
Melt the lard in a pot or deep saucepan, then select all the greaves and set aside. It is best to take smoked or Hungarian bacon, sprinkled with red paprika. In this case, a note of taste and aroma will be added to the perkelt. Melt pork fat in a saucepan
Peel the onion and chop finely enough. Fry the onion in fat until soft. Once the onion begins to brown, reduce the heat to low and allow the onion and fat to cool slightly. Saute onion in oil until soft
Then add sweet ground red paprika to the pörkölt. Quantity - up to 1 tsp. Red paprika is the main flavoring in Pörkölt, which ultimately determines the color and aroma of the dish. Add sweet ground red paprika
Red paprika mixes quickly with fat. Be sure to mix the fat so that the paprika is distributed evenly and lumps do not form. It is necessary to mix the fat
Immediately, without letting the paprika boil, add the chopped meat and mix. Add chopped meat and stir
Salt the perkelt and add ground cumin - at the tip of a knife. The color of the dish at this stage is fiery red, bloody. Add a quarter cup of water or beef broth to the Pörkölt. Simmer the meat under the lid until all the liquid has evaporated. Add some more liquid and continue to simmer the meat at the lowest simmer you can get. It is important that there is very little liquid during the cooking process, and the meat is stewed, not boiled. As the chefs say, it was stewed in its own juice. Add a quarter cup of water
To make the perkelt soft and tender, stew the meat for about 1 hour. Stew the meat for about 1 hour
After the specified time, add chopped green peppers, peeled tomatoes, chopped garlic to the perkelt. Add previously extracted cracklings. Optionally, you can add 1-2 small pods of hot pepper. But it is better, hot pepper - fresh or pickled, add to the pörkölt as a side dish before serving.
Step 1: Prepare the ingredients.
Rinse the meat thoroughly and well under running water, then drain it and cut into large cubes. Next, peel the onions from the husk, also rinse it and chop coarsely. Cut the sweet bell pepper in half, remove the grains and all kinds of veins from the inside of it, wash and cut into small cubes.
In this dish, we need peeled tomatoes. In order to do this, prepare a container with boiling water and place the tomatoes in it for 20 seconds. Thus, it will be much easier and easier for you to remove the skin from them. 
Cut the peeled tomatoes into fairly large slices. Step 2: Fry the onion.
Heat the required amount of vegetable oil in a deep frying pan, place the chopped onion there and fry it until soft. After that, add sweet ground paprika and quite a bit of water to the fried onions. Thoroughly mix all the contents of the pan and simmer with an open lid over medium heat for a while. Step 3: Add pork.
Put chopped pork to the finished fried onion, salt to your taste and fry under an open lid for about five minutes. Then we reduce the fire, close the entire contents with a lid. So simmer and simmer over low heat for about 40 minutes. Step 4: Serve the Hungarian Pork Pörkölt.
Add chopped tomatoes, peppers and pre-pressed garlic to the meat. Add spices to taste, mix everything thoroughly and continue to simmer, bringing the dish to full readiness, about 10-15 minutes more. 
Hungarian Pork Pörkölt is ready! Now you can arrange it on portioned plates, and until it has cooled down, serve it to the table. Try it and you won't regret it! Enjoy your meal! If necessary, during the stewing process, add a little water to the dish, and even better, white table wine.
Very often, dumplings are served as a side dish to the pörkölt. Boiled potatoes are also great.
If desired, you can cook lamb, poultry, veal, hare, chicken livers and gizzards in exactly the same way.
The basis of the basics of Hungarian cuisine, simple and generous, is the bograč cauldron. Once upon a time, the nomadic ancestors of the modern Magyars cooked their food in such cauldrons, now they cook delicious soups and stews, which make up the lion's share of Hungarian dishes. One of these dishes is pörkölt - meat stewed in its own juice with the addition of vegetables. It doesn’t sound too unusual, but believe me, it’s worth a try, because properly prepared pörkölt is a dish of completely ethereal taste. Today we will cook chicken pörkölt, in Hungary, Pörkölt is made from any meat, from beef and pork to offal.
Chicken pörkölt
Behind the unusual name, pörkölt is a simple dish, meat stewed in its own juice with vegetables. It doesn’t sound too unusual, but a properly prepared pörkölt is a dish of completely ethereal taste. In Hungary, pörkölt is made from absolutely any meat, but today we will master the chicken pörkölt recipe.
Alexey Onegin
Traditionally, for the preparation of all Hungarian dishes, lard is used - melted lard. If you have never cooked with lard before, it's time to get acquainted with this delicious and healthy product, but if for some reason you do not want to use lard, it's up to you, replace it with butter or vegetable oil.
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After the “lard dilemma” is resolved, put a pot or at least a stewpan on medium heat and fry finely chopped onions in lard (or oil). The onion should be stirred occasionally, and when it becomes soft and even slightly golden, remove the dishes from the heat, add sweet paprika and mix well. It was not by chance that I indicated the weight and not the volume of paprika, because if you pour it on the eye, an inexperienced person will probably put less, and will not recognize the wonderful taste of a real Pörkölt.
Return the pot (or saucepan) to the heat, reduce it and add the chicken, cut into small, walnut-sized pieces. Salt and cover with a lid: the chicken should extract the juice and stew in it. If desired, you can help her by adding water, but a little so that the meat does not boil, namely, it is stewed.
After 10 minutes, add peeled and medium-sized tomatoes to the future chicken perkölt (if it’s not in season, you can take canned tomatoes instead of ripe ones), and continue to simmer until they turn into sauce, and the meat is almost ready. Add chopped green pepper, season with salt and cumin and simmer for another 5 minutes until cooked through. Serve the finished chicken perkölt with potatoes, dumplings or other granier of your choice, if desired, decorate it with drops and streaks of sour cream.
