Category Archives: International Foods

Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

I was tempted to write a long story about how when my great-great-grandmother was a girl she smuggled this Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza) recipe out of Hungary by sewing a copy of this in the hem of her skirt.
That didn’t happen. For one thing, my grandmothers were variations of the German/ Polish/ Swiss theme. For another? I got this from a church cookbook which is freely available at Archive.org.

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Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

Print Recipe
Course Dinner, Lunch, Soup
Cuisine Hungarian
Keyword Cabbage, Kielbasa, Sauerkraut, soup
Author Ida Egyed

Ingredients

  • 1 lb sauerkraut
  • 2 qt water
  • 1 Tbsp lard or shortening
  • 2 Tbsp flour
  • 1 small onion
  • 1 tsp salt
  • 2 Tbsp. sour cream
  • ½ lb smoked kolbasz (Hungarian sausage)

Instructions

  • Rinse off sauerkraut.
  • Drain.
  • Cook in 2 quarts of water.
  • Add salt and cut up kolbasz.
  • Cook for 15 minutes.
  • Brown flour in lard.
  • Add diced onion; brown a little longer.
  • Pour into this ½ cup water.
  • Add to cabbage and kolbasz mixture.
  • Cook for 30 minutes and add sour cream.
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Fresh Homemade Noodles! Make your fresh homemade noodles here!

Making pasta is one of those things that I never thought that I would fall in love with. Now, unlike this recipe I do go for the easy way- yes I have a pasta maker attachment for our kitchen-aid. You can also buy or cut roll it out and cut as the instructions say. Honestly though- the attachment for the Kitchen-Aid is one of the best buys I’ve made (it makes making pierogi a breeze).

Homemade Noodles

Course: Dinner
Cuisine: Italian
Keyword: homemade pasta, italian, pasta
Servings: 2 pounds

Ingredients

  • 6 eggs
  • 6 tablespoons light cream
  • 1 teaspoon salt
  • cups flour about

Instructions

  • Combine eggs, cream, and salt.
  • Beat thoroughly.
  • Stir in flour gradually to form a dough that can be formed into a ball.
  • Knead on a lightly floured surface for 10 minutes.
  • Divide dough into 4 portions.
  • On a lightly floured surface roll each portion, stretching the dough, until paper-thin and transparent.
  • Let dry for 30 minutes.
  • Cut into strips of desired widths.
  • Drop into boiling salted water (½ pound or 2 cups noodles, 2 quarts water, 2 teaspoons salt) and cook for about 6 minutes.
  • Drain.

Notes

Yield: 2 pounds of uncooked noodles

Apple Puddeny recipe- an Irish classic perfect for anytime

APPLE PUDDENY

Course: after church coffee hour, Dessert
Keyword: apple, church foods, dessert

Ingredients

  • 4 medium cooking apples
  • ½ teaspoon grated nutmeg
  • ½ teaspoon salt
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon baking soda
  • cup butter
  • 1 teaspoon ground cinnamon
  • ½ cup sugar
  • cup water
  • 1 teaspoon grated lemon rind
  • 1 cup quick-cooking oats

Instructions

  • Pare and core apples.
  • Cut into eighths and place in a greased baking dish about 10"x6".
  • Sprinkle with combined spices, sugar, and a little salt.
  • Mix water, lemon juice, and grated rind and pour over apples.
  • Add baking soda and remaining salt to oats; work the butter into this mixture over apples and bake in preheated moderate oven (375° F.) for 40 minutes

Yugoslavian Christmas Cookies

YUGOSLAVIAN CHRISTMAS COOKIES

Course: Cookie, Dessert
Cuisine: The Balkans, The former Yugoslavia, yugoslavian
Keyword: christmas, cookie, cooky

Ingredients

  • ½ lb. sweet butter
  • ½ cup sugar
  • 1 egg yolk
  • ½ tsp. salt
  • 4 egg whites
  • 1 cup sugar
  • ¾ cup finely ground walnuts
  • 1 tsp. lemon extract
  • 1 cup blackberry and current jelly
  • 1 cup chopped walnuts

Instructions

  • Cream butter with the ½ cup sugar.
  • Add egg yolk and salt.
  • Sift flour, measure, and stir into mixture.
  • Pat dough into a thin layer in the bottom of a 10x15" cooky sheet.
  • Beat egg whites until stiff; gradually add sugar and continue beating until of a meringue consistency.
  • Fold in the ground walnuts and flavoring.
  • Spread jelly over the dough and swirl meringue over jelly.
  • Sprinkle meringue with chopped walnuts,
  • Bake in a moderate oven ( 350°) for 40 minutes.
  • Cut into squares.
  • Makes three dozen cookies.

Printer-friendly copies:

Chicago Metallic Commercial II Traditional Uncoated True Jelly Roll Pan, 15-Inch by10-Inch Ideal for like one-sheet dinners, jelly rolls, bars, and cookies but can also be used to make one-sheet pan meals, roast vegetables, reheat leftovers Made from heavy-weight aluminized steel for superior heat conduction and even baking; features wire rod reinforced rims to prevent warping Features a traditional, uncoated baking surface Measures 14.75-inch by 9.75-inch by 1-Inch Dishwasher safe, however hand-washing is recommended to extend product life