Fözelék? Gulasch? Potato soup? What is this?

12May11

Anikó writes often about Hungarian cuisine. She always explains the words and groups of dishes, and I like reading it – but I wouldn’t be sure how to call my stuff really. Remains the question of pronounciation. However, I call it Kartoffelgulasch. Or Kartoffelpaprikas. To sound more interesting, because if I have well understood, a Paprikas is a Gulyas (how to spell it? Oh, I never gonna learn this language ;-) with sour cream (with some flour for texture.). And this time, it would probably be a Fözelék, as it doesn’t contain meat. In German, it’s easier. By using the word “Gulasch” we don’t mess with so many words and think that we would cook Hungarian style while adding Paprika powder. Anikó, if you read this, don’t despair. I like the recipe. Quick, not complicated, yummy. What else do you want?

Unlike Loriot alias Pappa ante portas (or Heinrich Lohse from the Deutsche Röhren AG) I’m gonna eat it. Even under a false name.

It was so yummy that I had to recook it 2 days later. Then I made a “real” Gulasch without sour cream, a bit thicker than a soup, so it looks a bit like a stamppot, but the taste was different.

For 2, I used

1-2 onions

oil

paprika powder

about 6 potatoes
1-2 tomatoes
1 bell pepper

salt
pepper
chili

2-3 tblsp sour cream
1-2 tsp flour

for the “Gulasch”-Version I used no cream, no flour, but added a carrot.

Chop the onions and sauté them in a pot on low heat until translucent. Meanwhile peel the potatoes, and chop them into small cubes. Chop the other veggies, too.

Put the pot away from the stove, wait until it cools down a tiny little bit (to avoid that it turns bitter), add the paprika powder (about 1 tsp), stir well. Add the potatoes, stir well, add the other veggies, salt, and pepper. Add about 1 cup (125 ml) water. Cover with the lid, bring to a boil. Reduce the heat, boil until done.

For the paprikas version, mix sour cream and flour and add this mix to the veggies, boil once more.

Season with chili, if you want.

Done!

If you make the “Gulyas”-version (knowing that this would probably the wrong word…), you can serve it with sour cream. If you want. And if you want to have a soup, add more water. And if you want to sing out, sing out!

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One Response to “Fözelék? Gulasch? Potato soup? What is this?”

  1. 1 Anikó

    Well, I had my share on Hungarian food for the next two months last week, but I could eat Paprikßaskrumpli again :-)
    And as long as you liked it, it doesn’t matter how you call it :-)


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