- Food and Cooking»
- World Cuisines
Hungarian Food - Mecsek Highwaymen's Dumpling Soup (Mecseki Betyárgombócleves)
Mecsek Highwaymen's Dumpling Soup
The 1956 Soviet Occupation of Hungary
Mecsek Highwaymen's Dumpling Soup
Mecsek Highwaymen’s Dumpling Soup
The hills of Mecsek (pronounced Metscheck) are located in southern Hungary north of the city of Pécs. The "mountains" cover an area of approximately 500 sq. km. and the highest one has an elevation of only 2238 feet.
During the Hungarian Revolution of 1956, these hills were the scene of fierce battles between the Hungarian units, called "the Mecsek Invisibles" and the invading Soviet forces.
This soup is a rich broth made from meat bones, carrots, parsley root and celery root thickened with sour cream and egg yolk. Large potato dumplings, called gombóc, are filled with a mixture of minced pork and onion and cooked in the boiling liquid.
If you prefer not to make your own stock, you can start with 2-32 oz. boxes of beef stock. or broth but then the soup will not taste quite so flavorful.
Ingredients for the Soup:
2 – 32 Oz. Boxes of Beef Stock
(or better yet, make your own broth using meaty beef soup bones)
1 Medium Onion peeled finely chopped
1 Celery Root peeled and finely chopped
2 Parsley Roots peeled and finely chopped
1 Large Carrot, scraped and finely chopped
2 Tablespoons Lard or Butter
2 Tablespoons Flour
1 Teaspoon Thyme
1 Teaspoon Salt
Black Pepper to taste.
½ cup of Sour Cream
1 Egg Yolk
Ingredients for the Dumplings:
4 Large Potatoes, peeled, cubed and boiled in salted water
2 Tablespoons Butter or Lard
2 Heaping tablespoons Flour
¼ Teaspoon Salt
Ingredients for the Filling:
¾ Lb. of Minced Pork
1 Small onion peeled and finely chopped
1 Tablespoon of Butter or Lard
Salt and Pepper to taste
1. Lightly brown the chopped vegetables in the butter or lard and sprinkle them with flour, thyme, salt and pepper. Continue cooking for two minutes and then add both boxes of stock. Gently simmer for about an hour and adjust the taste if necessary.
2. Meanwhile, prepare the dumplings. Mash the potatoes and blend in the flour, butter, eggs and salt.
3. On a floured board, knead the dough until it is smooth and divide into six pieces to form round patties.
4. Next brown the pork and onion in the butter and season with salt and pepper.
5. Place a tablespoon of the filling in the center of each round of dough and carefully fold them into dumplings making certain that they are well sealed.
6. Drop the dumplings, one at a time into the gently boiling soup and continue cooking for about 20 minutes until the dumplings rise to the top and float on the surface.
7. Finally, mix the sour cream with the egg yolk in the bottom of a large soup tureen and add a ladle of hot soup. Add the dumplings and then pour in the rest of the hot soup.
This is a hearty soup and it can be eaten as the main course with some fresh baked bread or rolls.
Classic Beef Stock Recipe
Eating Soup Dumplings
The Mecsek Hills Located North of Pecs, Hungary
Links to other Hungarian recipe.
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Beef Ragout (Marhatokány)
The Hungarian word tokany comes from the Rumanian word tocana which means ragout. Drier than porkolt or gulyas, it uses strips of meat rather than cubes and is nornally seasoned with marjoram or just black pepper rather than paprika. It is most often
- Hungarian Food - Stuffed Braised Steak (Töltött Ro...
Toltott Rostelyos covers a variety of Hungarian stuffed braised steak recipes. They are similar to German rouladen and Italian braciole, but with different ingredients used to stuff them. There are regional variations and frequently they are named af
- Hungarian Food - Stuffed Cabbage (Töltött Káposzt...
As in most Northern European countries, cabbage is considered a staple and every country has their own version of stuffed cabbage. There are many regional variations of this dish within Hungary and each family has it's own special recipe. The version
- Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
- Hungarian Food-Stuffed Squash and Kohlrabi (Töltöt...
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l
- Hungarian Food - Bean Soup a la Jokai (Jókai Bable...
Named after the 19th century Hungarian novelest, Mor Jokai, this hearty soup contains a smoked pork hock, smoked sausage, parsips, carrots and of course beans. When finished, it is garnished with sour cream and served with little pinched dumplings ca
- Hungarian Food - Chicken Soup, Ujhazi Style (Újház...
Ede Ujhazi, the famous Hungarian character actor, is credited with creating this dish. While visiting a small restaurant in Budapest, Ujhazi was not satisfied with the soup that he was served so he instructed the chef to prepare it again under his di