|
Jókai Bean Soup
Jókai bean soup () is a Hungarian bean soup. It is a rich with many vegetables, smoked pork hock pieces and noodles. It is often made to be spicy or some sort of hot chili offered with it. Despite its richness it is served with sour cream on top and white bread, and this soup is a lunch or dinner in itself. Origin The soup was named after Jókai Mór, a Hungarian writer. Jókai was a regular guest at a restaurant in Balatonfüred, where he almost always ordered bean soup, which was subsequently named in honor of him. Multiple sources state that he also enjoyed ''halászlé'' (fish soup). In Jókai's works, there are gastronomic writings, compilations, and resources. In 1854 he published ''Zoltán Kárpáthy,'' in which there is a detailed description of a buffet. See also * List of bean soups * List of soups This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Soup
This is a list of notable bean soups characterized by soups that use beans as a primary ingredient. Bean soups * 15 Bean Soup – A packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States. * Asopao de gandules – A thick soup from Puerto Rico made with pigeon peas (gandules), sofrito, pork, squash, various spices and dumpling made from green bananas, potato, rice flour, yautía, and parsley. * Amish preaching soup – Typically served preceding or following Amish church services in American cuisine. * Bissara – A soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient. * Bob chorba – A national Bulgarian dish, translating to "bean soup," prepared using dried beans, onions, tomatoes, chubritza, or dzhodzhen (spearmint) and carrots. * Bouneschlupp – A traditional Luxembourgish green bean soup with potatoes, bacon, and onions * Dal – A term used for lentils, a dish of cooked lentils, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US ( FDA) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
