|
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] |
White Bread
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. Nutrition White bread contains half of the magnesium found in whole-wheat bread, and it is generally considered to be less nutritionally dense. The milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity. History Ancient Egyptian aristocracy had access to white bread. In this image bread is depicted in Egypt in about 2,500 BC. Bread made with grass grains goes back to the pre-agriculture Natufi proto-civilization 12,000 years ago. But only wheat can feasibly be sifted to produce pure white starch, a technique that goes back to at least ancient Egypt. Becau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasulj
Pasulj (from ''phaseolus''; ), grah () or grav () is a bean stew made of usually white, cranberry or pinto beans, and kidney beans, which is a popular dish in Balkan cuisine. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a dish typically eaten in the winter months, especially around the Christmas period. Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as prebranac.The dish can be served both hot or cold, and it is typically served with a side of sour cream or ajvar, and bread. It is sometimes known in English as Serbian bean soup, or Serbian baked beans and in German-speaking countries as ''Serbische Bohnensuppe'' ("Serbian bean soup"). Most Balkan countries have a variation of the dish. In Bulgaria it is known as "bob" or "bob chorba", which literally means "beans" or "bean soup". It can be in the form of a soup or with less liquid and baked. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balatonfüred
Balatonfüred (; ; ) is a resort town in Veszprém county, in Hungary. The town with a population of 13,000 is situated on the northern shore of Lake Balaton. It is considered to be the capital of the Northern lake shore and is a yachting destination. It is also a location for fishing (carp being the most common catch) although the introduction of eels and other non-indigenous species has caused Ecosystem health, ecological damage in recent years. Description The town has two marinas, a string of carbonated mineral water springs, listed buildings from the middle of the 18th and the 19th centuries and fine restaurants. It has modern hotels and guest-houses to accommodate about fifty thousand visitors in the summer. The nearest villages around Balatonfüred are Tihany, Aszófő, Balatonszőlős and Csopak, all renowned for their wine, land and beaches. Highway No 71 crosses the town as well as a single track railway line between Budapest and Tapolca. Although a shipyard was once the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fisherman's Soup
Fisherman's soup or halászlé () is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among Danube Swabians and their descendants, known as ''Karpfensuppe''. In Croatia, it is commonly served in the regions of Slavonia and Baranya (region), Baranya, where it is called fiš paprikaš. With its generous use of hot paprika and, often, hot Black pepper, peppers, halászlé is arguably one of the spiciest dishes native to the European continent. Preparation Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a broth made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours. It is then st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bean Soups
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] |
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, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the Pungency, spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Paprika#Hungarian, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, Caraway, cara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Soups
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditionally soaked and boiled, and used in many traditional dishes throughout the world. They can be cooked in many different ways, however, including frying and baking. The unripe seedpods of some varieties are also eaten whole as green beans or ''edamame'' (immature soybean), but many fully ripened beans contain toxins like phytohemagglutinin and require cooking. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus ''Phaseolus'' was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
