CHevabchichi. Szegeti halaszle. A goulash (soup)

CHEVABCHICHI - Yugoslavia

500 g ground beef meat, 500 g ground pork, salt, black pepper, red sweet pepper, 1 egg, 1 zubchik the crushed garlic, 3 drops tabasko, majoran, 3 table spoons of a strong hot meat broth.

It is a certain kind of cutlets in shape kolbasok, diameter approximately in a finger, length 50-hp mm. The beef meat is used, but there can be a pork and mutton.

Ground meat is good for mixing with all components. To prepare from it kolbaski, in regular intervals from different directions to fry them on a lattice in an oven. Small kolbaski should be outside brown, and inside reddish and juicy. Is better to fry them over charcoal. By the Yugoslavian tradition to submit them it is possible with the cut onions.

As a garnish it is possible to submit salad from the siliculose pepper slightly boiled, with vinegar and vegetable oil.

SZEGETI HALASZLE (Fish soup on-segedinski) - Hungary

3 kg of fish (a carp, a pike, a pike perch, etc.), 20 g red pepper, salt, 300 g onions.

Fish to clear, cut off heads, fins. From goals to remove gills and eyes. Large fish to skin, it is possible to remove and bones. From goals, fins, skin, bones, and also from less valuable fish to weld within approximately 40 minutes a fish broth which makes a soup basis. Fish after cleaning to cut for the portion in weight about 200

In a broth to put onions, red pepper, it is possible to add to taste and burning, and to cook to those holes while the onions at all will not boil soft. Then a broth to filter, enclose pieces of fish and again to cook 10-15 minutes that fish has not boiled soft. Spices in fish soup can be put to individual taste and habits.

the GOULASH (soup) - Hungary

1 kg of the beef meat, 3 bulbs, 400 g a potato, 50 g fat, 1 zubchik garlic, 1 g caraway seeds, the South of red pepper (can be and burning), salt, 2 pods of green pepper, 3 tomatoes.

Meat to cut on slices on 20 g and it is good to wash out. Onions small to cut and roast to golden-yellow colour in fat, to add the salted meat. This mix to extinguish in own juice approximately 30 minutes when juice will evaporate, to add a few water or a meat broth. The potato to cut cubes of identical size, to put on meat, to add garlic, caraway seeds, red pepper and again all to fill in with water before full immersing. During a season in soup siliculose pepper and the tomatoes cut by ringlets are put. A goulash again to cook, until the potato will cook. To submit with bread.