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Recipes with pale green pepper

5 recipes that use pale green pepper, with photos, step-by-step instructions and cook times. The quickest, Harcsapaprikás, takes 45 minutes. It is most often cooked with onion, tomato and sweet hungarian paprika.

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Rác ponty

Rác is the old Hungarian name for the Serbs who settled along the Danube in southern Transdanubia, and in towns like Mohács and Baja their style of baked carp became a Friday and holiday favourite. Scored carp fillets are laid over sliced potatoes, pale green peppers, onion and tomato, sprinkled with paprika and baked, then finished with sour cream so the vegetables underneath soak up the juices. Traditionally thin strips of smoked pork bacon are tucked into the cuts of the fish; they are optional here, so leave them out for a pork-free dish. It is a whole meal in one dish, best with fresh bread. A common mistake is putting raw potato under the fish, which is still hard when the carp is done; parboil it first. Chef's tip: score the carp finely every 4 mm so the oven heat softens its small bones.

75 minHungarianFishGluten free
by KrazyBadal 0 views

Harcsapaprikás

Along the Tisza at Szeged, the fish restaurants on the riverbank serve harcsapaprikás to families at long Sunday tables: thick chunks of firm, sweet catfish poached in a paprika and onion sauce, then finished with sour cream until it is a rich, coral-pink colour. Catfish has no small bones and holds together well, so it suits a sauce dish; the flavour is mild, creamy and gently smoky from the paprika. Traditionally it comes with túrós csusza (noodles with curd cheese and crisp bacon) or plain nokedli. A common mistake is stirring the fish too much, which breaks it into flakes; shake the pan instead. Chef's tip: salt the fish chunks 15 minutes ahead in the fridge, which firms them up and seasons them all the way through.

45 minHungarianFishGluten free
by KrazyBadal 0 views

Újházi tyúkhúsleves

Ede Újházi, a much-loved actor of the Budapest National Theatre at the turn of the last century, was so fussy about his Sunday hen soup that a city restaurant named its version after him, and the name stuck. Today Újházi soup is the standard first course at Hungarian weddings and Sunday lunches: a clear, golden broth simmered for hours from a boiling hen, full of carrot, parsley root and celeriac, with mushrooms, green peas and a tangle of thin vermicelli added at the end. The meat is pulled off the bone and served in the bowl, or eaten separately with the vegetables and a little horseradish. The usual slip is letting the pot boil hard, which clouds the broth; it should only tremble. Chef's tip: cook the vermicelli separately and put it straight into the bowls, so the broth stays clear and the noodles don't swell overnight.

180 minHungarianSoups
by KrazyBadal 0 views

Bakonyi sertésszelet

The Bakony hills north of Lake Balaton are known for their beech forests and mushrooms, and any Hungarian dish called bakonyi comes with a creamy paprika and mushroom sauce. Here it covers seared pork loin steaks, a favourite of roadside inns and Sunday lunches across Transdanubia. The sauce starts like a pörkölt with onion, paprika, pepper and tomato, then takes on sliced mushrooms and is finished with sour cream, so it is earthy, tangy and rich. Serve it with nokedli or rice to soak it up. Where most people go wrong is boiling the sauce after the sour cream goes in, which makes it split; keep it just below a simmer. Chef's tip: use a mix of wild and chestnut mushrooms if you can, and fry them hard first so they brown instead of stewing.

60 minHungarianMeat
by KrazyBadal 0 views

Marhapörkölt

Pörkölt is the stew most Hungarians actually cook at home, more often than gulyás, and on the Great Plain beef pörkölt simmers in a cauldron at every village festival and harvest gathering. Unlike soup, it has almost no added liquid: a big pile of onions melts slowly in fat, paprika goes in off the heat, then the beef stews in its own juices with a little tomato and pale green pepper until the sauce is thick, glossy and brick red. It is deep, sweet and gently peppery, and it belongs next to nokedli (small dumplings) or boiled potatoes and a pickled cucumber. The usual slip is adding paprika to a hot pan, which scorches it bitter in seconds; always pull the pot off the heat first. Chef's tip: add water only a few spoons at a time, just enough to stop it catching, so the sauce stays concentrated.

150 minHungarianMeatGluten free
by KrazyBadal 0 views

Goes well with pale green pepper