Recipe: Hajduk Soup step by step with pictures | Handy.Recipes

Hajduk Soup

Cooked gaiduk soup

Time to cook: 60 minutes

Total Servings: 4

Nutritional Value

Today I will tell you the recipe "for Gajduk" Hungarian soup, and of course, there will also be an excursion into the history of Hungarian (or rather - "Magyar" state; the name of the country is pronounced in Hungarian "modeorsag" - the country of Hungarians).

Author of the recipe

Ingredients for soup "Gajduk":


  • Potatoes - 6 pcs
  • Onion (large) - 1 pc
  • Fat (pork, for frying) - 80 g
  • Broth (bone) - 2 l
  • Bun (unsweetened) - 2 pcs
  • Parsley (chopped, can be dried) - 2 tablespoon
  • Caraway (to taste)
  • Salt (to taste)
  • Sausage (smoked, Hungarian "Chabay", you can use other ones, with paprika)

How to cook soup "Gajduk" step by step with photos


I looked in explanatory dictionaries, and they say that: 1) hajduk (Hungarian. 1) Hajduk (Hungarian: hajduk, a horseman) is a fighter for people's freedom against the Turkish domination, a rebel partisan in the Balkans and Hungary during the Turkish rule; 2) a servant, travelling footman, usually a tall man dressed in a Hungarian, Cossack or Circassian coat, in a rich landlord's house in the Russian state in the 18th - 19th cc.). The second meaning of this word, of course, does not interest us at this moment. Maybe I want to tell too much today, but you can skip this text and go straight to the recipe. In Hungary "gaiduk" first the shepherds, then the Magyars, the Serbs and the Wallachs, who fled from the oppression of the Turks to the forests and from there waged guerrilla warfare, and finally the foot-armed warriors. The Hajduks excelled in the art of war, and constituted an infantry militia that could be hired by any wealthy owner. In 1605. the Transylvanian Duke Istvan Boczkai settled them on his own lands and granted them considerable privileges, which in 1613. were confirmed by the Sejm. All place names on the Great Hungarian Plain beginning with "gaidu"-Hungarian."hoidu", are still reminders of its first inhabitants. Until recent times, the haiduk enjoyed all the rights of the nobility, except for freedom from taxes. The haiduk settlements, which already in the 17th century. settlements of the Hajduks, which lost their military value, made up an autonomous Hajduk county, which occupied 966 sq. km². with a population of 62,914.

The Hungarian infantry under Stefan Batory had the same name. In the 18th century. In Hungary the clerks of the magistrates' offices and the drabants of the magnates were called haiduk, and in German courts the footmen and the servants of the. For more than a century and a half (15th-16th c.в.) during the rule of the Turkish janissaries and Habsburg mercenaries on Hungarian soil, the Hungarian state remained divided into three parts.

In the fight against foreign invaders the Hungarian and Slavic peoples showed mass heroism. The Hungarian peasants built and constantly rebuilt fortresses on their borders, which halted the advance of the Turks into Central Europe.

In 1532. the defenders of Köseg (near the Austrian border) forced the retreat of the much superior Turkish army. I was in that city in August of last year, at the annual theatrical festival in honor of those events. I took a lot of pictures, not realizing much at the time. And tomorrow I invite everyone to my diary to see this festival in more detail.

Almost all the inhabitants of this town take part in this performance, they also come from Turkey, first experiencing the story together, and then taking pictures together and having a fun Hungarian-style holiday...:) In the center of the picture there's a Hungarian family, and on the sides there are authentic Turkish women.

And now let's move on to the recipe of the "Gajduk" which got its name from the fearless and courageous defenders of their land. Of course, when I was making this soup, I imagined myself in that historical time. Cook, and you try to feel in yourself the fighting spirit of those centuries. The ingredients for this soup are very simple: potatoes, onions, bread and sausage. And now it's time to get to work..:) Peel the potatoes, wash them and finely chop them.

Then finely chop the onion and fry in grease until brown and golden in color. I've written about why in fat in previous recipes.

Put potatoes in the bone broth, salt them (I also added cumin because it is often used in Hungarian cuisine) and simmer for about 10 minutes. Then we put whole buns (or white bread) in the soup and continue to cook.

When the potatoes are soft enough, mash everything and strain through a sieve (you can grind it with a blender).

Mix everything. And this is the consistency of the soup. As you can see, a woman's hands grind no worse than a soulless blender..:)

Then we add to the soup fried onions and slices "chabay" (or any smoked sausage or smoked sausage with paprika) and bring it to the boil. Then stir gently and see how the paprika colors the soup in a unique Hungarian life-affirming color. Serve "Gayduk" soup should be hot, sprinkled with chopped fresh parsley. I wish you all a pleasant Hungarian appetite. Yo étvadat :)

Nutritional Value:

Whole Dish:
Calories
3103.9 Calories
Protein
192.8 g
Fat
134.8 g
Carbohydrates
269.4 g
Per Serving:
Calories
776 Calories
Protein
48.2 g
Fat
33.7 g
Carbohydrates
67.4 g
100g:
Calories
96.1 Calories
Protein
6 g
Fat
4.2 g
Carbohydrates
8.3 g

Salt, Cumin, Sausage, Onions, Parsley, Broth, Smoked, Bun, Fat, Rich, Flavourful, Broths and Soups, Hot Soups

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap