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Hungarians make good soup and the start for these soups is generally meat stock. Of course there is always more meat that can be consumed WITH the soup so the solution is to serve the meat, be it pork, beef or chicken attractively sliced and heated with some delicious sauce. Dill sauce is one of the many sauces we use to consume the meat that has been cooked to make soup stock. You need fresh dill though, dried dill will never do.

1 pkg. fresh dill
3 Tbsp olive oil
3 Tbsp flour
1/3 cup table cream [or half an half]
salt and pepper to taste
2 Tbsp lemon juice
1 tsp sugar
1/2 cup soup stock

• Wash the dill well and chop it very fine.
• Heat the table cream in the microwave. Do not let it boil.
• Make a light rough with the oil and the flour. Keep it light, do not brown.
• Stir in the warm table cream. Keep stirring so no lumps form.
• Stir in the lemon juice and the sugar.
• Stir in the dill. Bring the sauce back to slow simmer.
• Keep stirring and cook for a couple of minutes.
• Add soup stock as needed.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!