hungarian food and museums

A. halászlé B. csirkepaprikás C. Újházy tyúkhúsleves D. Jókai bableves E. hideg eperleves F. töltött paprika G. rántott csirke H. vörösboros marhapörkölt I. rakott krumpli J. szilvásgombóc K. túrós csusza L. gesztenyepüré M. somlói galuska N. madártej O. Gundel palacsinta P. rétes Q. Dobos torta R. töltött káposzta S. főzelék T. lecsó U. túrógombóc 1. chestnut puree 2. chicken in breadcrumbs 3. chicken paprikasch 4. cold strawberry soup 5. cottage cheese noodles 6. Dobos cake 7. fisherman's soup 8. floating islands 9. Gundel pancakes 10. Hungarian ’Ratatouille’ 11. Jókai bean soup 12. layered potato 13. plum dumplings 14. sponge cake Somló style 15. strudel 16. stuffed cabbage 17. stuffed peppers 18. sweet cottage cheese dumplings 19. thick vegetable stew 20. Újházy chicken soup 21. veal stew in red wine _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Wash and cut up the chicken to the size of your liking and place it in a pot with 3 litres cold water. Add salt and bring to the boil, remove the foam from the top, reduce the heat, add the vegetables, cleaned and cut into matchsticks, the onion (whole), the cauliflower separeted into florettes, the ginger, the peppercorns, and garlic placed in a filter. Continue cooking, covered, over low heat. When the chicken is almost fully cooked, add the mushrooms cut into slices, the green pepper cut into rings, and the green peas. Continue cooking for a few more minutes, then add the pasta and boil the soup for 2 or 3 minutes until the pasta is ready. Then take out the filter, discard the onion, and let the soup settle. Serve it piping hot. Make pairs. Historical Museum of Budapest

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Hungarian Matura exam practice worksheet

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1. chestnut puree2. chicken in breadcrumbs3. chicken paprikasch4. cold strawberry soup5. cottage cheese noodles6. Dobos cake 7. fisherman's soup8. floating islands9. Gundel pancakes10. Hungarian

’Ratatouille’11. Jókai bean soup12. layered potato13. plum dumplings14. sponge cake Somló

style15. strudel16. stuffed cabbage17. stuffed peppers18. sweet cottage cheese

dumplings19. thick vegetable stew20. Újházy chicken soup21. veal stew in red wine

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Wash and cut up the chicken to the size of your liking and place it in a pot with 3 litres cold water. Add salt and bring to the boil, remove the foam from the top, reduce the heat, add the vegetables, cleaned and cut into matchsticks, the onion (whole), the cauliflower separeted into florettes, the ginger, the peppercorns, and garlic placed in a filter. Continue cooking, covered, over low heat. When the chicken is almost fully cooked, add the mushrooms cut into slices, the green pepper cut into rings, and the green peas. Continue cooking for a few more minutes, then add the pasta and boil the soup for 2 or 3 minutes until the pasta is ready. Then take out the filter, discard the onion, and let the soup settle. Serve it piping hot.

Make pairs.

Historical Museum of BudapestInsitute and Museum of Military HistoryMuseum of Applied ArtsMuseum of TransportHungarian Agricultural MuseumHungarian National GalleryHungarian National MuseumHungarian Natural History MuseumMuseum of EthnographyGallery of ArtMuseum of Fine Arts

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