This week I found a recipe, which can be easily prepared even for those, who are not that good chefs. Today's dish is called "Rakott krumpli." We cook it when we don't have too much time to prepare a more complex menu. Also it is a huge advantage that it's the cheapest dish I've ever seen. Let's see what we have:
1 kg (2,2 lb) potato (burgonya, krumpli)
6 eggs (tojás)
1 strand Hungarian sausage (egy szál magyar kolbász)
5 dl (16,9 fl oz) sour cream (tejföl)
10 dkg (3,53 oz) bacon (szalonna)
How to become master of the Hungarian kitchen #7
Clean up the potatoes and the six pieces of eggs. Put the potatoes in a cooking pot with a tablespoon salt, and add water in it until the water doesn't cover them. Cook them under a topper till they don't get soft (I usually stick a knife in the potato to see if it's soft enough or not). Put the eggs in another pot and boil them. When the eggs are boiling, cook them for 10 more minutes in order to get the necessary hardness of them. Spill the water from the pot and immediately put cold water on the eggs, so it will be easier to peel them. Now, spill the water from the pot (in which you have the potatoes), and peel them.
Wash down the sausage with cold water, so you can pull its peel off easily, and then slice it up. Switch on your oven and warm it up until it becomes 400 Fahrenheit in it. Slice up the potatoes (they shouldn’t be too thin). Butter an ovenware, and then put one-fourth of the sliced potatoes on the bottom of the bowl. Slice up the eggs on the potato, put one-fourth of the sausage and also the same measure from the sour cream on it. Keep repeating this process until you have ingredients left, but it’s important that there must be potato on the top. Now that your bowl is full, put sour cream and bacon on the top. Cook it till the bacon becomes brown and the sour cream’s color turns into auburn. Serve it on a plate with pickles. Jó étvágyat!