【ハンガリー編】ザワークラウトと豚肉のパプリカ煮込み「セーケイカーポスタ」巻かない簡単ロールキャベツ ｜Hungary Cuisine｜Székelykáposzta

【ハンガリー編】ザワークラウトと豚肉のパプリカ煮込み「セーケイカーポスタ」巻かない簡単ロールキャベツ ｜Hungary Cuisine｜Székelykáposzta

[Music] let me introduce myself my name is hungary please come with me i would like to take you to the salon [Music] let me introduce you mr geigerrat our chef at the embassy of hungary today i would love to introduce you some of my favorite hungarian dishes [Music] so it is cold and as the name suggests cabbage is one of the main ingredients of of this dish cabbage and then the sourness of the cabbage has been with us and the hungarian cuisine for five six hundred years or so this is one of the varieties uh where cabbage is prepared together with meat and on also with paprika again uh one of the main characteristics of the hungarian cuisine and i need to add that it goes the best with a little bit of sour cream on the top so i will put a little bit of sour cream on the top and i will taste it now [Music] so let me try it take a little bit of sour cream take a little bit of the cabbage and i will take a little bit of the meat so to be able to to to enjoy the various flavors all together it’s a very good balance between the meat and then again between between the cabbage and then between the the sauce that that that comes with it [Music] for the sake of caposta we’re gonna use sauerkraut pork shoulder cut roast and for the base we’re gonna use again onions garlic some fresh vegetables tomatoes and poptica such a paprika powder black sauce pepper bay leaf and such a salt [Music] we are preparing the base what is finely chopped onions i’m going to start with the base what is actually vegetable oil usually i try to use nice pork fat for the extra flavor never use olive oil in hungarian food the olive oils has a really characteric flavor aroma but it’s actually we don’t need in a hungarian fruit so we are making a nice deep base but it’s actually starting with the caramel designing the the onions nice tea brown colored in hungarian people loves garlic please don’t be afraid of the amount what i’m showing showing right now the potlika [Music] i’m using right now just a small half of the tomatoes and the paprika because for this amount of meat i don’t need the whole one okay i’m start cutting the meat nicely if you’re just gonna use the roast parts what is actually is like a a big chunk of meat it can be for the long time cooking uh can be a bit like a dry feeling in the mouth so [Music] try to choose always something fatty parts for the long time cooking we have a nice caramel salt onion we’re going to add first of all the paprika again half of the garlic the reason why i’m adding two different time the garlic because i have i want to have two different kind of flavor in the food from the garlic one of them it’s a bit roasted but it’s give a nice caramel feeling and the second one i want to have a little bit like a fresh point it’s the cooked one and that’s just like before we’re gonna adding the tomatoes i’m going to pull on the side turn up the gas the paprika butter because of the paprika powder can burn that easily that’s why the turning of the gas to make sure that we have the nice color from the paprika powder not not the the burnt bitter flavor of adding some water mix it well and turn on the fire again i’m gonna adding the the rest of the the garlic for the freshness don’t be afraid to add the garlic because the pork meat goes well with the garlic it’s a really nice combination pepper the salt adding the pork [Music] actually this being marinated with a nice vinegar white wine and i think salt so i try to keep it because maybe i’m gonna use it sometimes the cabbage can be too salty too vinegar flavor maybe we don’t need that much that’s why that is the reason that we are washing it once we’re just gonna add into our meat mix it well we’re gonna two bay leaf after that slowly with a nice fire under it we start cooking at till the cabbage and the meat is gonna be nice soft and tender there you go [Music] so if you think that the campus tastes too dry because of the cooking you lose all the water and everything the liquid you can add a little bit of water without any shy feeling to make sure that it’s nice juicy you have to try [Music] my feeling right now is not too sourish so i’m going to add a little bit of more from the source flavor like that much i think it doesn’t need more and let’s try again i think it’s perfect [Music] [Music] you have learned the recipe from our chef garga i would like to encourage you to try this dish at home and try to prepare it and then when you close your eyes take a bite of this dish and then be reminded of a hungarian festive occasion or just the traditions of hungarian village and hungarian countryside so please do enjoy you

2021/3/05更新
ハンガリー大使館レシピ再生リスト

▼チャプターリスト
00:00 紹介ムービー
3:10材料一覧料

【材料】6~8人分
豚肩ロース 500g
ザワークラウト1瓶…720g（水で軽く洗った状態で）
玉ねぎ（小） 2個
パプリカ　1/2個
トマト 1/2個
ニンニク 6~8個
パプリカパウダー　大さじ1
塩・黒こしょう　適量
ベイリーフ ２枚
サラダ油 80g …ラードでも可
水 100cc
サワークリーム　お好みで
・・・・・・・・・・・・・・・・・・
【Ingredients】 for6~8
Boston butt 500g
Sauerkraut 720g
Bay leaf 1~2
Onion　250g
Green pepper 1
Tomato 1
Paprika powder 15g
Water　100cc（+100cc　as need）
Salt 6g
Pepper 5g

ハンガリー大使館シェフのラーツ・ゲルゴーさんに教わったハンガリーの代表的な煮込み料理「セーケイカーポスタ」
豚肩ロースとザワークラウトなどをパプリカパウダーで煮込みます。
シェフが細かなポイントもしっかりとレクチャーしてくれています！
ぜひハンガリーの味を一緒に楽しみましょう♪

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製作著作：ＢＳ日テレ
制作：PAPILLON MAGIC

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Chef Garga introduces the Hungarian dish Székelykáposzta, a stew made with sauerkraut, pork, and paprika.
He shares the step-by-step process of preparing the dish, highlighting the importance of using fatty meat for flavor.
The final dish is a balance of flavors and can evoke memories of Hungarian festivals and traditions.

[00:01] The chef introduces a Hungarian dish called Székelykáposzta, which is made with cabbage, meat, and paprika, and is best served with sour cream on top.
– Cabbage is one of the main ingredients in this dish.
– The dish combines cabbage with meat and paprika.
– Sour cream is often added on top for extra flavor.
– The chef tastes the dish by combining sour cream, cabbage, and meat.

[02:08]The video demonstrates the preparation of the base for Székelykáposzta, a Hungarian dish made with sauerkraut and pork.
– The base is made with finely chopped onions, vegetable oil, and garlic.
– Olive oil is not used in Hungarian food as it has a distinct flavor that is not needed.
– The onions are caramelized to a nice tea brown color.
– Garlic is added generously to the base.

[08:58]The chef adds water to the dish to make it juicier and adjusts the sourness of the flavor.
– The chef adds water to the dish to prevent it from becoming too dry.
– The chef tastes the dish and adds more sour flavor.
– The chef declares the dish to be perfect.