Potato Gulyas Adam Fischer Style

Because Adam Fischer is very busy these days, regardless of many requests, we could not introduce the new recipe. Finally, we had a chance to get his another original soup.

As the first cooking conductor at Bayreuth, he served his special soup to the staff for a second year also, and of course he didn't forget Eisenstadt. Between the two performances of the final matinee, he invited all the orchestra members and served his special potato gulyas soup.

Ingredients (Serves 4) :
3 large potatoes - peeled and diced, 3 onions - diced, 3 tomatoes - peeled and diced. 1 clove of garlic - clashed, -2 red or yellow peppers. -, About 100 grams of green beans. Chili pepper, 1 cup of flour, 1 egg, 1 cube of vegetable broth. Hungarian sweet paprika, salt, pepper, rosemary, sour cream.

How to Cook

1. Drop two tablespoons of oil into deep pan and fry onion and garlic.
2. Add tomatoes and sprinkle Hungarian sweet paprika.
3. When onion becomes transparent, add 3 cups of water and vegetable broth cube.
4. When water is boiled, add potatoes and minced chili pepper.
5. Remove seeds from peppers and cut it into 1 cm width strips. Add these peppers into the pan about 15 minutes later than potatoes. Check seasoning and add salt and pepper if necessary.
6. Mix flour and an egg and make dough.
7. Cut green beans into about 3cm length and add when potatoes become tender.
8. Cut dough into 1 cm cube and drop it into the pan. Cook 4-5 minutes. When dough and green beans are cooked, remove from heat and serve it in deep dish. Add minced rosemary and sour cream if you like.

Go back to Top of the Maestro Fischer's Cooking Note

Hangover Soup

This is the section to introduce Chef Fischer's favourite cooking.  We got many request but it is very difficult to gather information.  This time, we asked Adam Fischer staying in Japan to introduce his "Hangover Soup"  This is one of his own recipe which is the consommé based with sour cream and vinegar.  After shopping at local market, Adam himself cooked it in about one hour.  By the way, he named the soup  "Hangover Soup" because the vinegar helps to resolve alcohol.  It does not mean that Adam is always "Hangover".  (05/01/1998)
 
Ingredients (Serves 4)
 3 large onions.  8 medium size potatoes.  4 regular size tomatoes.  1 green paprika.  1 clove of garlic.  3-4 cubes of Bouillon or Consommé.  Sour cream 200 grams.  Vinegar, and red hot paprika (optional).  4 cups of water.

How to Cook

1. Peel  tomatoes. (Chef Fischer does not like the tomatoes not peeled; plunge into boiling water first)  Chop the onion and garlic.
2. In the large saucepan, add a tablespoon of oil and chopped onion and garlic.  Cook until onion becomes transparent, then add the diced tomatoes.
3. Add the sliced green paprika into the saucepan.
4. Add the 2 cups of water and later add the peeled and sliced potatoes.
5. When the potatoes are soft, add the cubes of bouillon.  Since this soup does not use salt or pepper, add a little more than usual.  If you like it hot, add the sliced red hot paprika.
6. Add the sour cream and 1-2 tablespoons of vinegar. Cook over a low heat and stir. Adjust the seasoning and serve in a deep bowls.

Go back to Top of the Maestro Fischer's Cooking Note

Vegetable Garlic Soup

In the middle of the festival, on September 15,1995, Mr. Fischer spared his time between rehearsals and concerts, cooking his original soup at the pub restaurant "Eder" in Eisenstadt. He served it to the people who enjoyed the concert. Menu of the day was "Vegetable Garlic Soup", which Mr. Fischer himself invented for his son Aron who does not eat meat. Since September 15 is Aron's birthday, Mr. Fischer said "Happy Birthday" to him after rehearsal, and started cooking a soup for 100 people from 7:30 PM. It was hard to believe that he is world-famous maestro when he putting on a cooking cap and apron in stead of a bow tie and a tail coat, holding a big spoon on behalf of a baton and stirring soup in a big pot. About in one hour had he finished cooking a red soup with three assistants. People enjoyed the concert at Haydnsaal stopped at "Eder" and also enjoyed the special soup. The following is the its recipe. (11/01/95)

Ingredients (Serves 4)

Onion 120g, Potato 320g, Red Paprika 120g, Tomato 120g, Mushroom 40g, One clove of Garlic. One egg, Sour Cream 40cc, 3 cups (600cc) of water, a little of parsley, salt, pepper, consomme-broth granules.

How to Cook

1. Use a deep pot to saute peeled and chopped onion and crushed garlic in oil.
2. When onions are soft and transparent, add peeled and diced potatoes.
3. Add chopped red paprika and peeled and cut tomatoes. Add 3 cups of water and bring to boil. Reduce the heat medium.
4. When potatoes are tender, add sliced mushroom.
5. Add a little of salt, pepper and consomme-broth granules.
6. Mix an egg and sour cream in a bowl.
7. Add egg and sour cream to (5) and mix well.
8. Serve in a dish and spread the chopped parsley.

Go back to Top of the Maestro Fischer's Cooking Note

Hungarian Gulyás Soup

The recipe of Mr.Fischer's original soup has been well received. This time, we asked him to show us how to cook traditional Hungarian Gulyás soup.

On January 28th, 1996, during his stay in New York, I made an appointment in advance and visited his apartment, then Adam kindly provided the pressure cooker and prepared the soup for me. To begin with shopping, cutting vegetables, then he fixed gulyas soup for four persons including the guest who was expected to visit next day. (Actually that was the famous Mizzo Cecilia Bartoli! This soup is her favorite, too.)

Ingredients (4 person)

One clove of Garlic, 4 middle size Onions, 1 Red pepper, 2 Hot peppers, Beef 1Kg, 4 Tomatoes, 2-3 Poteoes, Paprika 100g, Water 1500cc, Flour about 200g, 1 Egg. (02/01/96)

How to Cook

1. Cut beef in cubes and sprinkle with salt.
2. In a deep pot, put oil in and boil with high heat. Add the chopped garlic and onions. Stir until the onion becomes transparent.
3. Cut the red pepper and hot peppers into small pieces and add to the pot.
4. Add the beef and stir until the surface turns brown.
5. Sprinkle paprika. Make sure not to make any solid. Adds 500cc of water.
6. Add the peeled and cut tomatoes.
7. Add rest of water. Bring to the boil and reduce the heat to medium. Cover and simmer for about 2 hours for the regular pot, 45 minutes for pressure cooker.
8. When the meat becomes tender and the other vegetables are melting, add the peeled and diced potatoes. Boil until tender, about 15 minutes for regular pot, 3 minutes in the pressure cooker.
9. When potatoes become tender, add salt.
10. Put flour in a bowl and break an egg on it. Mix them tightly and make a dough. (It is called "Csipetke".) Tear it as small as possible and drop into the pot. When it sinks in the pot and floats again, remove from heat and serve in dishes.

Go back to Top of the Maestro Fischer's Cooking Note