i would like to share with you our blog about central european food. "jo etvagyat"

http://www.emperorscrumbs.com

Hi
I am new to this site-
I am currently trying to learn more about my hungarian heritage in any way possible. My grandparents passed before getting a chance to learn about our family and why we have certain traditions etc...
One tradition we have is szallona (not sure if I spelled this correct)in the summer time.
I am trying to find out more about it (why and how it originated) different ways to do it and to learn the correct spelling etc...
Any information would be much appreciated
Thanks
Bekki Megyesi

Warm up for winter with hearty Hungarian meat soup
Sue Doeden Park Rapids Enterprise
Published Sunday, January 18, 2009

Sue Doeden contributes food columns, recipes and photos every Sunday in the Detroit Lakes Tribune. She also teaches cooking classes in the region.

In Hungary, it’s called husleves (HOOSH-levesh) or “meat soup.” A pot of rich broth created by simmering meat and bones, fresh vegetables and spices for hours. And it is delicious. It is probably better than any soup you’ve ever tasted. Especially if the husleves is made by Katalin Bánfalvi.

January 15, 2009
From Hungary, here's Tokaji: how sweet it is
By Jurgen Gothe
www.straight.com - Vancouver's Online Source

It’s true: everybody who’s anybody in the vast world of wine has been raving about it for centuries, from Louis XIV to Jancis Robinson, Hugh Johnson, and André Simon. But how many people do you know who’ve actually tasted Hungary’s greatest treasure in a bottle, Tokaji? And, for that matter, have you?