I looked in dictionaries, and write there that: 1) the Hayduk (Hun. hajduk -driver)-fighter for national freedom against the Turkish domination, the rebel guerrillas in the Balkans and in Hungary in the era of Turkish occupation; 2) the servant, the footman away, usually tall, dressed in the Hungarian, Cossack or Circassian, in the rich manor house in the Russian state in XVIII-XIX centuries). The second meaning of the word, of course, in the moment, not interested. Maybe I want to tell you too much today, but this text you can skip and go directly to the recipe. In Hungary, "Haiduk" was originally called shepherds, then the Magyars, Serbs and Vlachs who had fled from the oppression of the Turks in the woods and there fought a guerrilla war, and finally, Hiking lightly armed warriors. The grooms perfectly possessed the art of war, and was an infantry militia, which could hire anyone wealthy owner. In 1605 the Transylvanian Prince, istván Bocskai settled on their own lands and granted considerable privileges, which in 1613 was confirmed by the Sejm. All names of places in Great Hungarian plain, beginning with "Hyde"-Hungarian."hogu" and today reminded of its first inhabitants. To modern times the grooms enjoyed all noble rights in addition to freedom from taxes. Settlement Gaidukov, already in the XVII century lost its military significance, was a famous Autonomous Okrug, occupying 966 sq. km. with a population of 62 914 people.

The same name was given to the Hungarian infantry at the Stefan Batory infiltrated in Poland. In table XVIII. Haiduk became known as Hungary's judicial servants of government offices and drabant magnates, while the German yards lackeys and minions. Over a half century (15-16 century) in the period of farming on Hungarian soil, the Turkish Janissaries and the Habsburg mercenary troops, the Hungarian state was divided into three parts.

In the fight against foreign invaders Hungarian and Slavic peoples showed heroism. On the borders were erected and constantly restored by the hands of the Hungarian peasants of the fortress, delayed the promotion of the Turks into Central Europe.

In 1532 defenders of Kőszeg (near the border with Austria) was forced to retreat far superior to the forces of the Turkish army. I was in this city in August last year, at the annual pageant the holiday in honor of the events of those years. Took a lot of pictures, then realizing a little something. And tomorrow I invite everyone to my blog to see more on this occasion.

In this view, involved almost all the inhabitants of this city, coming also from Turkey, first experiencing the story together, and then together taking pictures and having fun in Hungarian rest...:) In the center of the image - Hungarian family, and the edges - these Turkish women.

Now let me move to the recipe itself "gajduskova" the soup that got its name from the fearless and courageous defenders of their land. Of course, when I was making this soup, I imagined myself in that historical time. Prepare You and try to feel the fighting spirit of those centuries. Products use for this soup are very simple: potatoes, onions, bread and sausage. And now you can probably work..:) Peel the potato, wash and finely chop.

Then finely chop the onion, fry in fat until brown and Golden. Why in the fat, I wrote in the previous recipes.

In bone broth lay potatoes, sprinkle with salt (I added more cumin, because in Hungarian cuisine it is often used) and cook for about 10 minutes. Then put in the soup whole brioche (or white bread) and continue to cook.

When the potatoes become soft enough to wipe all and pass through a sieve (you can grind in a blender).

We mix it all together. And this consistency should be soup. As you can see, women's hands are crushed not worse than soulless blender..:)

Then add to soup, sautéed onion and slices "cabiscol" sausage (or any smoked or smoked sausage with paprika) and bring to a boil. Then gently stir and see how the color paprika soup in the unique Hungarian life-affirming color. Feeding "haiducci" have the soup hot, sprinkled with the chopped fresh parsley. I wish you all a nice Hungarian meal. Yo will evadat :)