Hungary. What’s to eat?

Hungary. What’s to eat?

Today we go to Hungary. As many readers know, I have to this country is not indifferent, so get a culinary excursion unusually long. But very, very tasty!

Country: Hungary

Hungary on the world map

The state in central Europe. It shares borders with Austria, Slovakia, Ukraine, Romania, Serbia, Croatia and Slovenia. The climate is favorable for agriculture, many wells (including the “Hungarian Sea” – Lake Balaton). All this has left a special mark, respectively, in the kitchen of Hungary.

Few photos

Monument St. Gellert, Budapest

Monument St. Gellert, Budapest

Chain Bridge over the Danube, Budapest

Chain Bridge over the Danube, Budapest

Festetics Palace in winter, view from the bottom of the garden, Keszthely

Hungary. Festetics Palace in winter

What’s to eat?

Cuisine of Hungary – one of the most diverse, both in the number of products used and on the method of preparation. Here, boiled and fried, hover and bake, stewed and pickled … And of course, make great wine.

Although the diet of Hungarians are so many diverse meat (but with a predominance of pork – historically, it is more popular): from it prepare a variety of pates and sausages, first and second courses. Apart from the already mentioned pork in Hungary eat quite a lot of game. Roe deer, venison, wild birds – all this can be found in cafes and restaurants.

By the way, since we are talking about the game, it is worth remembering and about one fact that unites Hungarian cuisine with a kitchen of many Russian people: mushroom eat here. Not only mushrooms that are abundant in other European cuisines, but also white, aspen, birch and others.

And there is an interesting intersection with Ukrainian cuisine – both entered the sayings Ukrainians love to fat is also to comic deep love to the Hungarian smoked bacon sharp. If you like to treat yourself to a slice of salted lard, then Hungary will certainly try the bacon: you enjoy.

Paprika. Another national symbol of Hungarian cuisine. I saw a “rush templates” people first came to Hungary. Because the majority of paprika in the presentation – it hammers sweet red pepper. In an extreme case – fresh sweet pepper. But once on the local market or the store you will find that there are more than a dozen paprika species. She is sweet and not very burning and quite spicy, round and oblong, red, green, purple … By the way, pepper “chili” – is also a paprika. And “Bulgarian” pepper too.

Hungary. What's to eat? paprika

Accordingly, and in the food consumed it in a variety of variations: Dried (powder) and dried, rubbed oil into a paste (available in tubes or jars); fresh and pickled. By the way, I warn you: one of the most serious kinds of paprika are small (about 3 cm in diameter), spherical or slightly flattened fruits pale blue-green color. Often found in pickled form. If you buy a pepper in the store, be sure to look at the bank acute (erős paprika) or not. The fact that there is a very similar variety that is almost not sharp.

Also worth mentioning dairy products – here they are loved and, therefore, are able to do efficiently. Of course, the freshest and delicious can be found at farmers’ markets. But if you are afraid to buy dairy products are not in the store, then stop your choice on the products with a mark of “Magyar termék”, ie produced in Hungary. Of course, the vast majority of the products you are easily identified by their appearance. But just in case it is worth remembering their designation: tej – milk, túró – cottage cheese. By the way, it is curious that the sour cream and cream are indicated in the Hungarian language the same: tejföl. But, of course, the cream will be in batches, and sour cream – in jars.

By the way, all of these unfamiliar words in Hungarian, I am not writing is simply this: there is almost nowhere in the stores do not have labels in English or German. Strictly speaking, they are, but only for products that produce global enterprises. And we do a task is to try local products – where to find a familiar word complicated: Hungarian like no one European language.

Now I focus on the specific dishes, without which familiarity with Hungary can not be considered complete. So:

Lecho (lecsó) – onions, tomatoes, peppers and pork sausage in one dish. All this together is quenched and has a very rich taste. Common in Russia and other countries of the dish with the same name, it has its roots from the Hungarian lecho. But it is no longer sausage, it has become a vegetarian and often is used as ganrir.

Pörkölt (pörkölt) – can be almost any meat (beef, veal, chicken, rabbit, pork, lamb or wild boar). It is not so much a dish itself as a group of food combined cooking process. The meat separated from the bones, a little fried, then stewed for about an hour with onions, sweet peppers and bacon. As extinguishing added as much water as the meat and then the output is a stew in a very saturated thick juice. Sometimes pörkölt add potatoes.

Paprikash (paprikás) – in general, it is almost the same as the pörkölt, but the meat and vegetables stewed in a liquid sour cream. In addition, there are special requirements: in any case, for the meat paprika should not be bold; You can not use beef, goose, lamb, duck or game. Just fish, chicken, veal and lamb.

Tokan (Tokány) – another similar dish. But there is very little paprika, but there are sour cream, mushrooms and herbs.

Pancakes in Hortobágy (Hortobágyi palacsinta) – pancakes with meat stuffing and sour cream Veal with paprika sauce

Halasle (halászlé) – unbelievably delicious fish soup. This specially prepared ear. Of course, with the addition of paprika.

We should also mention the desserts. Their Hungarian cuisine in a huge number, list all simply does not make sense. You just need to walk the streets, go into the coffee shop and try that pognravilos.

Unfortunately, many of the famous desserts such as cakes “Esterhazy” and “Dobos” often credited with Austrian cuisine. Yes, of course, they become part of the Austrian cuisine and is very popular in Austria, but, nevertheless, their homeland – Hungary.

Cake “Esterhazy” is named after Pál Antal Esterházy Hungarian nobleman, the former foreign minister in the Austro-Hungarian Empire, and a cake “Dobos” (a favorite cake of Emperor Franz Joseph, by the way) – in honor of the Hungarian confectioner József Dobos

Recipe national dish

Hungarian goulash – one of the most famous Hungarian dishes. It’s funny that most people are unfamiliar with Hungarian cuisine close, think goulash – it necessarily fat main dish of meat. In fact it is not. Hungarian goulash can be made of meat and poultry, and even fish. The consistency of this can be a main dish and soup, though a very thick soup. This fat food depends mainly on the main ingredient: take fat meat – Goulash is bold. Options there are plenty of cooking, so I’ll share with you a recipe that got my Hungarian girlfriend even by her grandmother.


Hungary. What's to eat? Goulash

need for business:

3-4 small pork leg
2 onions
1 tablespoon red spicy paprika (can be reduced if do not like very spicy)
2 green peppers
1 tomato
3 tablespoons vegetable oil
1 tablespoon vegetable
some salt

Meat rinse well and boil in a small amount of lightly salted water (just to the meat was barely covered) until ready. Separate the meat from the bones, strain the broth. The meat cut into small pieces. For beauty, you can lightly fry in butter.

In the strained broth, place chopped vegetables, add paprika, and cook them until tender. When the vegetables are ready, add the meat. Simmer a few minutes and serve.

For dessert

These pancakes are named after the famous Hungarian chef, deli and restaurateur Károly Gundel. By the way, he came up with them to his son Imre. In modern Hungary these wonderful pancakes can be found in almost any coffee shop or restaurant. But if you want to try the best pancakes correct “a la Gundel,” that your way is the capital of Hungary – Budapest. Here are just three places open Gundel (by the way, they still owns Gundel family) – cafe “Gundel” restaurant “Gundel” and bistro “Owl”. In cafes and bistros can come at any time, but the restaurant is better to book a table in advance it is very popular, so there are always a lot of guests, including at various times were Michael Schumacher and Rubens Barrichello, the Queen Elizabeth and Beatrix, Catherine Deneuve and Paul Newman, and many others. But something I swing, let’s cook pancakes!

Pancakes “a la Gundel”

Hungary. What's to eat? Pancakes "a la Gundel"

need for business:

For the dough:

2 eggs
1 tbsp. flour
1 tbsp. milk
1 h. L. vanilla sugar
zest of 1 lemon
¾ cup of mineral water with gas (neutral, without a strong smell)
a pinch of salt
1 cup of refined sunflower oil for frying
For the stuffing:

4 tablespoons rum
50 g raisins
1 tbsp. cream
Sugar 100 g
250 g chopped walnuts
1 tbsp. l. ground cinnamon

For the sauce

100 g of dark chocolate
3 egg yolks
1 tbsp. l. butter
1 tbsp. milk (or low-fat cream)
4 tbsp. l. granulated sugar
1 h. L. vanilla sugar
2 h. L. cocoa powder
3 tbsp. l. Roma
40 g butter
powdered sugar.


Eggs, milk, sugar, vanilla, zest and salt in a bowl whisk. Gradually add the flour, preventing the formation of lumps. Pour mineral water up until the dough is the consistency of liquid sour cream. Leave to stand for half an hour. Fry the pancakes 8 cm in diameter 20-23.

Prepare stuffing. To do this, fill it with rum raisins, leave for impregnation. Cream boil with the sugar, add the finely chopped or minced walnuts. Bring the weight to a boil, boil for a few minutes and remove from heat. If the mass is too thick, add a little more cream. Stir in the beef soaked raisins. Put 1/8 of the stuffing on each pancake. Fold crepes triangles or tubes.

Prepare the chocolate sauce. In a saucepan over a water bath at a very low heat, heat the milk with chocolate. Melted chocolate remove from heat, quickly stir the egg yolks with a whisk. Add sugar, vanilla, cocoa, butter, rum. All good mixing warm water bath for 5 minutes. If you get too thick sauce – add a bit of milk or cream. Remove from heat.

Arrange the pancakes in a refractory form, greased with butter and bake in the oven until golden brown. Ready-made pancakes on a plate with 2 pieces, sprinkle with powdered sugar and pour the chocolate sauce. Additionally, you can decorate with fresh berries or slices of an orange.

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