Hungarian Cuisine Specialties

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Hungarian cuisine is dominated by meat, thick sauces and spicy taste - so atypical of neighboring and European nations. This is due to the established habits of the ancestors of the Hungarians - the nomadic tribe Magyars. They relied entirely on game caught and dried meat stocks because of their constant movement.

It is as a result of these nomadic traditions that the most famous Hungarian dishes were born, which today are synonymous with local cuisine, such as goulash, porkolt, tokan and paprikash. There is almost no difference between them.

Goulash

Necessary products: 1 kg of beef, 5 potatoes, 4 peppers, 4 cloves of garlic, 2 onions, 2 carrots, 2 bay leaves, 100 g of tomatoes (canned), 2 tbsp. flour, 2 tbsp. red pepper, 50 g lard, black pepper, salt.

Method of preparation: The meat is cut into cubes. Fry the finely chopped onion in the fat. Add the pieces of meat, season with salt and fry for a few more minutes. Add the flour and red pepper. Fry for another 1-2 minutes.

Cut the peppers and carrots into slices and the potatoes into large pieces. Peppers and carrots are added to the meat and poured with about 1 liter of water. Add the bay leaf and finely chopped garlic. Boil until the meat softens, then add the potatoes. When they are semi-finished, add the tomatoes and cook for another 15 minutes.

In addition to meat dishes, Hungarians nowadays eat a lot of vegetables. The national specialty in this direction is leche. It is prepared from tomatoes and peppers with rice.

The cure

Necessary products: 600 g tomatoes, 1 and 1/2 kg green peppers, 2 onions, 80 g lard, 1 tbsp. sweet red pepper, salt, 100 g rice, frying oil.

Preparation: Cut the peppers into pieces. Put the tomatoes in boiling water for a few minutes. Carefully remove, peel and cut into quarters. Cut the onion into semicircles.

Melt the fat in a large saucepan and fry the onion in it until golden. Add red pepper, peppers and tomatoes. Simmer uncovered over high heat until some of the liquid has evaporated. When this happens, the temperature drops, the dish is covered and boiled.

Fry the rice separately in a little oil. Add to the lens just before it is ready, along with a little water. When the rice is cooked, the dish is ready.

Hungarians are also known all over the world for their desserts. The most popular is the Dobush cake, made with chocolate cream and a topping of caramel and nuts.

Dobush cake

Ingredients: 6 eggs, 120 g powdered sugar, 120 g flour, spreading oil, sprinkling flour, 150 g sugar

For the cream: 5 eggs, 60 g chocolate, 1 tsp. (200 g) powdered sugar, 200 g butter, vanilla sugar, nuts.

Method of preparation:

Cream: Beat the sugar, chocolate and eggs in a water bath until thickened. The cream is removed and allowed to cool, stirring occasionally. The cooled mixture is added in portions to the whipped butter. Add the vanilla sugar and beat until light cream.

Cake: Beat the yolks with the powdered sugar to a light light foam. Gradually add the beaten egg whites and sifted flour. Spread the dough on a greased and floured pan in the form of 6 equally large thin circles, which are baked.

Five of them are smeared with cream and stacked on top of each other. The sixth is topped with golden brown caramel (prepared by melting the sugar in a pan), as well as the nuts. The cake is cut with a knife greased with butter. Serve the next day.