Hungarian
cuisine
Over the centuries Hungarian cooking has been influenced
by many nations’ cuisine, like French, Italian, Turkish
and Serbian cuisine. The Hungarian cuisine is famous mainly
because of its spices. Paprika is used in most of the
dishes, and that’s why associated with Hungarian
foods. Without aiming at completeness let’s list
some Hungarian specialities:
o Gulyás (goulash) is one of
the oldest Hungarian foods, which had been already
mentioned in a receipt-book of the 17th century. The soup
is made of diced beef,
potatoes, vegetables and small dumplings. Naturally much
of (hot, exquisite delicacy or noblesweet) paprika is
used. The traditional
gulyás is bográcsgulyás cooked in
cauldron over open fire.
o Another famous soup is halászlé
(fish soup) made of carps with hot paprika.
o If you intend to taste delicious Hungarian
foods you can’t miss pörkölt, which
is small pieces of meat stewed on onions and paprika.
Sometimes sour cream
is added to that dish. Than it is called paprikás.
o If someone likes heavy dishes than
he/she should try out töltött káposzta
(stuffed cabbage). Balls are made of minced meat mixed
with rice and spices,
which are stuffed into cabbage leaves. These are cooked
with lots of sauerkraut.
o Regarding desserts, if you enter a
confectionery you may be in a big trouble
to choose among dozens of cakes. Though one thing is sure:
you can’t leave
the country without tasting somlói galuska, palacsinta
and rétes.
Drinks
Hungary is a wine producing country with famous historical
wine districts. Names like Egri Bikavér (Bull’s
Blood), Tokaji Aszú or Soproni Kékfrankos
may sound familiarly to you. The most important vine
producing region are
o the Tokaj region where heavy dessert
wines like Aszú or Szamorodni and lighter
wines like Furmint or Tolcsvai hárslevelû
are also produced,
o the Balaton region provide many
table vines, like Badacsonyi Szürkebarát,
Badacsonyi Muskotály, Badacsonyi Kéknyelû,
Füredi Rizling,
o the region of Eger, Sopron, Szekszárd
and Villány also give a series of delicious
vines to the epicures.
Naturally Hungary is “at home” in producing
beer and fruit brandies. Arany Ászok, Borsodi,
Dreher, Soproni Ászok are Hungarian beers. Regarding
brandies Kecskeméti barackpálinka (aprocot
brandy), cseresznyepálinka (cherry brandy) and
szilvapálinka (plum brandy) are probably the
most well known brandies.
You can buy bottles of spirits in supermarkets or small
shops as well. If you intend to order wines for home
or for business events you can choose Bortársaság
(Wine Company) that ensure delivery services for clients.
For more information on wine shops of Bortarsasag, types
of wines and prices, please visit their website.
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