Hungary is an exotic, mysterious and plenty stories country that attracts tourists from all around the world, but it also has a strong gastronomy with plenty of flavors and aromas that little has changed over time. For these reasons we’ll tell you the history of its gastronomy, which dishes are the most desirable, how to prepare and how to eat them.
The Hungarian cuisine goes hand in hand with its history, it has a tradition of almost 1000 years and some Eastern influences, both in the seasoning and in several flavors. One of those characteristics is that all the soups and stews are thickened with lard and wheat toast flour, which gives them a texture and taste of its own. The main spices are paprika, which can be spicy or not, but it is essential to any further development of Hungary. Another inevitable flavor is tomato and onion Hungary.
One of the internationally known dishes is goulash, this soup with the consistency of stew is made with cubed beef, potatoes, lard, green bell peppers, onions, fresh tomatoes, ground paprika, cumin, garlic and csipetke pasta. This dish has become the most traditional of the Hungarian cuisine and almost every restaurant in Budapest has it in its menu.
The csipetke paste (meaning pinch) is made only with flour and eggs, it has no water, and when the dough is ready, you take little bits with your fingers and put them into the preparations in the moments that is boiling. It is also used in special preparations for those who do not like meat.
For many products used in Hungarian cuisine, a tour to the central market in Budapest is very didactic, and is one of the most beautiful Art Deco buildings in Europe. The products can distinguish the famous multicolored Hungarian sausages, such as the delicious variety of salamis that are in high demand worldwide. The particularity of these salamis, is that the meat is not grinded, it is chopped into small pieces that are smoked with beech wood. There is also the unique hanging of paprika and garlic.
Do not forget is the barak pálinka, the traditional liquor made of peach. This drink, according to Hungarian culture, enhances mood and body strength.
In general, the Hungarian food does not have raw vegetables, and its dishes are served very hot. Keep this in mind this when you are offered traditional Hungarian food.
Hungarian desserts are fresh fruit tarts and crêpes, which are filled with nuts, fresh fruit, cream, cinnamon and some booze. The crêpes are not flamed; a finishing sauce to give flavor is added.
With these recipes, the only thing you should do now is to rent apartments in Budapest and spend the best days of the year in this charming city, where the Danube has inspired artists, writers and poets.
Translated by: Hans