It is natural that every tourist coming to Hungary for the first time wonders what to eat in Budapest. The national cuisine of this country is very rich and unique. It is based mainly on meat, onions and peppers, and there are many dishes that are a mixture of first and second courses. An inexperienced gourmet can easily get confused in so many names, so I will try to help you and tell you about dishes that are definitely worth trying.
The most famous dish, the name of which has long gone beyond the borders of the country, still remains Goulash. Translated from Hungarian it means “shepherd’s soup.” It is called soup, but, in fact, it is both the first course and the second. Plus he's fat. Beef or veal is first browned and then boiled with onions, potatoes and other spices. Let's highlight cumin and paprika, which give goulash its characteristic red color, taste and aroma.
Chicken paprikash - Currently it is made from chicken breast and legs, but fish, veal or lamb can be used instead.
Paprikash was prepared back in the Middle Ages. Sour cream must be added to it (stewed with sour cream). It should be noted that this dish is also popular in Austria.
Perkelt - this dish is prepared from beef, veal, pork, lamb, rabbit or chicken, as well as fish, crab, vegetables and mushrooms. Perkelt means anything that is finely chopped and fried with onions, then sprinkled with paprika and fried.
The next dish is lecho. It is prepared from onions, tomatoes, paprika and semi-smoked pork sausage.
Looks good and tastes good.
The next dish, tokan, differs from perkelt in that the meat is cut into thin slices, a little onion and paprika are added, but sour cream is added , mushrooms, peas and greens.
Let's move on to goose liver. Foie gras is a classic dish of French cuisine, but it was prepared in Hungary back in the 11th century. In Hungarian it is called "Liba-may".
The cooking method is simple: raw goose liver is cut into thin slices and fried. The ingredients used are eggs and flour and very few spices. Classic roast goose liver should be lightly browned to retain its natural pink color. Rice and pickled vegetables are added as a side dish. Goes well with wine.
Another dish is khalasle. This is fish soup. As you know, Hungary is landlocked, although the Danube is nearby? Halasle is prepared from different types of fish, adding onions, paprika and tomatoes.
Of the desserts of Hungarian cuisine, I would like to mention Shomla Galushka. It is similar to tiramisu, but appeared before it.
Its author is waiter Károly Goleritz, who worked with the famous chef Kára Gündel at a restaurant in Városliget Park.
So, we became at least partially familiar with Hungarian cuisine. Keep in mind that these dishes are quite filling, and if you order a lot, you may not finish them.
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