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Elements Of The Hungarian Cuisine - Traditional, Famed Food
The Italian cuisine had a huge influence on the Hungarian art of cooking, including: garlic, onion, nutmeg, and pasta. Peppers, potatoes, beans, and corn came from the American cuisine. Representative Turkish peculiarity were received during the Ottoman era, for instances barbecue, ox roasting, egg drops, white nougat, quince sweets, coffee, and only pork was not taken away from the Hungarian nation, because the Islam prohibits the consumption of it. Slavic art of cooking made a great affection on the Hungarian cuisine too, for instance: cottage cheese, sour cream, furnace, cabbage, porridge. Hungarian art of cooking was impacted by the German and Austrian art of cooking too, such as some cakes and sweets (strudel, gugelhupf, pretzel), and the Wiener schnitzel.
Many world-famous Hungarian dishes are based on meat cooked over the hearth or over the open fire in a cauldron, for instance: goulash (with potatoes or beans), stews (made of poultry, pork, or lamb), Chicken Paprikash, Fisherman's Soup near Lake Balaton, River Tisza, stuffed peppers, pork jelly, casseroles, Stefania meatloaf, roasted meat, schnitzel. Fumigation is a authentic procedure of the Hungarian art of cooking, including: sausages, salami, horse sausage, bacon, and ham, the relishes, the completion methods, and the unique flavor.
Other hot Hungarian dishes are based on seasonal raw materials, such as: vegetable stew made of beans, peas, carrots, potatoes, split peas, spinach, sorrel, squash, green beans, cabbage, kale, lentils; and soups, for instance cold sour cherry soup, cream soups of celery, asparagus, and mushroom soup, caraway seed soup; and sauces made of dill, garlic, and tomatoes. Special Hungarian dishes are mushroom stew, and mixed vegetable stew. Cabbage is a very popular material for traditional Hungarian food, including sweet cabbage and noodles, or salty stuffed cabbage, Transylvania cabbage, and layered cabbage.
Mashed potatoes, noodles, potatoes with parsley, French fries, and rice are commonly served as a side dish.
Fresh bread is also a typical Hungarian food, it used to be baked in the oven of the house. Nowadays the Hungarian bread is baked fresh every morning in the bakeries.
Memorable Hungarian desserts are pastries, for instance: Dobos Cake, strudel, poppy seed bread, scone, milk loaf, donut, vanilla crescent, walnut and poppy seed rolls, apple pie, cherry pie, chimney cake; and there are other kinds of desserts, including: chestnut cream, quince jelly, floating island, sweet crepe crumbs, and pancakes filled with marmalade or cottage cheese, Gundel pancakes, layered pancakes, etc.
After a splendid meal you must taste some famous Hungarian drinks, for example the white wines from Tokaj and Csopak, the red wines from Villány, Bull's Blood from Eger, Unicum (it is a herbal liqueur), pálinka (it is a type of brandy made of apple, apricot, plum, and grape), and the memorable Hungarian mineral waters and carbonated water.
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