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Hungarian Food
Hungarian or Magyar cuisine is the cuisine characteristic to Hungary and the Magyars.
Hungarian food is often spicy. It frequently uses paprika, black pepper and onions. Potatoes are also commonly used in many dishes. Hungarians are passionate about their soups, desserts and stuffed pancakes, with fierce rivalries between regional variations of the same dish, e.g. the fish soups cooked differently on the banks of Hungary's two main rivers: the Danube (Duna) and the Tisza.
A bowl of Beef porkolt (stew).Hungarian cuisine is influenced both by the history of the Magyar people and by the environment found in the Carpathian basin when the Magyars settled in the late 800s. The importance of livestock is apparent in the prominence of meat in Hungarian food. The nomadic lifestyle of the Magyars may be reflected in the many dishes cooked over the fire, from goulash in a bogracs (or cauldron) to pogacsa pastries. In the 15th century, King Matthias Corvinus and his Neopolitan wife Beatrice were influenced by Renaissance culture and helped introduce ingredients like garlic and onions to Hungarian cuisine.[1] Elements of Turkish cuisine were adopted by Hungarians during the Ottoman era, mainly in the form of vegetable dishes, but the influence is not as pronounced as in the Balkans. Cakes and sweets in Hungary show a strong German/Austrian influence.
Two remarkable elements of Hungarian cusine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners are different forms of fozelek, as well as cold fruit soups.
Soups
Bogracsgulyas - cauldron Gulyas (Goulash)
Borleves - wine soup
Burgonyaleves - potato soup
Erdelyi leves - Transylvanian soup
Gombaleves - mushroom soup
Gulyas eroleves - Hungarian beef consomme
Halaszle - peasant fish soup commonly made with carp, catfish, pike-perch or bream
Jokai Bableves - bean soup Jokai Style with smoked pork hock
Krumplileves - potato soup
Komenymagos leves - caraway seed soup
Korhelyleves - hangover Soup (with sauerkraut)
Paradicsomleves - tomato soup
Tojasleves - egg soup
Zoldbableves - green bean soup
Almaleves - apple soup
Barackleves - apricot soup
Meggyleves - sour cherry soupStarters
Balatoni halsalata - fish salad Balaton style
Hideg lbamaj zsirjaban - cold goose liver served with green pepper and tomato
Hortobagyi palacsinta - meat filled pancakes Hortobagy style
Sajttal toltott gombafejek rantva - deep fried mushrooms in breadcrumbs, stuffed with cheese. Served with tartar sauce.Main Courses
Almaval toltott facan - pheasant stuffed with apples
Fogasszelet bakonyi modra - fillet of pike-perch Bakony style.
Paprikas sulloszelet - fillet of pike-perch served in paprika sauce
Pusztaporkolt - beef in a sweet paprika and onion sauce, served with rice.
Ropogos malacsult - roast leg of suckling pig
Szarvastokany erdei gombaval - venison stew with wild mushrooms
Toltott borjuszegy - stuffed breast of vealSalads
Erdelyi buronysalata - Transylvanian potato salad
Fejes salata - green salad
Karolyi salata - potato, green pepper, egg, lettuce and tomato salad with tartar sauce
Kovaszos uborka - dill gherkin salad
Paradicsomsalata - tomato salad
Paprika salata - green pepper salad
Sajtsalata - cheese salad
Uborkasalata - cucumber saladDesserts
Ananasz torta - pineapple torte
Cseresznyes retes - cherry strudel
Dios torta - walnut torte
Dobos torta - layered caramel torte
Gesztenypure - chestnut puree
Gundel palacsinta - Gundel crepes stuffed with walnut, lemon and raisins, covered in a rich rum and chocolate sauce. Heavenly!!
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