Hungarian or Magyar cuisine is mainly based on meat, seasonal vegetables, fruits, fresh bread, dairy products and cheeses. It is a continental Central European cuisine with some elements from Eastern Europe, such as the use of poppy seeds and kefir. The use of paprika, various other types of pepper and spices is found in most national dishes in Hungary.
Typical food of this country is based on dairy products, cheese and meat, which recalls the traditions of Western Slavic cuisines (Czech, Polish and Slovak). Chicken, pork and beef are very common, while turkey, duck, lamb and fish are not so common. Hungary is also famous for its high-quality and relatively inexpensive sausages, which are mainly made from pork, as well as poultry and beef.
Bread is perhaps the most important and main part of cooking and common food in Hungary. Traditional dishes are traditionally served with him, but often he is also used as the main dish. Before the fall of communism in 1990, white bread was a staple food, and Hungarians were very proud of this product. After the transition to capitalism, its quality deteriorated somewhat, as manufacturers tried to save on costs. Nevertheless, today there are many specialized bakeries that seek to bake a high-quality product. In recent years, not only bread, but also numerous types of bakery products, such as buns and pastries, both savory and sweet, have been spread. They can be found in numerous bakeries across the country.
Cuisine and national dishes of Hungary
Budapest sights can be called institutions with authentic cuisine. Hungarians consider main dishes in one of two types: they either require a side dish (köret) or not. Food from the first category would be unusual to eat without a side dish. Conversely, if it is not required, it would be strange to use it. The side dish is most often a potato cooked in different styles, but vegetables with rice or steamed are also popular. Some dishes have a traditional side dish (for example, chicken with paprika is almost always eaten with noodles), while others can be served with anything (for example, fried cheese).
It is worth mentioning a wide selection of smoked pork products, which are a very important part of Hungarian cuisine. Many dishes acquire their character from the smoky taste of one or more of these ingredients. Many types of Hungarian smoked sausages, ham and bacon are also eaten without further preparation. They are served with bread and fresh vegetables and are often called “cold dishes”, mainly consumed for breakfast or dinner. Sometimes this combination is offered as a snack in restaurants.
Pickled and salted vegetable products are also included in the list of national dishes of Hungary. The main such appetizers are the kapozets savannah (sour cabbage), pickled peppers and cucumbers. A combination of salty cauliflower, green tomatoes, unripe watermelons and some other vegetables is also used. They are traditionally consumed in the winter, and previously were often the main source of vitamin C in all the cold months of the year. Classic Hungarian restaurants often offer some pickles as a side dish, especially for hearty, heavy meals.
In general, Hungarian cuisine is famous for its mouth-watering dishes. Therefore, it is not surprising that many Hungarians (and guests!) Begin to miss them at the same moment when they leave the country. From warming soups to delicious desserts, these traditional dishes are among the national attractions. What are the names of the national dishes of Hungary?
Langos
Fried pastry, baked with garlic, sour cream and grated cheese, is one of the most popular snacks in the street cuisine in this country and a favorite dish of many Hungarians around the world. Other fillings are also used, but it is the traditional combination, which is the most common and authentic, that is so beloved by many. This is a famous dish of national cuisine of Hungary.
Phaselek
Főzelék is a diverse stew: the ingredients may vary depending on personal preference. This dish is prepared with lentils, green beans or cabbage. All of these options are popular. Technically, this dish is neither stew nor soup. This is a unique national dish of Hungary, which has no analogues in many other cuisines. At the same time, it is so popular that cafes that serve it exclusively in different variations can be found throughout Hungary.
Stuffed cabbage
This interesting dish consists of cabbage filled with minced meat, rice and seasonings (paprika is used very often), poured with thick tomato sauce. This is a delicious meal reminiscent of the cooking of your beloved grandmother. This is a good option if the guest of the country does not know what to try from the national dishes of Hungary. Each Hungarian has his favorite recipe (often passed down through generations), and a good plate of this delicious dish is wonderful, especially in the cold season.
Fruit soup
The local name for this national Hungarian dish is Gyümölcsleves. Serve it most often in the warmer months. This is a cold fruit soup that can have different tastes. Sour cherries are one of the most popular ingredients, and this version of the soup is the most typical Hungarian. However, everyone has their favorite look when it comes to this refreshing dish. It is usually served cold on a hot summer day. Wine and sour or fresh cream are often added to the cherry version. Soup can be eaten as a snack or dessert.
Macaroni with sugar and poppy seeds
Poppy seeds are often found in Hungarian cuisine, and this dish contains them as the main ingredient. The grains are crushed before being mixed with sugar and then added to pasta with a small amount of molten butter. The result is a simple sweet dish that can be found everywhere on dining tables in Hungary. Thanks to an easy recipe using readily available ingredients, you can enjoy it no matter where you are.
Paprikash
Paprika is the most popular spice in Hungary, and paprika is a whole series of dishes where it serves as the main ingredient. It consists of a creamy, strongly seasoned with paprika sauce, added to a number of different products. Chicken, catfish or mushrooms are the most common options. Served traditionally with a side dish of noodles.
Goulash
What to try in Budapest? The national dish of Hungary, known worldwide as goulash! This is a stew with lots of paprika.
Goulash has been known since the Middle Ages. Its origin dates back to the 9th century. At that time, meat cooked and flavored with spices was dried in the sun and packed in bags made from sheep’s stomachs. Further, only water was required to prepare a full meal.
Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the sixteenth century. Today it is one of the national dishes of Hungary and a symbol of the country. Today it is cooked in the form of a thick soup or stew.
Garlic, caraway seeds, bell peppers and wine are optional ingredients. For density, flour or starch is not used. Tomato is also a modern addition, not used in the original recipe and in all European cuisine until the first half of the twentieth century.
Goulash can be prepared from beef, veal, pork or lamb. Typically used carcass parts include a tail, drumstick or shoulder blade. As a result, goulash gets its density from stiff, well-trained muscles rich in collagen, which turns into gelatin during the cooking process. The meat is cut into pieces, seasoned with salt and then fried with chopped onions in a pan with butter or lard. After that, add paprika with water or broth and simmer everything on low heat. At the end of cooking, you can add garlic, whole or ground cumin or any vegetables (such as carrots, parsley root, pepper and celery). You can also put other herbs and spices in the soup, especially chili peppers, bay leaves and thyme. Potato cubes can also be added, as they contain starch, which makes the goulash thicker. A small amount of white wine or wine vinegar can also be added to the end of the preparation to colorize the taste.
Dessert cream
Hungarian vanilla custard, located between crispy puff pastry slices, makes a delicious sweet treat, which is a favorite dessert throughout the country. Having visited any traditional confectionery store in Hungary, you can make sure that this delicacy is almost guaranteed to be on the menu. The dessert is perfect with a hot cup of coffee, and is one of the most delicious in the country.
Jalasle
Halaszle, or Hungarian-style fish soup, is a fish soup with paprika. Traditionally, carp, pike or catfish are used in the recipe. This dish is served at many restaurants in the country. The most authentic way to enjoy a delicious soup is to use fresh fish from the Danube or Tisza rivers for it. The fish is cooked with paprika, vegetables and broth in a cauldron over an open fire on the banks of the river.
Shomloyskaya dummy
This is a delicious dessert. Several layers of different types of biscuit (regular, chocolate and walnuts) are soaked in rum, smeared with cream and sprinkled with chocolate sauce. In fact, many different sweet ingredients make up this delicacy, which many have awarded the title "Hungarian Favorite Dessert."
Final word
Having familiarized with the information about the national dishes of Hungary and the photo of dishes, you can decide in advance what is best to try in this country. In recent years, cooks have turned Hungarian food into an art form, adding new ingredients and cooking styles that have never been in the past. As a result, Hungarian national dishes prepared for tourists may seem rather unusual for locals who are accustomed to traditional options.