Hungarian cuisine is very peculiar. She has a foundation unique to her. Modern Hungarian cuisine is a combination of a traditional table with the addition of new elements. It is very diverse in taste and form. Great types of meat; game; lake and river fish; nutritious milk products; all kinds of vegetables, herbs and fruits - all this will lead to the complete delight of any gourmet. As a result of combining a huge assortment of quality products, we get dishes that Hungarian cuisine is famous for all over the world.
And above all, it is goulash, perkelt, turoshchusa (noodles with cottage cheese). Goulash is a Hungarian soup, which is prepared with a liquid broth. To prepare it, you need to kilogram or one and a half kilograms of meat (beef, or from lamb during grape harvesting), cut into portions and fry in melted pork fat with the addition of chopped red pepper (sweet) onion head, previously browned and stewed with a spoon. When juices from meat and vegetables evaporate and only lard remains, you need to pour everything with a glass of wine (water, meat broth), salt, cover and simmer under the lid until the meat is soft. At this time, peel, cut into four parts and boil a kilogram of potatoes separately. Transfer the finished potatoes to meat along with part of the vegetable broth for a rich taste and boil a little more. Goulash is served on the table in a soup bowl and eaten with a spoon, like any first course. Adding tomato to it only spoils the taste. As a side dish for goulash, it is customary to separately serve small dumplings or round noodles mixed with hot lard.
Since ancient times, Transylvanian cuisine has been characterized by such a dish as flecken. This meat is Hungarian baked on coals. It is taken for its preparation not washed, but only wiped beef fillet of the highest grade, which until then had been lying on ice for several days. It must be cut so that pieces are obtained one and a half fingers thick and three fingers wide. They need to be slightly beaten off, sprinkled with pepper, salt, grate with onions, then put on a wire rack and baked on both sides on charcoals that are hot but no longer burning (that is, there is no flame). One side should be baked for four to five minutes, and the second only three to four. You can only check if the meat is ready with a blunt object, as piercing it will cause the juice to leak. Too smoked flecken can be rubbed with smoked bacon. As a side dish, sauerkraut, salted mushrooms or fresh cabbage salad are best suited for this dish.
It has in its arsenal Hungarian cuisine and all kinds of dishes that do not contain red pepper. For example, chicken fried in breadcrumbs or a piglet fried whole; fried stuffed turkey, which was specially fattened with nuts.
Among the flour products, a place of honor on the table is given to the roll ("Rethos"). It is prepared from unleavened dough, which is thinly rolled out, laid out the filling, rolled up and baked. And soft, loose buttery donuts that just melt in your mouth can be considered the top of all flour products.
The menu of lunches and dinners ends with a variety of cheeses that compete with Italian and French cheeses, as well as fruits known throughout Europe, especially grapes, apricots and peaches, which are unparalleled in aroma and taste.
So the one who thinks that all the food of Hungarian cuisine is oversaturated with onions, red pepper and swim in lard is wrong. There is a considerable selection of dishes that correspond to the generally accepted international level, while preserving national features. By the way, onions are much more used in their recipes than just Hungarian cooks, but French ones.