Food traditions in Hungary
The Hungarian Cuisine is very rich in its history, and holds certain features from the time of the Great Migration. At that time, the tribes led the nomad mode of life and they prepared well preserved food, which could be easily and quickly prepared. One of these dishes came to us in our XXI century, and is called «tarhonya». It is – dried dough, sometimes is sold, but generally is made at home, especially in rural areas, where it is dried in the sun and just before eating boiled in water. Also this dish is prepared with sun-dried meat, cut into thin pieces for better preservation. Tarhonya – is a tasty Hungarian dish, which cant stay indifferent.
For those who like delicious,
nourishing, and high-calories food, welcome to Hungary. Because the modern Hungarian
cuisine mainly consists of fat (mainly pork), as well as onions and red
peppers, with the addition of cream, which is sometimes replaced by sour cream.
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The pride of the Hungarian cuisine is a dish called «Goulash» (Hungarian:Gulyásleves). Hungarian goulash – it's a spicy,
thick soup. So thick that it can even be considered as the ragout, which is
cooked with onion, red pepper (paprika), pieces of potatoes and meat (beef,
chicken, pork). This may be an excellent chose, as for the first course and as
for the second. For garnish to this dish is usually served «Chipetki» – small
dumplings of dough or rice, potatoes or noodles.
Another
dish which may engage your attention is – «Tokan» -
meat in it is cut thin and elongated pieces. Onions and peppers put less than in goulash.
You can even replace the paprika by pepper. For better flavor Hungarians put in
tokan mushrooms, sour cream, green peas and other greens.
For those who
like fish dishes, we recommend you to order in a restaurant the dish, which is
called «Lucioperca sonera, var. Fogas balato-nicus» –
it is a pike-perch, in
Hungarian «Fogash», lives mainly in the waters of Lake Balaton, the Danube
and its tributaries. Marvelous Danube pike is differ in its tender meat, and the
weight of such a large fish is about to 8-10 kg, and sometimes even 12 kg. Young
pike about 1 kg is called «shyulle»
in Hungary, and is also very
tasty. So the choice is yours, what to taste first.
It will be wonderful to choose
for aperitif Hungarian wines, produced on the vineyards in Hungary. The best
white wines are: Tokaj, Menesh-moliarat, Rooster, red wines are: Earl, Vishont,
Szekszárd. For those who prefer strong alcohol, we advise you the national
drink «Palinka» (Hungarian:
Pálinka). Palinka – is a fruit vodka, which is produced
in Hungary. The ingredients are various berries and fruits (apricots, plums,
and apples, pears and grapes). It was the favorite alcohol drink for King
Edward the VIII
For
all who wish to taste the national drink «Palinka» with the traditional spicy sausages, welcome to the annual festival in
October in the capital of Hungary, which is called «Budapest
Palinka Festival». The festival
is held in Buda Castle, the entrance is about 6 Euro. The event includes traditional
eating and drinking. All this is accompanied by a fun lively folk music, songs
and dances. At the festival, you can learn the history of «Palinka»,
and know how to choose the traditional Hungarian sausage in shops.