Hungary is a country where cooks differ cooking delicious dishes. Original Hungarian dishes described only in the palace menu. All other recipes are borrowed from other nations, but local chefs made them a “sweetie.” Need to note that modern kitchen is very different from that which was brought into the country by the distant ancestors of the Hungarians.
From the history of Hungarian cuisine
Hungarian chefs have always been famous for their craftsmanship cooking. Many of the royal courts of Europe wanted to have their kitchens are cooks from Hungary.
You should not be surprised at this, because in culinary delights features of European kitchens have been absorbed and recycled to your Hungarian taste.
1. In the middle of the 15th century, King Matthias married Neapolitan Princess Beatrice. It is she who begins the restructuring in the royal kitchen. On the menu were only those products to which she got used to since childhood.
The cooks she wrote out of the house worked in the kitchen. The products themselves, seasonings were also prescribed to Beatrice from Naples.
2. In 1562, Mohach was taken by the Turks, they settled throughout Hungary. Hosted by the invaders for almost a century and a half. Turks influenced to traditional Hungarian cuisine. But in Transylvania saved culinary art of their ancestors.
3. The mid-19th century innovated Hungarian traditions and the kitchen. This is the time of restaurant business development. War is over, The peoples of Europe began to live in peace. Austrian court wants to eat sophisticated French cuisine. In this way Wild Hungarian cuisine gets a new impetus in development.
Thanks to the union of different tastes, many dishes appeared in which intertwined Hungarian flavor and sophistication of taste claims the French. It was during these times in the traditional cuisine of Hungarians paprika appeared.
4. Evidence that Hungarians are second to none culinary experts, is the World Exhibition of Culinary Arts, which took place in the capital of France in 78 of the 19th century. In almost all competitions they turned out to be winners, stood on the main step of the pedestal. Since then to this day, Hungarian the kitchen dictates its own rules in the features of cooking. BUT the culinary experts themselves are rightfully considered experts.
Canned foods
Hungarians are great masters of canning, vegetables and meat go to the hall, even mix these products. This is from distant ancestors who constantly had to wander. There were no normal conditions for cooking, so they prepared food in advance.
There are many preservation options, one of them is tarragon. This is the dough which dried in the sun. They cooked him a variety of dishes, as well as eating instead of bread. Today this product produced on an industrial scale.
It should be noted that homemade tarragon is indispensable products in many countries. It:
- Persia.
- Balkans.
- Mongolia.
- Caucasus.
But Alfedean peasants outdid everyone: nobody is better than them can cook tarragon.
Features of Hungarian cuisine
Traditional Hungarian cuisine has its own characteristic features. First of all, this applies to fats. In her a large amount of lard or vegetable oil is used, onions and paprika (ground red pepper). Secondly, a large amount of sour cream or heavy cream.
The main product in cooking is meat. Without him does not cost lunch or dinner. Meat selection depends on preference eaters. It can be game, poultry, rabbit, beef, pork and other types of meat. Sometimes in one dish add several varieties of meat, but the constant companions of meat dishes are vegetables, various sauces, which include sour cream and paprika.
For meat dishes in Hungarian cuisine they prefer a variety of side dishes. They can be from:
- Potatoes.
- Tarkhona – hard balls from flour dough.
- Sweet pepper.
- Sauerkraut.
- Onions.
In addition to garnish, such dishes are complemented by vegetable salads and pickled vegetables. In rare cases, dispense with a side dish if they are not prescription.
Mostly meat dishes are stewed or fried. Sometimes combine these two way. Since the products are very diverse, due to special technological methods produce dishes that are piquant and peculiar only to Hungarian cuisine.
Meat dishes are popular, for the preparation of which use a skewer, grill. And the chickens that are fried in breadcrumbs will appeal to any gourmet.
There are traditional Hungarian dishes that use only one type of meat, replacement is not possible because flavoring qualities will change dramatically. If pork is supposed, but neither veal, no beef, no game or other types of meat cooking is not allowed. Take paprikash as an example. This dish is traditional in Hungary, and it is prepared from young meat – veal or poultry.
Classic Hungarian Options
According to the tradition that has developed since ancient times, the Hungarians do not do without dishes that combine the first and second. Examples of such a lot of food
1. For goulash soup you will need:
Onions, ripe tomatoes, peppers.
Lightly smoked sausage and paprikash. He can be with chicken and dumplings made of potatoes. It’s potato paprikash often visitors to the restaurant, calling it “potatoes on pan. “He’s a great side dish for the roast.
2. Roast invariably in the diet of Hungarians. Having been in Hungary, you can feast on a “virgin hot” cooked from a young piglet, or beef roast beef.
3. Some of the soups in Hungarian cuisine are seasoned with flour, which fried by adding lard or vegetable oil to the pan. WITH stewed vegetables – zucchini, green peas, spinach, kohlrabi, proceed as follows. After boiling, they are added fried flour. This is not a salad, but a second course. It turns out thick, is an amazingly delicious side dish for cutlets, sausages, chop meat. Unfortunately, this dish is not cooked in restaurants, because they consider food to be poor.
Goose paste
A paste prepared from goose liver refers to Hungarian specialties. Besides the fact that this dish has a unique taste, it is also useful. This quality the product is often used as a prophylactic of cardio-vascular system. But there is a paste needed in small quantities, observing the measure. Hungarians is an amazingly delicious dish called foie gras.
There is nothing complicated in preparing the paste. Can it to cook any housewife. Use only fresh product.
How to cook a pate
The goose liver is slightly salted, sprinkled with spices, which are larger like. Goose fat is laid out in the pan, it is slightly fried. Then add the liver. It should be well fried until golden brown. Cool slightly and pass through meat grinder. Today you can grind with a blender.
Goose paste should be left in the refrigerator. Eat it in cold form. During the meal, various sauces are added to the plate. Fans prefer to eat with berries, fruits, citruses.
