Hungarian Cuisine

Wednesday, January 10th, 2007 at 12:00 am

Hungarian cuisineHungarian cuisine is characterized by its spiciness with common ingredients like black pepper and onions. Like its neighboring country Germany, potatoes are also a staple of many Hungarian dishes.

Soups, desserts and stuffed pancakes have sparked rivalries between regions as to what is the best variety of the same dish. Fish soups are cooked differently on different banks of Hungary’s main rivers.

In Hungary, breakfast may consist of fresh bread , fruit, vegetables, or cereal. Lunch is the major meal of the day, with several courses: soup is followed by a main dish including meat, which precedes a dessert.

Fruit may follow. Dinner is a far less significant meal than lunch. It may be similar to breakfast, or comparable to an American lunch of sandwiches. Dinner is light, such as bread and vegetables, or perhaps a bowl of soup, and usually consists of only one course.

Typical Hungarian dishes:

Goulash and gulyásleves (goulash soup)
Halászlé (Hungarian fish soup)
Túrós csusza
Töltött káposzta (stuffed cabbage)
Húsleves (meat soup)
Dobos torta (sponge cake layered with chocolate paste and glazed with caramel and nuts)
Palacsinta (stuffed pancake)
Vaníliás kifli (vanilla croissant)
Cigánypecsenye (Gypsy Roast)
Pörkölt (meat stew)
Kolbász (sausage similar to kielbasa, but seasoned with paprika)
Hurka (2 types–"feher" hurka made with liver and rice, and "vörös" hurka which is blood sausage)
Chicken Paprikash (Csirkepaprikás)
Galuska (Hungarian noodles)
Pogácsa – Round puffed pastry, traditionally cooked on the fire.
Hideg meggyleves – Chilled Sour Cherry Soup

Some of Hungary’s finest cuisine can be enjoyed in famous Budapest restaurant Gundel (arguably the most expensive restaurant in Hungary).