Hungarian cuisine: What Hungarian cuisine is worth a try?

"The Hungarian cuisine" is associated with Lecho, goulash and Tokay wine, and salami and paprika. Actually a traditional Hungarian menu, much richer and more interesting; national dishes of Hungarian cuisine is very tasty, because they are produced from familiar components. We also often prepared like goulash, but it can't compare with how to make it here.

In short, when you're in Hungary, bypassing the hamburgers – you better try real Hungarian food. Below I'll drive the most famous dishes.

 First dish in Hungary.

The local soups are very rich and nourishing. Some tourists, after tasting the first dish, on it and stop, because to continue the meal in the stomach simply does not remain places. If you order first, get ready for it. Light soup you menu Hungarian restaurants not be able to detect. First courses here are divided into: dense, very dense and heavy. While traveling it is recommended to try these soups:

• Gulyas leves — Hussey soup. The first dish is a meat soup with small dumplings, flavored with spicy seasonings. Moreover, in the soup there is a decent amount of meat and dough, so it is also customary to absorb from fresh white bread. However, from this meat snacks hard to put down. 

• Jokai bableves - bean soup. A delicious and nutritious meal, containing a fair amount of nourishing beans, fatty, melts in your mouth sausages and smoked shank.

• Halasz leves - popular fish soup, fighting with its delicate flavor even true gourmets. The dish is based on one or more species of freshwater fish (used only sirloin) and tomatoes. Traditionally the soup is thoroughly flavoured spicy paprika.

Cold snacks.

Local snacks themselves are quite hearty and can replace a whole meal. If you want to enjoy the taste of several dishes and leave the place for the second and soup, then order a couple different appetizers from the calculation: 1 serving for the whole company. Ask each guest a clean bowl and begin tasting. What Hungarian snacks should pay attention to?

• Toltott paprika — stuffed peppers. Large red peppers, artfully stuffed with a delicate mixture of rice and minced meat and Protosenya in a thick tomato sauce.

• Rantott libamajszeletek — fried goose liver. An amazing dish made of a thin, fried in batter of flour and eggs, liver slices, melt in your mouth and has excellent taste. The highlight of this recipe is that you fry liver over moderate heat and it retains its juiciness and mouth-watering pale pink hue. As a rule, the thus prepared liver is offered in conjunction with boiled crumbly rice and ripe juicy tomatoes.

• Palacsinta — pancakes. Hungarian cuisine abounds with pancakes of all kinds. They can be stuffed or simply seasoned. Start with traditional — Hortobagui palacsinta, spiced beef goulash, sour cream and paprika and continue Juhas palacsinta stuffed with a delicate cheese with the addition of fresh dill.

Main dishes.

The basis of Hungarian cuisine are onions, peppers, meat (usually pork or beef) and... lard. Of these components is prepared, the vast majority of dishes that thanks to the various supplements and herbs are not only diverse, but delicious.

• Porkolt goulash. True Hungarian dish, which is a braised in wine and tomato sauce with finely chopped meat, seasoned with onion dressing and spices. Depending on the orientation of the kitchen of the restaurant you can meet several varieties of goulash. This files most often offered beef goulash — Marha porkolt. Followed by: pork — Sertes porkolt and lamb — Birka porkolt. 

 • Paprikas — paprikash. Another traditionally Hungarian national dish which is a fried meat, seasoned with fresh sour cream sauce and a generous layer of paprika. In me you can see two variations of this dish: Borju — paprikash veal and Csirke — paprikash chicken. They are both worthy of attention, although the taste is radically different.


• Lecso — Lecho. Another legendary local delicacy, the love of many vegetarians. The main components of flour: paprika tomatoes and onions. The main secret of the recipe lies in a long and temperate steamed vegetables — until complete evaporation of the liquid and the natural juices. Originally Lecho served as a side dish to goulash, but now is served as a separate dish, delighting its amazing flavor lovers of vegetables and light dishes.

•Brassoi apropecsenye — roast pork. Many restaurants offer this dish, which is among the leaders on the orders of meat dishes. Hot includes fried juicy pieces of pork and potatoes, Protosenya in the onion-tomato mixture;


• Budapest modra — meat in Budapest. This dish is based on meat and beef is a meat of beef, veal or pork, fried with the addition of yellow cheese and mushrooms. Before you scroll on minced meat marinated in tomato sauce and herbs, which gives the meatballs a refined taste and delicate aroma;

• Csusza — pasta baked unusual for us recipe. A separate dish that does not include meat, a favorite food of local vegetarians and fans of pasta. Pasta baked in a special dish with milk and additional components. Tourists are advised to choose a baked pasta such types: Makoscsusca — with the addition of poppy Turoscsusza — fresh cheese, Dioscsusza — with crushed walnuts;


• Gomboc — dumplings. The traditional national dish, a hide under the balls of dough or the so-called dumplings, which can be both meatless and with the addition of meat or fruit filling. Depending on the recipe, the restaurants, the dumplings can be served as a side dish to meat dishes, and as an independent dish, and even as a sweet treat.

Desserts.

Every meal must end with dessert. Most often it is sweet pancakes, cakes or fruit, sometimes with the addition of spirits.

• Vegyes Reres — roll. The most popular Hungarian dessert, which can be found in every restaurant, cafe, or cooking. It is a confection filled with a sweet cream filling with the addition of poppy seeds, chopped nuts, cherries, apples and raisins.
• Gundel palacsinta — sweet pancakes. A treat invented by the famous Hungarian chef, and forever entered the history of national dessert of the country's cuisine. Thin Lacy pancakes liberally stuffed with a lot of dried fruits and cream, and top treat generously poured hot chocolate and alcohol tincture. Traditionally this dessert is served flaming. As you understand, this effect creates a burning top alcohol. Nowadays, however, such effective presentation is not available in all restaurants. However, Gundel palacsinta remain a favourite treat for both local residents and visitors.

•Somboi galuska — sponge mini-cakes. Dessert means a fresh fluffy biscuit, cut into tiny pieces, decorated with whipped cream and sprinkled with grated chocolate. Sweet tooth went crazy with the melting taste of this Hungarian delicacy.

There is not tasteless food in Hungary — you can try all you want. Of course, most of them high in calories and fat, but are environmentally friendly and unsurpassed tasty. And whether or not to restrain themselves in the culinary desires, if calories eaten will quickly melt in the process of bathing in the mineral springs and Hiking in beautiful surroundings?