Are you already planning a trip to Hungary? Then you should not miss these delicious traditional dishes!
The Hungarian goulash soup is a very old dish that dates back to the time of shepherds, and was traditionally prepared by them in a cauldron over a fire. Unlike the widely known goulash, this is a goulash soup. The soup always consists of beef, paprika, and onions. However, there are also different variations and adaptations. Due to the age of this traditional dish and the conditions of the past, cheaper meat is still used today according to tradition. Typically, this is the shank or simple soup meat from beef. These types of meat are known to be tough, so they need to be braised for a long time over low heat to become tender.
The so-called "fisherman's broth" traditionally consists of white fish like pike or carp. In addition to the white fish, tomatoes, peppers, and onions are also in the soup, which is cooked in fish stock and then strained. The small pieces of fish fillet are then added to the soup, and everything is boiled again with delicious spices. It can be said that the soups can vary significantly depending on the type of white fish used. To truly enjoy traditional Halászlé, it is usually served with white bread.
Hungarian cuisine especially shines with its selection of various hearty dishes, most of which are meat-based. Therefore, there are fewer vegetarian dishes in Hungary. The exception is Langós, which we also know from German Christmas markets and can certainly be served vegetarian.
In Hungary, goulash is known as Pörkölt or Paprikás. Unlike goulash soup, this is the goulash we are familiar with. Pörkölt is not prepared as spiced as the soup and differs significantly from the goulash soup. It contains sour cream, onions, and light meat (chicken or white meat). This makes the sauce thicker. Additionally, dumplings with sour cream are served as a side dish. Even though the name corresponds to the German goulash, it is clear that this version differs significantly from the German one.
Töltött translates to "stuffed" and presents various stuffed specialties, such as stuffed onions or peppers. For example, the pepper can be stuffed with a mixture of minced meat and rice and then slowly stewed in a tomato sauce. Besides stuffed peppers and onions, other vegetables can also be stuffed.
The Hungarian specialty that has already become popular at German Christmas markets is a flatbread made from yeast dough, which is fried in fat and can then be topped with various ingredients. Traditionally, Langós is spread with sour cream and garlic and sprinkled with cheese. However, there are also other delicious variations, such as Hungarian sausage, bacon, or onions.
This sausage is considered the most popular sausage specialty in Hungary and is also common in Austria and Southern Germany. Traditionally, the sausages are always cooked, fried, or baked in pairs and served with mustard or horseradish and white bread. This sausage specialty is especially popular as a snack and is a classic at Hungarian fairs or in market halls. The sausages are also often used in stews and soups.
Don't forget to try the delicious desserts of Hungary during your trip.
The Hungarian chimney cake is made from sweet yeast dough that is wrapped around a wooden roll and traditionally prepared over an open flame. The dough is brushed in various ways, such as dipping it into a sugar-cinnamon mixture or covering it with chopped nuts. Many people are already familiar with this Hungarian treat from German Christmas markets.
This culinary specialty is the most famous Hungarian cake, traditionally made from eight layers of sponge cake, chocolate cream, and a caramel glaze. The cake was invented in 1885 and has not lost its popularity since. The alternating layers of sponge cake and thin cream stripes prevent the cake from collapsing, and the caramel layer helps protect it from drying out.
In addition to all the culinary dishes, Hungary also has something to offer in the alcoholic beverage section. Taste Hungary's most famous wine, Tokaj, or try the strong fruit brandy, Barachpálinka.
The most famous wine in Hungary is made from white wine grapes and is produced in various quality levels and degrees of sweetness through different methods. It is primarily made in the northern part of Hungary, in the town of Tokaj, which gives the wine its name.
The Hungarian fruit brandy is one of the most popular spirits in Hungary and is made from apricots that come from the Hungarian plain and are then aged in oak barrels. This gives the apricots their unique golden-yellow color. The distillation of this brandy has a long tradition and is only considered traditionally correct if the fruit comes exclusively from Hungary.
