Taste of Hungary
Hungary is a country in central Europe. It is known for its unusual and distinctive cuisine. Hungarian dishes often use eggs and sour cream, and are frequently flavored with paprika (which was introduced into Hungary in 1526, when the Ottoman Turks invaded the country). Additionally, a number of Hungarian dishes derive from the cattle herding traditions of the Hungarian plain (which actually extends far beyond the present borders of the country).
Here are some popular Hungarian dishes:
* Gulyás (also known as "Gulyásleves") - This is the original Hungarian dish from which westernized versions of "goulash" ultimately derived. The Hungarian original is a thick beef and vegetable soup (not stew). It is made by browning paprika-seasoned beef on the bone (usually beef shoulder, shin or shank), and then slowly cooking with vegetables (onions, peppers and sometimes potatoes are used) with herbs. During cooking, the soup becomes very thick with a stew-like texture, because of the gelatin released from the beef bones and starched released from the meat bones.
* Pörkölt - A meat stew containing onions, sometimes bell peppers and tomatoes, and flavored using paprika and sometimes caraway seeds.
* Fozelék - A traditional Hungarian dish of mixed mashed vegetables. It can be eaten as a main course, and is sometimes top with hard-boiled eggs, meatballs or pörkölt.
There are of course many other Hungarian dishes that you also might enjoy. Whether you are of Hungarian descent yourself, and perhaps wishing to prepare dishes for this reason, or you're not and simply liking for some exciting and interesting new recipes, they are certainly worthlearning to prepare in your kitchen.
Here are some popular Hungarian dishes:
* Gulyás (also known as "Gulyásleves") - This is the original Hungarian dish from which westernized versions of "goulash" ultimately derived. The Hungarian original is a thick beef and vegetable soup (not stew). It is made by browning paprika-seasoned beef on the bone (usually beef shoulder, shin or shank), and then slowly cooking with vegetables (onions, peppers and sometimes potatoes are used) with herbs. During cooking, the soup becomes very thick with a stew-like texture, because of the gelatin released from the beef bones and starched released from the meat bones.
* Pörkölt - A meat stew containing onions, sometimes bell peppers and tomatoes, and flavored using paprika and sometimes caraway seeds.
* Fozelék - A traditional Hungarian dish of mixed mashed vegetables. It can be eaten as a main course, and is sometimes top with hard-boiled eggs, meatballs or pörkölt.
There are of course many other Hungarian dishes that you also might enjoy. Whether you are of Hungarian descent yourself, and perhaps wishing to prepare dishes for this reason, or you're not and simply liking for some exciting and interesting new recipes, they are certainly worthlearning to prepare in your kitchen.
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