Hungarian Food

The simplest way to learn a nation is said to be through its cuisine and experiencing Hungary’s food is the best way for learning about Hungarian culture and traditions. This city has a number of flavours: different in Óbuda, Buda and Pest. What is Hungarian cuisine like? Many think that Hungarians eat heavy, fatty dishes, a key ingredient of which is the throat-burning hot red paprika. Traditional Hungarian dishes abound in piquant flavours and aromas. Dishes are flavourful, spicy and often even heavy. People with a sensitive stomach should be careful. Flavours of Hungarian dishes are based on centuries old traditions in spicing and preparation methods. The exquisite ingredients are produced by local farmers. Lard has long been replaced with vegetable oils, and red paprika is only used to enhance the flavour of the dishes. Every region has got its own special food that encompass a wide variety of fishes, poultry, vegetable and meat and of course cakes in all styles. Budapest has over 1,000 restaurants, offering Hungarian and international cuisine. In the past ten years the choice has been growing fast: French, Chinese, Russian, Italian, Serbian, Indian, American, Greek, British, Czech, Danish, even vegetarian or kosher eateries have been opened. Fast-food operations with all the major chains have outlets in Budapest.

 

Meals

The first thing that people recall about Hungarian cuisine is goulash, which is, contrary to popular belief , not a stew but an artistically prepared thick soup. Hungarian goulash (gulyas) is a thick beef soup cooked with onions and potatoes and usually eaten as a main course. What we think of as goulash is actually ‘porkolt’, meat stewed with onions and paprika, the addition of sour cream makes the dish, whatever it may be, paprikas. Pork is the most common meat dish. Sour cream is often used to soften flavour. You must try fish soup, chicken paprika, good home-made pörkölt (stew) and the excellent fresh-water fishes: grilled pike-perch, trout with almond. Also compulsory is goose liver. Whether fried or grilled, cold or hot, it is simply unforgettable.

 

Desserts

If you have a sweet tooth you do not want to miss luscious Hungarian cakes scrumptious pastries. Coffee houses or cafés are the best places to try these sweet delights. Take your time to select from the array of cakes and gateau's behind the counter.The most delicious ones are strudels, Gundel pancakes, Somlói dumplings and Gesztenyepüré (cooked chestnuts mashed, topped with whipped cream). Specialities include salty and sweet pastas, of which Túrós csusza (pasta with curd and sour cream) is warmly recommended. For quick morning snacks try Túrós táska (pastry filled with cottage cheese) or Kakós csiga (cacao snail: rolled pastry filled with chocolate) pastries from bakeries. Lángos, a round, deep-fried dough is a savoury snack that you can get at food stalls in vegetable markets. Pogácsa, a kind of salty biscuit with various flavourings (cracklings, cheese, cabbage) is another option for a quick bite.

 

Drinks

Hungarians, like most Eastern Europeans, like their liquor and hold it well. The national liquor is Pálinka, a brandy that’s somewhere between 60% and 70% alcohol and usually served in a shot glass that’s usually about two ounces. Good palinkas are a real treat to drink, and come in different fruit flavors. The second liquor most identified with Hungary is Unicum, which tastes and looks like Jaegermeister. If you’ve never had Jaeger, think cough syrup. If you like it, you’ll like Unicum. For over 150 years, a blend of 40 Hungarian herbs has been used to create Unicum. Hungarians like to have a shot of Unicum before and/or after a meal. This is a bitter liqueur and can be drunk as an apéritif or after a meal, thus helping digestion. Wine is also quite popular, Hungary produces some nice reds. It’s usually served in a soft drink glass at pubs. Red wine from Villány is generally considered the best, although Tokaji wine is just as well-known and not bad either. Hungarians enjoy drinking refreshing spritzers. This is basically a proportion of wine with a proportion of soda water.

 

In many restaurants with live Gypsy music, mainly frequented by foreign tourists, musicians go up to the tables and play a song on request. They expect a gratuity in return. If you do not like this kind of entertainment, try to sit further away from the band or go to a "music-free" restaurant. There are plenty of both types. You are not advised to accept the waiter’s offer about the speciality of the house, particularly if you do not know the price. You should study the menu whether the main course includes the price of garnishes. Always ask for an itemised bill. Beverage prices are usually rather high in good restaurants, so first consult the wine list. Waiters usually receive a tip in restaurants, which is about 10-15 percent of the bill. Service is included in the price at some places, where no tip is expected.