Characteristics Of The Hungarian Art Of Cooking

The Italian gastronomy made a grand influence on the Hungarian cuisine, including: garlic, onion, nutmeg, and pasta. Peppers, potatoes, beans, and corn came from the American cuisine. Characteristic Turkish impresses were accepted during the Ottoman era, including barbecue, ox roasting, egg barley, white nougat, quince sweets, eggplant, and only pork was not taken away from the Hungarian people, because the Islam prohibits the consumption of it. Slavic art of cooking made a huge effect on the Hungarian cuisine too, including: quark cheese, sour cream, oven, cabbage, porridge. Hungarian cuisine was effected by the German and Austrian art of cooking too, for example some pastries and sweets (strudel, gugelhupf, pretzel), and the Wiener schnitzel.

Many popular Hungarian dishes are based on meat cooked over the stove or over the open fire in a cauldron, such as: goulash (with potatoes or beans), stews (made of poultry, beef, or lamb), Chicken Paprikash, Fisherman's Soup near Lake Balaton, River Danube, stuffed peppers, pork jelly, casseroles, Stefania meatloaf, roasted meat, schnitzel. Fumigation is unique procedure of the Hungarian cuisine, such as: sausages, salami, horse sausage, bacon, and ham, the spices, the production means, and the authentic taste.

Other hot Hungarian dishes are based on seasonal fruits, for example: pottage made of beans, peas, carrots, potatoes, yellow peas, spinach, sorrel, squash, green beans, cabbage, kale, lentils; and soups, including cold sour cherry soup, cream soups of celery, asparagus, and onion, caraway seed soup; and sauces made of dill, garlic, and tomatoes. Unique Hungarian dishes are mushroom stew, and mixed vegetable stew. Cabbage is a very popular raw material for traditional Hungarian food, such as sweet cabbage and pasta, or salty stuffed cabbage, Transylvania cabbage, and layered cabbage.

Mashed potatoes, dumplings, potatoes with parsley, French fries, and rice are usually served as a side dish.

Fresh bread is also a traditional Hungarian food, it used to be baked in the furnace of the house. Nowadays the Hungarian bread stuff is baked fresh every morning in the bakeries.

World-famous Hungarian desserts are pastries, for instance: Dobos Cake, strudel, poppy seed bread, scone, milk loaf, donut, vanilla crescent, beigli, apple pie, cherry pie, stove cake; and there are other kinds of desserts, such as: chestnut cream, quince cheese, floating island, sweet crepe crumbs, and pancakes stuffed with marmalade or quark cheese, Gundel pancakes, layered pancakes, etc.

After a splendid dish you can taste some famous Hungarian drinks, such as the white wines from Tokaj and Csopak, the red wines from Sopron, Bull's Blood from Eger, Unicum (it is a herbal bitters), p�linka (it is a kind of brandy made of apple, apricot, plum, and grape), and the world-famous Hungarian mineral waters and club soda.

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