Food and Drink in Hungary
Food and Drink in Hungary
Goulash - nr.1 food from Hungary
The fusion of Magyar, Turkish, Balkan and even French influences has made Hungarian cuisine one of the most interesting and flavourful in central Europe. Hungary is a country where cooking know-how has always been a key aspect of the national culture. The improvised stews of nomadic Asiatic settlers survive as a delicacy to this day. Noted for its game, foie gras and rich meaty preparations, such as goulash and the legendary Debrecziner sausages, it is also a good place to enjoy freshwater fish and an array of delicious cakes and pastries.
Hungary is famous for its excellent wines and, although it is not a big country, it has as many as 22 wine regions. These regions produce all the characteristic wine styles, from pezgo (sparkling wine) and light whites that come from Matra, near Lake Balaton, to dry reds from Villanny or Eger, as well as Tokaji, a distinctive sweet dessert wine. Many wines from different vineyards are matured in a maze of underground cellars in Budafok. They are all widely available in Budapest’s many restaurants, wine bars and wine shops. As well as being a prominent wine producer, Hungary also makes beer, palinka (a drink distilled from different orchard fruits), several types of brandy and a bitter herb liqueur called Unicum.
The Food of Hungary
Meat in Hungary
Beef is Hungary’s favourite meat and, as a result, is produced in large quantities, usually to a very high standard. Cuts of beef are a regular feature on Hungarian tables and menus, especially in Budapest, and veal is becoming increasingly popular too. Steak is widely dished up, often with a rich saus as in Budapest modra (Budapest medallions). Beef is also used to make the many different types of goulash, although pork is another key ingredient in this dish, especially when it is prepared as gulyasleves (goulash soup). Pork is found in a wide range of other stews and sausages, and is eaten as bacon.
Poultry and Game in Hungary
Geese are an important farmyard animal in Hungary, which is the world’s second producer of foie gras (after France). Foie Gras is almost the national dish, usually cooked in its own fat and served warm. It is also found in pâtés and confits. Goose skin is widely enjoyed too, fried in its own fat and served with pickles. Duck is another regular on Hungarian menus, frequently roasted with chestnuts or berries and served with red cabbage. Patridge may also be on offer, roasted with bacon and herbs. Rabbit, hare and venison are common as well, usually dished-up in spicy, goulash-style sauces.
Fish in Hungary
Trout is probably the most widely eaten fish, although carp, perch, roach, zander and even eels can be found on most menus. A popular soup is balaszle, made with trout and carp and seasoned with a generous dash of paprika. Another favourite is csuka teifölös tormaval (pike in horseradish sauce). Many Budapest restaurants offer a variety of imported fish, but these are usually expensive.
Vegetables in Hungary
Potatoes, parsnips and cabbage are usually the main vegetables. But from May to July, fine white asparagus appears on the market stalls, with many restaurants serving spargaleves, a rich creamy soup made from asparagus and veal stock. Paprika peppers are a culinary staple. They are either cooked as part of a dish – töltött paprika (peppers stuffed with meat and rice) are served up evertwhere – or dried and ground up to be used as a spice. There are hundreds of different types of groun paprika, which vary in flavour and strenght, but they all fit into seven broad categories:
special – sweet and very mild
mild – faintly spicy
delicatesse – slightly hot
sweet – mild but very aromatic
semi sweet – medium hot
rose – hot
hot – fiery
Local Hungarian dishes and specialities
Lángos
Crips and golden, these deep-fried potato cakes make a popular, filling snack, served with soured cream.
Budapest Módra
Slices of fine sirloin steak are lightly cooked and served in a creamy, peppered sauce.
Gulyásleves
A type of goulash, this pork, beef and vegetable soup is flavoured with garlic, caraway and paprika.
Dobos torta
Fine slices of sponge cake are layered with chocolate cream and topped with chocolate icing.
Best Local Hungarian Snacks
Sausages
Street vendors everywhere offer the lightly smoked Debrecziner sausage, made from beef, pork, paprika and garlic. It is generally eaten with bread and mustard.
Chestnuts
In winter, Budapest is crammed with stalls selling freshly roasted chestnuts.
Pancakes, fritters and doughnuts
Snack bars all over the country serve tasty, fried, doughy snacks all day long. The alma pongyolában (apple fritters) are worth trying.
The drinks of Hungary
Palainka - Drink from Hungary
Pálinka
Kecskemét is the largest region that produces the alcoholic drink pálinka, which is distilled from fruit grown in the orchards situated on the Great Hungarian Plain, some 100 km (60 miles) southeast of Budapest. Pálinka is a spirit native to Hungary and comes in a variety of flavours including barack (apricot) and cseresznye (cherry). The best of them, however, is szilva (plum) which comes from the Szatmár district and is much favoured by the Hungarians. Pálinka is not the only spirit indigenous to Hungary. Other examples include Törköly, a spirit distilled from rape, which possesses a very delicate flavour, and Vilmos, a brandy made from Williams peers.
Sparkling wines from Hungary
Sparkling wine, called pezsgö (the Hungarian word for “sparkling”), enjoys a good reputation in Hungary.The classic method of producing these wines was introduced to Hungary from France by József Törley, in 1881. It was Törley who built the first production plant in Budafok, which continues to produce excellent sparkling wines over 100 years on. Today, Hungary has several other vineyards producing pezsgö. mainly concentrated around Budapest, in the Pannonia and Balatonboglár regions. As well as Törley, Hungaria is another good label to look out for.