Hungarian cuisine

Hungarian cuisine is very unique. It has a basis inherent only to it. Modern Hungarian cuisine is a combination of a traditional table with the addition of new elements. By taste and form, it is very diverse. Excellent types of meat; game; Lake and river fish; Nutritious foods from milk; All sorts of vegetables, herbs and fruits - all this will lead to the utmost delight of any gourmet. As a result of combining a huge assortment of quality products, we also get the dishes that the Hungarian cuisine is famous all over the world.

And first of all it is goulash, perkelt, turoshchusa (noodles with cottage cheese). Goulash is Hungarian soup, which is prepared with a liquid broth. For its preparation, you need a kilogram or one and a half kilograms of meat (beef, or lamb, at the time of harvesting) must be cut into small pieces and roasted with melted lard with the addition of pre-toasted and braised chopped red pepper (sweet) onions. When the juices from the meat and vegetables evaporate and only the smalene remains, you need to pour everything with a glass of wine (water, meat broth), salt, cover and cover with a lid until you buy meat with softness. At this time, clean, cut into four parts and separately boil a kilogram of potatoes. Prepare the potatoes in the meat along with a portion of the vegetable broth for the richness of the taste and boil a little more. Goulash is served on a table in a soup bowl and is eaten with a spoon, like any first dish. Adding a tomato to it will only spoil the taste. As a garnish for goulash, it is customary to serve small dumplings or round noodles mixed with hot lard.

Since ancient times, Transylvanian cuisine has a dish such as "flakken". This meat is Hungarian baked on charcoal. Take for its preparation is not washed, but only wiped beef fillet of the highest class, which had been lying on ice for several days. It needs to be cut so that the pieces are one and a half fingers thick and three fingers wide. They need to be slightly repulsed, sprinkled with pepper, salt, rubed with onions, then put on a grate and bake from both sides on charcoal, which are hot, but no longer burn (that is, there is no flame). One side should be baked for four to five minutes, and the second only three or four. To check whether the meat is ready, it is possible only by a blunt object, since its piercing will provoke the leakage of the juice. Too smoked fleknen can be rubbed with smoked bacon. As a side dish, sauerkraut, salted mushrooms or fresh cabbage salad are the best choice for this dish.

It has in its arsenal Hungarian cuisine and all kinds of dishes that do not contain red pepper. For example, a chicken, fried in breadcrumbs, or a pig, fried entirely; Fried stuffed turkey, which was specially fattened with nuts.

Among the flour products, an honorable place on the table is roulette ("retesh"). It is prepared from an unleavened dough, which is thinly rolled out, spread out the filling, folded and baked. And soft, loose buttery donuts that just melt in your mouth can be considered the top of all flour products.

The menu of lunches and dinners ends with a variety of cheeses that compete with Italian and French cheeses, as well as fruits known throughout Europe, especially grapes, apricots and peaches that are unrivaled in flavor and taste.

So the one who thinks that all the food of Hungarian cuisine is oversaturated with onion, red pepper and swim in pork fat is wrong. There is a considerable choice of dishes that correspond to the generally accepted international level while preserving national features. By the way, onions are much more used in their recipes are not Hungarian cooks, but French ones.