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Features Of The Hungarian Cuisine - Conventional, Popular Dishes
The Italian gastronomy made a grand impression on the Hungarian art of cooking, for instance: garlic, onion, nutmeg, and pasta. Peppers, potatoes, beans, and corn came from the American cuisine. Typical Turkish elements were accepted during the Ottoman era, such as barbecue, ox roasting, egg barley, white nougat, quince sweets, eggplant, and only pork was not taken away from the Hungarian nation, because the Islam forbids the consumption of it. Slavic art of cooking made a grand impact on the Hungarian cuisine too, such as: quark cheese, sour cream, oven, cabbage, porridge. Hungarian art of cooking was influenced by the German and Austrian art of cooking too, such as some pastries and sweets (strudel, gugelhupf, pretzel), and the Wiener schnitzel.
Many popular Hungarian dishes are based on meat cooked over the cooker or over the open fire in a cauldron, including: goulash (with potatoes or beans), stews (made of poultry, beef, or lamb), Chicken Paprikash, Fisherman's Soup near Lake Balaton, River Tisza, stuffed peppers, pork aspic, casseroles, Stefania meatloaf, roasted meat, schnitzel. Fumigation is a authentic procedure of the Hungarian cuisine, such as: sausages, salami, horse sausage, bacon, and ham, the herbs, the production means, and the unique gust.
Other memorable Hungarian dishes are based on seasonal raw materials, such as: pottage made of beans, peas, carrots, potatoes, yellow peas, spinach, sorrel, squash, green beans, cabbage, kale, lentils; and soups, such as 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 material for conventional Hungarian meal, including sweet cabbage and noodles, 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 authentic 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.
Noted Hungarian desserts are cookies, for example: Dobos Cake, strudel, poppy seed bread, scone, milk loaf, donut, vanilla crescent, walnut and poppy seed rolls, apple pie, cherry pie, stove cake; and there are other kinds of desserts, such as: chestnut cream, quince jelly, floating island, sweet crepe crumbs, and pancakes stuffed with marmalade or cottage cheese, Gundel pancakes, layered pancakes, etc..
After excellent meal you should taste some famous Hungarian drinks, including the white wines from Tokaj and Csopak, the red wines from Sopron, Bull's Blood from Eger, Unicum (it is a herbal bitters), pálinka (it is a kind of brandy made of apple, apricot, plum, and grape), and the noted Hungarian mineral waters and sparkling water.
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