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Hungary: Travel information
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Food
The characteristic features of Hungarian cuisine are harmonious, substantial dishes flavoured with red paprika, onion, tomatoes, green paprika and sour cream. Meals usually begin with soup, followed by the main course and dessert.
Typical national meal
- Hungarian Goulash: made of beef, vegetables, potatoes and small noodles (the authentic dish is made in a kettle over an open fire; the urban version is served as goulash soup)
- Chicken paprikás (stew) with gnocchi: a dish with a delicious sauce
- Stuffed Cabbage: rice and meat stuffing wrapped in sour cabbage leaves and cooked in a superb sauce.
- Fish soup made of a variety of fish
- Újházy chicken soup made of several kinds of vegetable, which is golden-yellow
Deserts
- Túróscsusza: made of pasta, cottage cheese, sour cream and fried bacon flavouring
- Rétes: (strudel) with fillings of sour cherry, cottage cheese and ground poppy seed wrapped in pastry as thin as tissue paper
- Somlói Galuska: a wonderful dessert consisting of crumbled sponge cake, vanilla cream, walnuts, raisins, whipped cream and chocolate sauce
- Vargabéles: a baked pudding made of vermicelli cooked in milk, cottage cheese, sour cream and rétes (strudel) pastry.
Drinks
- Hungarian beers: Dreher, Aranyászok, Kobányai, Soproni, Bak, Borsodi, Szalon.
- Spirits: the Kecskemét apricot and cherry brandy, kosher plum brandy and Zwack Unicum.
- Wines: the most famous of the Hungarian wines is the Tokaji aszú, which has been known for centuries as "The king of wines, the wine of kings". The higher the number of "puttony" of the late-harvested, honey-sweet aszú grapes, the better the wine's quality is. The most famous red wine is Eger Bull's Blood.
