Hungarian week

Authentic Hungarian dishes are definitely not for people on diet. You may find the dishes a bit too heavy and fatty, however their rich flavor, aroma and texture compensate you for the slightly excessive calorie intake.

Hungarians are especially passionate about their meat stews, casseroles, steaks, roasted pork, beef, poultry and lamb. Goulash, stuffed peppers, cabbage rolls are all dishes that can combine beef and pork. Goulash is a stew with more gravy or a soup using meat with bones, paprika, caraway, vegetables (typically carrots and parsley root) and potatoes or various tiny dumplings or pasta simmered with the meat. Hungarian sausages (kolbász) and salami are a major part of Hungarian cuisine prepared with sweet red paprika powder.
Hungarian cuisine uses a large variety of cheeses, but the most common are túró (a type of quark), cream cheeses, ewe-cheese (juhturó), Emmentaler, Edam and the Hungarian cheeses Trappista, Pálpusztai and Pannonia cheese.

Other characteristics of Hungarian cuisine are the soups, the cold fruit soups, such as cold sour cherry soup (meggyleves) is popular in summer. 

Some words about sweets, the Palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin slice of caramel).
Below ingredients are essential for authentic Hungarian dishes, but properly portioning them and using modern cooking methods we can make healthier dishes.
The ingredients we cook with, are simple.

• sweet paprika powder
• onion and garlic
• sour cream and cottage cheese,
• apple, walnut and apricot jam in sweet courses
• green pepper, tomato, beans, cabbage and carrot, parsley and its root
• You may read more about Hungarian markets here.

We collected a menu from set of Hungarian foods, let’s try and enjoy it!