Paprika
Paprikás (German paprikasch , French paprikache , Romanian papricaș ) is one of the four typical Hungarian national dishes along with goulash , Pörkölt and Tokány . Paprikás is a ragout made from paprika, sour cream and either white meat or fish (e.g. carp), with chopped or thinly sliced onions, as well as with tomatoes and bell peppers or potatoes. The chicken paprikash ( paprikás csirke , also csirkepaprikás ) is best known .
The addition of sour cream to the Hungarian stew shows the German influence and the attempts in the second half of the 19th century to soften Hungarian dishes with cream and sour cream.
In Austria, the spelling is paprikash for various peppers dishes common in the Burgenland fish stew with is Fogosch known.
Individual evidence
- ^ WDW online dictionary. University of Trier , accessed on July 22, 2020 .
- ↑ Collectif: Le Larousse des poissons coquillages et crustacés . Larousse, 2014, ISBN 978-2-03-590475-1 , pp. 188 ( google.de [accessed on July 22, 2020]).
- ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed on July 22, 2020]).
- ↑ Csíki Sándor: NEMZETI ÉTELEINK - gulyáshús, pörkölt, paprikás és gulyásleves. In: Food & Wine. Retrieved July 22, 2020 (Hungarian).
- ↑ Heinz Dieter Pohl : The Austrian kitchen language: a lexicon of typical Austrian culinary specialties (with linguistic explanations) . Praesens-Verl, Vienna 2007, ISBN 978-3-7069-0452-0 , p. 112 .
- ↑ Maier-Bruck : From eating in the country, the great book of Austrian farmhouse cuisine and home cooking . Unchanged new edition. Wiener Verlag , Vienna 1999, ISBN 3-218-00662-7 , pp. 21 .