Hungarian cuisine

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Gulash soup
Halászlé ( fish soup )
Paprikás Krumpli (potato peppers )
Paprikás Csirke (chicken paprikás ) with ribbon noodles
Dobos cake
Schomlauer Nockerl, a typical dessert made from biscuit dough with vanilla cream

The Hungarian cuisine is the national cuisine of Hungary . She is best known for goulash soup (gulyás), goulash ( stew ), Paprikás , paprika chicken (paprikás csirke) Tokány , Esterházy cake and Hungarian salami .

The pikeperch is one of the freshwater fish that are particularly popular in Hungary

background

Historically, Hungarian cuisine is based on traditional rural cuisine and the magnate cuisine of the Hungarian nobility. As in all of Eastern Europe, real home-style cooking was not developed until the 19th century. Mörhing goes so far as to generally view smaller national kitchens as constructions of the 19th century. In the case of Hungarian cuisine, this goes back to the (nationalistic) efforts of the Hungarian nobility at the time, but it cannot be sharply separated from the superior, culinary empires, i.e. the Ottoman and Viennese court kitchens. In the post-war gastronomy in Germany in particular, the separation from the Balkan cuisine was not carried out clearly, even in individual restaurants. In Yugoslav and Croatian restaurants, the close relationship with Austria-Hungary was and is in some cases also portrayed in culinary terms , and the fashion of the Balkan grills at the time was also linked to Puszza or Hungarian grills.

Features of Hungarian cuisine

A number of products reflect the geographical and cultural diversity of the country, which is culinary characterized by grazing and fruit and vegetable cultivation. Hungary has always had wine-growing regions with products such as Tokaj and white wines from the area around Lake Balaton. This is also used for fishing, for instance for the Fogasch (fogas, so Zander from the Balaton), which is a popular food fish in Hungary, either fried or fish stew.

For Hungary's tradition of baking and confectionary among others, the witness pancakes , the Esterházy cake , the Dobos cake , Gerbaudschnitten ( Zserbó-szelet ) or Somló dumplings ( Somlói galuska ).

Paprika (fresh, powdered or pureed) and sour cream ( tejföl ) play a central role in Hungarian cuisine and are used to season and taste a variety of dishes. The traditional cooking utensil is the kettle ( bogrács ), usually made of copper. In it, many dishes were prepared on an open fire, such as kettle goulash or fish soup ( halászlé ). In the 20th century, the chef Karl Gundel was the most influential in the style of Hungarian cuisine.

The most important food names are:

  • Előételek (starters)
  • Levesek (soups)
  • Saláták (salads)
  • Készételek ("ready-made meals", meaning dishes that are not freshly prepared after ordering (e.g. pörkölt ))
  • Frissensültek (freshly fried, e.g. " Wiener Schnitzel " ( Bécsi szelet ))
  • Halételek or Halak (fish dishes)
  • Szárnyasok (poultry)
  • Tészták (pasta)
  • Sütemények ( desserts )
  • Sajtok (cheese)

Dishes and products

meat and fish

The Hungarian salami is known worldwide
Csabai kolbász

Side dishes and miscellaneous

Baked goods and desserts

Túró-Rudi bar

Dairy products

  • Mackó cheese (cheese spread, similar to " La vache qui rit " , which comes from France and is also available in Germany )
  • Túró Rudi (pieces of sweet curd cheese wrapped in chocolate in different flavors: natural, strawberry, etc.).

beverages

Zwack Unicum
  • Wines:
Hungary is a traditional wine-growing country. The volcanic wine-growing areas at Lake Balaton are of Roman origin and around 2000 years old. The history of the Sopron wine regions in western Hungary and Eger and Tokaj in northeast Hungary goes back to the 13th century.
Hungarian wines were mostly mass-produced during the communist period. Since the political change in Hungary in 1989, numerous investments and subsidies have been made for the renewal and quality reconstruction of Hungarian viticulture, so that an international quality standard has been achieved again in recent years. The best-known Hungarian wine is the Tokaj , which is increasingly being produced as a dry white wine . The southern Hungarian wine regions of Villány-Siklós and Szekszárd have made a name for themselves internationally with red wine in recent years. Red wine cuvées are also produced, the best-known being Egri Bikavér from north- east Hungarian Eger, which is made from at least four grape varieties.

Known regions:

  • Erlauer red wine (Hungarian: "Egri bikavér" , also "bull's blood") and the white wine "Egri leányka" " Erlauer girls"
  • Wines from the Villány region, southern Hungary
  • from the Badacsony region Balaton-Oberland
  • Mátra (around Gyöngyös) mostly strong country wines
  • Sopron / Ödenburg good, mature red wines
  • Barackpálinka or short barack (apricot, apricot brandy). The brand name for Hungaricum pálinka is protected and may only be used for high-quality original Hungarian products!
  • Tokajer (Hungarian: "Tokaji" , fruity dessert wine)
  • Zwack Unicum (herbal liqueur, digestif )
  • Beer : Arany Ászok, Kőbányai, Dreher, Soproni Ászok, Borsodi
  • Balfi, Visegrádi, Szentkirályi, Fonyódi, Margitszigeti, Theodora ( mineral water )

literature

  • Anikó Gergely: Hungarian specialties. Könemann, Bonn 1999.

Web links

swell

  1. ^ Joseph Wechsberg: The kitchen in the Viennese Empire. Time-Life International 1969, pp. 89-107.
  2. ^ Maren Möhring: Foreign food: The history of foreign gastronomy in the Federal Republic of Germany . Walter de Gruyter, 2012, ISBN 978-3-486-71779-2 , p. 325 ( google.de [accessed on January 7, 2017]).
  3. ^ Maren Möhring: Foreign food: The history of foreign gastronomy in the Federal Republic of Germany . Walter de Gruyter, 2012, ISBN 978-3-486-71779-2 , p. 322 ( google.de [accessed on January 7, 2017]).
  4. ↑ Jancis Robinson: The Oxford Wine Lexicon. Hallwag Verlag, Munich 2003, pp. 770-772.