During Hungary’s history, the was influence by many ethnic gastronomies. I particularly fancy the portion of their history where they lived a semi-nomidic life as hunters and fishermen, a feat which I aspire to attain.
But in settling down, the Turks and Bulgarians influenced a lot of their dishes. Soups and stews, together with goulash, were important components of meals in Hungarian cuisine at that time, as it is today. And, may of the best dishes were cooked in a single pot or cauldron (bogrács) made of cast iron, hung on iron tripods cooked over an open fire. Finally the great invasions left their marks on Hungarian cooking, including an adoption of Austrian recipes featuring schnitzels and sausages. But, the Hungarian upper class maintained French style cooking, similar to the Austrian aristocrats.
A slice of bread and a glass of wine or white wine spritzer is the perfect accompaniment to most Hungarian dishes, as both ease the spice of the copious amounts of hot paprika usually prevalent.
Our Hungarian recipes were influenced by travels to much of Hungary and our Hungarian friends. He also likes this blog:
https://zsuzsascookbook.blogspot.com/2015/10/zsuzsas-cookbook.html
- Bajai Halászlé-Glass Carp Stew
- Bean Soup a la Ferenc
- Beef Goulash a la Maskál Ferenc
- Budapest Pheasant with Quince
- Chestnut Puree
- Chicken Noodle Soup
- Cucumber Salad a la Juhász Katalin
- Ferenc’s Nokedli and Venison Paprikash
- Hungarian Partridge with Gin & Juniper Berries
- Hungarian Tuna Fish Sandwich
- Lecso with Nokedli
- Meggyleves Sour Cherry Soup
- Rakott Krumpli a la Horváthné
Leave A Comment
You must be logged in to post a comment.