For a renowned dessert in Budapest, check out Hungarikum Bisztro (Steindl Imre utca, 13) or Bite Bakery Café (Teréz körút, 62). But in principle, it is almost everywhere.

Rétes

Rethesh - national festive roll, a kind of Hungarian version of the Austrian strudel. There are rumors in the country that secret recipe This dessert was once hunted by confectioners from Paris itself.

The fillings for the roll can be very different: apples, cottage cheese, poppy seeds, nuts, plums, cherries or cherries. Sprinkle the finished dessert icing sugar and served hot for tea or coffee.

To try the most delicious retesh in Budapest, go to Retes Bolt (Lehel Utca, 38) or to the indoor market Central Market Hall (Vámház körút, 1-3).

Kremesh

Hungarian people like to finish their meals delicious dessert, and kremesh is just such a delicacy. It is prepared in the form of a pastry and cake, but is almost always served already cut into rectangular pieces.

Kremesh is often called the Hungarian "Napoleon", although there are only two layers in the cake. A lot of airy and sweet cream is placed between them, which contrasts nicely with the crispy, crumbly crust. Sometimes it is sprinkled with powdered sugar on top or covered with a thin layer of glaze.

You can try crèmes at many patisseries and coffee shops in Budapest, for example, in Pesti Jegbufe (Petofi Sandor utca, 3) or in Szamos Gourmet Ház (Vaci utca, 1).

Also, do not miss the opportunity to feast on others:

• Gundel palacsinta (pancakes with nut-raisin filling);
• Eszterházy cake with meringue and almond cakes;
• Dobostorta ( sponge cake With chocolate cream and caramel glaze);
• Rigó Jancsi (chocolate biscuit);
• Rákóczi túrós lepény (curd cakes with apricot jam).

Goulash, paprikash, perkölt - Hungarian cuisine is also included in the list of attractions in Hungary, as are architectural monuments, natural beauty, national dances and folk crafts.

But the gastronomic traditions of this country suggest dishes richly flavored with fat and seasoned with flour, and this is not the most suitable food for a child.

Indeed, even adults will have to adapt to hearty and high-calorie food. However, children will not go hungry while traveling in Hungary. We will tell you what the names of the dishes mean in Hungarian and what food can be ordered for a child.

Features of culinary traditions

You need to get acquainted with the culinary traditions of Hungary in a sedate manner, without having any urgent business ahead - once you are full, you will not want to think about excursions.

It is sometimes said that Hungarians eat meat with meat and bread and bread. Yes, in the main dishes several types of meat are sometimes combined, and the sauce is seasoned with flour for thickening, not forgetting to supplement the meal with dumplings or dumplings.

Fortunately, vegetables are also abundantly used, including several types of aromatic Hungarian paprika. Vegetables are stewed with meat, and pickles or pickles are used instead of salads. But vegetable oil Hungarians have no honor, even butter is relegated to the background - pork fat is used for cooking.

But they are not zealous with spices here. The main role is often played by paprika and onions, cumin is used for meat dishes, Bay leaf, black pepper.

Hungarian cuisine: food as part of culture

In Hungary, there is the concept of "Hungaricum". He describes objects and phenomena that are characteristic only of this country. The list includes Rubik's cube, supra-Sudvar ceramics, and also a dozen dishes and food products. What Hungaricums can I order for lunch?

Gulyás- the main national dish of Hungary, thick soup with chunks of beef, paprika and potatoes. Goulash was cooked by shepherds, setting huge cauldrons over the fire.

Many restaurants honor this tradition and prepare the dish in cauldrons called bogrács in Hungarian. It is under the name "bograch" that goulash is served in Ukrainian.

Pörkölt- meat fried and then stewed with paprika and onions. For pörkölt, beef, pork, lamb, poultry, beef tripe, liver, and chicken ventricles are used.

Paprikás- meat stewed in sour cream, most often chicken or veal. Sometimes paprikash is made from fish.

Debreceni kolbász- smoked long beef sausages minced pork with paprika. Debrecen sausages are rarely served as an independent dish, but they are often added to goulash.

Tarhonya- a unique dish of Hungarian cuisine in the form of small flakes or balls of dough, a type of pasta from the time when the Hungarians roamed the steppe. Tarhonya is served with pörkölt and goulash: it helps not to leave a drop of delicious sauce on the plate.

Paprika- pepper, which is added to soups and meat dishes. The Kalochay or Seged paprika is especially appreciated. Bell pepper stuffed, hot is used as a seasoning.

Salads: short warm-up

In Hungary, the snack table is not very rich: why sit over a salad when you need to quickly start a hot goulash? But still salads from fresh vegetables definitely on the menu.

They use paprika, tomatoes, cucumbers, Savoyard and White cabbage, lettuce, parsley. Here are just a special dressing - rendered pork fat. The taste is very spicy, but if you do not trust this innovation, ask to season the salad with vegetable oil.

Hungarian soups: first and second in one plate

For a quick and satisfying meal, order one of the Hungarian soups.

• Gulyas leves- soup with paprika, lots of vegetables, beef and small dumplings (or tarhonea) will replace a full meal.
• Jokai bableves- thick and rich bean soup, which includes pork knuckle and smoked sausage.
• Halasz leves, or halászlé- traditional Hungarian ear made freshwater fish... Especially delicious fish soup you can try it on Lake Balaton, where it is prepared from freshly caught fish.
• Főzelék- the lightest of the Hungarian soups. Mashed vegetables are seasoned with flour and sour cream sauce, and to ready meal add boiled egg, meatballs or croutons.
• Ujhazi- ordinary chicken bouillon seasoned with vegetables and noodles.

Second courses: for the hungry

It is not easy to draw the line here. In soups and meat dishes usually, meat and vegetables are divided equally, so the division will be arbitrary.

• Marha pörkölt- beef pörkölt, one of the most popular dishes in Hungary. It is customary to serve not porridge or potatoes with pörkölt, but tarhonya.
• Tokány- This is a variant of perkölt, only the meat is cut into thin strips for it. Tokan is more common not in Hungary itself, but in Romanian Transylvania and the Transcarpathian region of Ukraine.
• Paprikás borju- tender veal paprikash.
• Paprikás csirke- chicken paprikash.
• Toltott paprika- stuffed paprika, filling and at the same time beautiful dish... There are no surprises here, except that rice in minced meat is sometimes replaced with tarkhonea.
• Töltött káposzta- stuffed cabbage, that is, simply stuffed cabbage.

• Lecsó- a typical dish for Hungarian cuisine. Can you guess what it contains? Of course, meat and paprika, as well as onions and tomatoes. The meat in this dish is represented by smoked sausages, and in addition to sweet paprika, hot peppers must be added to the plate.

Dishes without meat: does it happen? Imagine Hungarian meat-eaters sometimes eat vegetable and pasta dishes. The choice of their dishes is, of course, smaller.

• Paprikás krumpli- potatoes stewed with paprika. Sometimes sausage is added to it.
• Rakott krumpli - potato casserole... It consists of hard-boiled eggs and (as without it!) Sausage.
• Csusza - pasta casserole... Chusa with poppy seeds is called makoscsusza, with cottage cheese - turoscsusza, with walnuts- dioscsusza.

Snacks: when you urgently need to eat

Sometimes a complex dish should be preferred to a simple, but original one.

Lángos- fried flatbread, the most popular Hungarian fast food dish. True, langos is fried in boiling oil, but spread with sour cream and garlic or sprinkled with grated cheese is delicious. This kind of cake can sometimes be eaten in the morning instead of breakfast.

Bundás kenyér- pieces of bread dipped in an egg-milk mixture and fried in oil. If you spread them with honey or jam, you get an excellent addition to tea.

Körözött- unsweetened curd paste, which the Hungarians themselves love very much. Pasta comes with various additives (dill, paprika, smoked meats). It is worth spreading this yummy on bread, and quick breakfast ready.

What to try Hungarian cuisine if you are going to travel around the country?

Debreceni páros kolbász- large and aromatic Debrecen sausages. Minced meat for them is made from pork and beef and flavored with paprika, garlic and caraway seeds.

Miskolci kocsonyа- jellied meat, for the sake of which in the city of Miskolctapolca they even organize a festival.

Jellied meat in Miskolc has long ceased to be just a dish of meat and frozen broth: chefs have come up with many ways of cooking and serving - for example, in dense cubes dipped in spices, it is difficult to recognize ordinary jelly. And by the way, you have to check why people in the city say: "It blinks like a frog in a jelly."

Hortobágyi húsos palacsinta- Hortobágy pancakes with meat filling, which are cooked not far from, in Hortobadska empty. Before serving, the pancakes are baked in the oven with sour cream and paprika sauce.

Desserts: sweet, swoop in!

Hungarian desserts make you drool, even if you've eaten a heavy meal before. But before you lick your lips at the complex high-calorie cakes, please your child with unpretentious pastries.

Kürtőskalács- a crispy golden tube sprinkled with sugar, vanilla, cinnamon, nuts and all sorts of other goodies. There is no filling in it, and it is not needed: the dough itself is very tasty. The tubules are baked in street tents over coals, and this delicacy is best eaten warm - especially since kyrtöskalach is always sold at Christmas markets.

For the main Hungarian sweet - marzipan - you can go to a regular store or to one of the marzipan museums. It's amazing that a mixture of crushed almonds and powdered sugar can be so delicious.

Somlói galuska - a traditional dish in Hungary, which has nothing to do with dumplings. This is a dessert made from slices of nut and chocolate biscuit sprinkled with whipped cream. Shomloi dumplings can be served in a bowl or in the form of a cake, and raisins or prunes are sometimes added to the delicacy.

Rétes- a roll, which is very reminiscent of the Austrian strudel. The filling for it is made from apples, cherries, cottage cheese, poppy seeds, nuts.

Rigó Jancsi- a cake made from two biscuit plates with a thick layer of chocolate mousse between them.

Gundel palacsinta- Pancakes "Gundel". The child will appreciate the contribution of Karoi Gundel to the national cuisine of Hungary: you will be surprised how quickly the plate empties. But it should be borne in mind that this dessert is prepared with pork fat, which is why it turns out to be as high-calorie as many Hungarian dishes.

Túrós gombóc - curd balls boiled in water and poured with sweet syrup (sometimes sweet filling placed inside the balls).

Gourmets praise two famous Hungarian cakes, "Dobosh" and Esterhazy... It is advisable to take a small slice of each of the cream cakes ... and then order an even larger slice.

Dobostorta- thin cake biscuit cakes, smeared with chocolate cream and poured with caramel glaze. It has been baked for the second hundred years now, and it is on the list of the most popular desserts in Hungary.

Eszterházy torta- almond-chocolate cake decorated with a special spiderweb pattern. The dessert was named after Hungarian Foreign Minister Pal Esterhazy.

At Christmas in Hungary, it is customary to bake bagels - rolls from yeast dough with poppy seeds and nuts.

Drinks: unique "Tokay" and not only

When talking about Hungarian drinks, the first thing they mention is wine.

• Egri bikavér- red dry wine which goes well with hearty meat dishes.
• Száraz Tokaji Szamorodni, Tokaji aszu- dessert wines, a good end to the meal.
• Pálinka- brandy made from grapes, apricots and other fruits. The best grape palinka is produced in Tokay, the city of Kecskemet is famous for its apricot palinka.
• Unicum- herbal balm. It is believed that the name was given to him by Emperor Joseph II, for whom the drink was created. The emperor liked the taste of the balm so much that he exclaimed: "Das ist ein Unikum!"

The most popular soft drink in Hungary - coffee (kávé)... They drink it often and a lot. Tea order less often, and therefore tea bags are usually brewed in cafes. But the Hungarian mineral water is a medicinal drink, not a table one. They should not quench their thirst.

What to offer your child

From the mere description of the Hungarian cuisine, it is clear that this is not the most suitable food for children. Almost always, you will need to ask the chef not to put hot paprika in baby food and not to season the salad with melted fat.

Hungarians believe that paprika can be given to children over 12 years old, but in fact, small residents of Hungary already from 4-5 years old become familiar with the traditional burning taste.

Among the dishes that a child can eat without any reservations, főzelék and ujhazi soups, csusza pasta casserole, tarhonya and desserts... Sandwiches with Körözött curd paste are also quite suitable for children's table, just choose a pasta without smoked meats.

A good dish for a child - ear halászlé... The only thing is to exclude paprika from the recipe. Also ask to cook without hot spices stuffed pepper toltott paprika.

Almost all soups, goulash, porkelt, paprikash, potato casseroles are prepared with the addition of lard, smoked meats and paprika, and therefore specify when ordering that the dish is intended for a baby. The same applies to pancakes: they are often fried in lard.

Restaurants of national cuisine

You don't have to look for a restaurant serving Hungarian cuisine: there are an incredible variety of them both in and in other cities of Hungary.

They differ in interior design, serving dishes and prices. You can choose a restaurant haute cuisine in the city center or a simple tavern far from tourist spots - everywhere you will be welcomed "Jó étvágyat!" ("Bon appetit!") And feed you to the bone.

Getting acquainted with the national cuisine, do not order your child a whole portion of new food. The portions in a restaurant are often so large that only a very hungry eater can handle them. Suggest trying a little of everything.

Interestingly, some Hungarian restaurants offer an adapted version of national dishes - less fatty and spicy, without using smoked sausages... They also have the usual food on their menu: vegetable salads, egg dishes, broths, cereals.

Desserts are usually not served in restaurants. Remember the word cukrászda (pastry shop), it will tell you where to look for the best Hungarian sweets.

Note that in Transcarpathia, where many Hungarians live, Hungarian cuisine is also very popular. Restaurants often include goulash, pörkölt, and halasle on their menus.

A well-fed tourist in Hungary dreams not of sightseeing, but of a calm room and a comfortable bed. If you have not yet decided where to stay in Budapest, take a look at. It includes only those hotels where guests with children are truly welcome.

National cuisine Many people associate Hungary with goulash, paprika, salami and Tokaj wine. But believe me, the real Hungarian menu is much more interesting and richer. Some experts put this cuisine in third place in the world, after France and Italy. Due to the great variety, excellent taste, nourishing dishes and skilful use of different spices, Hungarian cuisine has become famous far beyond the borders of the country. Therefore, if you happen to visit Hungary, avoid chisburgers, hamburgers and other fast foods, and be sure to try real Hungarian dishes. And now, in a little more detail, about the most famous delights of Hungarian cuisine.

By far the most popular dish is the famous hungarian goulash... For its excellent taste, sometimes, this dish is called - "peasant royal soup". In the city of Gyula, there is even a whole restaurant with an intriguing name - "Goulash Academy". Here you will be offered over 30 recipes for this famous dish. Moreover, main secret is that they cook it in this open-air restaurant in a picturesque garden. This is done so that the goulash absorbs not only the amazing harmony of spices, but also exquisite aroma Hungarian air. Despite the fact that goulash is far from diet dish The locals believe that it cures many diseases and relieves stress.

Goulash itself is a cross between meat stew and thick soup, therefore, it can be used both as the first and as the second. The dish was invented by Hungarian shepherds and the name comes from the Hungarian word “guyash”, which means “shepherd”. And in the city of Szolnok, an annual "goulash festival" is held, to which the best chefs of the country come and compete in the preparation of this amazing dish.

I present to your attention a few more dishes, Hungarian cuisine, which are worth trying in this hospitable country:

• « chicken paprikash« - made from white chicken meat, with the addition of sour cream, mushrooms, tomatoes, onions, garlic, dry white wine and red paprika.
• « venison goulash soup« - served in a pot made of freshly baked bread.
• « turosh chusa « - boiled noodles with sour cream, cottage cheese and cracklings.
• « Hungarian lecho « - made from tomatoes, paprika, onions, smoked pork sausage and served with dumplings.
• « halasle « - Hungarian fish soup.
• « phaselek « - stew vegetable stew in Hungarian.
• « kerezet « - Sheep cheese pate with spices.
• « Transylvanian stuffed cabbage« - in which, in addition to minced meat, add fried brisket, smoked meat and sausages.
• « virgin roast« - suckling pig stuffed with minced pork ham.
• « tocan in Heran"- a dish of stewed pork kidneys, meat, mushrooms, bacon, onions, paprika, flour, sour cream and marjoram.
• "Palazzinta" - pancakes with various fillings.
• "Toltott paprika" - large red peppers stuffed with minced meat and rice, stewed in tomato sauce.

It is impossible to imagine Hungarian cuisine without paprika. It is a capsicum red pepper that was introduced to the country by the Turks in the 16th century. Unripe, green, pods are used to prepare side dishes and salads. Seasonings are made from ripe red ones. There are many flavors of Hungarian paprika - savory, sweet, fiery, pink and others. In the south of the country, there is the city of Kalocha, which is considered the world capital of paprika. There is a paprika museum popular among tourists. Many hundreds of garnet-ruby pods hang on medieval beams, the fragrance of which is impossible to forget.

Hungarian cuisine will offer many pleasant surprises for dessert. Already, a kind of brand of the country, has become “ hungarian strudel« , stuffed with nuts, cherries, poppy seeds, apples, pears. The main feature is the preparation of dough from a special flour with a high gluten content. The shops even sell special "strudel flour". In addition, it is worth trying such sweet dishes as:

• « pancakes a la Gundel"- with sour cream and dried fruits, plentifully poured with chocolate.
• « Shomloi dumplings"And" dobosh "- national Hungarian cakes.
• "Rigo janchi" and "esterhazy" are delicious Hungarian pastries.
• "Kyurtskalach" - traditional cylindrical baked goods.

Another famous brand of Hungarian cuisine is Tokay wine. Hungarians are very proud of their amber-golden wine, with a unique spicy flavor. Experts believe that Tokay wine has a unique rich taste, with a touch of fire. At one time, Peter Ι bought several vineyards in Hungary, from which wine was supplied to his royal table. In addition, it is worth trying the famous Hungarian apricot vodka, the unique Badacsony wine (“ Keknelyu "and" Auvergne "), herbal balsam "Unicum", wonderful Balaton wine from the vineyards "Shomlo" and white wines from Kecskemet (" Kechkemeti Leanka" and " Wilds of Harslevel«).
Welcome to hospitable Hungary and bon appetit to everyone!

Hungarian cuisine or Hungarian national cuisine special in that its dishes are very hearty, and portions are traditionally served quite large. Hungarians are cooked using a large amount of fat and invariably flavored with paprika of various flavors, perhaps the only exception in this case will be desserts. The most common dishes are meat, and, in particular, pork. This includes a variety of soups and main courses.

Going to a restaurant of Hungarian cuisine, to get to know it, keep in mind that portions of dishes are traditionally very large... This also applies to snacks. Therefore, do not order many dishes at once!

A classic Hungarian lunch starts with an appetizer. It can be stuffed pancakes, usually meat or cottage cheese, fried goose liver, stuffed pepper paprika (the filling can be very diverse). This is followed by the soup. In the first place, of course, is the classic goulash soup or bograch, which consists of meat, usually pork, and dumplings. The basis of this dish is tomato. Practically the same popularity is enjoyed by fish soup Halasle. It is prepared on the basis of various types of fish. Some of them are boiled until mashed and ground through a sieve. Then, large pieces of other types of fish are added to such a mass. This dish is very original, but most importantly delicious! Also popular is a soup called "Jokai bableves", which is cooked on a fat pork knuckle or on a very fat sausage with the addition of beans. By the way, an extremely thick consistency is characteristic of Hungarian soups, which is completely unusual for us.

Having eaten a portion of the soup, the Hungarian will by no means refuse the second course. It can be absolutely anything. Most often, as we said earlier, Hungarians prefer pork, subject to any kind culinary processing in combination with any food products (vegetables, cereals, pasta). So, the most popular is the dish called "Porkolt". In our understanding, these are ordinary goulash - pieces of pork with onions and paprika, stewed in tomato sauce. Meat "a la Budapest modra" is also a fairly frequent guest on the table. These are ordinary cutlets made from ground beef, veal or pork, which are fried with mushrooms and generously sprinkled with yellow cheese. In addition, in Hungarian cuisine there is such a dish as pork roast, which is served along with stewed potatoes... However, not all the second dishes of the Hungarian national cuisine are meat dishes. So, for example, you can order exclusively vegetable Lecho dish. It consists of sweet bell peppers (paprika) and onions, stewed with tomatoes or in tomato sauce. Also, an example of “do not meat second dishes' can become Csusza or baked sweet pasta. They are usually supplemented with cottage cheese, walnuts or poppy seeds.

Among the recipes of Hungarian cuisine, you will find many desserts. Most of them are represented by cakes that bear female names. This is due to the fact that culinary authorship in this country is jealously guarded, and therefore confectionery novelties bear the names of their "inventors". In addition, a fairly well-known and widespread dessert is Vegyes Retes or simply a roll. It can be filled with curd, fruit or poppy seeds. Somloi galuska is no less famous. It is a piece of confectionery art. biscuit dough with whipped cream and chocolate chips.

In general, Hungarian cuisine is very diverse, despite the same type of food used in different recipes ingredients. You will definitely like it, because it contains dishes for every taste! By the way, preparing Hungarian food at home will not be difficult at all, as you can see by studying the step by step recipes with photo!

Improve your culinary talent and surprise your loved ones with new delicious dishes!

The national cuisine in Hungary could not isolate itself, not be influenced by the cuisine of other countries. In the 15th century, the Italian bride of the king transformed the palace cuisine according to the traditions of her country. After the Turkish conquests, the recipes were supplemented with paprika, which became one of the main ingredients. Certain culinary secrets were borrowed from neighboring Romania. However, culinary experts from Hungary managed to transform the dishes "in their own way" in such a way that it is almost impossible to recognize the prototypes in them.

Hungarian cuisine has certain specificities:

• the main assistant in creating dishes is pork fat;
• first courses are very hearty and thick;
• there is a lot of meat in the recipes, mainly pork, poultry, veal;
• v a large number spices, paprika and onions are used;
• sour cream is served with all first and second courses;
• the main cooking method is stewing.

Flour has a maximum gluten content. This allows chefs to create unique desserts from thinnest dough and also tarhonya. These dried granules in the form of cereals are used in soups, side dishes, stuffing.

What to try in Budapest?

You can go to a restaurant of Hungarian cuisine, try the delicacies of this cuisine in Moscow, another city. But if you have the opportunity, go to Hungary to fully appreciate all its merits.

Local cuisine includes a wide variety of dishes. Among them there are the most popular ones, which clearly reflect the peculiarities of this cuisine. In the restaurants and cafes of Budapest, be sure to try:

• snacks - stuffed peppers, spring rolls, Debrecen sausages, foie gras;
• the first - ukha holasle, goulash;
• second - paprikash, lecho, perkelt, Transylvanian cabbage rolls, roast;
• desserts - curtosh, Hungarian cheesecake, strudel.

Be sure to try the Hungarian fast food - langos. This is a deep-fried, fragrant, hearty tortilla. Used for lubrication garlic Sause and sour cream, grated cheese sprinkled on top.

In Hungary, it is customary to serve a certain drink with each dish. There are many of them, but you should definitely try it in Budapest.

Popular Hungarian food recipes

Not only visitors to Hungarian restaurants can taste the delicacies of this cuisine. They can be a great addition to your homemade diet. The recipes for the dishes are not very complicated, every housewife can handle them.

Hungarian goulash

In the preparation of goulash, the following is used:

• veal or pork;
• vegetables - potatoes, tomatoes, carrots;
• paprika, spices;
• onion and garlic;
• homemade noodles or dumplings.

First, onions, carrots, garlic are fried in pork fat for several minutes. Diced meat is added. After 10-15 minutes, paprika is laid out and 250 ml of water is poured in. The mixture is stewed for about half an hour, the water needs to be added. Add diced potatoes, peeled chopped tomatoes. A few minutes before the potatoes are ready, dumplings or noodles, garlic, spices are added to the goulash. Goulash soup sprinkled with herbs.

Perkelt

Any kind of meat, fish, mushrooms, crabs can be used in cooking. The product is cut, stewed with pork fat, lots of onions and paprika. The dish is dressed with red sauce.

Kertosh

Cook sweet butter dough, wind it on a wooden or metal stick, bake, sprinkle with cinnamon, chopped nuts, pour over with honey.