For the goulash. Originally, the word meant an occupation.. A shepherd who raises cattle (like a cowboy) There are many versions of the dish in Hungary, but it is always spicy vegetable broth. Paprika is a mandatory spice. It is known throughout the entire territory of the former monarchy because of the Austro-Hungarian Monarchia past, but it is different everywhere. 20-25 versions are listed in cookbooks from the 1900s. What is certain is that it has nothing to do with the English version. It's similar to "pörkölt", which is known as stew. Here there are no vegetables and the meat is in a thick sauce. The side dish is boiled potatoes or nokedli, which are small boiled dough balls. The name of the meat patty in the sandwich is "fasírt/ fasirt). This is fried minced meat with seasoning similar to sausage. We eat pickled vegetables with fatty foods. It makes digestion easier. Mustard is a traditional accompaniment to sausage. You must have noticed that there are several types of sausages. The normal sausage is orange color . The filling is raw spicy meat., with paprika. Brownish colored cooked offal and cooked rice, as well as spices. This is the hurka. There are two subtypes of this breed. One of them also has cooked liver, just enough so that the taste can be felt. This is the májas hurka/ liver hurka Blood is mixed into the other subtype. Its color is black. It's the véres hurka/ bloody hurka.
You guys should have tasted the stuffed cabbage and definitely eat more true hungarian pastries like the kremes, dobos torta, palacsinta, etc. The croissants are not traditional hungarian breakfast food. From the bakery, fresh kifli or zsemle is the best. Too bad nobody told you guys about those. I live in LA and can't wait to go home to eat those every day. I enjoyed your videos about hungary.
Darn! That just gives us a reason to go back again. Thank you for letting us know about them for when we make another trip there! They sound delicious.
This type of chili is quite popular, despite the fact that hot pepper varieties also traditionally exist. Its cultivation is no more difficult than any other. That is why it is grown locally. If you watch market videos, you can see dark green pointed pepper berries. His name is "hegyes erős" (pointed strong) . Take the name seriously. Another popular variety is a variety with yellowish-white berries. In English, it is known as Hungarian wax. This type is known here as Cecei. It is not pungent, so it is commonly used. There are at least 25 varieties of it. Of course, each variety has its own name.... The name lecsó refers to its use. There is a dish called lecsó, the main ingredient of which is roasted peppers.
For the goulash.
Originally, the word meant an occupation.. A shepherd who raises cattle (like a cowboy)
There are many versions of the dish in Hungary, but it is always spicy vegetable broth. Paprika is a mandatory spice.
It is known throughout the entire territory of the former monarchy because of the Austro-Hungarian Monarchia past, but it is different everywhere.
20-25 versions are listed in cookbooks from the 1900s.
What is certain is that it has nothing to do with the English version.
It's similar to "pörkölt", which is known as stew. Here there are no vegetables and the meat is in a thick sauce. The side dish is boiled potatoes or nokedli, which are small boiled dough balls.
The name of the meat patty in the sandwich is "fasírt/ fasirt). This is fried minced meat with seasoning similar to sausage.
We eat pickled vegetables with fatty foods. It makes digestion easier.
Mustard is a traditional accompaniment to sausage.
You must have noticed that there are several types of sausages.
The normal sausage is orange color . The filling is raw spicy meat., with paprika.
Brownish colored cooked offal and cooked rice, as well as spices.
This is the hurka.
There are two subtypes of this breed.
One of them also has cooked liver, just enough so that the taste can be felt.
This is the májas hurka/ liver hurka
Blood is mixed into the other subtype. Its color is black. It's the véres hurka/ bloody hurka.
Now this is fantastic
You guys should have tasted the stuffed cabbage and definitely eat more true hungarian pastries like the kremes, dobos torta, palacsinta, etc. The croissants are not traditional hungarian breakfast food. From the bakery, fresh kifli or zsemle is the best. Too bad nobody told you guys about those. I live in LA and can't wait to go home to eat those every day. I enjoyed your videos about hungary.
Darn! That just gives us a reason to go back again. Thank you for letting us know about them for when we make another trip there! They sound delicious.
They have jalapenos in budapest!?
This type of chili is quite popular, despite the fact that hot pepper varieties also traditionally exist.
Its cultivation is no more difficult than any other. That is why it is grown locally.
If you watch market videos, you can see dark green pointed pepper berries. His name is "hegyes erős" (pointed strong) . Take the name seriously.
Another popular variety is a variety with yellowish-white berries. In English, it is known as Hungarian wax. This type is known here as Cecei. It is not pungent, so it is commonly used. There are at least 25 varieties of it. Of course, each variety has its own name.... The name lecsó refers to its use. There is a dish called lecsó, the main ingredient of which is roasted peppers.
Yes We have.