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Thursday, July 08 2010

Hungarian cuisine is varied and delicious. It had the great Turkish, Italian and French influence that enriched and improved Hungarian recipes. Courses with stewed vegetables came from Balkans, sausages were brought by Germans and Italians, pelmeni were received from Slavic people.

The most famous Hungarian courses are goulashy and paprikashy, but Red pepper (paprika) is the culinary symbol of Hungary. Each region of Hungary has own peculiar food. Balaton vicinity is well-known for its fish courses; Great Hungarian Plain (Great Pannonian Plain) - for its potato courses, Northern part of Hungary is famous for game courses, Southern Hungary - stewed paprika and tomatoes (lecho). Also there are highly national food - stewed lamb with tarragon and stewed in grease paprika and tomatoes. The plant paprika was brought to Europe in the end of 15 and the beginning of 16 century simultaneously from west and east. Paprika was spreaded in Hungary during Turkish dominion (1541-1686). Turks brought paprika from Persia. Small, sweet-scented and hot Hungarian paprika is very similar to Indian kind of red pepper. Spanish paprika (Pimiento) was brought from Latin America by Christopher Columbus. It is bigger, pulpy, with sweetish taste, but without especial scent.

Paprika is growing everywhere in Hungary, but in Great Pannonian Plain there are the best conditions for it. Southern cities Szeged and Kalocha are also famous for their excellent red pepper. You can see bunches of paprika at verandahs of peasant houses everywhere in this region and fields are glowing with bright red color. Hungarians flavor with paprika almost all courses. Small, bigger, hot, sweet, red, green and dried yellow paprika can be eaten uncooked.

Pork grease and flour heavy sauce with spices forms the basic of Hungarian Courses. Smoked sausage slices and sour cream are widely used in cooking. All that variety of different ingredients makes Hungarian Cuisine delicious for any taste.

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Posted by: Send a Meal AT 10:02 am   |  Permalink   |  0 Comments  |  Email

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