Our Eating Habits On the whole, Hungarians are not big breakfast eaters, preferring a cup of tea or coffee with an unadorned bread roll at home or on the way works. (It is said that Hungarians will eat bread with bread’.) Lunch, eaten at 1pm, is often the main meal and can consist of two or three courses, though this is changing in the cities. Dinner is less substantial when eaten at home. It is important to note various sauces and cooking methods unique to Hungarian food. Pörkölt (stew) is what almost everyone calls’goulah’aboard; the addition of sour cream makes the dish, whatever it may be, paprikás. Gulyás or gulyásleves is thickish soup of beef, usually eaten as a main course. Halászlé, fish soup with paprika and one of the spicier as cabbage or peppers, are cooked is rántás, tomato sauce or sour cream. As a savoury, palacsinta (pancakes) can be prepeared in similar way, but they also appear as a dessert with chocolate and nuts. Lecsó is a tasty stewed sauce of peppers, tomatoes and onions served with meat. Pork is the preferred meat, followed by beef. Chicken and goose legs and turkey breasts though not much else of the birds make it to most menus. Freswater fish from Lake Balaton (such as fogas, or pikeperch) or the Tisza River is plentiful, but quite expensive and often ovecooked. Lamb and mutton are rarely eaten.
Goulash Restaurant-Menu Appetisers Meat pancake with paprika sauce. Pancaked filled with delicious chicken breast cooked in paprika sauce served with the same sauce topped with sour-cream. Goose liver paté. Gourmet liver paté served with fresh warm Hungarian bread.
Soups Cold sour-cherry soup. A refreshing starter for your meal hot summer days. Chilled sweet with sour-cherries cooked in wonderfully rich cream sauce. Jokai bean soup With the rich and filling combination of smoked ham, beans and noodles.
Main Courses Stuffed peppers
on soup
Traditional Hungarian green peppers filled with the mouth-watering combination of rice and pork cooked in tomato sauce. Chicken paprikas Chicken stew cooked in a rich sauce of paprika and sour-cream served
with steaming dumplings. DESSERTS Somloi Galuska Golden sponge cake in a generous chocolate sauce topped with nuts and whipped cream Cottage cheese strudel Sweet cottage cheese rich in raisins wrapped in a thin layer of crispy pastry.
Enjoy your meal!
by Kinga Bálint