To understand Hungarian cuisine, we have to take a peek into the past.Today’s Hungarian cuisine is a synthesis of ancient Asiatic components mixed with Germanic, Italian, and Slavic elements.The food of Hungary can be considered a melting pot of the continent, with its own original cuisine from the Magyar people.
Hungarian cuisine today shows great regional variety – and this promises a lot of excitement for gastro-curious travellers.
Just take a look at the Northern parts of the Great Plain. This is where our most famous dish, the Goulash soups comes from, developed by the local herdsmen.
The area has given birth to the Hortobágyi pancakeas well, a savoury crêpe filled with veal, today usually served as a starter. Or the Slambuc, a hearty dish cooked on open fire out of potatoes and noodles, flavoured with some nice bacon.
The region is proud to give home to Hungary’s finest plums (in Szatmár) and apples (Szabolcs) – no lack of great Pálinkas for the folks of the Eastern Plain.
The southern part of the Great Plain produces some of the finest veggies in the country including the hot paprika (red chilli peppers) from Szeged, the onions from Makó, the green peppers from Szentes and the garlic from Bátyai.
Two of the most popular Hungarian sausages are made in the area as well, the sausage from Gyula and from Békéscsaba, as well as the Pick salami are usually part of any souvenir pack. And the peach pálinka from Kecskemét is one of the best in the country.
Hungarians are real soup-lovers, no doubt about that. A fine chicken soup is part of any proper Sunday lunch and comes in lots of varieties.
Hungarians are quite sweet-toothed, so there is no lack in sugary delicacies either.
The Somlói galuska (sponge cake spilled with rich chocolate sauce and topped with light whipped cream) is a dessert offered at every proper Hungarian restaurant.