Hungarian cuisine - 40 cooking recipes

Pork fat, lard and cracklings are the base of taste and a source of fat in almost every recipe. Homemade dishes here are something between the first and second. Very thick soups and stews, stewed vegetables and meat with gravies... And more often they turn into one another, leaving no way to distinguish the border between them. Goulash - for lunch and dinner. Here it is considered soup. Initially it is the food of the shepherd. Fatty meat trimmings, herbs and roots were placed in the cauldron, fried, potatoes and vegetables were added (onions and paprika were required) and simmered for a long time. Now dumplings and hot peppers come here. Perkelt is what we used to call goulash. Thick, homely, with aromas of onion and roasting. They prepare it from everything. Served with dark sauces. Paprikash is prepared exclusively from white meat and fish and seasoned with cream. Tokan - almost the same, but cut into strips, liquid - meat juices, additives - greens, peas, little onions. This country can be called a leader in the number of dishes in pots and pots. Stewing and simmering are the main methods of processing products of Hungarian cuisine. For sweets, there are variations of strudel, pancakes with fillings, Dobos cake and Esterhazy cake.