FOOD NEWS
16 Hungarian Dishes You Need To Try At Least Once
BY ELLANOR AQUITAINE
Layered Potatoes
This dish has layers of potatoes atop slices of hard-boiled eggs and Hungarian smoked sausage. A rich and subtly acidic sour cream sauce ties the dish together.
The sauce is spread over the layers of potatoes, eggs, and sausages. To finish, sprinkle paprika before baking it in the oven until the top layer of potatoes turns crispy.
Chicken Paprikash
Widely considered Hungary's national spice, paprika is used in many dishes. This dish includes chicken fried in lard with caramelized onions and sweet paprika.
The final touch of sour cream, stirred through at the end of cooking, infuses the dish with a creamy richness and hint of tanginess.
Mushroom Soup
This soup starts with a base of onions and mushrooms. Broth and paprika are added before a mixture of flour, milk, sour cream, lemon juice, parsley, and dill.
Meat Stew
This thick, meaty dish is made with stewed meat flavored with onion, garlic, paprika, tomato, and green peppers. In the U.S., this dish is called goulash.
The key is the slow simmering, coaxing out the essence of paprika and infusing the meat with its piquancy. The sauce is just enough to coat the meat and flavor its side dishes.
Deep-Fried Flatbread
This heavy snack started as a way to use small pieces of leftover bread dough scraps. Eventually, it evolved, and chefs began adding toppings.
The dough is made from flour, salt, oil, sugar, and water. Rub the freshly fried golden-brown bread with garlic sauce or top it with a slathering of sour cream and grated cheese.