One of the most characteristic features of Hungarian cuisine is the characteristic, spicy flavour, which is mainly spicy paprika, a stews and the gulyás are embodied. These are not only dishes, but also cultural pillars of Hungarian gastronomy. In this article, we explain how the red pepper has become a symbol of Hungarian flavours, the difference between stew and goulash, and what other spices and ingredients characterise Hungarian cuisine.
What is the role of red pepper in Hungarian cuisine?
A spicy paprika became a widely used spice in Hungarian peasant and bourgeois cuisine in the 18th century. Today, it has become a staple in almost every Hungarian dish, a visual and flavour trademark of Hungarian cuisine. It not only adds flavour, but also colour: when the red pepper comes into contact with the hot oil, the colouring and flavouring substances are released. The oil takes on a bright red colour and is enriched with an intense, characteristic paprika aroma.
The world-famous production areas of Szeged and Kalocsa ensure excellent quality, and paprika is often the distinguishing identity of Hungarian cuisine around the world. Of course, among the Hungaricums, Kalocsa and Szeged red peppers have a special place.
What is the attitude of Hungarians abroad and tourists towards paprika?
Hungarians living abroad often have a strong attachment to red pepper, because for them it is an important symbol of Hungarian gastronomy and identity. Many of them try to buy or even import home-quality paprika from Hungary, so that they can prepare their familiar dishes with the flavours of home.
For foreigners arriving in Hungary, paprika is often a new or unique experience, as it is one of the key spices in Hungarian cuisine. Tourists generally respond positively to the taste of red paprika, which gives goulash, stew and other Hungarian dishes their distinctive flavour.
How do we use red pepper in other Hungarian dishes?
Red pepper is important in traditional Hungarian cuisine, not only in goulash and stews. You can find:
- a chowder, in which we also put hot and sweet peppers,
- a in lecsó, which is a summer dish of peppers, onions and tomatoes with eggs or sausages,
- a in stuffed cabbage, where paprika is added to the minced meat stuffing and the cabbage stir-fry,
- a from sausages an essential spice that influences colour and flavour,
- the most in a main dish we also mix a little, for the colour,
- and more preparing for breakfast omelette sprinkle it on top for flavour.
Strong Pista - for strong flavour lovers only
In restaurants, Hungarian dishes are usually served in a small glass in front of the guest. Erős Pista is a popular paprika preparation in Hungary, since 2016 hungaricum. The raw material of the preparation is very strong paprika. It is exported to many countries and tourists visiting our country like to take it as a souvenir.
Which spices give Hungarian cuisine its distinctive flavour?
The spices of Hungarian cuisine are recognisable. It is strong but harmonious, where the combined effect of the spices gives the dishes their characteristic, distinctive flavour. They play an important role alongside red pepper:
- Garlic and onions - basic elements of almost all Hungarian dishes
- Black Pepper - present in most Hungarian meat dishes
- Bean leaflet - mainly in stews, soups, sour sauces
- Cumin - from soup to roast meat, we often use
- Parsley - used fresh or dried to flavour soups, stews, meat dishes
- Séréchényi - in stuffed dishes, oven-baked dishes
How is the classic Hungarian goulash made?
Once invented by lowland goulashers and shepherds and prepared in a traditional metal grill in the open air, this speciality has become a Hungaricum over time. A reminder of the old days as a stew is also called.
Steps:
- Chopped on frying pan onions toast and then put the red pepper, cumin and the crushed garlic.
- Add the diced beef, braise until white.
- Douse with plenty of water and add:
- circled carrots, parsley root, celery,
- season with salt, pepper and bay leaf,
- diced tomatoes, peppers, potatoes,
- hand-sewn as a soup garnish tweet.
- Cook over a low heat until everything is tender.
This soup is both filling and spicy, nutritious and good eaten with bread.
How is stew made in Hungary?
Stew is also a stew. A classic Hungarian stew start with chopped red onion fried in fat and sprinkled over the onion after removing from the heat with red pepper, then immediately add the chopped meat (beef, pork, sheep, chicken or even game). Then simmer it in a little water or its own juices and gradually add the spices: salt, pepper, cumin, garlic, possibly green peppers or tomatoes.
The point is that the meat simmer over a low heat, under a lid, in a thick sauce until tender, not a soup, but a substantial one-dish meal. The stew is often served with dumplings, potatoes or boiled potatoes, but it's also perfect with fresh bread and homemade pickles.
What is the difference between goulash and stew?
Although they have a similar base (onion, red pepper, fat, meat), they are different:
| Goulash soup | Stew | |
| Chest | Thick, but soupy | Thick, juicy stew |
| Vegetables | There are: potatoes, leafy vegetables, peppers | No, peppers, tomatoes at most |
| Pasta | Csipetke | Galuska, tarhonya (as a side dish) |
| Serving | In a deep dish, with bread | On a flat plate with garnish |
How does "paprika" differ from stew?
On the menus you will find "chicken paprikash", "mushroom paprikash".
The "stew" is usually made from red meat, with a thick gravy and relatively little juice. The cooking time is long and only a small amount of water is added during cooking to maintain the consistency.
The "paprika" The base is often white meat (chicken, veal, lamb) or vegetables (mushrooms, courgettes). The cooking time is shorter and the stew base is doused with more water. Towards the end of the cooking process, the paprika juice is thickened with a flour and cream mash to give it a creamier, thicker consistency.
Hungarian tradition on a plate
The essence of Hungarian cuisine is simple yet characterful flavours, a the smell of red pepper, and lies in iconic dishes such as goulash soup or stew. These dishes are not only nourishing, but also tell a story of the Hungarian soul - of sitting around a fire after hard work, of food cooked long in the bogrács, of hospitality, of tradition. If you want to understand Hungary, start with a plate of goulash.
Image source: index.hu, The Common Traveller, Hungarikum.hu, Kütyübazár, Tüzestál, tastelist.hu
Hungarian