Hunger in Hungary
I've started with my non-edible goals but let's be honest, the main part of every voyage is FOOD:) Especially it concerns national cuisine. First of all, I'd like to say that Hungarian cuisine resembles Russian cuisine very much. Let's look at what Hungary can offer us.
Hungarian cuisine includes a lot of meat. It is usually pork, or beef (not very good), or chicken (very good). Such dishes as goulash (or gulyas in Hungarian, sounds familiar, right?:) made of beef, potato, cabbage, tomatos, and onion, stews of all kinds (for example, pörkölt, a flavorful Hungarian stew with boneless meat - usually beef or pork - onion, and sweet paprika powder), fish-soup (halászlé), stuffed cabbages (töltött káposzta), lecso (no meat, thanks god) make up the core of the cuisine. All dishes are very nutritious and rather hard to digest. But do we cook borshch every day? Obviously, no. I don't eat all these sorts of meat so my first aim is chicken paprikash (csirkepaprikás). I also liked fisherman's soup and főzelék - a type of thick vegetable stew or soup. For a side dish you can have popato, noodles (nokedli), or some other conventional variants. Paprika plays a significant role in every dish. And, of course, the country is famous for its sausages (for instance, winter salami) but I'm not a huge fan.
Wikipedia says that Hungary is proud of its variety of breads, and its menu abunds in various buns and pastries (great but not very good for health).
As a well-known sweet tooth, I paid a lot of attention to sweet dishes. For example, Dobos torta (a sponge cake layered with chocolate buttercream and topped with caramel) immediately caught my eye! What is more, cold sour cherry soup - hideg meggyleves - got me interested.
Among hard drinks (i'mgoingtostudy i'mgoingtostudy i'mgoingtostudy) Tokaji white dessert wine is renowed. Pálinka is a traditional fruit brandy. I'm also looking forward to trying traubisoda (a brand of soft drink flavored with grape juice) and szörp (a concentrate created from sugar and fruits such as the raspberry, currant or elderberry - we're going to Hogwarts, right) but they say that it is difficult to find:(Hungarian cuisine includes a lot of meat. It is usually pork, or beef (not very good), or chicken (very good). Such dishes as goulash (or gulyas in Hungarian, sounds familiar, right?:) made of beef, potato, cabbage, tomatos, and onion, stews of all kinds (for example, pörkölt, a flavorful Hungarian stew with boneless meat - usually beef or pork - onion, and sweet paprika powder), fish-soup (halászlé), stuffed cabbages (töltött káposzta), lecso (no meat, thanks god) make up the core of the cuisine. All dishes are very nutritious and rather hard to digest. But do we cook borshch every day? Obviously, no. I don't eat all these sorts of meat so my first aim is chicken paprikash (csirkepaprikás). I also liked fisherman's soup and főzelék - a type of thick vegetable stew or soup. For a side dish you can have popato, noodles (nokedli), or some other conventional variants. Paprika plays a significant role in every dish. And, of course, the country is famous for its sausages (for instance, winter salami) but I'm not a huge fan.
Wikipedia says that Hungary is proud of its variety of breads, and its menu abunds in various buns and pastries (great but not very good for health).
As a well-known sweet tooth, I paid a lot of attention to sweet dishes. For example, Dobos torta (a sponge cake layered with chocolate buttercream and topped with caramel) immediately caught my eye! What is more, cold sour cherry soup - hideg meggyleves - got me interested.
Anyway, it's going to be a beneficial trip in every respect!
To sum up, a picture of beans in bloom
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