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    Our Eating Habits

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    carmarter
    Hungarians typically eat a light breakfast of bread and coffee before the main meal at 1pm, which can have multiple courses. Common Hungarian dishes include pörkölt stew served with sour cream, gulyás or gulyásleves thick beef soup, and halászlé fish soup with paprika. Meats like pork and chicken are popular, along with fish from Lake Balaton. Sauces include paprika sauce, tomato sauce, and sour cream.

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    Our Eating Habits

    Uploaded by

    carmarter
    18 views3 pages
    Hungarians typically eat a light breakfast of bread and coffee before the main meal at 1pm, which can have multiple courses. Common Hungarian dishes include pörkölt stew served with sour cream, gulyás or gulyásleves thick beef soup, and halászlé fish soup with paprika. Meats like pork and chicken are popular, along with fish from Lake Balaton. Sauces include paprika sauce, tomato sauce, and sour cream.

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    Hungarians typically eat a light breakfast of bread and coffee before the main meal at 1pm, which can have multiple courses. Common Hungarian dishes include pörkölt stew served with sour cream, gulyás or gulyásleves thick beef soup, and halászlé fish soup with paprika. Meats like pork and chicken are popular, along with fish from Lake Balaton. Sauces include paprika sauce, tomato sauce, and sour cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    18 views3 pages

    Our Eating Habits

    Uploaded by

    carmarter
    Hungarians typically eat a light breakfast of bread and coffee before the main meal at 1pm, which can have multiple courses. Common Hungarian dishes include pörkölt stew served with sour cream, gulyás or gulyásleves thick beef soup, and halászlé fish soup with paprika. Meats like pork and chicken are popular, along with fish from Lake Balaton. Sauces include paprika sauce, tomato sauce, and sour cream.

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    Our Eating Habits

    On the whole, Hungarians are not big breakfast eaters,


    preferring a cup of tea
    or coffee with an
    unadorned bread roll
    at home or on the way
    works. (It is said that
    Hungarians will eat
    bread with bread’.)
    Lunch, eaten at 1pm,
    is often the main meal
    and can consist of two
    or three courses,
    though this is
    changing in the cities.
    Dinner is less
    substantial when eaten at home.
    It is important to note various sauces and cooking
    methods unique to Hungarian food. Pörkölt (stew) is
    what almost everyone calls’goulah’aboard; the addition
    of sour cream makes the dish, whatever it may be,
    paprikás. Gulyás or gulyásleves is thickish soup of beef,
    usually eaten as a main course. Halászlé, fish soup with
    paprika and one of the spicier as cabbage or peppers,
    are cooked is rántás, tomato sauce or sour cream. As a
    savoury, palacsinta (pancakes) can be prepeared in
    similar way, but they also appear as a dessert with
    chocolate and nuts. Lecsó is a tasty stewed sauce of
    peppers, tomatoes and onions served with meat.
    Pork is the preferred meat, followed by beef. Chicken
    and goose legs and turkey breasts though not much
    else of the birds make it to most menus. Freswater fish
    from Lake Balaton (such as fogas, or pikeperch) or the
    Tisza River is plentiful, but quite expensive and often
    ovecooked. Lamb and mutton are rarely eaten.
    Goulash Restaurant-Menu

    Appetisers

    Meat pancake with paprika sauce.


    Pancaked filled with delicious chicken breast
    cooked in paprika sauce served with the same
    sauce topped with sour-cream.

    Goose liver paté.


    Gourmet liver paté served with fresh warm
    Hungarian bread.

    Soups

    Cold sour-cherry soup.


    A refreshing starter for your meal on
    hot summer days. Chilled sweet soup
    with sour-cherries cooked in
    wonderfully rich cream sauce.

    Jokai bean soup


    With the rich and filling
    combination of smoked ham, beans
    and noodles.

    Main Courses

    Stuffed peppers
    Traditional Hungarian green peppers filled with the mouth-watering
    combination of rice and pork cooked in tomato sauce.

    Chicken paprikas
    Chicken stew cooked in a rich sauce of paprika and sour-cream served

    with steaming dumplings.

    DESSERTS

    Somloi Galuska

    Golden sponge cake in a generous chocolate sauce topped with nuts


    and whipped cream

    Cottage cheese strudel

    Sweet cottage cheese rich in raisins wrapped in a thin layer of


    crispy pastry.

    Enjoy your meal!

    by Kinga Bálint

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