Hungarian cuisine

European cuisine is represented by such typical Hungarian dishes as a sauce "Tartar" goulash and paprika.

Hungarian paprikash call any seasoned with red pepper pudding with sauce from fermented cream. Paprikash prepared as beef, veal, pork, lamb, and chicken and rabbit, there are fish, vegetables and even "fake" paprikash.

Goulash - Hungarian national dish in Hungary and served as an appetizer. Its pour a large quantity of liquid which boiled together with meat and potatoes. It is served in a soup bowl and eaten with a spoon.

There are different options for cooking sauce "Tartar". In one more vegetable oils, in another more eggs. As one put black pepper, to another - no. Sometimes the added butter, and sometimes - cream. But in any case it is whipped with vegetable oil, vinegar, salt and egg yolks with the addition of white wine, mustard, sugar and crushed pepper.

Still, the main merit of the Hungarian cooks that they instilled in Europeans to taste crushed red pepper. However, in the Hungarian kitchen has wonderful food and without red pepper. For example, chicken in breadcrumbs. Chicken thoroughly obsushivayut and collapses in flour, egg and breadcrumbs and fry in plenty of lard.

In Hungary, stuck and widespread one dish, familiar in all countries - Egg barley (domestic cereal). For her eggs and flour kneaded dough very. Rub it through a sieve. The resulting cereal spread on the white tablecloth and dried in the sun. Dried Egg barley stored in fabric bags. Boiled Egg barley served as a garnish for meat dishes, prepared from Egg barley soup and porridge.

Famous Hungarian cakes "Dobos" and "Garashov" called by the name of their creators. "Dobos" made of five - seven cakes biscuit dough that connect chocolate butter cream. Pour glaze on top of the caramel. Cake "Garashov" - two of creamy cake dough with chocolate, whipped cream coupled with chocolate. The whole cake is filled with thick chocolate cream.