3. The Hungarian traditional
kitchen
The stocks of the traditional Hungarian catches the meats, the
fresh vegetables ,fruits, the fresh bread, dairy products and the
honey. Grassy soups, fruit soups,the thousands of variant of
young vegetable dishes, warm pastas, tasty sauces,and the
steamed baking and cattle which can be prepared
cooked,pork,lamb,fowl,fish and game the wonderful flavour
richness of foods characterize the Hungarian kitchen.
From among all these the best-known one the Hungarian national
foods the stew,goulash,the Hungarian fish soup,the stuffed
cabbage, the chicken stew cooked with soured cream, the
potato stew with paprika, home made( black pudding ,sausage,
pork cheese, pig crackling ltd.) the bean soup and the curd
cheese pasta.
4. Northern
Hungary
Northern
Central
Great
Hungary
Western Plain
Central
Transdanubia
Transdanubia
Southern
Southern Great Plain
Transdanubia
5. Northern Great Plain
Újházy chicken Meat pancake of Rác carp
soup Hortobágy
Stuffed cabbage of Cottage cheese
Debrecen noodles
6. Northern Hungary
Palóc soup Vargabéles cake Rabbit with grapes
(a soft sweet
sponge cake made
with curd and
flavoured with
vanilla and
raisins)
Rolled meat Stuffed trout of
stuffed with Szilvásvárad
mushrooms
7. Central Hungary
Dobos cake Pancake a la Rákóczi cheese
(Drums cake) Gundel cake
Csáki Roast Filet steak in
budapest style
8. Southern Great Plain
Lebbencs soup Fish salad of Fish soup of Baja
(large flat pasta Szeged
soup)
Duck of Szentes Stuffed turkey of
Kiskőrös
9. Central Transdanubia
Bakonyi betyár- Pork chops of Csopaki cellar stew
soup (rowdy soup Bakony
of Bakony)
Whole fried perch Layered pasta
fillet with cottage
cheese and dill,
called Csusza
