Hungarian ingredients for delicious meals – paprika

There are certain ingredients that form the core of Hungarian cuisine. These ingredients can be found in most traditional dishes. Either they give the final touch to the meal to get that perfect taste or form the base of a series of dishes. Either way, in certain cases they have become such integral parts of the nation’s gastronomy that, today, the whole world associates them with Hungary.

One signature ingredient for Hungarians is the ground paprika. It probably came to Hungary during the Ottoman rule but gained popularity only later, in the 19th century. Paprika was hot up until the 1920s when a breeder in Szeged came about a different plant that produced sweet fruit. Now, the most commonly used paprika is the “noble sweet” (édesnemes) that is ever so slightly pungent. It is the most commonly exported paprika from Hungary, with the signature bright red colour.

Goulash soup

Perhaps the all-time most well-known Hungarian dish is the goulash soup. This dish has been present since medieval times and is now a national dish of Hungary – a sort of symbol for the country. Several varieties exist; you can make it from beef, pork or lamb, for example. Adding potatoes is optional, and some choose to add white wine to enhance the flavour. Goulash is popular in other Central European countries, too, like Austria, Slovakia and Slovenia, though those versions also differ a bit. No matter which variety you choose, you will fall in love.

For the recipe, click HERE.

Chicken paprikash / paprikás csirke

The name already gives away how crucial paprika is to this recipe. Its colour carries the undeniable signs of paprika and sour cream, a delicious Hungarian mixture. Nokedli, sort of dumpling-like, boiled egg noodles, usually accompany this dish, although some choose to eat it simply with pasta or even rice as they are easier to prepare. Like goulash soup, chicken paprikash is also a well-known and loved dish in Hungary. In fact, it is so characteristic of the area that Bram Stoker’s famous novel, Dracula, features it as a dish consumed on a journey through the Carpathian Mountains.

For the recipe, click HERE.