Budapest Food Tour
If you consider yourself something of a foodie, book a Budapest food tour. Those of you who enjoy a glass of wine with dinner, then why not book a food and wine tour in Budapest, Hungary?
During a Budapest food tour you are likely to sample may of their hearty favourites.
Budapest has become world famous for its culture, history, unique language and mouth-watering cuisine. Authentic Hungarian dishes are definitely not for people on diet; they are bit too heavy containing lots of fat, however their rich flavour, aroma and texture compensate you for the slightly excessive calorie intake.
Budapest Food Tour
A Budapest food tour is likely to include food influenced by the French, Germans, Italians and Turks, not to mention the Polish, Slavs and Asians. The result is a rich blend of one-pot meals cooked for hours over open fires and delicious pastries.
Hungarian cooks are well-known for their frequent use of eggs and sour cream. One particular ingredient that is found in most Hungarian dishes is Paprika, a spicy red pepper.
The most famous of Hungarian dishes is surely goulash which is also known in Hungary as “gulyas” or “gulyasleves”. Hungarian goulash is prepared as a soup, using beef shoulder, shin or shank, together with other ingredients such as onions, potatoes, hot peppers and tomatoes, by slow cooking in a cauldron and has a very definite taste of paprika. During the cooking process, the soup becomes very thick, which is probably why many people think of goulash as a stew.
Anywhere in the world you mention the name goulash it is immediately associated with Hungary and any food tour of Budapest is likely to include it. Hungarian goulash is neither a soup nor a stew, it is somewhere in between.
Hungarian goulash is traditional dish prepared using a cauldron known as a “bograc” over an open fire. First chunks of beef, usually shin, shoulder or shank, are seasoned with salt, pepper and paprika. The meat is browned, and then chopped onions are added. Next stock or water is added to make a soup. The soup is slowly simmered for a long period, and as a result of the collagen in the meat turning to gelatin, will gradually thicken. Depending on the exact recipe, other ingredients may also be added, such as tomatoes, chopped potatoes, and hot peppers. Herbs are used for flavoring, and some chefs may also add a little white wine or vinegar when cooking.
There are several types of sausage – or kolbasz – in Hungary and cold meat is often served at breakfast or in the evening as a snack. Sausages to look out for include the paprika-spiced csabai kolbasz and the un-smoked debrecner.
Sausages are often smoked with a number of different spices, meaning that each different type has its own unique flavor. It would even be possible to spend an entire trip to Hungary eating just sausages – and sampling some rather different dishes, too!
The kolbasz also form one of the main ingredients of goulash (pronounced gulyas in Hungary), although the stew can be made from beef, mutton or even venison. Porkolt is another popular stew which, unlike goulash, consists of just meat, paprika, onions and tomatoes but is a delight for meat-lovers.