"Exploring Hungary" Hungary by tamasbr
Hungary Travel Guide: 10,896 reviews and 27,558 photos
Hungary is the land of thermal waters. You can find quality thermal water on over 80% of Hungary’s territory. The thermal lake of Hévíz is the largest thermal lake in the world. It is also the oldest dating from the Roman era and has a 2000 years history. In Óbuda, the Romans built the baths of Aquincum. Then the Turks revived the spa culture in the town of Buda c.1550. In the 19th century, a resurgence of grand spas established baths like Margaret Island Baths, Lukács Baths, Széchenyi Medicinal Bath and Gellért Baths. Cities and Towns throughout Hungary found liquid gold in place of oil at their drilling sites. Additions to Hungary’s inventory of tourist attractions, the Cave Bath of Tapolca was opened May 1959. Today, there are many new bath-complexes opening up and many of the existing ones have been refurbished and updated.
Go to Hungary and You will be relaxing, enjoying and indulging in thermal water in any city and any the region.
You will enjoy the taste of authentic hungarian food: meals cooked in “bogrács” or large cauldrons over an open fire, dishes with “tarhonya” a hungarian pellet pasta, fish or meat or poultry cooked in their own gravy-juices, paprika dishes that have become famous world-wide even though the paprika was originally introduced to Hungary by the Turks, strudels, stuffed vegetables like the cabbage -roll, fried vegatables like pattypan squash, ” pogácsa” a type of flaky crackling scone, goose liver appetizers or main meals, “palacsinta” a pancake thicker than the french crepe but thinner than an american pancake, Túró or curd cheese in main dishes or desserts, dishes with poppyseed ,chestnuts, or walnuts, varied and delicious thick soups sometimes with Semolina Dumplings, multiple-type of stews “pörkölt” many in wine, “fõzelék” unique vegetable stews, “Rakott” layered dishes like lasagna only here with potatoes and local vegetables, “Lángos”- fried dough plain or with various toppings, “Galuska” a hungarian dumpling side dish, and deserts like Apricot Soufflé, Chestnut Purée, Poppy Seed Slices Flavored with Apricot Brandy, Walnut Cream Cake and my personal favourite- Szilvás Gombóc or Plum dumpling, prepared with potato dough and filled with fresh fruit dipped in cinnamon, sprinkled with icing sugar
I could add and add, but you will discover all of this and much more on your trip.
The national dishes of Hungary are stews: Gulyás, Pörkölt (meaning “roasted”) and Paprikas. You will be encountering these dishes in every area and region of Hungary. Be Carefull, The Hungarian is fiercly proud of their own recipes and each one thinks that their own is the best. If you think otherwise – keep it to yourself!! Whilst not all meals are prepared with the “Bogrács” or Cauldron, The “gulyás” originated with cattle stockman or herdsman preparing their meals outside in nature.
Wherever possible, on your tour the gulyás you will be savouring will be prepared over an open fire in a cauldron or “Bogrács”.
Since the “gulyás” originated with cattle stockman , beef would be close at hand and therefore the “gulyás” would be made with beef. Herdsman would use beef,veal,foul,muton,or pork. Liquid would be added depending on what was – yes, you guessed correctly, at hand. If water was in ample supply but not wine, then water it is. If wine was in ample supply then the wine was added. Szolnok claims to be the capital of Gyulas- a distinction it could claim, being in the heart of the Great Plains of Hungary. Some like it with sour-cream whilst others think that is uncultured. Sour-cream is very popular in many of the gulyás dishes. Whatever your personal taste preference, one thing they all agree on is that the longer it stews, the better it tastes. (It does not hurt to keep adding some wine)
Here are some of the best known variations of Hungary’s National Dish
Szegedi Gulyás (Szeged Style)
Puszta Gulyás (Hungarian Plain Style)
Hamisgulyás Gulyás (Mock Gulyas)
Bab Gulyásu (Bean Gulyás)
Csángó Gulyás (Sauerkraut Rice Gulyás)
Betyár Gulyás (Smoked Meat Gulyás)
Likócsi SertésGulyás (Pork and Vermicelli Pasta Gulyás)
Birkagulyás (Mutton Gulyás)
Krumpli Gulyás (Potato Gulyás)
Szekelygulyas (Sauerkraut Pepper Gulyás)
- Pros:Unique Spas, Tasty Food, Excellent Wine, Varied Scenery, Heritage Sites, Intact Architecture form every period of History
- Cons:Hungarians rarely admit they are at fault for anything at all,Dangerous Driving Habits, animal poo on streets, pickpockets, a few unscrupolous clubs and restaurants
Various Sundays each month, The Sunday Artists' Market =WAMP (vasarnapi muvesz piac) you can find local designers... more travel advice
Authentic Hungarian Restaurant with HUGE PORTIONS. Highly interesting interior; based on Hungarian cottage peasant life,... more travel advice
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