Hungarian cuisine is distinguished by the wealth of flour products, red pepper in the form of paprika, dishes on pork fat and source sauce. Paprika is considered the hallmark of Hungarian culinary specialists. Many believe that the sauce is too sharp, and the bright red color even scares away. In fact, sweet red pepper, that is, paprika, is very useful, there are not so many sharpnesses in it.
Paprika can be eaten even raw, and a half-mature product is distinguished by a green or light yellow shade. Such a product can be added to any salad or meat dish. If you remove the core with grains from the mature pods of the paprika, and then dry it and break it off, you will get red powder of the powdery texture. To the taste of paprika has no acuteness, and when using it in its pure form there is no sensation of burning in the mouth or esophagus. By the way, such a product is useful for breakfast, then to capture your men’s leather portfolio and feel free to go to work, knowing that the charge of vivacity and energy is provided, and the brand attribute will help to look respectable and solid.
Hungarian cuisine is based on four delicious dishes, and there is a paprika in all these dishes. The first dish is a goulash, the second is perkelt, the third is Tokan and the fourth – Paprikash. It is customary to call a goulash a thick gravy with meat and vegetables. Flour and paprika are added to the composition of the dish, due to which it turns out to be thick and rich in red, as well as chopped small potatoes and jams,
Perkelt or onion stew is like goulash, only when preparing it is made of low fire until the sauce reaches a thick consistency.
There is much in common between Tokan and perkelet, but in the Tokan the meat is cut into very small pieces. Add onions, paprika, and the sauce itself is prepared on the basis of sour cream, mushrooms, green peas and greens.
Paprikash is a united group of dishes, the basis of which is sour cream sauce, which is seasoned with paprika.