We are organising a Lunch and Learn and the food featured will have central and eastern European roots( Hungarian ).I’ve learnt a few things about Hungarian foods from a friend with a Hungarian heritage.
There is a lot of cheese , sour cream found in the cuisine. My friend tells me its because of the extreme cold weather. As I learn and delve more into different foods and cuisines from around the world , I can see the links and trace history and origins of food to weather and regions.
Borscht is a soup that is common in Eastern and Central Europe.
The stock is made from meat, bones.
The vegetables most commonly added to borscht are beetroots, white cabbage, carrots, parsley, potatoes, onions and tomatoes. Some recipes may additionally call for beans , turnips, tart apples, zucchini and tomato paste is often used in addition to or instead of fresh tomatoes.
Chicken paprikas is a popular food from Hungarian origin and one of the most famous common sight on Hungarian tables.
The name comes from the use of paprika, a spice commonly used in Hungarian cuisine.
The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.
Palacsinta- Hungarian Pancakes
Central European Palatschinke (palačeke) are thin pancakes similar to the French crepe.
Palatschinken are made by creating a runny dough from eggs, wheat flour and milk, salt and frying it in a pan with butter or oil.
Palatschinken are traditionally rolled with strawberry, apricot or plum jam, and sprinkled with sugar.
A variety of fruit sauces (like apple sauce), or thick fruit jams called leaver (plum, prune, cherry jam), lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream , almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, poppy seed or any combination thereof, may also be used.
Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven.
A well known Hungarian version of palatschinke is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon, and rum filling, served flambéed in dark chocolate sauce made with egg yolks, heavy cream, and cocoa.