What to eat when in Budapest

Spicy, rich and an extravaganza of different flavors, Hungary’s cuisine is a delicious and surprising discovery for many travellers to the country. Developed over thousands of years of Magyar history, traditional dishes continue to be part of a proud and abundant cultural heritage.

Goulash is one of the most famous dishes from the Hungarian culinary repertoire, yet even today there are severe misconceptions about the original version of this iconic food. The name derives from the gulyás (herdsmen), who made their rich and fulfilling dish in a kettle over an open-fire. Today, a kettle made goulash is considered as the most authentic version of all. Almost each region has its own variety, although a basic goulash is somewhere between a soup and stew, with beef (occasionally veal or pork), carrot, potato, spices and the typical paprika. Goulash has a long history going back to the ninth century, but only during the 1800s did it turn into a national symbol and a tool for preserving Hungarian identity.

Fisherman’s soup holds a similarly prominent place among the national dishes and, like goulash, it is cooked in a kettle over an open fire. The soup is prepared from mixed river fish (carp, catfish, perch or pike) and with a great amount of hot paprika, giving it the characteristic bright red color. It has numerous varieties, with a la Baja (made with thick pasta and mainly carp) or Szeged (made with four types of fish) being the most famous.

Hungarians’ all-time favorite dish is unquestionably lángos: a deep-fried flat bread that is certainly something to avoid on a diet. Lángos (deriving from the word flame) is served as a satisfying alternative to bread. The origins of lángos are thought to be due to Turkish influence, while others believe it comes from the ancient Romans. What makes it so beloved is the endless varieties of toppings that come with it. It is usually eaten with garlic sauce, cheese, tejföl (sour cream), or even sausages.

Főzelék is such a unique Hungarian dish it can’t be translated into English. Though it looks like a soup at first sight, a more accurate description might be a thick vegetable stew. Főzelék is one of the few healthy choices on the list of national dishes and, being practical and easy to make, it is a typical home-cooked dish. There are special főzelék bars spread around cities, making it an ideal choice for a quick, healthy and very Hungarian dining experience. There are many variations including potato, peas, beans, lentils and carrot főzelék, all made by simmering and thickened by flour mixed with sour cream.