Hungarian cuisine is a prominent feature of the Hungarian culture, just like the art of hospitality. Traditional dishes such as the world famous Goulash (gulyás stew or gulyás soup) feature prominently. Dishes are often flavoured with paprika (ground red peppers), a Hungarian innovation.The paprika powder, obtained from a special type of pepper, is one of the most common spices used in typical Hungarian cuisine. The best quality of paprika comes from the city of Kalocsa . Thick, heavy Hungarian sour cream called tejföl is often used to soften the dishes’ flavour. The famous Hungarian hot river fish soup called Fisherman’s soup or halászlé is usually a rich mixture of several kinds of poached fish.
Other dishes are chicken paprikash, foie gras made of goose liver, pörkölt stew, vadas, (game stew with vegetable gravy and dumplings), trout with almonds and salty and sweet dumplings, like túrós csusza, (dumplings with fresh quark cheese and thick sour cream). Desserts include the iconic Dobos Cake, strudels (rétes), filled with apple, cherry, poppy seed or cheese, Gundel pancake, plum dumplings (szilvás gombóc), somlói dumplings, dessert soups like chilled sour cherry soup and sweet chestnut puree, gesztenyepüré (cooked chestnuts mashed with sugar and rum and split into crumbs, topped with whipped cream). Perec and kifli are widely popular pastries.
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