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Essential Kitchen Utensils |
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Popular Polish & Hungarian Ethnic Cuisine
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Polish & Hungarian Cuisine and Food Culture
Polish Cuisine: Polish cuisine has been highly influenced from France and Italy, while it also shared its roots from more exotic regions like, Tartar, Armenian, Lithuanian, Cossack, Hungarian and Jewish. Poland has a number of unique regional cuisines with regional differences in preparations and ingredients. The Polish food is usually very wholesome and is a mix of dairy products, vegetables, especially root vegetables. Polish cuisine is incomplete without cereals, fish, crayfish, venison and fruits of the forest. The main part of the cuisine here is rich meat, chicken and pork. In Polish Cuisine Meals are very hearty which often contains a lot of meat.
The Polish also love soups, the technical reason behind would be the long cold climate and a deficiency of vegetables and fruits in some times of the year. The national dish of Poland is Bigos, which is rich and dense sauerkraut and meat stew that is cooked for several days to intensify the flavor. In Poland each family, and in fact, each person has their own unique version of bigos, but the overall theme is the same. The flavor of bigos is actually very mild, and not at all sour, but the cooking smells can be overwhelming. Another common Polish cuisine food item is the smoked cheese, well known as Oscypek. It has a very firm texture, and strong Smokey taste.
| Main Dish Seafood |
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| Sauces and Condiments |
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Hungarian Cuisine: The Republic of Hungary is famous for its flavorsome cuisine, mouth-watering, spicy dishes, rich stews and sauces, hearty soups and the yummiest desserts. Hungary's national dish is a meat stew called goulash, which can be traced to the Magyars' eating habits. The Hungarian dishes are famous for their spicy flavors and aromas. Paprika and garlic is found everywhere here and are the vital part of Hungarian Cuisine. The country's cuisine does share many elements with that of other central European cuisines; however also have its own unique features and dishes. Hungary is a soup-eating nation and their complete three-course meal always starts with a soup. It can be a hearty meat soup like the world-famous goulash or a sweetish fruit soup.
Hungary is a central European country, which is one of the world's leading tourist destinations. The reasons behind people visiting the country is in order to appreciate the country's culture, history, attractive capital (Budapest), and of course, Hungarian cuisine. The flavors of Hungarian Dishes are developed from centuries old traditional preparation style and good use of spices. The cuisine here is highly influenced both by the eating style of the Magyars and the environment around the Carpathian basin. Hungarian cuisine also over the years has come in influence of other cuisines of the region and the effect is conspicuous in the present day food.
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| Main Dish Poultry |
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Polish & Hungarian Spices & Special Ingredients
Polish Ingredients: The most typical ingredients used in Polish Cuisine are sauerkraut, beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms, sausages and smoked sausage. A meal owes it taste to the herbs and spices used; such as marjoram, dill, caraway seeds, parsley, or pepper. The most popular desserts are cakes and pastries. A shot of vodka is an appropriate addition to festive meals and help you to digest the food.
Hungarian Ingredients: The unique cooking techniques some basic ingredients make the Hungarian dishes and recipes hearty and spicy. As it’s a known fact that Soups and Goulash are largely consumed here. The main ingredients are braising onions with paprika which makes delicious and mouthwatering Hungarian Stews and paprikás or goulash. Sour cream which is added in most recipes like soups, pastas, desserts and casseroles is another essential ingredient here. Some other common ingredients are onions, garlic, caraway seed, black pepper and a variety of herbs including parsley, bay leaves, tarragon, cellery, thyme, savory and vegetable oil instead of pork fat.
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| Main Dish Meats |
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| Grain, Noodle and Potato Side Dishes |
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| Vegetable Side Dishes |
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| Quick and Yeast Breads |
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| Desserts |
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INFORMATION ON APPLIANCES |
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