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Székelykáposzta
''Székelykáposzta'' also known as " cabbage stew a la Székely" or "Székely goulash" (known as "segedínský guláš" in Czech, "segedínsky guláš" in Slovak, "Szegediner Gulasch" in German, "segedin golaž" in Slovenian and "gulasz segedyński" in Polish) is a distinctive dish in Hungarian and Eastern European cuisine. Contrary to its name, it does not originate from the Székely people, and traditional Transylvanian cuisine does not recognize it. History According to legend, the recipe for this dish is attributed to József Székely, a county archivist from the 19th century who was a contemporary and friend of the Hungarian poet Sándor Petőfi. In 1846, while dining at the Komló Garden on Gránát Street in Pest, they found the available dishes running out. In response to Székely's request, the innkeeper served a concoction made by mixing leftover sauerkraut stew with pork stew. Allegedly, Petőfi ordered the same dish on a subsequent occasion, referring to it as "Szé ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the Pungency, spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Paprika#Hungarian, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, Caraway, cara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage Stew
Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock. Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper. In cuisines Bigos is a dish in Polish cuisine of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The dish is also traditional for Belarusian, Ukrainian and Lithuanian cuisine. Kapuska is a traditional cabbage stew in Balkan cuisine. Its name is derived from the Slavic languages word for cabbage. Kapusta kiszona duszona is a Polish dish consisting of sauerkraut or cabbage, bacon, mushroom and onion or garlic. Potée is a term in French cuisine that refers to foods prepared in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadarka
Cadarca or Kadarka or Gamza is a dark-skinned variety of grape used for red wine. It has a long history and is popular in Romania and Bulgaria, where it is known as Гъмза ''Gamza''. It used to be an important constituent of the Hungarian red cuvée Bull's Blood of Eger or Szekszárd, but has long been in decline in Hungarian plantations, to be replaced by Kékfrankos and Portugieser. It is also grown in most other central European and balkan countries where it is sometimes known as ''Cadarca'' or ''Skadarska''.Herbst, Ron and Sharon ''Wine Lover's Companion'' pg 273 (Barron's 1995) Kadarka is sometimes assumed to originate from Hungary. Another hypothesis is that is related to the variety Skadarsko, which is supposed to originate from Lake Scutari, which is situated on the border between Albania and Montenegro. In a recent study, it is claimed that one of the parents of Kadarka is Papazkarası which is grown in Strandja region of Kırklareli. Cadarca (Kadarka) wine i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage (listed alphabetically) are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The next top 30 red grape varieties by acreage (listed alphabetically) are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knödel
Knödel (; and ) or Klöße (; : ''Kloß'') are Boiling, boiled dumplings commonly found in Central European cuisine, Central European and East European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian cuisine, Romanian, Italian cuisine#Trentino-Alto Adige, northeastern Italian cuisine, Ashkenazi Jewish cuisine, Jewish, Ukrainian cuisine, Ukrainian and Belarusian cuisine, Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as Knedle, plum dumplings, or even Leberknödel, meat balls in soup. Many varieties and variations exist. Etymology The word is German language, German and is cognate with the English word ''knot'' and the Latin word 'knot'. Through the Old High German and the Middle High German it finally changed to the modern expres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Szeged
Szeged ( , ; see also #Etymology, other alternative names) is List of cities and towns of Hungary#Largest cities in Hungary, the third largest city of Hungary, the largest city and regional centre of the Southern Great Plain and the county seat of Csongrád-Csanád County, Csongrád-Csanád county. The University of Szeged is one of the most distinguished universities in Hungary. The Szeged Open Air (Theatre) Festival (first held in 1931) is one of the main attractions, held every summer and celebrated as the Day of the City on 21 May. Etymology It is possible that the name ''Szeged'' is a mutation (linguistics), mutated and truncated form of the final syllables of ''Partiscum (castra), Partiscum'', the name of a Roman colony founded in the 2nd century, on or near the site of modern Szeged. In Latin language contexts, has long been assumed to be synonymous with ''Szeged''. The Latin name is also the basis of the city's Ancient Greek, Greek name ''Partiskon''. However, ''Sz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pest, Hungary
Pest () is the part of Budapest, the capital city of Hungary, that lies on the eastern bank of the Danube. Pest was administratively unified with Buda and Óbuda in 1873; prior to this, it was an independent city. In colloquial Hungarian language, Hungarian, "Pest" is sometimes also used ''pars pro toto'' to refer to Budapest as a whole. Comprising about two-thirds of the city's area, Pest is flatter and much more heavily urbanized than Buda. Many of Budapest's most notable sites are in Pest, including the Inner City (Budapest), Inner City (), the Hungarian Parliament Building, Parliament (''Országház''), the Hungarian State Opera House, Opera, the Great Market Hall, Heroes' Square (Budapest), Heroes' Square, and Andrássy Avenue. Etymology According to Ptolemy the settlement was called ''Pession'' in antiquity (Contra-Aquincum). Alternatively, the name ''Pest'' may have come from a Slavic word meaning "furnace", "oven" (Bulgarian ; Serbian /''peć''; Croatian ''peć''), r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Székely Land
The Székely Land or Szeklerland (, , Old Hungarian script, Székely runes: 𐲥𐳋𐳓𐳉𐳗𐳌𐳞𐳖𐳇; and sometimes ; ; ) is a historic and ethnographic area in present-day Romania, inhabited mainly by Székelys, a subgroup of Hungarians. Its cultural centre is the city of Târgu Mureș (Marosvásárhely), the largest settlement in the region. Székelys (or Szeklers) live in the valleys and hills of the Eastern Carpathian Mountains, corresponding mostly to the present-day Harghita County, Harghita, Covasna County, Covasna, and parts of Mureș County, Mureș counties in Romania. Originally, the name ''Székely Land'' denoted the territories of a number of History of the Székely people, autonomous Székely seats within Transylvania. The self-governing Székely seats had their own administrative system, and existed as legal entities from medieval times until the 1870s. The privileges of the Székely and Transylvanian Saxons, Saxon Seat (territorial-administrative uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sándor Petőfi
Sándor Petőfi ( []; né Petrovics; ; ; 1 January 1823 – most likely 31 July 1849) was a Hungarian poet and Classical Liberalism, liberal revolutionary. He is considered Hungary's national poet, and was one of the key figures of the Hungarian Revolution of 1848. He is the author of the ''Nemzeti dal'' (National Song), which is said to have inspired the revolution in the Kingdom of Hungary (1538–1867), Kingdom of Hungary that grew into a war for independence from the Austrian Empire. It is most likely, albeit unknown, that he died in the Battle of Segesvár, one of the last battles of the war. Early life Petőfi was born on the New Year's morning of 1823, in the town of Kiskőrös, Kingdom of Hungary. The population of Kiskőrös was predominantly of Slovak origin as a consequence of the Habsburgs' reconstruction policy designed to settle, where possible, non-Hungarians in areas devastated during the Turkish wars. His birth certificate, in Latin, gives his name as "Alexand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
