Hungarian cuisine essay

In addition to various kinds of paprika and onions (raw, sweated, seared, browned or caramelized), other common flavor components include: dill, bay leaf, black peppercorn, caraway, coriander, cinnamon, garlic, horseradish, lemon juice and peel, marjoram, mustard (prepared), tarragon, oregano, parsley, vinegar, poppy seeds, and vanilla.

Hungary's national dish, a meat stew called goulash, can be traced to the Magyars' eating habits. They traveled with dried cubes of meat cooked with onions, and water could be added to make a stew. ... Hungarian farmers grow enough wheat, corn, rye, potatoes, and some fruits, to feed its population.

Even though many Hungarian farmers raise livestock, the quality of the animals they raise (and the meat they produce) is below the standard of Hungary's neighbors, mostly because there is not enough quality animal food available. One of the largest challenges facing Hungary is the preservation of its environment.

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, dairy products and cheeses.