Our Eating Habits

On the whole, Hungarians are not big breakfast eaters,

preferring a cup of tea
or coffee with an
unadorned bread roll
at home or on the way
works. (It is said that
Hungarians will eat
bread with bread’.)
Lunch, eaten at 1pm,
is often the main meal
and can consist of two
or three courses,
though this is
changing in the cities.
Dinner is less
substantial when eaten at home.
It is important to note various sauces and cooking
methods unique to Hungarian food. Pörkölt (stew) is
what almost everyone calls’goulah’aboard; the addition
of sour cream makes the dish, whatever it may be,
paprikás. Gulyás or gulyásleves is thickish soup of beef,
usually eaten as a main course. Halászlé, fish soup with
paprika and one of the spicier as cabbage or peppers,
are cooked is rántás, tomato sauce or sour cream. As a
savoury, palacsinta (pancakes) can be prepeared in
similar way, but they also appear as a dessert with
chocolate and nuts. Lecsó is a tasty stewed sauce of
peppers, tomatoes and onions served with meat.
Pork is the preferred meat, followed by beef. Chicken
and goose legs and turkey breasts though not much
else of the birds make it to most menus. Freswater fish
from Lake Balaton (such as fogas, or pikeperch) or the
Tisza River is plentiful, but quite expensive and often
ovecooked. Lamb and mutton are rarely eaten.
Goulash Restaurant-Menu

Appetisers

Meat pancake with paprika sauce.

Pancaked filled with delicious chicken breast
cooked in paprika sauce served with the same
sauce topped with sour-cream.

Goose liver paté.

Gourmet liver paté served with fresh warm
Hungarian bread.

Soups

Cold sour-cherry soup.

A refreshing starter for your meal on
hot summer days. Chilled sweet soup
with sour-cherries cooked in
wonderfully rich cream sauce.

Jokai bean soup

With the rich and filling
combination of smoked ham, beans
and noodles.

Main Courses

Stuffed peppers
Traditional Hungarian green peppers filled with the mouth-watering
combination of rice and pork cooked in tomato sauce.

Chicken paprikas
Chicken stew cooked in a rich sauce of paprika and sour-cream served

with steaming dumplings.

DESSERTS

Somloi Galuska

Golden sponge cake in a generous chocolate sauce topped with nuts

and whipped cream

Cottage cheese strudel

Sweet cottage cheese rich in raisins wrapped in a thin layer of

crispy pastry.

Enjoy your meal!

by Kinga Bálint