Archive for CUISINES OF THE WORLD
The History of Hungarian Paprika
Red pepper (paprika) is the culinary symbol of Hungary. The plant paprika was brought to Europe in the end of 15 and the beginning of 16 century simultaneously from west and east. Paprika was spreaded in Hungary during Turkish dominion (1541-1686). Turks brought paprika from Persia. Small, sweet-scented and hot Hungarian paprika is very similar to Indian kind of red pepper. Spanish paprika (Pimiento) was brought from Latin America by Christopher Columbus. It is bigger, pulpy, with sweetish taste, but without especial scent.
Paprika is growing everywhere in Hungary, but in Great Pannonian Plain there are the best conditions for it. Southern cities Szeged and Kalocha are also famous for their excellent red pepper. You can see bunches of paprika at verandahs of peasant houses everywhere in this region and fields are glowing with bright red color. Hungarians flavor with paprika almost all courses. Small, bigger, hot, sweet, red, green and dried yellow paprika that can be eaten uncooked.
Author: Ellen
The Sweet Swedish Bread
When you taste bread in Sweden you definitely pay attention to its sweet flavour. It seems unusual for foreigners. Of course you can find in Sweden the bread without sweet after-taste, but this especial kind of bread is one of the distinctive features of Swedish cuisine. People add more sugar to their food in Sweden than in other countries. This habit remained from that time, when sweeten food was a sign of social status. At present days Swedes can afford sugar for themselves, but till XIX century it was accessible only for aristocrats.
If we turn to the history, long time ago Sweden was divided into three parts depends of baking kind. In the North the inclement climate did not permitted to cultivate other grain crops, except barley-corn. But barley flour dough did not rise and Swedes were baking flat, unleavened, thin bread (tunnbrod). In the South people were able to mill grain only in spring and fall, when they had enough water for mills. And Southern part of Sweden is noted for its “crisp bread” (knackebrod). Flour could not wait for months and they were baking this kind of bread for long-term shelf life. Such bread just some time was spending in a stove and then had been left to get dry. Southern part that in the Middle Ages belonged to Denmark had windmills and it was possible to mill the grain during the whole year. Their bread was mild and soft.
Today you are able to find various kinds of bread in Sweden. There is a wide choice of crisp bread, bread with spices that tastes as the pastry and usual bread to which everyone is accustomed.
Author: Ellen
Hungarian Goulash and Soup
Distinctive feature of Hungarian cuisine is the meal that combines the first and second course. Goulash for the most countries is the stewed meat, but in Hungary it is the heavy soup with meat slices and potatoes. Soup and meat has the important place in Hungarian cuisine.
Besides goulash it is worthy to taste chicken soup, meat soup of liver, soup of lentil, and cold cherry soup (meggyleves) and fish-soup. Fish-soup is very widespreaded in the Southern part of Hungary. Zander, carp, pike are fished from Balaton, Tisza and Danube.
Meat courses have wide popularity in Hungary, especially various food with pork (sertes) and stewed pork (porkolt). Beef (marka) Hungarians cook not so often, but Tatarsky beefsteak they like very much and you can find it in many restaurants. Country restaurants and taverns usually are serving up the mutton (barany, birka) courses. Distinctive Hungarian taste has game and chicken. Taste chicken paprikash (paprikas csirke) cooked with paprika and sour cream to feel it.
Author: Ellen