magyaros ízek

Gastronomy

The Hungarian gastronomy is a prominent element of the Hungarian Culture, with its multifarious and creative dishes and unique and characteristic flavours. Hungarian gastronomy is probably more famous about its proper base materials and several hundred years (or even thousand) old traditional methods of preparing food than the actual meals.

Traditional Hungarian cuisine relies on the wide variety of high quality ingredients produced in the country (e.g. meats, seasonal vegetables, fruits, honey etc.. ). Paprika and garlic is to be found everywhere. We use different meats, the most popular are chicken, pork, turkey and beef, fish and proud flesh, fresh vegetables and fruits, soft wheat bread, dairy-produce and honey.

 The most famous Hungarian dishes are „pörkölt”, the special variant of goulash – goulash is a soup, the original is prepared in a bogracs,a large cast iron kettle which they hung on a stick over a fire, it is made of pork or beef, potato and different vegetables, the typical Hungarian paprika and onion.

The pörkölt is the same, without potato and vegetables and it served mostly with noodles.

Less well known in the rest of the world are „paprikás csirke”, chicken in paprika sauce, and „halászlé”, paprika fish soup often made from carp.

Stuffed vegetables of all kinds are also popular, and Hungarian pancakes, both savoury and sweet, are a treat. Common snacks include „kolbász”, a kielbasa sausage, and „lángos”, deep-fried dough with a variety of toppings.

You can also try the other tipycal meals f.g. Jókai bean soup with smoked pork knuckles, cold cherry soup, the „Lecsó” (Hungarian style ratatouille), the „Túrós csusza” (pasta with cottage cheese and bacon bits), any kind of „főzelék” (vegetables simmered usually in water and thickened with roux), and various desserts and snack foods include lángos, a piece of dough pulled into a small pizza shape and served with your choice of toppings:cheese, sour cream and garlic sauce are the most popular. Palacsinta, a paper-thin crepe stuffed with a multitude of offerings for either a sweet or savory light bite, is another excellent choice. Kürtős kalács, a hollow, tubular honey cake, is an old-fashioned pastry cooked on a wooden bolt.

In our camp naturally the presentation of the Hungarian Cousine will be toned. A part of dishes we will prepare together on a camp-fire or in the scool’s oven but you will try resaurant’s menus too.  

We offer you the typical Hungarian beverages either. The most popular Hungarian wines are red „Bikavér”, the Egri Bikavér, the sweet wine „Tokaji”. Among the beers, the most famous are the Dreher and Borsodi. As for liqueurs, the most liked are Palinka and Unicum, a sour digestive drink.

For children we can offer our fine home-made syrups from cherry, elderberry, rapsberry and others.

And, of course for everyone the unique fresh mineral water from the mountains  Bükk.