Thanks for watching this week's food vlog. We've lived in Hungary for a few years and we love the food so we want to share it with the world 😁. Make sure to leave us a comment to let us know what else we should try. There will be more videos coming up in Hungary, so don't forget to subscribe! Köszönöm! - Brandon & Anja
A füstölt csülkös babgulyást, a töltött káposztát, a rakott krumplit, a lebbencs levest, a túrós csuszát, a székelykáposztát, a máglyarakást, a resztelt májat, és a somlói galuskát kihagytátok!
@@zoltan9767 Igen az szláv étel, de helyette ott a juhtúrós, pirított szalonnás kukoricapuliszka. Sokkal ízletesebb, egészségesebb, mint a sztrapacska. Mi mindkettőt esszük, főzzük rendszeresen. Éppen tegnap ettem, mit magam készítettem.
We actually shot this over multiple days (actually, two different weeks), and just made sure to wear the same clothes so that it looked more consistent...😂🤫 We had a few moments where the restaurants ended up not having what we planned on filming, so it took a lot longer than planned. You know how it goes! Hahaha. Thanks for watching, guys!
No problem! There's a lot more where that came from in our other videos. Hope you guys are having a good time, and enjoying all the amazing food (and drinks 😜) here!
Usually they add "hegyes erős" to the fishermens soup to make it spicy, which is a pointy green spicy pepper. Usually you can ask for it, or at least as for some "Erős Pista" which is a salty spicy paprika paste
Thanks again for watching! Glad you guys enjoyed it. We will have to hit you up when we make it back to Greece one day, so we have the inside scoop and try the best Greek dishes. 👌 🇬🇷
Looks delicious! We've recently started trying out cold soups and they are a game changer 🙌 I don't know if I'd be brave enough to try the rooster... lol awesome video guys! ♥
They really are! Living in Spain for a year, we had plenty of gazpacho. We are OBSESSED with chilled soba and cold noodle soup in Korea. Cold fruit soup is in a league of its own though. So different! Super sweet, but cool and refreshing. Kind of a strange way to start a meal, but it's so good! Hahaha. Yeah, they weren't the best item we tried, but they were worth trying for sure. Thanks for watching! 😃
@@wherearewe-yt Visited Hungary for the first time last summer. The intention was to visit Budapest. We later noticed that our place to sleep was too far from the city. A plus was that we visited a very old medieval village 20 kilometers from Budapest. A wonderful experience, a little further from there we ate the tastiest Goulash. Let me know when you are in the Netherlands and maybe I can give you some tips. We definitely plan to go back and visit Budapest. Don't know if you've ever been to Poland. My wife is from Poland so we can give you some tips too about the food
I enjoyed your video. You had a really good attitude about trying all sorts of dishes. Some were my favorites. Your pronunciation was pretty good for a short visit to Hungary. My wife has been studying Hungarian for some time and has a really tough time with it. I live in Colorado and make "lecsó" and "chicken paprikás" fairly frequently. The fish soup you had can be made super hot, but it's typically done by adding whole hot peppers during cooking. If someone likes their soup hot, then they serve the soup with those whole hot peppers. The guest would break the stem off and squeeze the fleshy part out along with the seeds using their spoon. If you like your soup very hot, you squeeze more hot peppers as noted. ( That's my preference. ) There are regional variations of this soup. The town of Baja has a festival each year where people gather on the main square to enjoy this soup ( Bajai Halfőző Fesztivál ), which is made in cauldrons over fire. As for the rooster testicle stew, it's probably not that common. I've had it as part of a rooster comb/testicle stew and I liked it. If you've had Rocky Mountain Oysters, the idea should not be that strange. I think the eating of less desirable parts of animals came about due to people's economic circumstances. When my family slaughtered a pig, only it's hair was discarded. Everything else was used for something. I agree with you that the original version of chicken paprikás is just fine. I'm not sure why some restaurants mess with it. I think in the last 20 or so years, Hungarian cooking has changed. I don't recall people eating melted cheese, for example. Perhaps it's the pizza adoption after the fall of communism that started that. Lángos used to be served plain, where you could spread garlic sauce on top with a brush as an option--but that was it. At least that was my experience. I left Hungary in the 70's.
We figured the rooster dish wasn't so common, but we had to try it! We always try dishes that seem more "unusual" to some. It's very common practice in many parts of the world to try and use everything. It's good not to be wasteful! Sometimes, a dish can surprise us. Thanks for watching!
Out of all the restaurants, we have only been to Regős Vendéglő. It was really good there. Thanks for suggesting some other places and foods to try. Stay Fluffy! (Eric)
Thanks again for watching! We had been to Regős Vendéglő before, so we knew it would be good. Admittedly, it was better the first time we went! This didn't have two items we went there to try either, which was unfortunate. Still a great spot. There are so many great restaurants in Budapest, you can't really go wrong!
try it next time: "bean goulash" or "Jókai bean soup" deep-fried liver, deep-fried marrow, plum dumplings. Gundel pancakes and chestnut puree are unmissable desserts.
We actually had palacsinta and chestnut puree in own dessert video! Is gundel a specific type of palacsinta?? We have only had Jókai from a can! Haha. We would love to try a proper version from a restaurant. I've also seen those plum dumplings in the frozen aisle- but of course, we would like to try them freshly made. Hungarians really seem to love soups and stews. Now that it's colder, do you know of any that are popular during these colder months?
@@wherearewe-yt warm soup is a good choice in cold weather. I really like vegetable soup. green peas, mushrooms, cauliflower, Brussels sprouts, even Frankfurt soup. (this is cabbage+sausage) If you are a meat lover, I recommend the Újházi chicken soup, but it is available with any meat you like. you've already tasted the deep-fried cheese, the deep-fried mushrooms are also delicious, or the cauliflower with tartar sauce. the many types of stew are worth trying, rabbit stew, deer stew or mushroom stew are a completely different experience and taste. they typically add "nokedli".
@@wherearewe-yt The gundel pancake is a pancake filled with nut milk cream, covered with chocolate. this chocolate contains alcohol and it is served lit, so it is on fire when served. (Hungarikum,) you can try it at the Gundel restaurant next to Heroes' Square.. Its maker was very famous, kings and celebrities visited it.
Guys, you are hilarious and this was great! I love how you really set the scene with each of the restaurants, it feels like we’re there. Also, you always try so many unique dishes. Way more brave than either of us! 😅 Half the things you had in this video we would stay away from… 😂
Hahaha. Thanks for watching! Our sense of humor is not for everyone, I'm sure, but we can't help it. 🤓 As we always say, we will try anything at least once! We've been pleasantly surprised before. Don't know that we'd go out of our way to order rooster testicles again though. 😂
Hello again! Fruit juice is made from frozen fruit because it is always available. It can also be made from fresh fruit. About the sausages. The only thing that has meat is the sausage. The other two sausages are not. Those hurka. It has cooked offal with cooked seasoned rice. It is also variant known for its breadcrumbs and barley. But rice is common. Blood or liver can be added to this base. There is nothing but spicy meat in the sausage. Yes, the sausage needs fat, because without it there is no sauce. Without fat, it's like sawdust. 5:28 almapaprika (apple pepper. This berry is shaped like an apple, hence its name. I cut it in half before biting it, so the juice flows out. I think the spicy version is the real one. Bread is usually eaten with sausages. In fact, it is also eaten with all fatty foods. Classic street food is sausage + mustard + bread. Korhely means drunk person. An old word is now considered more humorous while retaining its original meaning. ly = j at the end of the word, about the beginning of the English yep) strapacska=strapachka is originally a Slovak dish. Velő=Marrow. As you can see, this is not the same as the brain. Tripe is usually prepared as a stew here. There is also knuckle version too. "Koccintás" = when you gently knock your glasses together before drinking. Actually, it originates from the other's greeting and challenge to a duel. It is also customary to say " fenékig ! (to the bottom !), which means that the level of the drink must be at the bottom of the glass. In other words, you have to drink the drink at the same time. "Egészségedre" (To your health) This is a good wish. It means to be in good health from what was given to you with good intentions. Lecsó . It has many variations. As you said, there is also a meaty version, usually with soft sausage. The name of this sausage is Lecsó sausage. The proportion of tomatoes and peppers can also change. One such version is served with rice. The saying that there are as many customs as there are houses is especially true for this dish. Actually, the onions are fried in bacon fat, so I wouldn't call it a vegetarian dish. Brandon said it right. Fish soup. Always soup. Today it is mainly made from one type of fish, but the old recipes used at least 3 types. Consumption around Christmas is based on religious reasons. On the one hand, fish was an easily available ingredient at this time, and on the other hand, fish was always a fasting food. Fasting is prescribed in the liturgy before Christmas. Of course, fishermen also ate this at other times, because it was the cheapest food for them. The subject of constant debate is the original form of the food. so there are differences between the dish stocks. Spicy or not? On the one hand, spicy means something different to everyone, and on the other hand, the same dish can be prepared hot or not hot. You can usually ask for Erős Pista or dry strong paprika. The latter is also a dried small pepper. You soak it in food and the capsaicin dissolves. But just be careful, because it can surprise you... Rooster = kakas :) Rooster's testicles are said to be an aphrodisiac... I ate it once, it wasn't popular with me. Dobos cake. I read a book on the subject. It's called "Kakastaréj". The author researched the origins of several legendary dishes (e.g. goulash, fish soup, Jókai bean soup, Újházi chicken soup, Dobos cake, Gundel pancakes...), reviewed menus, recipe descriptions, newspaper reports, so he did a fairly thorough job. This book is my source. József Dobos was a businessman. He distributed the predecessor of this cake in Hungary. He also sold many other things, so the name Dobos became a brand. The recipe for the original Dobos cake is also known, which is a little different from today's version. Bon appetit and good luck!
Thank you for making such a comprehensive comment! We love it when people take the time to watch the entire video and actually answer all of the questions we have. It's quite helpful for us! So many interesting tidbits of information. 😃
Good videos. Pig with fur is called wild boar. And delicious. Some similar food is founding both Slovakia and Hungary because southern Slovakia belonged to Hungary before 1918. And Hungary to Austria but that's another longer story.
@botalm1878 We have visit all of the countries Hungary borders, and you can always notice the influence of Hungarian food, the closer you get to the borders. For example, we made a video in Subotica, Serbia, which had langos stands everywhere! One of their specialties was also fisherman's soup, which seemed nearly identical to the Hungarian version.
Damn, I'm glad I can cook my own food. I'm in Budapest for 5 months for my exchange experience in my studies and the only problem here is the unflavored food...
2:40 Both versions are classics. The water-based fruit soup is a cold and warm appetizer, but we prefer the cream-based one, which can be both an appetizer and a dessert, with any fruit mixture. And the best is from your own garden, farm, not powder. If you freeze it, eat it instead of industrial ice cream
You guys are cool, and thank you for trying our cuisine! And thank you for the bravery with many of the more “interesting” dishes. To be completely honest, even among Hungarians there are people who wouldn’t/couldn’t eat Velőspacal or Kakashere pörkölt. Another example, I never eat the top of the Dobos Torta, it’s too hard for me. And obviously the globalization of American food impacted to pallet of the younger generations, a bit. But you managed to showcase the essence of hungarian cuisine, for which I thank you, and I hope you come back and try some of the other foods recommended in the comments!!!
@matenagy0117 Thanks so much for the comment! We always try to showcase a mix of common, uncommon, and sometimes even more "unusual" dishes when we visit a city. We do find a lot of people tend to try the same five dishes when they make food videos, so we like to try and delve a little deeper, if we can. 😁 We will definitely be back someday! We have traveled to a few cities outside of Budapest (you can see on our channel), but we want to keep exploring the rest of the country in the future.
Hi Guys, loved your video, caps down for trying Hungarian foods, though, you have missed a lot of them. Coming back to the balls, we do eat rooster, turkey balls in stews, however, we like to add this as an extra. In paprika chicken for instance, we drop in a couple of pairs of rooster balls just to mke this exciting and let everybody around the pot to decide which part(s) they take.
Interesting! That's the first we have heard of that. We've actually only had one Hungarian say they have tried the balls. I think that type of preparation would be better. They actually weren't bad at all, but a whole plate of them was a bit much.
Thank you for visiting Budapest! Just contact me of you'd like another tour of Hungarian specialties (savory or sweet) . I've had the luck to guide a few of my non-Hungarian friends to some really great (not touristy) places for the better experience.
I recommend you guys try "örség zöld aranya" cake. Every year there is a cake of the country competition, and this cake won a couple years ago, but remained a crowd favourite. One of the best place to try is Szamos, you already know where to go :)
We've never tried that cake! We have been wanting to go back there because those last cakes were freakin' amazing. Now we have an excuse to go again! Haha.
@@wherearewe-yt 2024's winner of "ország tortája" - country's cake competition - is with poppy seeds and redcurrants. a must to eat one. actually every years winner cakes recipe become well known so you can tast it at many places. since this competition runs all cake shops developped a bit healtier, fruitier, nuttier and better cakes.
As you said, halászlé isn't spicy, and it's not supposed to be spicy either. In fact pretty much none of the Hungarian dishes are spicy (in the sense of being hot), yet for some reason most foreigners seem to have this idea in their heads that Hungarian food is super spicy and it burns your mouth and insides. It's probably because of the red color in many of our dishes that makes them think it's gonna be hot, but the paprika powder we use for coloring is actually made from sweet paprika.
I don't think that Hungarian food is typically meant to be spicy, but this dish in particular is, from what I've heard. Some Hungarians have told me it depends on the region. Many people said as foreigners, we'd have to ask for it to be more spicy. And a lot of people told us you just add the spice yourself with Hungarian chili paste that is often already on the table or provided with the meal. Always a lot of conflicting information on RUclips! Hahaha.
@@wherearewe-yt Valójában mindenki a saját ízlésére formálhatja. Ha a szakács csípősen készítené el az étteremben, sokan felháborodnának, mert nem szeretik a csípős ételeket. Ha valaki otthon a saját családjának készíti el, akkor a család ízlése szerint lesz csípős, vagy nem. Az étteremben illik a pincérnek- kérés nélkül is- kihoznia a halászléhez az erőspaprika krémet. Ti mindent jól csináltatok.
Lecsó is a pepper dish with some tomatoe, spiced with paprika, bacon and smoked saussage, this is the traditional version that is served simply with bread, nothing else. Not exactly plain vegetable dish, but 95% pepper. All other versions are customized to individual tastes.
I've had Unicum, but always as a liquer/aperitif, not as a shot. I told a Hungarian colleague once that it tasted like a cough medicine we have in the UK (Benylin). He said "we use it for that too".🤣
Hahaha. It's so bitter though! We recently went to Serbia, and they have the same thing - Pelinkovac. They swear it is a cure all. I think I'd stick with proper cough syrup. 😂
@@wherearewe-yt...aaand it has a special kind of that called barista...you guessed it, coffee was added to unicum. But pilvax coffee liqeour, or kahlua is my cup of tea in this topic😊.
Such a nce couple explaning various foods in a natural way and quite realistically.t hey are not. Boring and catch your attention throughout the video.very interestin!i
24:33 The authentic fish soup can be sweet or extra spicy, but we never leave any bones in it. Cook the paprika, red onion and fish at the same time, then mash at the end until it sticks to the spoon. I could place it somewhere between soup and stew. Basic ingredients: raw red onion, some fish (fully cooked), peppers, tomatoes, garlic and paprika, this can also be sweet or extra spicy. Fish soup doesn't usually contain chunks of meat, it's more like a puree, which is how we used to eat it. Passed, filtered, no bones in it.
@@wherearewe-yt It is not typical for restaurants to make it spicy, but everywhere you can ask for that a hot paprika sauce (like Erős Pista). But if it's fishermens soup, then restaurants along the Tisza River have the widest selection. Actually city of Szeged is the capital of fish soups. There you can also find or order according to the spiciness scale. 💯 glad to find your channel, I really enjoyed every minute. Bon appetit and safe travels wherever you go!
Disznótoros is a traditional family gathering, when they (forl ack of a better explanation) kill and process the pig in the wintertime and make all kinds of preserved and fresh meat dishes (smoked ham, sausages, disznósajt which is hugarian kinda haggis, stuffed cabbage and even roast blood) if you got a hungarian friend, who have connections at the countryside, you must try it. The marrow in the velőspacal is from the legbone of the cow, so no worries ;)
Just some correction. That wasn't strapachka, strapachka is a Slavic dumbings wich had goat cheese mixed in it. What you ate was túrós csusza. Wich is pasta with cottage cheese kind of thing kalled túró, a kind of raw chees but it isn't fermented and we don't consider it a cheese. You can eat it sweet or Savery, sweet is with powder sugar and sourcream, the savery one is salty with bacon and sourcream. The secret hungarian combination wich they don't serve in restaurants is with sugar, bacon and sourcream. Túrógombóc is dumpling mixed with túró and after coocked they coat it with roasted bread crumbs. Túrós gombóc is different, it's filled with túró in the middle, Szilás gombóc has a cinamon sugar coated plum on the inside. In hungarian spicy is tricky because we have two concepts fűszeres literally means spicy (have lot of spices in it, flavourfull) and csípős or erős (strong) for spices that burns your mouth.
We actually still have a photo of the menu and the dish was called "Juhtúrós sztrapacska szalonnapörc". It definitely tasted like goat's cheese as well. However, in the video we showed a quick flashback to another time when we had what we thought was the same dish, but I think that was actually "túrós csusza". So we had both. Both were really yummy. The sweet version sounds really interesting. Would love to try that 😊
That looks definitely like juhtúrós sztrapacska, so you are wrong. túrós csusza is made from pasta with túró (cottage cheese... that is the closes foreign one) not from noodles (nokedli)...
@imp921 11:57 the one they on the side with pörkölt. Its a Romani thing as I know. Kakas pörkölt tútrós csuszával. Not the one that they ate now. Sorry if i wasn't clear.
Thanks for the video! I also think that you have to try everything at least once, and thats what I did when I was abroad. Like the attitude you are giving off and appreciate that you tried to have a good face even to pálinka :D I know that is hard for foreigners to appreciate at first, even for hungarians sometimes because a lot of them dont get to taste like a really good one. I do think that commers (factory made) pálinka is not that good, you actually have to know someone who is putting in effort to cook a good quality one at home to taste a really good pálinka.
Thanks for watching! The best palinka we had was probably the "house made" stuff we had at Drum Cafe. It was rose flavored, and it was delicious! Strong, but tasty. Palinka definitely started to grow on us after a while for sure. We currently in Poland, and feeling the same way about vodka. It's something we typically wouldn't drink..especially straight. But we're growing to appreciate it after a few weeks here!
Nice to see you enjoyed our cuisine and i'm impressed you also tried out the very divisive ones like tripe stew or rooster testicle stew, what many Hungarians can't stand to eat or smell even. :D Personally i've never tried them in a restaurant because tripe stew is really easy to screw up to be almost uneatable, but my grandma did make it sometimes and i liked. As you might have figured out, Hungarian cuisine is not really vegan friendly and they' often quite heavy, greasy meals with lots of standard seasoning (pepper, paprika and marjoram) I also really like you tried out Eszterházy cake because many tourists usally just try Dobos cake (what isn't my favorite to be honest), but Eszterházy cake is one the best cake you can get (absolute 10). Poppy seed cake is another one that worth a try (if not too dry), so as Túrótorta (cottage cheese cake, but i'm sure you already know what "túró" is), served cold with raspberry sauce. Similar to cheesecake, but with a little lemon flavor.
Thanks! We appreciate it. We always try to make it a point to try as many local dishes as we can - especially dishes that other tourists typically don't try (and maybe even sometimes things that many locals don't). We see no point in making the same copy and paste video as everyone else. There are many RUclipsrs out there with far better equipment than us, and better quality - but I do think that what makes us stand out, is that we are ALWAYS willing to try anything! We're not picky at all. The Eszterházy cake is Anja's favorite. I even bought Anja one for her birthday (at her request)! We spend a long time in Hungary, but we're no longer there at the moment. We miss it already!
There are two types of fish stew in Hungary. One is the Danube version, which supposed to be from fish caught in the Danube. This is a sweet version and you eat this most often in Budapest, like you did this time around. The other one is the Tisza version, mainly made in Szeged from fish from the Tisza and that one is hot to super-hot at times. You'II hardly ever get that in Budapest unless you may go out of your way and look for it. This is the version mentioned in Wikipédia and it probably true that the hottest regular dish in Europe from regular dishes a nation produces. Obviously, a lot hotter dish can be made with these modern super-hot chilies one can get today all over the world.
We'd love to try the super spicy version! We've heard it's meant to be one of the spiciest dishes found in European cuisine. If we ever visit Szeged, we'll have to try it.
I love your food vlogs, I admirte your courage to try new things and your pronounciation of hungarian words is great! About the chicken balls, I have never had it, but the few times we had to cull our chickens, the roosters balls traditionally go to either the person who buthered the chickens or the head of the household. It is seen as an 'honor' and a reward and seen as a good thing to get. Apparently people like it a lot, but I just can't
Our pronunciation isn't great, but we try! Even after listening to a word beforehand on our phones, we still manage to mess up on camera pretty often...haha. Thank you though! We will try anything once. We weren't really sure how popular of a dish it is, but it certainly caught our eye. We love to learn about what we're trying though, so thanks for sharing! It wasn't terrible, but the aftertaste wasn't great. 😅 Thanks for watching!
Oh and Fisherman soup is usually not spicy in general. Sure a little hot paprika is needed to be tasty and just to be a little bit spicy, but in general people put the real kicker and hot paprika cream in it for themselves. So if you ever come this way and want to have another try just ask the waiters for some really hot paprika cream.
There are túrógombóc and túrós(!) gombóc. The difference between them is the sphere itself. At túrógombóc they make a sphere from flavoured túró and covering it with a relatíve thin pasta (around 50 mm) while at túrós gombóc they mix the túró and pasta then made sphere from this mixture. After you get spheres in any way written before the rest of the process the same. So in the túrógombóc you can find a massive core of pure túró inside. You ate in the video túrós gombóc. I liked your video, thanks.
I prefer lecsó with a proper amount of eggs : that form little globules within the dish and are added to the precooked (fried and then cooked in their own juices) vegetables* shortly before the dish is ready to serve ... As a side dish I prefer a large slice of white bread ! * you forgot the onions : fried onions are often the foundation of these dishes :) !!
I was born in Budapest, always lived here. I've never tried rooster balls, nor tripe. Both are quite popular comfort foods, maybe a bit overhyped. We have a vibrant foodie culture as most European cities do, but traditional Hungarian foods are mostly relegated to homecooked comfort dish role or for tourist's consumption. As you eluded to it: all that paprika is a bit boring after a while.
About "halászlé", or fisherman's soup (not fish soup!), usually what we do is that we boil it together with some cseresznyepaprika, so that it would not get hot automatically, but whoever wants to make it spicy would take the boiled cseresznyepaprika and squeeze it into the soup, then it would turn spicy, guaranteed.
Yes, it's not as hot as a chili, but the taste fits the fisherman's soup perfectly. It should be the fresh ones, not the pickled version.@@wherearewe-yt
We weren't talking about fried cheese specifically. That might be from Slovakia. We actually ate it there before. We just meant the type of cheese (Trappist). Apparently, that one is from France.
Thanks for the video, it was really great! :) And to answer one of your questions about the rooster testicle stew, where you was courious about its status like outdated or not, i have the answer :) Same as the chicken heart stew, or chicken heart rizotto, its a rural food (they just cannot print there its for rural people). Its not a common food(not even at rural areas), but if you want to produce tons of chicken breast to fulfill city consumptions you are producing a lot of other parts that are not really mainstream at the markets. I can calm everyone down and tell you that, you eat this as well in form of chicken nuggets or similar products, but that dish was an example of the usuage of non-mainstream butchery products at the old times(you can immagine if someone cooked this, they are not slaughtered 50 roosters just to have the 100 balls, but it was a side-product even at old times). Nowadays its an exotic food, because in this example its directly used in a dish, and those balls were saved for this meal, but anyone who read this comment ate much more balls than they can immagine in form of grinded meat products. And as a summary that dish is a much more higher quality food(and much more honest) compared to some common foods even if they mark it as outdated.
Hahaha. I'm sure that information will help everyone sleep better at night! You're right, though. The same kind of people who eat chicken nuggets, hotdogs, and other mystery meats have likely eaten much, much worse at this point. At least we know they're balls. 😂 If you're slaughtering an animal, it's good practice to use everything you possibly can. It's like this is most rural areas around the world and third world countries. We've tried some pretty interesting dishes this way! Thanks for watching and commenting!
It is refreshing to see tourists visit and think that Hungarian food is more than gulyas, langos and "chimney cakes." The most authentic Hungarian food will be found on the side streets (excellent that you went to Regös in my neighborhood!) but I do also recommend a restaurant 100 Kiraly in the same area. Oh and we do not all eat the rooster testicles.
I don't know if a single Hungarian replied that has actually tried the roosters testicles, but they all had certainly heard of them! 😂 We always try to try some a few classic dishes, some specifically recommended by locals, and something more "unusual". As you said, most people try the same foods in every video. That's just boring. We liked around the corner from 100 Király, and planned to go there MANY times before we left Budapest - and we never ended up getting to go. It looked great!
@@wherearewe-yt It is more common I think for people to have eaten Rooster pörkölt or soup in the past and for mother or grandmother to have left the testicles in the recipe along with the heart and other organs. This I have had. Not bad but not my favorite. I do not love eating pig brains either. I have subscribed. I will look for the next time you visit.
I want to say, I'm very happy with how honest you were with the "paprikás" at around 11. My first thought was "What the fuck is that?" This is what happens when the chef has delusions of adequacy, and thinks he'll improve on a recipe by changing the method of cooking that developed over 600 years. I'm happy to hear you have tried the proper ones as well, and had a basis of comparison. If you guys ever find yourselves in Budapest again, I recommend the Fatál Fatányéros restaurant. A bit on the pricier side, but it's the best food I've ever eaten that wasn't home cooked.
Hahaha. That was our reaction as well. We thought that them calling it "Supreme" was just them trying to be fancy - but it turns out that's a preparation. It just made it worse, and more dry.
@@wherearewe-yt That's chicken breast for you. It doesn't belong in stew, because the collagen from the bones in the wings, legs, neck, etc adds the depth of flavor to the broth. What you ate probably had the broth cooked separately from the breast. In which case I shudder to think about the kitchen's storing practices. But on a happier note, try "Palócleves cipóban". Restaurants that serve that are very likely to be good in the first place, make sure you ask for it on an empty stomach!
I know I'm quite late to comment, but there are so many tips I can give if you'd like to visit again. Yes, those "fancier" versions suck, don't go to those restaurants. Also you should ask for some powdered sugar for your túrógombóc next time, it is amazing with the sourcream. If you want desserts in Hungary, there is literally only one place I can recommend with all my heart, and it is Horváth Cukrászda in Újpest (4th district), you cannot go wrong with that. Try "Brüsszeli krémes" for example. That eszterházy didn't look fresh by the way. Also in Hungary, especially for tourists, you will have to ask for hot peppers, or spice in your dishes, especially halászlé, they will give you a small (but quite potent :D) plate of spicy pepper paste that you should mix into your soup or dish. You can basically ask in any Hungarian restaurant for spicy pepper in your dishes. Oh, and no, barely anyone eats things like "kakashere pörkölt" and so on.
It's true by the way that there is a lot of irony in bloodsausage. And another tip is that you probably shouldn't eat the dishes either, they are much too hard.
in mostly all tradittional dishes we use sweet paprika powder: not spicy at all but taste of paprika and bright red color. dissolving in the fat content so it is seen on the surface of the dish. lecsó is completely vegan as a base, onion, paprika and tomatoes. not vegan: if the starter is bacon or bacon fat, and if we cook sausages in or eggs. we have many vegan or vegetable dishes but these are mostly home made foods, restaurants doesn't like to cook it- as these are not popular between tourists. very popular is paprikáskrumpli: potato-rague. we cook of pactically all veggies as "főzelék" (the name means "cooked") thickened vegetable sauce, 2 methods are known : 1st like french roux, 2nd: flour mixed with sour cream and both are cooked in the dish at the last 10 minutes. we use to eat a lot of fried veggies, wether the coat is the trad. flour-egg-breadcrumps or lighter like beer-flour mixture. we do "pörkölt" that hungarian type os stew with mushrooms only, or pumpkin, or mixed - lecso is the mixed one. we eat a lot of cabbage - very heartwarming winter dishes: sauer,craut, dumplings, ragous, with os without meat, with os without sauer cream. if we cook any meat in the oven, we use to put veggies on the side to just cook together, all type of veggies. túrógombóc: túró (hungarian cottage chese)! semolina + eggs: mixed, rolled into dumpling as pingpong ball size, cooked 2 minutes after it comes up in the boiling water; rolled again into sigary toasted breadcrumps; sweet sauer cream saiuce on top halászlé: 2 schools: Szeged type - Baja type: without or with pasta velő : marrow : it can be a beef bone mostly, but we call pig's brain also velő: it can be fried - this dihs is not really popular nowadays.
Thanks for all of the info! We honestly weren't sure if we were eating brain, or bone marrow in that stew. We've only ever eaten bone marrow straight from the bone, onto a piece of bread. And I don't know that we've ever had brain before! I guess maybe we did?? Haha.
No idea if anyone pointed it out or not,but the Hungarian Trapista cheese has nothing to do with the original French version,exept that its made of milk. Also the lángos place didnt have a simple garlic version, what a shame. :]
@@wolfsokaya No one did, but that makes sense! They're pretty different. Garlic is definitely the best version. Simple in general is better. We typically never order anything more than sourcream/cheese and garlic.
Haha, trapista is just a waste product by communism :P And we write with small t, because Trapista is the real one, trapista is the hungarian junk verison.
Why didn't You ask for "Erős Pista" for Your halászlé (the fish soup). The version you got is the child-edible stuff. You have to make it as spicy as you want. (oh, now I see, that I used my husband's acc. - I Am Olivia, and I love your show :)
We will have to ask next time for sure! I love Erős Pista. Unfortunately for me, Anja doesn't like things very spicy. I will have to get a separate bowl! Haha. Thanks for watching!
I detect a German accent. Gutes Video. Ich habe das genossen. Es war interessant zu sehen. Budapest ist grossartig. Das ist meine lieblings Stadt. Das Essen Angebot is auch sehr gut in Ungarn. Leider zu viel Fleisch haha
Ja, ich (Anja) komme aus Deutschland. Wir lieben Budapest auch sehr. In Deutschland gibt es auch zu viel Fleisch, von daher bin ich dran gewöhnt 😆. Danke fürs Zuschauen! ☺️
Everyone has said this so far! Hahaha. The girl who did this is also Hungarian, but she seems to be the only one in Hungary who does it. We had never done it before this on our own.
Unicum is a Latin word, not German. It's considered quite rude to "talk" with your utensils, that is pointing and waving your fork/knife. Just FYI. Excellent video!
They rarely make the soups spicy in restaurants, you have to ask for some hot peppers or Erős Pista to make it nice and spicy if you like it. Be careful with erős pista as it is very salty though. Good pronounciation on Hungarian words btw!
We've bought that stuff before. It's super salty! Hahaha. Hungarian pronounciation is super difficult for us. I know we butcher words sometimes, but we try our best. So thanks! 😅
I like, when not hungarians try our food, but honestly, when you try some hungarian dish, what divides the locals like pacal, kakashere (cock balls 😆) and you like some, thats respectfull for me. Thank you all of this.
We can't exactly stuff ourselves with a bunch of extra bread and potatoes during a food tour though, can we? 😜 And I don't really think bread or mashed potatoes makes it on to the list of foods people must try. But the pickles in Hungary (and this region of the world in general) are pretty amazing. 👌
Hello! The origin of certain food is questionable for historical reasons. I do not want to drank the food of another nation, I just mention it as a note. The Austro-Hungarian Monarchy was in the 1800s. The historical map had a huge empire, especially Hungary. Many nations lived together. To the later Trianon Peace dictate. There are typical Hungarian dishes and Slavic, Saxon, Transylvanian dishes, names with a little Hungarian seasoning and name. For example, the staple, Brasov, chimney cake, Vienna slice..ect.
That's very interesting. We definitely noticed Austria and Romania having some similar foods. Chimney cakes also seem to be popular in Poland and Czech Republic. Thanks for watching!
Koccintásra is not a thing in Hungary... Also for Halászlé most people put extra spicy Erős Pista in it. In fact the not turisty restaurants always pring a small bowl of Erős Pista with the soup.
28:26 Rooster testicles are not very popular, they are layered food, I am a rural gardener and livestock keeper, I have plenty of animals, but we don't really eat testicles, only the rooster stew itself. This was not popular long ago, maybe 1-2% of the population eats it, but the fact is that it is a traditional Hungarian stew.
@@wherearewe-yt Our grandmothers used to eat it, nowadays the raw material for it is available in few places, but I still remember the taste. It was definitely good, just out of the ordinary.
Again : )), we have the same exact cuisine in Romania, moreover Transilvania. And yes Palinca too, but Hungarians spell everything with a K and we do with a C (the Latin way). And oh yes, the tripe soup. Just made it 2 weeks ago, ciorba de burta. Just made that Lecho or ghiveci we call it in Romanian. The rice is usually mixed in. Dobos (pronounced dobosh, long o sounds) is one of my favourite cakes.
I think I prefer the ciorba de burta, actually. I like the sour taste that it has. It's a bit more unique! We will probably make our way back to Romania next year. Looking forward to all of the delicious polenta! Are there any unique Romanian dishes we should try, that aren't as common to try for tourists? We always like to try a good mix of unique foods and more common foods. Thanks for watching!
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Thanks for watching this week's food vlog. We've lived in Hungary for a few years and we love the food so we want to share it with the world 😁. Make sure to leave us a comment to let us know what else we should try. There will be more videos coming up in Hungary, so don't forget to subscribe! Köszönöm! - Brandon & Anja
Itt is éltek, vagy sokszor jöttök?
Gundel palacsinta is a must!!!
A füstölt csülkös babgulyást, a töltött káposztát, a rakott krumplit, a lebbencs levest, a túrós csuszát, a székelykáposztát, a máglyarakást, a resztelt májat, és a somlói galuskát kihagytátok!
We will definitely try those! Köszönöm! 😊
Tojásos nokedli, uborka salátával, vagy fejes salátával, Tócsni (nekem mackó), stb. stb...
... ja, és a gesztenye pürét is kifelejtették ....
nekem a sztrapacska soha nem jött be és nem is tekintem annyira magyarnak.. a szlovák határtól lakok kb 40 km-re , lehet azért nem azonosulok vele.
@@zoltan9767 Igen az szláv étel, de helyette ott a juhtúrós, pirított szalonnás kukoricapuliszka. Sokkal ízletesebb, egészségesebb, mint a sztrapacska. Mi mindkettőt esszük, főzzük rendszeresen. Éppen tegnap ettem, mit magam készítettem.
OHHH DOBOS TORTA !!!!!!!!!! I AM CRYING NOW ,, I LOOVE IS SO MUCH !
It was amazing! We'd love to go back to Szamos and try more of their cakes...but we'd have to get a Dobos Torta again as well. 😋
@@wherearewe-yt HEHE I AM ENVY YOU !!!!!!!! I LIVE IN DK. 43 YEARS NOW I MISS THE CAKE FROM HOME .. 🥰
OMG 14 dishes? Wow, what an ultimate guide. Everything looks delicious 😋 Great video guys!
We actually shot this over multiple days (actually, two different weeks), and just made sure to wear the same clothes so that it looked more consistent...😂🤫
We had a few moments where the restaurants ended up not having what we planned on filming, so it took a lot longer than planned. You know how it goes! Hahaha.
Thanks for watching, guys!
Azt a paprikást jól elcseszték
I'm Hungary 🇭🇺 from Australia 🇦🇺 Thanks your video. Magyar etelek legfinom. Good luck 👍 Take care 👋
Thanks for watching!
We needed some foodie guidance! We are loving Budapest! Thanks guys ❤
No problem! There's a lot more where that came from in our other videos. Hope you guys are having a good time, and enjoying all the amazing food (and drinks 😜) here!
Usually they add "hegyes erős" to the fishermens soup to make it spicy, which is a pointy green spicy pepper. Usually you can ask for it, or at least as for some "Erős Pista" which is a salty spicy paprika paste
If we have it again, we will have to ask. I (Brandon) love spicy things. Anja, not so much. 😅
Once again you delivered! Kudos for making us drool over the screen lol:) As always, excellent job guys! Love from Greece xo
Thanks again for watching! Glad you guys enjoyed it. We will have to hit you up when we make it back to Greece one day, so we have the inside scoop and try the best Greek dishes. 👌 🇬🇷
WOW THE CAKE IS SOO GOOD
I can’t wait to try when we come there!
Looks delicious! We've recently started trying out cold soups and they are a game changer 🙌 I don't know if I'd be brave enough to try the rooster... lol awesome video guys! ♥
They really are! Living in Spain for a year, we had plenty of gazpacho. We are OBSESSED with chilled soba and cold noodle soup in Korea. Cold fruit soup is in a league of its own though. So different! Super sweet, but cool and refreshing. Kind of a strange way to start a meal, but it's so good!
Hahaha. Yeah, they weren't the best item we tried, but they were worth trying for sure.
Thanks for watching! 😃
@@patrickandmichaela i may be wrong, but the greek couisine also has a cold fruit soup
Thanks for sharing!!
Greetings from Holland!
Thanks for watching! We'd love to make some food content in Holland in the future. 😃
@@wherearewe-yt Visited Hungary for the first time last summer.
The intention was to visit Budapest.
We later noticed that our place to sleep was too far from the city.
A plus was that we visited a very old medieval village 20 kilometers from Budapest.
A wonderful experience, a little further from there we ate the tastiest Goulash.
Let me know when you are in the Netherlands and maybe I can give you some tips.
We definitely plan to go back and visit Budapest.
Don't know if you've ever been to Poland.
My wife is from Poland so we can give you some tips too about the food
Great video once again! The food was definitely interesting. Love you! ❤️
Nice video guys 😃
Thanks for watching, Donny!
I enjoyed your video. You had a really good attitude about trying all sorts of dishes. Some were my favorites. Your pronunciation was pretty good for a short visit to Hungary. My wife has been studying Hungarian for some time and has a really tough time with it. I live in Colorado and make "lecsó" and "chicken paprikás" fairly frequently. The fish soup you had can be made super hot, but it's typically done by adding whole hot peppers during cooking. If someone likes their soup hot, then they serve the soup with those whole hot peppers. The guest would break the stem off and squeeze the fleshy part out along with the seeds using their spoon. If you like your soup very hot, you squeeze more hot peppers as noted. ( That's my preference. ) There are regional variations of this soup. The town of Baja has a festival each year where people gather on the main square to enjoy this soup ( Bajai Halfőző Fesztivál ), which is made in cauldrons over fire. As for the rooster testicle stew, it's probably not that common. I've had it as part of a rooster comb/testicle stew and I liked it. If you've had Rocky Mountain Oysters, the idea should not be that strange. I think the eating of less desirable parts of animals came about due to people's economic circumstances. When my family slaughtered a pig, only it's hair was discarded. Everything else was used for something.
I agree with you that the original version of chicken paprikás is just fine. I'm not sure why some restaurants mess with it. I think in the last 20 or so years, Hungarian cooking has changed. I don't recall people eating melted cheese, for example. Perhaps it's the pizza adoption after the fall of communism that started that. Lángos used to be served plain, where you could spread garlic sauce on top with a brush as an option--but that was it. At least that was my experience. I left Hungary in the 70's.
We figured the rooster dish wasn't so common, but we had to try it! We always try dishes that seem more "unusual" to some. It's very common practice in many parts of the world to try and use everything. It's good not to be wasteful! Sometimes, a dish can surprise us.
Thanks for watching!
Hi, strapacky is traditional Slovak food. Love your videos. Thank you for sharing.
Thanks for watching! 😃
Out of all the restaurants, we have only been to Regős Vendéglő. It was really good there. Thanks for suggesting some other places and foods to try. Stay Fluffy! (Eric)
Thanks again for watching! We had been to Regős Vendéglő before, so we knew it would be good. Admittedly, it was better the first time we went! This didn't have two items we went there to try either, which was unfortunate. Still a great spot. There are so many great restaurants in Budapest, you can't really go wrong!
That is very true. I got my Hungarian citizenship back in 2021. We love going there to see family. We miss the food. Stay Fluffy (Eric)
try it next time: "bean goulash" or "Jókai bean soup" deep-fried liver, deep-fried marrow, plum dumplings. Gundel pancakes and chestnut puree are unmissable desserts.
We actually had palacsinta and chestnut puree in own dessert video! Is gundel a specific type of palacsinta??
We have only had Jókai from a can! Haha. We would love to try a proper version from a restaurant. I've also seen those plum dumplings in the frozen aisle- but of course, we would like to try them freshly made.
Hungarians really seem to love soups and stews. Now that it's colder, do you know of any that are popular during these colder months?
@@wherearewe-yt warm soup is a good choice in cold weather. I really like vegetable soup. green peas, mushrooms, cauliflower, Brussels sprouts, even Frankfurt soup. (this is cabbage+sausage) If you are a meat lover, I recommend the Újházi chicken soup, but it is available with any meat you like. you've already tasted the deep-fried cheese, the deep-fried mushrooms are also delicious, or the cauliflower with tartar sauce. the many types of stew are worth trying, rabbit stew, deer stew or mushroom stew are a completely different experience and taste. they typically add "nokedli".
@@wherearewe-yt The gundel pancake is a pancake filled with nut milk cream, covered with chocolate. this chocolate contains alcohol and it is served lit, so it is on fire when served. (Hungarikum,) you can try it at the Gundel restaurant next to Heroes' Square.. Its maker was very famous, kings and celebrities visited it.
Thanks for this video! I'll be in Budapest in late March 2024 🍻🫖🥘🍲
Nice! Enjoy! Budapest is an amazing city.
Ya a dude!! So cool!!!🙌
Evan! How's it going? Thanks for watching. 🍻
@@wherearewe-yt good man it’s been a while . Glad to see your channel doing good! Keep up the good work it’s very inspiring!
Guys, you are hilarious and this was great! I love how you really set the scene with each of the restaurants, it feels like we’re there. Also, you always try so many unique dishes. Way more brave than either of us! 😅 Half the things you had in this video we would stay away from… 😂
Hahaha. Thanks for watching! Our sense of humor is not for everyone, I'm sure, but we can't help it. 🤓
As we always say, we will try anything at least once! We've been pleasantly surprised before. Don't know that we'd go out of our way to order rooster testicles again though. 😂
Thanks for showing those Hungarian every day foods. Good show.
Thanks for watching!
Hello again!
Fruit juice is made from frozen fruit because it is always available. It can also be made from fresh fruit.
About the sausages. The only thing that has meat is the sausage. The other two sausages are not. Those hurka. It has cooked offal with cooked seasoned rice. It is also variant known for its breadcrumbs and barley. But rice is common. Blood or liver can be added to this base. There is nothing but spicy meat in the sausage. Yes, the sausage needs fat, because without it there is no sauce. Without fat, it's like sawdust.
5:28 almapaprika (apple pepper. This berry is shaped like an apple, hence its name. I cut it in half before biting it, so the juice flows out. I think the spicy version is the real one.
Bread is usually eaten with sausages. In fact, it is also eaten with all fatty foods.
Classic street food is sausage + mustard + bread.
Korhely means drunk person. An old word is now considered more humorous while retaining its original meaning. ly = j at the end of the word, about the beginning of the English yep)
strapacska=strapachka is originally a Slovak dish.
Velő=Marrow. As you can see, this is not the same as the brain. Tripe is usually prepared as a stew here. There is also knuckle version too.
"Koccintás" = when you gently knock your glasses together before drinking. Actually, it originates from the other's greeting and challenge to a duel.
It is also customary to say " fenékig ! (to the bottom !), which means that the level of the drink must be at the bottom of the glass. In other words, you have to drink the drink at the same time.
"Egészségedre" (To your health) This is a good wish. It means to be in good health from what was given to you with good intentions.
Lecsó . It has many variations. As you said, there is also a meaty version, usually with soft sausage. The name of this sausage is Lecsó sausage. The proportion of tomatoes and peppers can also change. One such version is served with rice. The saying that there are as many customs as there are houses is especially true for this dish. Actually, the onions are fried in bacon fat, so I wouldn't call it a vegetarian dish. Brandon said it right.
Fish soup. Always soup. Today it is mainly made from one type of fish, but the old recipes used at least 3 types.
Consumption around Christmas is based on religious reasons. On the one hand, fish was an easily available ingredient at this time, and on the other hand, fish was always a fasting food. Fasting is prescribed in the liturgy before Christmas.
Of course, fishermen also ate this at other times, because it was the cheapest food for them.
The subject of constant debate is the original form of the food.
so there are differences between the dish stocks.
Spicy or not? On the one hand, spicy means something different to everyone, and on the other hand, the same dish can be prepared hot or not hot. You can usually ask for Erős Pista or dry strong paprika. The latter is also a dried small pepper. You soak it in food and the capsaicin dissolves. But just be careful, because it can surprise you...
Rooster = kakas :) Rooster's testicles are said to be an aphrodisiac...
I ate it once, it wasn't popular with me.
Dobos cake. I read a book on the subject. It's called "Kakastaréj".
The author researched the origins of several legendary dishes (e.g. goulash, fish soup, Jókai bean soup, Újházi chicken soup, Dobos cake, Gundel pancakes...), reviewed menus, recipe descriptions, newspaper reports, so he did a fairly thorough job. This book is my source.
József Dobos was a businessman. He distributed the predecessor of this cake in Hungary. He also sold many other things, so the name Dobos became a brand. The recipe for the original Dobos cake is also known, which is a little different from today's version.
Bon appetit and good luck!
Thank you for making such a comprehensive comment! We love it when people take the time to watch the entire video and actually answer all of the questions we have. It's quite helpful for us! So many interesting tidbits of information. 😃
Hi, I'm Hungarian, and my favorite dessert is the madártej (bird's milk). It is actually of French origin...
I think we had this in our Serbian food video! They have it there as well.
new subbies here to support :D thanks for sharing this the food looks AMAZING.
Thanks for subbing and watching guys! It was, for sure. I mean...we could take or leave the balls, but other than that, all delicious! 😂😜
Good videos. Pig with fur is called wild boar. And delicious. Some similar food is founding both Slovakia and Hungary because southern Slovakia belonged to Hungary before 1918. And Hungary to Austria but that's another longer story.
@botalm1878 We have visit all of the countries Hungary borders, and you can always notice the influence of Hungarian food, the closer you get to the borders. For example, we made a video in Subotica, Serbia, which had langos stands everywhere! One of their specialties was also fisherman's soup, which seemed nearly identical to the Hungarian version.
And yes that was a bad one!(paprikash)Love to watch you guys!❤👍👌
Thanks for watching!
Damn, I'm glad I can cook my own food. I'm in Budapest for 5 months for my exchange experience in my studies and the only problem here is the unflavored food...
We quite like the Hungarian food, but you are right, sometimes it could use a bit more seasoning or spice 😂
2:40 Both versions are classics. The water-based fruit soup is a cold and warm appetizer, but we prefer the cream-based one, which can be both an appetizer and a dessert, with any fruit mixture. And the best is from your own garden, farm, not powder. If you freeze it, eat it instead of industrial ice cream
You guys are cool, and thank you for trying our cuisine! And thank you for the bravery with many of the more “interesting” dishes. To be completely honest, even among Hungarians there are people who wouldn’t/couldn’t eat Velőspacal or Kakashere pörkölt. Another example, I never eat the top of the Dobos Torta, it’s too hard for me. And obviously the globalization of American food impacted to pallet of the younger generations, a bit. But you managed to showcase the essence of hungarian cuisine, for which I thank you, and I hope you come back and try some of the other foods recommended in the comments!!!
@matenagy0117 Thanks so much for the comment! We always try to showcase a mix of common, uncommon, and sometimes even more "unusual" dishes when we visit a city. We do find a lot of people tend to try the same five dishes when they make food videos, so we like to try and delve a little deeper, if we can. 😁
We will definitely be back someday! We have traveled to a few cities outside of Budapest (you can see on our channel), but we want to keep exploring the rest of the country in the future.
Nagyon jó videó volt!❤🇭🇺
Thank you! 😄
Hi Guys, loved your video, caps down for trying Hungarian foods, though, you have missed a lot of them. Coming back to the balls, we do eat rooster, turkey balls in stews, however, we like to add this as an extra. In paprika chicken for instance, we drop in a couple of pairs of rooster balls just to mke this exciting and let everybody around the pot to decide which part(s) they take.
Interesting! That's the first we have heard of that. We've actually only had one Hungarian say they have tried the balls.
I think that type of preparation would be better. They actually weren't bad at all, but a whole plate of them was a bit much.
Thank you for visiting Budapest! Just contact me of you'd like another tour of Hungarian specialties (savory or sweet) .
I've had the luck to guide a few of my non-Hungarian friends to some really great (not touristy) places for the better experience.
Super!😊
Thank you! Cheers!
I recommend you guys try "örség zöld aranya" cake. Every year there is a cake of the country competition, and this cake won a couple years ago, but remained a crowd favourite. One of the best place to try is Szamos, you already know where to go :)
We've never tried that cake! We have been wanting to go back there because those last cakes were freakin' amazing. Now we have an excuse to go again! Haha.
@@wherearewe-yt 2024's winner of "ország tortája" - country's cake competition - is with poppy seeds and redcurrants. a must to eat one. actually every years winner cakes recipe become well known so you can tast it at many places. since this competition runs all cake shops developped a bit healtier, fruitier, nuttier and better cakes.
You Guys are awesome.. 🙂
Haha, thanks a lot! 😊😆
As you said, halászlé isn't spicy, and it's not supposed to be spicy either. In fact pretty much none of the Hungarian dishes are spicy (in the sense of being hot), yet for some reason most foreigners seem to have this idea in their heads that Hungarian food is super spicy and it burns your mouth and insides. It's probably because of the red color in many of our dishes that makes them think it's gonna be hot, but the paprika powder we use for coloring is actually made from sweet paprika.
I don't think that Hungarian food is typically meant to be spicy, but this dish in particular is, from what I've heard. Some Hungarians have told me it depends on the region. Many people said as foreigners, we'd have to ask for it to be more spicy. And a lot of people told us you just add the spice yourself with Hungarian chili paste that is often already on the table or provided with the meal.
Always a lot of conflicting information on RUclips! Hahaha.
@@wherearewe-yt Valójában mindenki a saját ízlésére formálhatja. Ha a szakács csípősen készítené el az étteremben, sokan felháborodnának, mert nem szeretik a csípős ételeket. Ha valaki otthon a saját családjának készíti el, akkor a család ízlése szerint lesz csípős, vagy nem. Az étteremben illik a pincérnek- kérés nélkül is- kihoznia a halászléhez az erőspaprika krémet. Ti mindent jól csináltatok.
Lecsó is a pepper dish with some tomatoe, spiced with paprika, bacon and smoked saussage, this is the traditional version that is served simply with bread, nothing else. Not exactly plain vegetable dish, but 95% pepper. All other versions are customized to individual tastes.
Interesting! We had never had it before, so we weren't sure how accurate the version we tried was.
Love your videos Guys 😊 Fried cheese forever 😊 Love from Hungary 😊
Fried cheese is the best. 🧀
Glad you enjoyed! Thanks for watching.
I've had Unicum, but always as a liquer/aperitif, not as a shot. I told a Hungarian colleague once that it tasted like a cough medicine we have in the UK (Benylin). He said "we use it for that too".🤣
Hahaha. It's so bitter though! We recently went to Serbia, and they have the same thing - Pelinkovac. They swear it is a cure all. I think I'd stick with proper cough syrup. 😂
And the Emperor who named it was Joseph II.
@@wherearewe-yt...aaand it has a special kind of that called barista...you guessed it, coffee was added to unicum.
But pilvax coffee liqeour, or kahlua is my cup of tea in this topic😊.
Such a nce couple explaning various foods in a natural way and quite realistically.t hey are not. Boring and catch your attention throughout the video.very interestin!i
Thank you very much! Thanks for witching.
24:33 The authentic fish soup can be sweet or extra spicy, but we never leave any bones in it. Cook the paprika, red onion and fish at the same time, then mash at the end until it sticks to the spoon. I could place it somewhere between soup and stew. Basic ingredients: raw red onion, some fish (fully cooked), peppers, tomatoes, garlic and paprika, this can also be sweet or extra spicy. Fish soup doesn't usually contain chunks of meat, it's more like a puree, which is how we used to eat it. Passed, filtered, no bones in it.
We'd like to try the extra spicy one. Another commenter told us the spiciness tends to vary depending on the region.
@@wherearewe-yt It is not typical for restaurants to make it spicy, but everywhere you can ask for that a hot paprika sauce (like Erős Pista). But if it's fishermens soup, then restaurants along the Tisza River have the widest selection. Actually city of Szeged is the capital of fish soups. There you can also find or order according to the spiciness scale. 💯 glad to find your channel, I really enjoyed every minute. Bon appetit and safe travels wherever you go!
Disznótoros is a traditional family gathering, when they (forl ack of a better explanation) kill and process the pig in the wintertime and make all kinds of preserved and fresh meat dishes (smoked ham, sausages, disznósajt which is hugarian kinda haggis, stuffed cabbage and even roast blood) if you got a hungarian friend, who have connections at the countryside, you must try it.
The marrow in the velőspacal is from the legbone of the cow, so no worries ;)
We would love to attend something like that, some day!
Just some correction. That wasn't strapachka, strapachka is a Slavic dumbings wich had goat cheese mixed in it. What you ate was túrós csusza. Wich is pasta with cottage cheese kind of thing kalled túró, a kind of raw chees but it isn't fermented and we don't consider it a cheese. You can eat it sweet or Savery, sweet is with powder sugar and sourcream, the savery one is salty with bacon and sourcream. The secret hungarian combination wich they don't serve in restaurants is with sugar, bacon and sourcream.
Túrógombóc is dumpling mixed with túró and after coocked they coat it with roasted bread crumbs.
Túrós gombóc is different, it's filled with túró in the middle,
Szilás gombóc has a cinamon sugar coated plum on the inside.
In hungarian spicy is tricky because we have two concepts fűszeres literally means spicy (have lot of spices in it, flavourfull) and csípős or erős (strong) for spices that burns your mouth.
We actually still have a photo of the menu and the dish was called "Juhtúrós sztrapacska szalonnapörc". It definitely tasted like goat's cheese as well. However, in the video we showed a quick flashback to another time when we had what we thought was the same dish, but I think that was actually "túrós csusza". So we had both. Both were really yummy. The sweet version sounds really interesting. Would love to try that 😊
@@wherearewe-yt probably
That looks definitely like juhtúrós sztrapacska, so you are wrong. túrós csusza is made from pasta with túró (cottage cheese... that is the closes foreign one) not from noodles (nokedli)...
@imp921 11:57 the one they on the side with pörkölt. Its a Romani thing as I know. Kakas pörkölt tútrós csuszával. Not the one that they ate now. Sorry if i wasn't clear.
Ich bin aus Ungarn aber habe noch nie Hahn-Hoden Gulasch gegessen.😅 Habe auch nicht unbedingt vor😅😂
Yayks fruit soup and beer? That will be funny trip to the toilet :D
Hahaha. Worth it.
Brandon! Hi! Wow! Long time no see! Subscribed.
Sarah! How's it going?? Long time no see for sure. How's life?!
Thanks for subscribing!
Thanks for the video!
I also think that you have to try everything at least once, and thats what I did when I was abroad.
Like the attitude you are giving off and appreciate that you tried to have a good face even to pálinka :D
I know that is hard for foreigners to appreciate at first, even for hungarians sometimes because a lot of them dont get to taste like a really good one.
I do think that commers (factory made) pálinka is not that good, you actually have to know someone who is putting in effort to cook a good quality one at home to taste a really good pálinka.
Thanks for watching!
The best palinka we had was probably the "house made" stuff we had at Drum Cafe. It was rose flavored, and it was delicious! Strong, but tasty. Palinka definitely started to grow on us after a while for sure. We currently in Poland, and feeling the same way about vodka. It's something we typically wouldn't drink..especially straight. But we're growing to appreciate it after a few weeks here!
Thank you!👍👍👍
Nice to see you enjoyed our cuisine and i'm impressed you also tried out the very divisive ones like tripe stew or rooster testicle stew, what many Hungarians can't stand to eat or smell even. :D Personally i've never tried them in a restaurant because tripe stew is really easy to screw up to be almost uneatable, but my grandma did make it sometimes and i liked.
As you might have figured out, Hungarian cuisine is not really vegan friendly and they' often quite heavy, greasy meals with lots of standard seasoning (pepper, paprika and marjoram)
I also really like you tried out Eszterházy cake because many tourists usally just try Dobos cake (what isn't my favorite to be honest), but Eszterházy cake is one the best cake you can get (absolute 10). Poppy seed cake is another one that worth a try (if not too dry), so as Túrótorta (cottage cheese cake, but i'm sure you already know what "túró" is), served cold with raspberry sauce. Similar to cheesecake, but with a little lemon flavor.
Thanks! We appreciate it.
We always try to make it a point to try as many local dishes as we can - especially dishes that other tourists typically don't try (and maybe even sometimes things that many locals don't). We see no point in making the same copy and paste video as everyone else. There are many RUclipsrs out there with far better equipment than us, and better quality - but I do think that what makes us stand out, is that we are ALWAYS willing to try anything! We're not picky at all.
The Eszterházy cake is Anja's favorite. I even bought Anja one for her birthday (at her request)!
We spend a long time in Hungary, but we're no longer there at the moment. We miss it already!
1:54, i love it how you almost blew at the cold soup😂
I'm 99% sure we did at some point, and I just cut it out of the video. 🤣
Hello dear friend gift 🎁🎁🎁🎁🎁
Very tasty recipe
Great heads for radio.
Not sure what this is meant to mean. 😆
There are two types of fish stew in Hungary. One is the Danube version, which supposed to be from fish caught in the Danube. This is a sweet version and you eat this most often in Budapest, like you did this time around.
The other one is the Tisza version, mainly made in Szeged from fish from the Tisza and that one is hot to super-hot at times. You'II hardly ever get that in Budapest unless you may go out of your way and look for it. This is the version mentioned in Wikipédia and it probably true that the hottest regular dish in Europe from regular dishes a nation produces. Obviously, a lot hotter dish can be made with these modern super-hot chilies one can get today all over the world.
We'd love to try the super spicy version! We've heard it's meant to be one of the spiciest dishes found in European cuisine. If we ever visit Szeged, we'll have to try it.
Nice video! Egészségetekre! :)
Thanks! 😄
thank you my loves
You're welcome! Thanks for watching. 😄
I love your food vlogs, I admirte your courage to try new things and your pronounciation of hungarian words is great! About the chicken balls, I have never had it, but the few times we had to cull our chickens, the roosters balls traditionally go to either the person who buthered the chickens or the head of the household. It is seen as an 'honor' and a reward and seen as a good thing to get. Apparently people like it a lot, but I just can't
Our pronunciation isn't great, but we try! Even after listening to a word beforehand on our phones, we still manage to mess up on camera pretty often...haha. Thank you though!
We will try anything once. We weren't really sure how popular of a dish it is, but it certainly caught our eye. We love to learn about what we're trying though, so thanks for sharing!
It wasn't terrible, but the aftertaste wasn't great. 😅
Thanks for watching!
Oh and Fisherman soup is usually not spicy in general. Sure a little hot paprika is needed to be tasty and just to be a little bit spicy, but in general people put the real kicker and hot paprika cream in it for themselves. So if you ever come this way and want to have another try just ask the waiters for some really hot paprika cream.
We will have to ask for that next time!
There are túrógombóc and túrós(!) gombóc. The difference between them is the sphere itself. At túrógombóc they make a sphere from flavoured túró and covering it with a relatíve thin pasta (around 50 mm) while at túrós gombóc they mix the túró and pasta then made sphere from this mixture. After you get spheres in any way written before the rest of the process the same. So in the túrógombóc you can find a massive core of pure túró inside. You ate in the video túrós gombóc. I liked your video, thanks.
Ahhh interesting! Didn't know there was a difference. It was a pretty great dessert though. We need to try it again!
Thanks for watching.
I prefer lecsó with a proper amount of eggs : that form little globules within the dish and are added to the precooked (fried and then cooked in their own juices) vegetables* shortly before the dish is ready to serve ... As a side dish I prefer a large slice of white bread !
* you forgot the onions : fried onions are often the foundation of these dishes :) !!
I think the lecsó we had was just okay. I've seen other versions in photos that looked much better. We'd love to try it again, at a nicer place!
I was born in Budapest, always lived here. I've never tried rooster balls, nor tripe. Both are quite popular comfort foods, maybe a bit overhyped. We have a vibrant foodie culture as most European cities do, but traditional Hungarian foods are mostly relegated to homecooked comfort dish role or for tourist's consumption. As you eluded to it: all that paprika is a bit boring after a while.
About "halászlé", or fisherman's soup (not fish soup!), usually what we do is that we boil it together with some cseresznyepaprika, so that it would not get hot automatically, but whoever wants to make it spicy would take the boiled cseresznyepaprika and squeeze it into the soup, then it would turn spicy, guaranteed.
We have some of that at home. It's not too spicy. It would have helped though!
Yes, it's not as hot as a chili, but the taste fits the fisherman's soup perfectly. It should be the fresh ones, not the pickled version.@@wherearewe-yt
I answer your ask. The kakashere pörkölt we often eating.
I recommend bird's milk for dessert.
Birds milk?? We're intrigued. Hahaha. What is it??
@@wherearewe-yt ! ruclips.net/video/4ygr64sHdD8/видео.htmlsi=m3LU2G_jWSw7m_-d
@@wherearewe-ytMadártej (bird's milk) Is sweet whipped egg whites cooked in milk with vanilla and then served on vanilla custard.
It has an English name, Floating Islands.
Minuto 25:12.
El queso frito no es de Francia.
Originalmente es del país vecino - Eslovaquia.
We were specifically talking about Trappist cheese. Not fried cheese in general.
We weren't talking about fried cheese specifically. That might be from Slovakia. We actually ate it there before. We just meant the type of cheese (Trappist). Apparently, that one is from France.
Thanks for the video, it was really great! :) And to answer one of your questions about the rooster testicle stew, where you was courious about its status like outdated or not, i have the answer :) Same as the chicken heart stew, or chicken heart rizotto, its a rural food (they just cannot print there its for rural people). Its not a common food(not even at rural areas), but if you want to produce tons of chicken breast to fulfill city consumptions you are producing a lot of other parts that are not really mainstream at the markets. I can calm everyone down and tell you that, you eat this as well in form of chicken nuggets or similar products, but that dish was an example of the usuage of non-mainstream butchery products at the old times(you can immagine if someone cooked this, they are not slaughtered 50 roosters just to have the 100 balls, but it was a side-product even at old times). Nowadays its an exotic food, because in this example its directly used in a dish, and those balls were saved for this meal, but anyone who read this comment ate much more balls than they can immagine in form of grinded meat products. And as a summary that dish is a much more higher quality food(and much more honest) compared to some common foods even if they mark it as outdated.
Hahaha. I'm sure that information will help everyone sleep better at night!
You're right, though. The same kind of people who eat chicken nuggets, hotdogs, and other mystery meats have likely eaten much, much worse at this point. At least we know they're balls. 😂
If you're slaughtering an animal, it's good practice to use everything you possibly can. It's like this is most rural areas around the world and third world countries. We've tried some pretty interesting dishes this way!
Thanks for watching and commenting!
It is refreshing to see tourists visit and think that Hungarian food is more than gulyas, langos and "chimney cakes." The most authentic Hungarian food will be found on the side streets (excellent that you went to Regös in my neighborhood!) but I do also recommend a restaurant 100 Kiraly in the same area. Oh and we do not all eat the rooster testicles.
I don't know if a single Hungarian replied that has actually tried the roosters testicles, but they all had certainly heard of them! 😂
We always try to try some a few classic dishes, some specifically recommended by locals, and something more "unusual". As you said, most people try the same foods in every video. That's just boring.
We liked around the corner from 100 Király, and planned to go there MANY times before we left Budapest - and we never ended up getting to go. It looked great!
@@wherearewe-yt It is more common I think for people to have eaten Rooster pörkölt or soup in the past and for mother or grandmother to have left the testicles in the recipe along with the heart and other organs. This I have had. Not bad but not my favorite. I do not love eating pig brains either. I have subscribed. I will look for the next time you visit.
MY sister in law loves the rooster nuts, but I think it is because she has unresolved issues about the men in her life!
I want to say, I'm very happy with how honest you were with the "paprikás" at around 11. My first thought was "What the fuck is that?"
This is what happens when the chef has delusions of adequacy, and thinks he'll improve on a recipe by changing the method of cooking that developed over 600 years.
I'm happy to hear you have tried the proper ones as well, and had a basis of comparison.
If you guys ever find yourselves in Budapest again, I recommend the Fatál Fatányéros restaurant. A bit on the pricier side, but it's the best food I've ever eaten that wasn't home cooked.
Hahaha. That was our reaction as well. We thought that them calling it "Supreme" was just them trying to be fancy - but it turns out that's a preparation. It just made it worse, and more dry.
@@wherearewe-yt That's chicken breast for you. It doesn't belong in stew, because the collagen from the bones in the wings, legs, neck, etc adds the depth of flavor to the broth. What you ate probably had the broth cooked separately from the breast. In which case I shudder to think about the kitchen's storing practices.
But on a happier note, try "Palócleves cipóban". Restaurants that serve that are very likely to be good in the first place, make sure you ask for it on an empty stomach!
you should eat 'túrógombóc' with sweet (from powdered sugar) sour cream 😭
nice video
We used to call brandy the tears of angels 😉😄
Those angels must've been wasted! 😵💫
I know I'm quite late to comment, but there are so many tips I can give if you'd like to visit again. Yes, those "fancier" versions suck, don't go to those restaurants. Also you should ask for some powdered sugar for your túrógombóc next time, it is amazing with the sourcream. If you want desserts in Hungary, there is literally only one place I can recommend with all my heart, and it is Horváth Cukrászda in Újpest (4th district), you cannot go wrong with that. Try "Brüsszeli krémes" for example. That eszterházy didn't look fresh by the way. Also in Hungary, especially for tourists, you will have to ask for hot peppers, or spice in your dishes, especially halászlé, they will give you a small (but quite potent :D) plate of spicy pepper paste that you should mix into your soup or dish. You can basically ask in any Hungarian restaurant for spicy pepper in your dishes. Oh, and no, barely anyone eats things like "kakashere pörkölt" and so on.
Chicken paprikash is basically Chicken stew. Paprika means 🌶 kasha means stew.❤
Did you know Buddha lived in Budapesjt? He was so hungry that he went to Hungary.
It's true by the way that there is a lot of irony in bloodsausage. And another tip is that you probably shouldn't eat the dishes either, they are much too hard.
in mostly all tradittional dishes we use sweet paprika powder: not spicy at all but taste of paprika and bright red color. dissolving in the fat content so it is seen on the surface of the dish.
lecsó is completely vegan as a base, onion, paprika and tomatoes. not vegan: if the starter is bacon or bacon fat, and if we cook sausages in or eggs.
we have many vegan or vegetable dishes but these are mostly home made foods, restaurants doesn't like to cook it- as these are not popular between tourists. very popular is paprikáskrumpli: potato-rague.
we cook of pactically all veggies as "főzelék" (the name means "cooked") thickened vegetable sauce, 2 methods are known : 1st like french roux, 2nd: flour mixed with sour cream and both are cooked in the dish at the last 10 minutes.
we use to eat a lot of fried veggies, wether the coat is the trad. flour-egg-breadcrumps or lighter like beer-flour mixture.
we do "pörkölt" that hungarian type os stew with mushrooms only, or pumpkin, or mixed - lecso is the mixed one.
we eat a lot of cabbage - very heartwarming winter dishes: sauer,craut, dumplings, ragous, with os without meat, with os without sauer cream.
if we cook any meat in the oven, we use to put veggies on the side to just cook together, all type of veggies.
túrógombóc: túró (hungarian cottage chese)! semolina + eggs: mixed, rolled into dumpling as pingpong ball size, cooked 2 minutes after it comes up in the boiling water; rolled again into sigary toasted breadcrumps; sweet sauer cream saiuce on top
halászlé: 2 schools: Szeged type - Baja type: without or with pasta
velő : marrow : it can be a beef bone mostly, but we call pig's brain also velő: it can be fried - this dihs is not really popular nowadays.
Thanks for all of the info! We honestly weren't sure if we were eating brain, or bone marrow in that stew. We've only ever eaten bone marrow straight from the bone, onto a piece of bread. And I don't know that we've ever had brain before! I guess maybe we did?? Haha.
I'm a hungarian and I never saw anyone ripping off the crust edge of a Lángos and dip it. You were pranked, I guess. :)
Hahaha. I think she's the only Hungarian who does this!
I dont know if somebody already commented it, but you are supposed to put erös pista in the halasz le
They mentioned it, yeah! I don't find that stuff very spicy, but it would have helped.
No idea if anyone pointed it out or not,but the Hungarian Trapista cheese has nothing to do with the original French version,exept that its made of milk. Also the lángos place didnt have a simple garlic version, what a shame. :]
@@wolfsokaya No one did, but that makes sense! They're pretty different.
Garlic is definitely the best version. Simple in general is better. We typically never order anything more than sourcream/cheese and garlic.
Haha, trapista is just a waste product by communism :P And we write with small t, because Trapista is the real one, trapista is the hungarian junk verison.
Why didn't You ask for "Erős Pista" for Your halászlé (the fish soup). The version you got is the child-edible stuff. You have to make it as spicy as you want. (oh, now I see, that I used my husband's acc. - I Am Olivia, and I love your show :)
We will have to ask next time for sure! I love Erős Pista. Unfortunately for me, Anja doesn't like things very spicy. I will have to get a separate bowl! Haha.
Thanks for watching!
@@wherearewe-yt this is the husband. He loves your show, too! :)
I detect a German accent. Gutes Video. Ich habe das genossen. Es war interessant zu sehen. Budapest ist grossartig. Das ist meine lieblings Stadt. Das Essen Angebot is auch sehr gut in Ungarn. Leider zu viel Fleisch haha
Ja, ich (Anja) komme aus Deutschland. Wir lieben Budapest auch sehr. In Deutschland gibt es auch zu viel Fleisch, von daher bin ich dran gewöhnt 😆. Danke fürs Zuschauen! ☺️
@@wherearewe-yt gern geschehen! Grüße aus Australien 🇦🇺
@@wherearewe-yt freue mich auf mehr Videos
💜💜💜💜
good vid , but to inform you as a hungarian i never seen anybody dunk the edges of the langos
Everyone has said this so far! Hahaha. The girl who did this is also Hungarian, but she seems to be the only one in Hungary who does it. We had never done it before this on our own.
And the roster ball stew called kakas töke pörkölt 😂
We want to try all of these when we visit. Except the rooster nuggets....hard pass!
Hahaha. Not quite the same chicken balls we're used to back home. I prefer them battered with sweet and sour sauce. 😂
Unicum is a Latin word, not German.
It's considered quite rude to "talk" with your utensils, that is pointing and waving your fork/knife. Just FYI.
Excellent video!
Thanks for watching! Glad you enjoyed it.
@@wherearewe-yt😂
They rarely make the soups spicy in restaurants, you have to ask for some hot peppers or Erős Pista to make it nice and spicy if you like it. Be careful with erős pista as it is very salty though. Good pronounciation on Hungarian words btw!
We've bought that stuff before. It's super salty! Hahaha.
Hungarian pronounciation is super difficult for us. I know we butcher words sometimes, but we try our best. So thanks! 😅
I like, when not hungarians try our food, but honestly, when you try some hungarian dish, what divides the locals like pacal, kakashere (cock balls 😆) and you like some, thats respectfull for me. Thank you all of this.
Thanks for watching :). It was all quite delicious, even the balls 😂
Kolbász and hurka is eaten with bread or mashed potatoes not just with pickles...
We can't exactly stuff ourselves with a bunch of extra bread and potatoes during a food tour though, can we? 😜
And I don't really think bread or mashed potatoes makes it on to the list of foods people must try. But the pickles in Hungary (and this region of the world in general) are pretty amazing. 👌
please try palacsintas!
We try them in our Budapest dessert tour! Check that video out.
Hello! The origin of certain food is questionable for historical reasons. I do not want to drank the food of another nation, I just mention it as a note. The Austro-Hungarian Monarchy was in the 1800s. The historical map had a huge empire, especially Hungary. Many nations lived together. To the later Trianon Peace dictate. There are typical Hungarian dishes and Slavic, Saxon, Transylvanian dishes, names with a little Hungarian seasoning and name. For example, the staple, Brasov, chimney cake, Vienna slice..ect.
That's very interesting. We definitely noticed Austria and Romania having some similar foods. Chimney cakes also seem to be popular in Poland and Czech Republic. Thanks for watching!
"egészségedre" literally means "for your health", so it's not a total equivalent of "cheers", but we say that when drinking alcohol.
Next time please try Gundel pancake!
Is that the same as palacsinta? Because we had them in our Budapest dessert video! So good. 😃
@@wherearewe-yt ruclips.net/video/oeSxsZQ9k9g/видео.html
@@wherearewe-yt ruclips.net/video/oeSxsZQ9k9g/видео.html
@@wherearewe-yt ruclips.net/video/oeSxsZQ9k9g/видео.html
@@wherearewe-yt It's palacsinta but it's flaming when they serve!
💙💙👍👍🥰🥰
Thanks for watching 😊
Koccintásra is not a thing in Hungary... Also for Halászlé most people put extra spicy Erős Pista in it. In fact the not turisty restaurants always pring a small bowl of Erős Pista with the soup.
28:26 Rooster testicles are not very popular, they are layered food, I am a rural gardener and livestock keeper, I have plenty of animals, but we don't really eat testicles, only the rooster stew itself. This was not popular long ago, maybe 1-2% of the population eats it, but the fact is that it is a traditional Hungarian stew.
Not a single commenter has told us they eat it, but they all seem to know it! Haha.
@@wherearewe-yt Our grandmothers used to eat it, nowadays the raw material for it is available in few places, but I still remember the taste. It was definitely good, just out of the ordinary.
Lol. That guy is really funny. Lol.
Hahaha. Thanks!
A kolbászhoz és a hurkához nem ártott volna egy kis kenyér! :)
We had so much other food to eat that day, that we had to skip on the bread! Normally we always eat with bread. 😃
Or boiled potatoes, people usually eat that with bread in a market place, but with potatoes at home.
' let's just shut up and try this' lol
There's a fine line between explaining a food properly, and just rambling on. We often blur the lines between the two. 🤣
Again : )), we have the same exact cuisine in Romania, moreover Transilvania. And yes Palinca too, but Hungarians spell everything with a K and we do with a C (the Latin way). And oh yes, the tripe soup. Just made it 2 weeks ago, ciorba de burta. Just made that Lecho or ghiveci we call it in Romanian. The rice is usually mixed in. Dobos (pronounced dobosh, long o sounds) is one of my favourite cakes.
I think I prefer the ciorba de burta, actually. I like the sour taste that it has. It's a bit more unique!
We will probably make our way back to Romania next year. Looking forward to all of the delicious polenta!
Are there any unique Romanian dishes we should try, that aren't as common to try for tourists? We always like to try a good mix of unique foods and more common foods. Thanks for watching!
Dobos has short o sound. If it was long it would be written as "Dóbós".
👍
Lángost félbehajtva eszük mint a pizzát😂
A Hungarian friend told us they rip and dip! It's clearly just a thing she does, and no one else. 😂