Final recipes book

The story behind
the dish
The gulyás soup is well-known and
frequently consumed all over the
country. This traditional one-course
dish started to spread about 200
years ago and became the symbol
of Hungarian cuisine during the
Austro-Hungarian Empire.
The soup is named after the
herdsmen who herd the cattle,
called ‘gulyás’ in Hungarian. It
is therefore no surprise that the
original gulyás soup is made from
beef.
It also good to know that the
gulyás soup cannot go without
Hungary’s national spice, red
paprika.
The national consumption of
paprika powder per inhabitant is
approximately 1.3 g/day, which
works out at half a kilo per year,
which is around four times what an
average European consumes.
The paprika plant was brought into
Hungary by the Turks in the 16th
and 17th centuries. At first, poor
people tried to replace pepper with
paprika and eventually paprika
became the symbol of Hungarian
cuisine.
The paprika of Kalocsa is a socalled
Hungaricum which is a term
used for unique Hungarian products
like ‘pálinka’, ‘téliszalámi’ and ‘Tokaj
wine’.
Hungarian paprika became world
famous thanks to the acclimatized
species, the favourable climate and
the geographical position of the
country, as well as the rich flavour
and the pleasant paprika red colour
of the products.
In the southern part of the country,
Kalocsa and Szeged are the main
paprika producing areas. These
regions have a lot of sun, which is
essential for the plant to ripen and
to become sweet.
Hungarians use both sweet and hot
paprika in most of the meals and
meat products to ‘add to the taste’,
as they say.
Average
nutritional values
per serving
Energy: 366 kcal/1538 kJ
Protein: 42 g
Fat: 8 g
Carbohydrates: 20 g
+ other important nutrients such as
iron, selenium, sodium, potassium,
calcium magnesium, vitamin E,
vitamin B…