Paprika and fermented Vegetables, Hello Hungary
I’m writing this, my very first blog post whilst sat on the outskirts of Debrecen, Hungary. I’m excited to be here, not least because we’re visiting family for the first time since before both Covid. But also because it’s the first time I’ve been back to Hungary since fermenting has come into my life. Hungary is famous for its food! Everything revolves around paprika! Be it a hearty goulash or some other rich stew such as chicken paprikas through to the pancake themed Hortobagy husos palacsinta. In fact, we had this as the starter at our Hungarian wedding, a hit with both the Hungarian and all the non-Hungarian guests. However, it is also famous for its fermented foods.
Eros Pista
Possibly the most famous of ferments is Eros Pista. The English translation is Strong Pista (Pista, is a ‘nickname’ for Istvan which has the English translation of Steven). You can also buy Edes Anna (Sweet Anna) and Haragos Pista (Angry Pista). After ten years, even as a lover of spicy food, I’m yet to learn to just put a tiny speck of Haragos Pista into my food! It really does ‘blow the bloody doors off’. And if you were in any doubt wondering, the overarching ingredient found throughout each of these is……paprika!
Paprika is truly the star of Hungarian cuisine. The country is one of the world’s largest producers and exporters of paprika. Hungarian paprika comes in many grades and flavours – from the mild and sweet to the hot and spicy. The highest quality paprika is produced in the Szeged region, where the soil and climate are ideal for growing the peppers.
Paprika is used liberally in stews, soups, marinades, sauces and even desserts. The paprika really shines through and adds wonderful flavour and colour. Some classic paprika-laden dishes include Chicken Paprikash, Fisherman’s Soup and Stuffed Cabbage. No Hungarian meal is complete without a sprinkle of paprika.
Paprika Pride
The Hungarians take great pride in their paprika heritage. There are paprika museums and even an annual Paprika Festival held each September in Kalocsa. The popularity of Hungarian paprika has spread around the world. It’s valued for its rich taste and bright red colour. A little bit of paprika can transform any bland dish.
Hungarian Supermarkets
Walk down any supermarket aisle and you will have whole rows dedicated to fermented vegetables. Be it paprika (bell peppers) in various strengths, shapes and flavours. Through to shelves of fermented whole and shredded cabbage, to fermented cauliflower carrots and cucumber / gherkins. One of the national dishes, töltött káposzta (stuffed cabbage); is fermented cabbage leaves stuffed with a mix of minced pork, rice and paprika. One recipe that incorporates kraut that is very popular here is this sauerkraut and kielbasa sausage recipe.
No self-respecting Hungarian would eat any of these dishes without a huge dollop of tejföl (soured cream). Indeed, both my 5 year old daughter and 2 year old son eat it with a spoon from the container.
The variety and ubiquity of fermented foods in Hungary is astounding. For a fermentation fanatic like me, it’s heaven! I can sample homemade krauts and pickles that have been perfected over generations. The Hungarians really understand how fermentation enhances both flavour and nutrition.
My mission
Having been married to my wife for many years and having visited a lot, I am familiar with these foods. However, one thing that I have not tried (either to taste, or make) is Kvass. Whilst Hungary isn’t a hotbed of kvass brewing, I will do my best to find it. Around Manchester it is non-existent! So I want to have an idea of what it should taste like, because that will be one thing that I make when I head home.