Goulash gulyás everywhere. We must be in Hungary!
I had my first bowl of this famous soup in a little étterem just outside of Budapest’s Central Market. Truth be told, the first spoonful reminded me Campbell’s Vegetable soup. However a dollop of hot paprika paste quickly lifted it from bland to tasty. Packed with meat and potatoes and partnered with some excellent bread, it was a fine lunch.
The essential ingredient in goulash is paprika and the finest paprika is sold in the Central Market. This particular stall sold all kinds of paprika but they also made their own. Lined up on display, the packages looked like artisan ground coffee. Certainly, they were as fragrant. I purchased a couple bags to take home. But you know how fresh coffee can smell so delightful in the shop but overpowering at home? It’s the same with freshly roasted paprika. Back in the hotel I had to
double, triple, quadruple bag the packets to muffle the smell.
I love visiting markets and seeing the foods on display. When I look at the fruits, vegetables and meats, I am inspired to cook. In European markets, produce is relatively easy to identify but meats can be challenging.
For instance, in one stall I saw a huge tray of glisteny fresh chicken (csirke) livers that had me hankering to fix pate. In another stall, the eye catching display of rich red poultry meat had me thinking of duck magret and boneless confit. As it turns out, pulyka is actually turkey. Unlike in Canada, in Hungary the whole bird is butchered and sold fresh in portion friendly cuts. What a good idea!
Budapest, Hungary. 2018