INTENSE Hungarian FOOD TOUR in Budapest, Hungary | Paprikash, Mangalica, Pogasca, Goulash & MORE 🇭🇺

During the Austro Hungarian Empire , which included also big parts of Romania, Czech Republic, Slovakia,etc, many dishes of one particular nation of the Empire were also popular in others. Thats why there is Goulash, Chimney Cake in the surrounding countries and us Hungarians also have Austrian food , like Schnitzel, or Czech food like dumplings with beef etc. It was a one big melting pot, where people, food, culture were all mixed to produce something we might call central-eastern European

Soha nem értem meg miért kell külföldieknek töpörtyűt adni friss kenyér és paradicsom, paprika, só nélkül... Nekem sem ízlene.

As a Hungarian it never occured to me that pogácsa is something so special, while it actually is.

Budapest is such a wonderful city, and oh the food! We recently visited and just couldn't get enough, everything is so hearty and rich. Looks like you guys had a great time exploring the city and sampling all the local food. Keep up the awesome content guys! Really enjoyed it :)

Hungarian language is one of the hardest, if not the hardest to learn. Most of the Romanian deserts are actually Hungarian deserts. Some of these, you can buy in Garden Grove CA, International Meat and deli store. Langos, kurtos.

We were in Budapest in the Spring time, and stayed across the road from the Central Market. We loved Budapest! We then took the train to Vienna for a few days (another awesome city)👍

Oh I love Budapest so much! The food, the buildings, the river, the culture, the bars, the nightlife.. It's really an incredible city, one of my favourite capitals in Europe! Tommy, I am sure I am more obsessed with chimney cakes thank you! Nobody beats me! hahaha 😅... I overdose every time I am there but it's totally worth it! Loved the video, you guys! 😊

I really miss Budapest last time i went was just before corona came out, been there so many times but still luv it, it has something real special, it can be very quiet and relax but also crowdy and fun, the food is fantastic and all those cafés are the best in Europe in my opinion, most people are nice and friendly to

I feel like going to Hungary now such a lovely place ❤thx

Yes, Gulyás is the soup. Ágnes may not eat horse meat, but quite a lot of us do. They would have starved even Hortobágyi meat pancakes, lángos, stuffed cabbage, fruit soup, rooster testicle stew, etc.I know it should have taken more time.Sincerely, Laci

Hi Sammy and Tommy, what a great video. Glad that you go to experience the Hungarian Goulash as it is so famous. That one cake with the Pistachio and Raspberry looked really awesome. It was mouth watering to watch you both experience it. It is a really nice touch with your videos were you feature some shots and poses of the local people.

Hello ! Small correction. I apologize to Ágnes. There are four types of ground paprika, with three types of spiciness. 1:50 gray cattle in front of mangalica. Both are traditional breeds, together with the third, the racka juh (English spelling: ratska). (The latter inspired the mascot of the World Athletics Championships) 1:56 it's definitely not a little mangalica because mangalica puppies are striped like wild boars. The wild boar has straight hair, while the mangalica has curly hair. Mangalica is of Serbian origin, but it was created in Hungary. At the beginning of the 18th century, such curly-haired breeds were already known. For now, it is not known whether the 4 names are place names of one breed or 4 separate breeds. In 1833, however, animals called sumadia breed arrived, which were crossed with the szalonta breed. The end result is a type of mangalica today. Horse meat sausage has been made and sold for a long time. But it's not popular. People ate horses out of necessity during wars and famines. It is likely that the collective consciousness remembers this. The Hungarian people respect the horse, consider it valuable, a companion, not something to eat. This is an ancient relationship, even if it has almost been forgotten today. Pig cheese is "cheese" because the word "sajt" (shayt) means pressure. During the making of the cheese, the water is squeezed out of it in a press. In this dish, the excess fat is squeezed out during preparation, just like with cheese. The "medvesajt" ( bear cheese). Relax. Is a bear because there is a bear on the packaging. This is a normal cheese made from cow's milk. :) The "fröccs " has a secret. It only works with good quality sour wine. There are many versions, they differ in the proportions of water and wine. Of course, each variant has its own name. 10:05 Drum cake. His story is very interesting. József Dobos, the namesake, was not a confectioner, but a businessman. Many people do not know this. His name was a brand because he sold many things, but only the best products. Only he sold this candy. However, the cake of the time was not like this, the recipe has been modified for today's version. Today, pig killing in the form described by Ágnes is rare. Traditionally, it took place in the winter, as there was no need to cool the meat at that time, as it was cold. On the other hand, the animal reached the slaughter size by this time. Getting up early is essential, because processing the animal takes a lot of time and must be done the same day. So drinking a lot of pálinka is not possible. There is no time for it, and you cannot work drunk. In the best case, you will spoil the meat, in the worst case, you will injure yourself or someone else. Pig blood can cause a very serious infection in a human wound. As we used to do: In the previous days, we agreed with the pig breeder about the animal and the time of delivery. Departure around 6:00 am. The breeder kills the animal, we collect the blood and then measure it. This is a good bit of wrestling, because it is very difficult to move a 120 kg helpless mass. This can be horrifying because the pig can be very loud while killing it. We will take you home after payment. Heat water in a large pot. We fry the blood with onions this breakfast. It's time for palinka, and that's all about drinking. We burn off the fur and the top layer of the skin with a gas torch. This is also disinfection. The water is so hot, wash the burned part with it. We turn it onto a prepared wooden sheet and burn it on the other side as well, and wash it. From now on, let's "disassemble" the animal. We throw away the intestines, bile, and bladder. The offal will be part of the hurka after cooking. 18:33 the two brunettes. Rice seasoned with boiled marjoram is placed in the loop, but there are also boiled barley or dry breadcrumbs. It's about 8 pm already. Everyone is tired, but the last things still need to be done. This is the cooking of hurka and pork cheese. After cooking, the cheese also needs to be pressed. Pickling meats, ham and fatty bacon in brine is a daily job for another 2 weeks. So it's not so funny, but very hard work. We call that small green pepper the cherry pepper. When it's ripe, it's as red as a cherry. The other one is called the apple pepper, because its shape is similar to an apple. Chimney cake is also known in Slovakia..

Gulyás is the short version of “ gulyásleves”, leves means soup. So basicly gulyás is a soup, the foriegner used to cook like a stew, wich is wrong.

Something about street food is so good and delicious at the same time.. im absolutely love these adventures you guys go on, I can't for my passport so I can start to plan a vacation but right now I'm enjoying the places you guys go to through your perspective and eyes.. thank you, friends, so very much ❤😊

The way you guys describe things could make even the worst food seem delish

Thank you for showing us around!

Great video & what a fantastic guide!

Loving your videos!! We are in Medellin now, and found you while we were searching for Colombia content. Wishing you all the best❤❤❤

Guys, Gulyas is a few 100 years old Hungarian food, and its a soup! The thick version is stew. Other countries around Europe only sell the stew thicker version for gulyas, because they can sell it easier..

I like the video because it showed how the people in that part of the world live. The food tour was very interesting too because it showed the kind of food the Hungarian people enjoy. And, of course, your food guide was very enchanting.