paprikas
By symontimea
@symontimea (842)
Romania
January 26, 2007 5:08am CST
Pörkölt (Slovak: Perkelt, Serbian and Croatian: Paprikaš, Romanan: Papricas) is a hot dish which originates in Hungary and Balkans. Pörkölt is essentially a stew which is very closely related to the Hungarian dish Gulyás. Hence Gulyás is a soup and Pörkölt is a similar stew. Both has the use of much paprika powder in common. In most countries outside Hungary, where there are local varieties of pörkölt, for example in Austria, Germany and the Czech Republic, Pörkölt is almost always served under the name Gulyás, hence the confusion between the two dishes. Because of that Pörkölt is mostly served as Goulash outside Hungary in international restaurants
If thick sour cream is added to Pörkölt it will become what the Hungarians call a Paprikás When making Paprikás, only light meat like chicken, veal or pork is used.
There are other Hungarian stews that doesn't emphasize that much on the use of paprika powder. These are mostly called Tokány and in these stews, other spices like herbs yield the flavour.
and i can make it really good!
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1 response
@symontimea (842)
• Romania
26 Jan 07
According to the Oxford English Dictionary, the word comes from the Hungarian "paprika", which derives from the Serbian, Croatian and Bosnian "paprika", which is a diminutive of "papar", which in turn was derived from the Latin "piper", for "pepper."
In the United States, the term paprika simply means any non pungent red chile, mostly New Mexican pod types that have had their pungency genetically removed. In Europe, however, paprika has much greater depth, having not only distinct pod types but also specific grades of the powders made from these sub types.
it is like the chilly, it can be hot or not, green, red, yellow...i hope you find it out...
