Transcript Hungary food

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Hungarian cuisine is characterized by calorierich foods, uses meat (especially pork, but
often veal), freshwater fish (carp, catfish,
perch) and vegetables (tomatoes, peppers,
pumpkins, especially Transylvanian Hungarians
widely used sauerkraut). A typical spice is
paprika, either sweet or spicy, which gives food
a distinctive taste and tempting red color.
Often used as sour cream. The bakery is a
favorite white bread. Dishes are prepared
generally in lard; Hungary is home to breed
pigs mangalica whose fat is not harmful to
health.
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