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Gastronomic adventures






                     It is unthinkable to get to know a particular landscape without  Buff alo meat is extremely delicious and very nutritious. It is a

                     taking a gastronomic journey. Th e Tisza fi sh soup, which is   little stringier, redder, more marbled and has a slightly sweeter

                     part of the Hungarian way of life and culture, was awarded   smell than that of cattle. It is also rich in vitamins, iron, and
                     Hungaricum status. On the banks of the Tisza River, the fi sh   other minerals. In terms of quality, buffalo meat belongs to

                     soup is cooked using mainly carp, pike, eel and sterlet. Th e   the premium category.
                     typical way of cooking the modern Szeged fish soup is that,   Asparagus is one of our most useful plants, and its raw juice is

                     after cooking, the smaller fish are broken through a sieve,   a kidney cleanser. It contains potassium, phosphorus, sodium,



                     and then the fi lleted fish slices are cooked in this thick soup.   vitamin A, niacin, folic acid, and vitamin C. It is also rich in




                     The Szeged fish soup is thick from the fish meat, and red and   trace elements. It has a benefi cial effect on the functions of
                     spicy from ground paprika.               the heart, liver, pancreas, spleen, lungs, and skin.
                     A typical meal of the region is tarhonya (small pasta pellets),   Th e Makó common onion is the result of the local folk’s
                     the method of its cooking and seasoning varies from region  great expertise in farming. They have developed a technology,


                     to region, even within the county. The tarhonya is a pasta  unique to this region, which made the Makó common onions

                     made of flour, kneaded with eggs, rubbed through a sieve,   a unique quality; a very specific Hungarian agricultural prod-


                     dried outdoors on a table, and made in large quantities once   uct. The special quality of Makó onions is in its especially high

                     or twice a year and continuously consumed.  content of both dry matter and essential oil. Its golden-red

                     In Hungary, buffalos have been bred since the 16th century.   colour is unparalleled, and onions of such quality can only be
                     Nowadays, the buffalo population in Hungary is estimated   found in Csongrád-Csanád County.

                     at a few hundred, with most of them living in national parks.






















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