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38 relations: Bay leaf, Bell pepper, Black pepper, Cabbage, Caraway, Carrot, Cucurbita, Deep frying, Dill, Fried egg, Garlic, Green bean, Hungarian cuisine, Hungary, Kale, Kidney bean, Kohlrabi, Lemon, Lentil, List of stews, Meatball, Onion, Paprika, Parsley, Pörkölt, Pea, Potato, Pottage, Roux, Sauerkraut, Sausage, Sorrel, Soup, Sour cream, Spinach, Stew, Tomato, Vinegar.
Bay leaf
Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking.
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Bell pepper
The bell pepper (also known as sweet pepper, pepper or capsicum) is a cultivar group of the species Capsicum annuum.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
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Caraway
Caraway, also known as meridian fennel, and Persian cumin, (Carum carvi) is a biennial plant in the family Apiaceae,USDA Plants native to western Asia, Europe, and North Africa.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Cucurbita
Cucurbita (Latin for gourd) is a genus of herbaceous vines in the gourd family, Cucurbitaceae, also known as cucurbits, native to the Andes and Mesoamerica.
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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Dill
Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae.
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Fried egg
A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a pan, usually without breaking the yolk, and fried with minimal accompaniment.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Green bean
Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris).
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Hungarian cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars.
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Hungary
Hungary (Magyarország) is a country in Central Europe that covers an area of in the Carpathian Basin, bordered by Slovakia to the north, Ukraine to the northeast, Austria to the northwest, Romania to the east, Serbia to the south, Croatia to the southwest, and Slovenia to the west.
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Kale
Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves.
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Kidney bean
The kidney bean is a variety of the common bean (Phaseolus vulgaris).
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Kohlrabi
Kohlrabi (from the German; German turnip or turnip cabbage; Brassica oleracea Gongylodes Group) is a biennial vegetable, a low, stout cultivar of wild cabbage.
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Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
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Lentil
The lentil (Lens culinaris or Lens esculenta) is an edible pulse.
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List of stews
This is a list of notable stews.
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Meatball
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Paprika
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
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Parsley
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
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Pörkölt
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.
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Pea
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Pottage
Pottage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
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Roux
Roux is flour and fat cooked together and used to thicken sauces.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Sorrel
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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Sour cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
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Spinach
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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References
[1] https://en.wikipedia.org/wiki/Főzelék
