On Saturday, the first "Kings of taste" – chefs’ competition in making of Transcarpathian cuisine dishes – took place in the Skansen museum. Six teams from Uzhgorod, Mukachevo and Beregovo took part in it. A special dish was chosen for the competition – Hungarian halaszle, that is, fish soup.
"Each time, the contestants will have to cook one dish chosen by the jury. The purpose of the competition is to popularize Transcarpathia, Transcarpathian cuisine and identify the best Kings of Taste in Transcarpathia", – the organizers – cook Victor Pohan and tourism experts Max Adamenko and Fedir Shandor – said. According to one of the organizers of the battle, Fedir Shandor, the tradition of halaszle cooking comes from the Hungarian city of Szeged, back from the 16th century.
The Hungarian fish soup, according to the recipe, is made of onions, fish, paprika, tomato paste or tomatoes, depending on the season, salt and water. And in the process of cooking, each team had its own secret ingredients. While the soup was being cooked, the team treated the hungry guests with various snacks, baked bacon on the slices of rye bread, wine, and vodka. And when the soup was ready, guests were not waiting for a verdict of the judges and tasted halaszle from each team.
As for the jury and the winners, Edgar Peti and his team "Betyár Grill" unanimously won the competition.
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