Geography
The state of Hungary is located in Central Europe, in the Carpathian basin. The predominant part of the country is located on the territory of the Middle Danube Plain. See Hungary abbreviations.
Hungary has borders with seven European countries. In the north, it is adjacent to Slovakia, in the northeast – with Ukraine, from the eastern end – with Romania, from the south – immediately with three powers: Serbia, Croatia and Slovenia ; in the west, there is a border with Austria. The longest of these borders is the Hungarian-Slovak border: its length is 515 km.
The state is not washed by any of the seas.
The title of the capital of Hungary is Budapest, which is a major economic and cultural center of the country.
Hungary is located on a territory with a total area of 93 thousand square meters. km. Its maximum length from north to south is 268 km, and from east to west – 528 km. The relief of Hungary is predominantly flat, but it varies depending on the region of the country.
Low-lying flat territories are located in the eastern, southeastern, northwestern and central parts of the country. In the west and south-west of Hungary there are hilly areas, here the Alpine foothills begin (their average height is 500-800 m).
The northern region is occupied by mountains. It is here that the spurs of the Western Carpathians up to 1000 m in height appear, consisting of volcanic massifs dissected by rivers and limestone plateaus: Berzhen, Bukk, Cherehat, Matra, etc. It is on the territory of the Matra massif that the highest point of Hungary is located – Mount Kekes 1015 m high.
On the border with Slovakia is the Hungarian entrance to Agtelek, one of the largest karst caves in Europe with an extensive system of underground rivers and lakes.
The largest river flowing in the country is the Danube, which crosses Hungary from north to south and has a length of 410 km within the country. The rest of the Hungarian rivers belong to its basin. One can distinguish such large tributaries of the Danube as Tisza and Dravaforming the border with Croatia in the southwest.
There are about 1000 lakes in the country. The largest of them is Balaton, which the Hungarians themselves call the “Hungarian Sea”. The lake is fed by thermal waters and, thanks to favorable natural conditions, is a very popular place among tourists from different countries. Nearby is another lake of thermal origin – Heviz. On its banks there is a large balneo-mud resort.
Forests occupy only about 20% of the territory of Hungary. Almost nothing grows on the surface of the plain in steppe conditions. Deciduous forests (linden, birch, chestnut) predominate in the Transdanubian regions and in the mountainous regions; spruce and fir species are less common. In the rest of the country, the vegetation is mainly cultivated: arable land, gardens, etc.
Climate
According to 800zipcodes, the climate of Hungary can be called temperate continental. This type is largely due to the position of the country surrounded by mountains. Summers are almost always warm, and winters are quite cold. Sea winds almost never penetrate inland.
In July, the hottest summer month, the average temperature is about +25 °C. January temperatures drop to -10 ° C, although thaws are possible in winter due to the intrusion of air masses from the Atlantic. Snow, however, lies for 30-40 days, and the Danube is often covered with ice for a long time.
The amount of precipitation is about 450-900 mm per year, most of them occur during the cold seasons.
Of all the Central European countries, Hungary has the largest number of hours of sunshine per year – 1979. A feature of the country is also very warm and long autumn and spring. It is during these seasons that it is recommended to go to Hungary, tourists can enjoy mild and sunny weather.
Recreation on the lakes: Lakes Balaton and Heviz;
Medical resorts: Budapest (including Margaret Island), Szeged, Debrecen, Dyulo, Zalakaros, Hajduszoboszlo, Eger, Buk, Sarvar.
Ski resorts: Matra, Bukk, Magas Hill
Cuisine of Hungary
Hungarian cuisine is distinguished by its great variety and imagination in culinary arts, as well as by the extreme satiety of dishes.
In the kitchens of Hungary, a large number of vegetable and meat dishes are prepared. All of them are flavored with spices and spices, the most popular of which are ground red paprika, onions and green bell peppers. All this gives Hungarian dishes a special rich taste.
Among vegetables, the most commonly used is cabbage, which is either cooked in Turkish or simply used in soups.
A classic dish of the Hungarian table is a thick and hearty goulash soup made from meat and sometimes potatoes, which combines the first and second courses. From the first courses, you should also try the Hungarian fish soup “halasle”.
The national dish “perkelt” is fried and stewed pieces of meat or chicken ( “paprikash” – the same with the addition of sour cream) with a side dish of dumplings. Goose liver is considered a special delicacy in Hungary, which is produced here using the unique foie gras technology, and is also used in the preparation of pâtés and second courses.
Dishes such as “lecho” made from onions, tomatoes and paprika with pork sausage, as well as cabbage rolls with excellent minced meat, stewed in a broth of cabbage with spices, are common.
Hungarians also love fish dishes, which are often garnished with noodles with cheese and bacon. And the roast is prepared in this country in all kinds of forms: roast beef, stuffed pig, beef tenderloin, etc.
Special mention should be made of sweet dishes served as a dessert. A popular dish is “turosh-chusa” – hot noodles with the addition of cottage cheese, sour cream and cracklings. You can try “retesh” – thin toasts rolled into a roll stuffed with apple, cherry, poppy seeds and more, as well as a biscuit chocolate dessert with whipped cream called “Shomloi dumpling”.
Excellent Hungarian chefs cook strudel, gundel pancakes, as well as the famous chestnut mass with cream. And the most favorite cake among Hungarians is Dobos.
For vegetarians, Hungarian cuisine will offer hot cheese, fried mushrooms, mushroom or fruit soups. Pancakes are also prepared with cheese, champignon, nuts or poppy fillings.
The most popular drink in Hungary is the world-famous Tokay wine, which became widely known in the second half of the 12th century. Tokay asu has an unusual taste, which is made from dried honey-sweet grapes of late harvest. Dry, semi-dry and sweet wines of the Tokaj samorodni variety are popular.
High-quality Hungarian red wines are made in the regions of Eger, Szekszard and Pécs. It is worth trying varieties such as “Egri bikaver” (Eger bull’s blood), “Medina”, “Villani Burgundy” and “Oporto”. Among white wines, Badachoni Riesling, Badachoni Surkebarat, Kekniel and Abashari Riesling are especially good. Sparkling wine “Turley” is also in demand.
In addition to wine, various types of palinka fruit vodka (apricot, plum, pear, cherry, etc.) are made in Hungary, as well as Zwak Unikum balm and beers such as Aranasok, Bak, Dreher ”, “Köbanai” and “Soproni”.
Hungarian confectioneries are called tsukrazdy, and you can enjoy traditional cuisine in an authentic atmosphere in the so-called “chards” (csarda).
