Gastronomics is another field in which the Hungarians excel. Therefore, it comes to no surprise that there are culinary words used in English rooted in Hungarian. They are goulash, halászlé, tokaji and tokay.
Goulash, the best-known word, comes from the Hungarian, gulyás, which means herdsman. Gulyásleves is a Hungarian soup made by the shepherds. Goulash recipes vary from family to family, but the main ingredients for real Hungarian Goulash are meat, onions, potatoes and paprika. Some people add other vegetables, and some add pasta, as in American Goulash. One thing is for sure, nothing beats it on a cold winter day.
Halászlé is a fisherman's soup, made from river fish, large and small, cherry and green peppers, onion and lots of paprika. Variations of this soup abound, change in the type of fish and the amount of seasoning.
Tokaji or tokay is a wine named after the village of Tokaj. Hungarian tokay is a white wine with a honey-like sweetness. Today, the term tokay is used to describe any number of sweet wines, none of which have any resemblance to their Hungarian counterpart.
Fun Fact: In Hungary, the sweetness of the wine was measured by the puttonyos (baskets) of grapes used. In other words, a three puttonyos wine had a lighter sweetness than a five puttonyos wine.