Kotszót

Kotszót is a traditional Hungarian dish, often described as a type of stew or thick soup. Its core ingredients typically include meat, most commonly pork, and a variety of vegetables. Potatoes are a staple, providing substance and a creamy texture when cooked down. Other common additions are carrots, parsnips, and onions, which contribute to the dish's savory flavor profile. The stew is usually seasoned with paprika, a signature Hungarian spice, which gives it a characteristic red hue and a mild warmth. Garlic and caraway seeds are also frequently used to enhance the taste.

The preparation of Kotszót generally involves slow simmering. The meat is browned, then combined with chopped vegetables and a liquid base, often water or broth. It is then left to cook for an extended period, allowing the flavors to meld and the ingredients to become tender. This slow cooking process is essential for achieving the rich, hearty consistency that defines Kotszót. It is a comforting and filling meal, particularly popular during the colder months in Hungary. Variations exist regionally, with some recipes incorporating different types of meat or a wider array of root vegetables. It is often served as a main course, sometimes accompanied by bread.