Párolott

Párolott is a Hungarian cooking term describing a moist-heat method used to cook food slowly in a small amount of liquid. It is the past participle of the verb párolni and is used as an adjective to indicate food prepared by braising or simmering.

In párolt dishes, the food is typically browned or lightly seared first, then cooked with enough liquid to come partially up the pieces in a covered pot. The heat is gentle and the liquid is reduced over time, allowing the food to become tender and the sauce to concentrate. Aromatics such as onions, garlic, paprika, bay leaves, and herbs are commonly used, with liquids including stock, water, wine, or tomato-based sauces.

The method differs from boiling by using less liquid and lower, steadier heat, producing a tender product with a concentrated sauce rather than a water-based boil. It sits between sautéing and braising in traditional technique, often combining initial browning with slow simmering.

Common Hungarian applications include párolt hús (braised meat), párolt gomba (braised mushrooms), and párolt káposzta (braised cabbage). The term can describe a technique applied to various ingredients, though many recipes treat it as a step within a broader dish rather than a standalone dish.

Etymology: The word derives from the Hungarian verb párolni, meaning to braise or simmer.