Rézseves

Rézseves is a Hungarian dish that translates to "copper stew" or "copper pot stew." It is traditionally made with pork, often pork knuckle or shoulder, and is characterized by its rich, savory flavor and a slightly thick, often reddish-brown gravy. The "réz" (copper) in the name is thought to refer to the color of the stew, which can develop a coppery hue during cooking, or possibly to the traditional copper pots in which it was prepared.

The preparation of Rézseves typically involves browning the meat, then simmering it slowly with a variety of aromatics. Common ingredients include onions, garlic, paprika (both sweet and hot), and caraway seeds. Some recipes also incorporate tomatoes or tomato paste for added depth of flavor and color. Vegetables such as potatoes and carrots are frequently added towards the end of the cooking process to soften and absorb the flavors of the stew.

Rézseves is usually served hot, often as a main course. It is commonly accompanied by bread to soak up the flavorful sauce, or sometimes with noodles or dumplings. The dish is a hearty and comforting example of Hungarian home cooking, with regional variations existing in the specific spices and vegetables used. It embodies the rustic and flavorful culinary traditions of Hungary.