apasztó

Apasztó is a type of Hungarian peasant stew. Its name is derived from the Hungarian word "apró," meaning "small," referring to the small pieces of meat and vegetables typically used in its preparation. Historically, apasztó was a common dish among agricultural workers and poorer populations, making use of readily available ingredients and scraps.

The preparation of apasztó generally involves simmering small cuts of pork, often including lard or fatty bacon, with root vegetables such as potatoes, carrots, and parsnips. Onions and garlic are fundamental aromatics. The stew is usually seasoned with paprika, salt, and pepper, and sometimes includes other herbs like marjoram. Unlike some other Hungarian stews, apasztó is typically thicker and less soupy, with the ingredients cooked down to a tender consistency.

Variations of apasztó exist across different regions of Hungary, with some recipes incorporating other meats like beef or game, or adding different vegetables like cabbage or beans. It is often served as a hearty, one-pot meal, sometimes accompanied by bread. The dish reflects the resourcefulness and culinary traditions of Hungarian rural life, emphasizing simple ingredients prepared in a way that maximizes flavor and sustenance. It remains a part of traditional Hungarian cuisine, appreciated for its comforting and robust character.