húsvér

Húsvér is a traditional Hungarian dish primarily made from pork liver. The name itself, "húsvér," translates to "meat blood" in English, hinting at the dish's rich and hearty nature, though modern preparations do not always include actual blood. The core ingredient is pork liver, which is typically sautéed or pan-fried.

The preparation often involves thinly slicing the pork liver. It is then usually dredged in flour before being fried in lard or oil until golden brown and cooked through. Common accompaniments to húsvér include fried onions, which lend a sweet and savory dimension to the dish. Sometimes, the liver is cooked with the onions directly in the pan.

Húsvér is a simple yet flavorful dish, often served as a main course or sometimes as a substantial appetizer. Its rustic character makes it a popular item in traditional Hungarian home cooking and in some rural inns. While variations exist, the essence of húsvér lies in its straightforward preparation and the distinct taste of well-cooked pork liver. It is a dish that embodies a part of Hungarian culinary heritage, appreciated for its unpretentious and satisfying qualities.