rozsot

Rozsot is a traditional Hungarian dish, originating from the northern regions of the country, particularly in the areas around the Tisza River. It is a hearty stew made with a variety of ingredients, including pork, beef, or both, along with vegetables such as potatoes, cabbage, carrots, and onions. The dish is typically cooked in a large pot, allowing the ingredients to simmer together for several hours until they become tender and flavorful.

The name "rozsot" comes from the Hungarian word "rozs," which means "rust," a reference to the reddish-brown color of the dish due to the addition of paprika. The stew is often served with a side of bread or a simple salad, and it is a popular dish during the colder months of the year. Rozso is a staple in Hungarian cuisine and is often enjoyed by both locals and visitors alike.