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When it is slaughter day in the small village of Perkupa in northern Hungary, all five children come to the farm of Gusztáv and Mária Falucskai. The couple run a small farm in the northern Hungarian hill region of “Galyaság”. Gusztáv and Mária do almost everything themselves. They serve whatever their own farm produces: potatoes, vegetables, cheese, sausage, meat, eggs, milk. Mária is considered the best cook in the village. From goulash to pancakes, she has mastered all Hungarian specialties. While the men slaughter the pig, the women prepare the equipment in the kitchen and on the farm. Then everything happens very quickly: sausage is made, slaughter soup is cooked, the meat is prepared for a kettle goulash, and there is Pálinka, the plum brandy of the region, and Pógacza, small dough cakes that Mária baked the day before. The next day is Gustav junior's birthday. The family celebrates this with a picnic in the great outdoors. But before they can prepare the cauldron goulash, father Gustav has to drive to the neighboring village to get an ingredient that is indispensable for Hungarian cuisine: freshly ground paprika powder. In the evening, the goulash is prepared on an open fire in the open air according to old tradition - and eaten. "Zu Tisch in..." goes to where European cooking has its roots: in the regions of Europe where to this day the fields, pastures and fishing grounds are authentically prepared and enjoyed. You can find more episodes here: https://goo.gl/Mr136p Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow us on Facebook: / wocomo ----- A production by fernsehbüro in collaboration with ARTE & ZDF Enterprises on behalf of ZDF