Hungary

Hungary is associated in people's minds with goulasch, though it is more properly called paprikas. Elisabeth Luard spends time with different ethnic groups, the Magyars—descendents of nomads who still practise their horsemanship—and the Swabians before spending time in Budapest. Elisabeth starts her trip to Hungary spending time with descendants of the Magyar nomads who drove the Romans out of the area and who now farm the land and fish in the Danube, with whom she shares the latters' paprika-spiced Szeged fish soup.