Other characteristics of Hungarian cuisine are the soups, desserts, and pastries and stuffed crepes (palacsinta), with fierce rivalries between regional variations on the same dish (like the Hungarian hot fish soup called Fisherman's Soup or halászlé, cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza), palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin slice of caramel).
Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually elicit much enthusiasm from foreigners, are different forms of vegetable stews called főzelék[2] as well as cold fruit soups, like cold sour cherry soup (Hungarian: hideg meggyleves).