Discover the Flavors of Hungary: 20 Delicious Recipes to Try!
Hungarian cuisine is a treasure trove of flavors, with a rich history that dates back centuries. From hearty stews and soups to sweet pastries and breads, Hungarian cooking is all about bold flavors, vibrant colors, and warm hospitality. Whether you’re looking for comfort food or an excuse to explore new ingredients, these 20 authentic Hungarian recipes are sure to delight your taste buds.
In this article, we’ll take you on a culinary journey through the heart of Europe, where paprika-spiced dishes meet fresh herbs, sweet cheeses, and tender meats. From classic Chicken Paprikash with Dumplings to innovative Hungarian Pancakes and Jókai Bean Soup, we’ve got you covered. So grab your apron, sharpen your knives, and get ready to cook up a storm of Hungarian flavors!
Chicken Paprikash with Dumplings
This traditional Hungarian dish combines tender chicken, flavorful paprika-infused broth, and soft dumplings for a comforting meal. Serve hot with crusty bread or over egg noodles.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tbsp paprika
– 1 tsp caraway seeds
– 1/2 cup all-purpose flour
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper, to taste
– Dumpling ingredients (see below)
Dumpling Ingredients:
– 1 cup all-purpose flour
– 1/2 cup warm water
– 1 egg, beaten
– 1 tsp salt
Instructions:
1. In a large pot or Dutch oven, sauté onions and garlic until softened.
2. Add chicken, paprika, caraway seeds, and flour. Cook for 5 minutes.
3. Gradually add broth and cream. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Prepare dumplings by mixing flour, water, egg, and salt. Drop by spoonfuls into the simmering paprikash.
5. Simmer for an additional 10-15 minutes or until dumplings are cooked through.
Cooking Time: 35-40 minutes
Goulash Soup with Fresh Herbs
This classic Hungarian-inspired soup is a comforting blend of beef, vegetables, and aromatic herbs. Perfect for a chilly evening or as a warming treat any time of the year.
Ingredients:
– 1 lb beef stew meat
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp tomato paste
– 2 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chives, or dill for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onions, garlic, carrots, and celery. Cook until vegetables are tender, about 10 minutes.
3. Add broth, tomatoes, tomato paste, paprika, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beef is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs.
Cooking Time: 45-50 minutes
Lángos with Garlic and Sour Cream
Lángos is a popular Hungarian street food that’s essentially a deep-fried dough topped with savory ingredients. This recipe adds a rich flavor profile by incorporating roasted garlic and a dollop of sour cream.
Ingredients:
– 1 package lángos mix (or 2 cups all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon sugar)
– 1 cup lukewarm water
– Vegetable oil for frying
– 3 cloves garlic, roasted (see note)
– Sour cream, for serving
– Salt, to taste
– Fresh parsley or dill, for garnish (optional)
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. Mix the lángos dough with lukewarm water and knead until smooth.
3. Divide the dough into 4-6 portions, depending on desired lángos size.
4. Fry each portion for 2-3 minutes or until golden brown.
5. Remove from oil and place on a paper towel-lined plate to drain excess oil.
6. Slice the roasted garlic and place on top of the warm lángos.
7. Dollop with sour cream, sprinkle with salt, and garnish with parsley or dill (if using).
8. Serve immediately.
Cooking Time: 10-12 minutes
Stuffed Cabbage Rolls (Töltött Káposzta)
This traditional Hungarian dish is a hearty and flavorful meal perfect for any occasion. Tender cabbage leaves wrapped around a savory filling of ground pork, rice, and spices make for a satisfying and comforting experience.
Ingredients:
– 1 large head of cabbage
– 1 pound ground pork
– 1/2 cup cooked white rice
– 1 onion, finely chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Bring a large pot of salted water to a boil. Remove the tough outer leaves from the cabbage head and blanch it in the boiling water for 5-7 minutes, or until the leaves are pliable.
2. In a separate pan, heat some vegetable oil over medium-high heat. Add the chopped onion and cook until translucent. Then add the ground pork, cooked rice, paprika, salt, and pepper. Cook until the mixture is well combined and slightly browned.
3. Remove the cabbage from the water and let it cool. Separate the leaves, and place about 1 tablespoon of the pork mixture in the center of each leaf.
4. Roll up each leaf tightly, placing seam-side down on a baking sheet lined with parchment paper. Drizzle with a little vegetable oil and cover with foil.
5. Bake at 375°F (190°C) for 25-30 minutes or until the cabbage is tender.
Cooking Time: 35-40 minutes
Fisherman’s Soup (Halászlé)
A hearty and flavorful Hungarian soup that warms the soul, perfect for a cold winter evening.
Ingredients:
– 1 pound carp or other fish of your choice, cut into large chunks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large red bell pepper, diced
– 1 can of whole tomatoes (14.5 oz)
– 4 cups fish broth
– 1 teaspoon paprika
– Salt and black pepper to taste
– Sour cream, chopped fresh parsley, and crusty bread for serving (optional)
Instructions:
1. In a large pot, sauté the onions, garlic, and bell pepper in a little oil until tender.
2. Add the fish chunks and cook until they turn white.
3. Add the tomatoes, fish broth, paprika, salt, and black pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Serve hot with a dollop of sour cream, some chopped fresh parsley, and crusty bread on the side (if desired).
Cooking Time: 30-35 minutes
Hungarian Lecsó with Sausage
This hearty stew is a staple of Hungarian cuisine, perfect for a chilly evening or a quick weeknight dinner. With the addition of flavorful sausage and vegetables, it’s a comforting meal that’s easy to prepare.
Ingredients:
– 1 pound sweet Hungarian sausage (such as kolbász), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, chopped
– 2 medium tomatoes, diced
– 1 can (14.5 oz) of diced tomatoes
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onions, garlic, bell peppers, and tomatoes to the pot. Cook until the vegetables are tender, about 10 minutes.
4. Add the diced tomatoes, paprika, salt, and pepper. Stir well.
5. Return the sausage to the pot and simmer for an additional 5-7 minutes or until heated through.
Cooking Time: 25-30 minutes
Beef Stew with Red Wine (Marhapörkölt)
A hearty and flavorful stew that’s perfect for a chilly evening, this Beef Stew with Red Wine is a classic Hungarian dish. Tender beef, aromatic vegetables, and rich red wine come together in a deliciously comforting meal.
Ingredients:
– 1 kg beef chuck, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 250ml red wine (such as Merlot or Cabernet Sauvignon)
– 500ml beef broth
– 1 teaspoon tomato paste
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes.
3. Add the onion, garlic, carrots, potatoes, red wine, beef broth, tomato paste, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer for 1 hour 30 minutes or until the meat is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 30 minutes
Hungarian Potato Casserole (Rakott Krumpli)
This traditional Hungarian dish is a hearty and comforting casserole made with layers of mashed potatoes, sour cream, and bacon. Perfect for a chilly evening or a special occasion.
Ingredients:
– 3-4 large potatoes, peeled and boiled
– 1 cup sour cream
– 6 slices of bacon, cooked and crumbled
– 1 onion, finely chopped
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mash the boiled potatoes in a large bowl.
3. In a separate pan, sauté the chopped onion until softened. Add the crumbled bacon and cook for an additional minute.
4. In a greased 9×13-inch baking dish, create layers of mashed potatoes, sour cream mixture (mixing the cooked onion and bacon with sour cream), and grated cheese. Repeat this process two more times.
5. Top the final layer with grated cheese and bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Transylvanian Cabbage Soup (Székelykáposzta)
A hearty and flavorful soup from Transylvania, Székelykáposzta is a staple of Hungarian cuisine. This recipe serves 4-6 people.
Ingredients:
– 1 large head of cabbage, chopped
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken or vegetable broth
– 2 potatoes, peeled and diced
– 1/4 cup sour cream (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chopped cabbage, caraway seeds, paprika, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until cabbage is tender.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
4. Add diced potatoes and continue to simmer for another 10-15 minutes, or until they are tender.
5. Taste and adjust seasoning as needed. Serve hot, with a dollop of sour cream if desired.
Cooking Time: About 45 minutes
Hungarian Sour Cherry Soup (Meggyleves)
This traditional Hungarian soup is a sweet and tangy delight, perfect for warming up on a chilly day. Made with sour cherries, cream, and a hint of spice, Meggyleves is a beloved dish in many Hungarian households.
Ingredients:
– 1 cup dried sour cherries
– 2 cups water
– 1/4 cup sugar
– 1 tablespoon cornstarch
– 1/2 teaspoon ground cloves
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream or half-and-half
– Salt to taste
Instructions:
1. Rinse the dried cherries and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the cherries, then combine them with sugar, cornstarch, cloves, and cinnamon in a medium saucepan.
3. Add the mixture to 2 cups of boiling water and simmer for 20-25 minutes, or until the flavors have melded together and the soup has thickened slightly.
4. Stir in the heavy cream or half-and-half and season with salt to taste.
5. Serve warm, garnished with a sprinkle of sugar and a few fresh cherries, if desired.
Cooking Time: 30-40 minutes
Pörkölt with Nokedli (Hungarian Dumplings)
Pörkölt, a hearty Hungarian stew, pairs perfectly with tender nokedli dumplings. This classic combination is a staple of Hungarian cuisine and sure to warm your heart and belly.
Ingredients:
For the Pörkölt:
– 1 pound pork shoulder, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup water
– 1 teaspoon paprika
– Salt and pepper to taste
For the Nokedli:
– 2 cups all-purpose flour
– 2 eggs
– 1/4 cup warm water
– Salt to taste
Instructions:
1. Cook nokedli according to package instructions or make your own by mixing ingredients, kneading, and boiling for 10 minutes.
2. In a large pot, heat oil over medium-high heat. Add pork and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot; cook until softened, about 3 minutes.
4. Add broth, water, paprika, salt, and pepper to the pot. Stir to combine.
5. Return pork to the pot and simmer for 20-25 minutes or until tender.
6. Serve with nokedli and enjoy!
Cooking Time: 30-40 minutes
Hungarian Mushroom Soup (Gombaleves)
A hearty and flavorful soup that warms the soul, this Hungarian Mushroom Soup is a staple of Eastern European cuisine.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk or heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms, garlic, paprika, and caraway seeds. Cook until mushrooms release their liquid and start to brown, about 10 minutes.
3. Sprinkle flour over the mixture and cook for 1 minute.
4. Gradually add chicken broth and milk or heavy cream, whisking continuously. Bring to a simmer.
5. Reduce heat and let soup cook for 15-20 minutes or until thickened to your liking. Season with salt and pepper.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Kürtőskalács (Chimney Cake)
Get ready to transport your taste buds to the streets of Budapest with this traditional Hungarian chimney cake recipe! Kürtőskalács is a sweet and crispy pastry that’s perfect for snacking or as a dessert.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup lukewarm milk
– 1 large egg
– Vegetable oil for brushing
– Toppings of your choice (e.g., cinnamon, sugar, walnuts)
Instructions:
1. In a large mixing bowl, combine flour, yeast, salt, and sugar.
2. Gradually add lukewarm milk and mix until a sticky dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat a chimney cake maker or a deep frying pan with at least 2 inches of vegetable oil to medium-high heat (375°F).
6. Roll out the dough into long ropes and shape into chimneys.
7. Cook the Kürtőskalács for 2-3 minutes on each side, until golden brown.
8. Brush with melted butter and sprinkle with toppings.
Cooking Time: 4-5 minutes per batch
Hungarian Cheese Spread (Körözött)
A classic Hungarian appetizer or snack, Körözött is a creamy and flavorful cheese spread that’s easy to make and perfect for any gathering. This recipe is a staple in many Hungarian households and is often served with crackers, bread, or vegetables.
Ingredients:
– 8 oz Túró (Hungarian sour cream cheese) or substitute with cottage cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions:
1. In a medium bowl, combine the Túró or cottage cheese and Parmesan cheese.
2. Add the paprika, salt, and black pepper. Mix until smooth.
3. Stir in the chopped parsley.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled with crackers, bread, or vegetables.
Cooking Time: 10 minutes (preparation only)
Hungarian Pancakes (Palacsinta)
A classic Hungarian dessert, Palacsinta is a delicate, thin pancake filled with sweet or savory fillings. Here’s a simple recipe to make these delicious pancakes at home.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 2 tablespoons sugar
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together the flour, eggs, milk, and salt until smooth.
2. Add the sugar and whisk until dissolved.
3. Heat a small non-stick pan or crepe pan over medium heat.
4. Brush the pan with a small amount of vegetable oil.
5. Pour in about 1/4 cup of the batter and tilt the pan to evenly coat the surface.
6. Cook for 2 minutes, then flip and cook for another minute.
7. Repeat until all the batter is used up.
Cooking Time: About 15-20 pancakes, depending on size.
Jókai Bean Soup (Jókai Bableves)
This hearty Hungarian soup is a staple of traditional cuisine, made with tender beans and aromatic spices. With its rich flavor profile, Jókai Bean Soup is sure to become a family favorite.
Ingredients:
– 1 cup dried Jókai or broad beans
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 carrot, grated
– 1 celery stalk, diced
– 4 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Rinse the dried beans and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the beans again, then set aside.
3. Heat oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until the vegetables are tender.
4. Add the chicken broth, paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the soaked beans to the pot and simmer for an additional 10-15 minutes or until they are tender.
Cooking Time: 45-60 minutes
Hungarian Stuffed Peppers (Töltött Paprika)
A classic Hungarian dish that’s both flavorful and visually appealing, Töltött Paprika is a staple of Eastern European cuisine. This recipe fills bell peppers with a savory mixture of rice, ground beef, and spices, resulting in a hearty and satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 tsp paprika
– 1/2 tsp caraway seeds
– Salt and pepper to taste
– 1 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. Cook rice according to package instructions.
4. In a large skillet, cook ground beef, onion, and garlic over medium-high heat until browned.
5. Add cooked rice, paprika, caraway seeds, salt, and pepper to the skillet. Stir well.
6. Stuff each bell pepper with the meat mixture and place in a baking dish.
7. Drizzle with vegetable oil and cover with aluminum foil.
8. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Hungarian Walnut Rolls (Diós Bejgli)
These sweet and nutty rolls are a classic Hungarian treat, perfect for any occasion. With their tender dough and rich walnut filling, they’re sure to become a favorite.
Ingredients:
– 1 package active dry yeast
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup warm milk
– 1 large egg
– 1/4 cup walnut halves
– Confectioners’ sugar, for dusting
Instructions:
1. In a small bowl, combine yeast and warm water; let stand until frothy, about 5 minutes.
2. In a separate bowl, whisk together flour, sugar, and salt.
3. Add milk, egg, and yeast mixture to dry ingredients; mix until smooth.
4. Knead dough for 10-12 minutes until elastic.
5. Roll out dough to 1/4-inch thickness; spread with walnut halves.
6. Roll up tightly; cut into 8 equal pieces.
7. Place on baking sheet lined with parchment paper, leaving 1 inch between each roll.
8. Bake at 375°F (190°C) for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Hungarian Garlic Soup (Fokhagymaleves)
Savor the rich flavor of this traditional Hungarian soup, made with roasted garlic and creamy sour cream.
Ingredients:
– 3-4 heads of garlic, separated into individual cloves
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cups chicken broth
– 1 cup heavy cream or whole milk
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap garlic cloves in foil, drizzle with butter, and roast for 30-40 minutes or until tender.
3. Sauté chopped onion in a pot until translucent.
4. Add roasted garlic, chicken broth, and paprika. Bring to a simmer.
5. Reduce heat and let soup simmer for 10-15 minutes.
6. Stir in heavy cream or whole milk. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 45-50 minutes
Hungarian Poppy Seed Rolls (Mákos Bejgli)
These sweet and nutty rolls are a traditional Hungarian treat, perfect for special occasions or everyday indulgence. With the combination of ground poppy seeds, sugar, and spices, they’re sure to delight your taste buds.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm milk
– 1/4 cup sugar
– 1/2 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon ground poppy seeds
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine flour, warm milk, sugar, yeast, and salt. Mix until a smooth batter forms.
2. Add the ground poppy seeds and mix well.
3. Knead the dough for 5-7 minutes until it becomes elastic and smooth.
4. Roll out the dough to about 1/8 inch thickness.
5. Cut into desired shapes (e.g., logs or circles).
6. Place on a baking sheet lined with parchment paper, leaving space between each roll.
7. Brush tops with beaten egg and dust with confectioners’ sugar.
8. Bake at 375°F (190°C) for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Discover the rich flavors of Hungarian cuisine with these 20 authentic recipes! From hearty stews and soups to decadent desserts, this collection has something for every palate. Try Chicken Paprikash with Dumplings, Goulash Soup with Fresh Herbs, or Beef Stew with Red Wine. Indulge in sweet treats like Pörkölt with Nokedli (Hungarian Dumplings) and Hungarian Walnut Rolls. Explore the country’s diverse regional specialties, including Transylvanian Cabbage Soup and Jókai Bean Soup. Whether you’re a seasoned cook or just looking to try something new, these recipes are sure to transport your taste buds to Hungary!
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