Discover the Flavors of Hungary: 20 Authentic Recipes to Try
Hungarian cuisine is a treasure trove of bold flavors, hearty dishes, and rich traditions. From savory stews to sweet pastries, Hungarian food has a way of warming hearts and filling bellies. In this article, we’ll take you on a culinary journey through the rolling hills and vibrant cities of Hungary, exploring 20 authentic recipes that showcase the country’s unique flavors and ingredients.
From classic dishes like Chicken Paprikash with Dumplings to innovative twists on traditional favorites, these recipes will give you a taste of the real Hungary. Whether you’re a seasoned foodie or just looking for new ideas to spice up your cooking routine, this collection is sure to delight. So let’s dive in and explore the flavors of Hungary together!
Chicken Paprikash with Dumplings
This classic dish from Hungary is a staple of comfort food, combining tender chicken, flavorful paprika, and fluffy dumplings. Perfect for a cozy night in, this recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground paprika
– 1/2 teaspoon caraway seeds
– 1/2 teaspoon salt
– 4 cups chicken broth
– 8 ounces all-purpose flour
– 2 eggs
– Water for dumpling mixture
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, paprika, caraway seeds, and salt. Cook for 1 minute.
3. Add chicken and cook until browned, about 5-7 minutes.
4. Pour in broth and bring to a boil. Reduce heat to low and simmer for 20 minutes or until chicken is cooked through.
5. Meanwhile, prepare dumpling mixture: In a bowl, combine flour, eggs, and water. Mix until dough forms.
6. Bring chicken broth to a boil again. Drop dumplings into the pot, cover, and cook for 10-12 minutes or until cooked through.
7. Serve hot, garnished with chopped fresh parsley.
Cooking Time: 45-50 minutes
Goulash Soup with Fresh Herbs
Warm Up with a Hearty Goulash Soup
Goulash soup is a classic Hungarian dish that’s perfect for a chilly evening. This recipe adds a fresh twist with the addition of herbs, making it a delightful and comforting meal.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, dill, and thyme leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add broth, diced tomatoes, and paprika. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Season with salt and pepper to taste.
4. Just before serving, stir in chopped fresh herbs (parsley, dill, and thyme).
5. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 25-30 minutes
Hungarian Stuffed Cabbage Rolls
A classic Hungarian dish, these tender cabbage rolls are filled with a flavorful mixture of ground pork, beef, and rice, wrapped in fresh cabbage leaves. This recipe is a hearty and comforting meal that’s sure to please.
Ingredients:
– 1 head of cabbage
– 1 lb ground pork
– 1/2 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 1 tsp paprika
– Salt and pepper, to taste
– Vegetable oil, for cooking
Instructions:
1. Blanch the cabbage leaves in boiling water until tender. Remove from water and let cool.
2. In a large mixing bowl, combine ground pork, beef, cooked rice, onion, paprika, salt, and pepper. Mix well.
3. Lay a cooled cabbage leaf flat on a work surface. Place about 1/4 cup of the meat mixture in the center of the leaf.
4. Fold the stem end of the cabbage over the filling, then fold in the sides and roll up tightly. Repeat with remaining leaves and filling.
5. Heat about 2 tbsp of vegetable oil in a large skillet or Dutch oven over medium heat. Add the cabbage rolls, seam-side down, and cook until browned, about 5 minutes per side.
6. Reduce heat to low and simmer, covered, for about 20-25 minutes or until the filling is cooked through.
Cooking Time: About 40-45 minutes
Fisherman’s Soup with River Fish
This hearty soup is a staple of riverbank cuisine, made with fresh catches from the river and a medley of aromatic vegetables. Perfect for a cold winter’s day, it’s sure to warm your belly and soul.
Ingredients:
– 1 lb river fish (such as catfish or trout), cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 can of diced tomatoes (14.5 oz)
– 4 cups fish stock (or chicken stock as a substitute)
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; sauté until softened, about 5 minutes.
3. Add the fish pieces and cook until opaque, about 3-4 minutes.
4. Add the potatoes, carrot, diced tomatoes, and fish stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 25-30 minutes
Lángos with Garlic and Sour Cream
Get ready to delight your taste buds with this flavorful take on traditional Lángos, a popular Hungarian street food. This crispy flatbread is perfect for snacking or as a side dish.
Ingredients:
– 1 package of Lángos dough (or substitute with pizza dough)
– 3 cloves of garlic, minced
– 2 tablespoons of unsalted butter, softened
– 1 cup of sour cream
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Roll out the Lángos dough to desired thickness.
3. In a small bowl, mix together minced garlic and softened butter.
4. Spread the garlic-butter mixture evenly over the flatbread.
5. Bake for 12-15 minutes or until golden brown and crispy.
6. Remove from oven and let cool for a few minutes.
7. Drizzle with sour cream and sprinkle with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Beef Stew with Hungarian Paprika
Experience the rich flavors of Hungary with this hearty beef stew infused with the distinctive smokiness of paprika. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large carrot, peeled and sliced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground Hungarian paprika
– 1 tsp dried thyme
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove from pot.
2. Add onions, garlic, carrot, and bell pepper to the pot. Cook until vegetables are tender, about 10 minutes.
3. Add paprika, thyme, salt, and black pepper to the pot. Stir to combine.
4. Return beef to the pot and add diced tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 2 hours or until beef is tender.
Cooking Time: 2 hours
Transylvanian Layered Cabbage
This hearty dish is a staple of Transylvanian cuisine, perfect for a cold winter’s night. Layers of tender cabbage, savory meat, and creamy sauce make for a satisfying and flavorful meal.
Ingredients:
– 1 large head of cabbage, thinly sliced
– 500g ground pork or beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of sour cream
– 1 tablespoon of paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a large pan, cook the ground meat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the pan and cook until the onion is translucent.
4. Layer the cabbage, meat mixture, and sour cream in a 20cm (8 inch) square baking dish, repeating the layers two more times.
5. Top with paprika and season with salt and pepper.
6. Bake for 30-40 minutes or until the cabbage is tender.
Cooking Time: 30-40 minutes
Potato Paprikash with Sausage
This traditional Hungarian dish combines tender potatoes, savory sausage, and rich paprika flavors to create a comforting and satisfying meal. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound potatoes, peeled and diced
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 1 tablespoon caraway seeds
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground black pepper
– 1/4 teaspoon salt
– 1 pound Hungarian sausage (such as kolbász or knockwurst), sliced
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add sausage; cook, breaking apart with spoon, until browned, about 5 minutes.
4. Add potatoes, caraway seeds, smoked paprika, black pepper, and salt; stir to combine.
5. Pour in diced tomatoes; bring to a boil, then reduce heat to medium-low and simmer, covered, for 20-25 minutes or until potatoes are tender.
Cooking Time: 25-30 minutes
Hungarian Sour Cherry Soup
This traditional Hungarian soup is a sweet and tangy delight, perfect for warm weather or as a refreshing palate cleanser between meals. The sour cherries give the soup a unique flavor profile that’s both familiar and exotic.
Ingredients:
– 1 cup sour cherries (fresh or frozen)
– 2 cups chicken broth
– 1/4 cup sugar
– 2 tablespoons lemon juice
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 2 tablespoons heavy cream (optional)
Instructions:
1. Combine cherries, chicken broth, sugar, and lemon juice in a medium saucepan.
2. Bring to a boil, then reduce heat and simmer for 15 minutes or until the fruit is tender.
3. In a small bowl, whisk together cornstarch and salt. Add to the soup and stir to combine.
4. Continue to simmer for an additional 5 minutes or until the soup has thickened slightly.
5. Taste and adjust sweetness if needed.
6. If desired, stir in heavy cream just before serving.
Cooking Time: 20-25 minutes
Pörkölt with Spätzle
Pörkölt, a hearty Hungarian stew, pairs perfectly with homemade Spätzle noodles. This recipe combines tender beef and vegetables in a rich paprika-spiced broth, served over a bed of soft Spätzle.
Ingredients:
– 1 pound beef, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons paprika
– 1 teaspoon caraway seeds
– Salt and pepper, to taste
– 8 ounces Spätzle noodles
– Vegetable oil, for cooking
Instructions:
1. Cook Spätzle according to package instructions.
2. In a large pot or Dutch oven, brown beef in a little oil over medium-high heat. Remove from pot and set aside.
3. Add more oil if needed, then sauté onions, garlic, and bell peppers until tender.
4. Stir in paprika, caraway seeds, salt, and pepper. Cook for 1 minute.
5. Add browned beef back into the pot along with diced tomatoes. Bring to a simmer.
6. Reduce heat to low and cook for 30-40 minutes or until beef is tender.
7. Serve Pörkölt over cooked Spätzle noodles.
Cooking Time: 45-50 minutes
Hungarian Lecsó with Eggs
This hearty stew-like dish, Lecsó, is a staple of Hungarian cuisine. Adding eggs to the classic recipe gives it an extra boost of protein and creaminess.
Ingredients:
– 1 large onion, chopped
– 2 medium bell peppers (any color), chopped
– 2 medium tomatoes, diced
– 1 cup paprika-spiced ground beef (or vegetarian option)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 4 eggs
Instructions:
1. In a large skillet, cook the chopped onion and bell peppers over medium heat until tender.
2. Add the paprika-spiced ground beef (or vegetarian option) and cook until browned.
3. Stir in the diced tomatoes, caraway seeds, salt, and pepper. Bring to a simmer.
4. Crack in the eggs and stir gently to distribute evenly.
5. Continue cooking for an additional 5-7 minutes or until the eggs are cooked through.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Somlói Galuska Trifle
This traditional Somlói Galuska Trifle is a show-stopping dessert consisting of layers of sponge cake, custard, and chocolate. It’s perfect for special occasions or as a sweet treat any time.
Ingredients:
– 1 package of ladyfingers (12-16 pieces)
– 2 cups of whipped cream
– 1 cup of milk-based custard (homemade or store-bought)
– 1/2 cup of chocolate shavings or chocolate chips
– 1 tablespoon of sugar
Instructions:
1. Cut the ladyfingers into 1-inch cubes.
2. In a large bowl, whip heavy cream until stiff peaks form. Add sugar and mix well.
3. In a separate bowl, prepare the milk-based custard according to package instructions or recipe.
4. To assemble the trifle, start with a layer of ladyfingers in the bottom of a large serving dish. Top with whipped cream, followed by a layer of custard, then chocolate shavings.
5. Repeat the layers two more times, finishing with a layer of whipped cream on top.
6. Refrigerate for at least 3 hours or overnight before serving.
Cooking Time: None required
Hungarian Mushroom Soup
This hearty soup is a staple of Hungarian cuisine, featuring earthy mushrooms in a rich and creamy broth. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in heavy cream and paprika. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 30-40 minutes
Rakott Krumpli Layered Potatoes
A traditional Hungarian dish that’s both comforting and flavorful, Rakott Krumpli is a layered potato casserole that’s perfect for a cozy dinner or special occasion. With its creamy filling and crispy top layer, this recipe is sure to become a family favorite.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup grated cheese (Emmental or Cheddar work well)
– 1/2 cup sour cream
– 1 tablespoon paprika
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, boil the sliced potatoes until slightly tender. Drain and set aside.
3. In a separate pan, sauté the chopped onion and minced garlic until softened. Add paprika and season with salt and pepper.
4. In a 9×13 inch baking dish, create a layer of potatoes, followed by a layer of the onion mixture, then a sprinkle of grated cheese.
5. Repeat steps 4-5 two more times, finishing with a layer of cheese on top.
6. Dot the top with butter and bake for 45 minutes, or until golden brown.
Cooking Time: 45 minutes
Hungarian Plum Dumplings
Treat your taste buds to a sweet and tangy delight with these traditional Hungarian plum dumplings, also known as Szilvás Gombóc. This classic dessert is made with juicy plums wrapped in a tender dough and served warm with a sprinkle of sugar.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup milk
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/2 cup plums, pitted and chopped
– 2 tablespoons butter, melted
Instructions:
1. In a large mixing bowl, combine flour, milk, sugar, and salt. Mix until smooth.
2. Add the chopped plums to the dough and mix well.
3. Divide the dough into small portions (about the size of a walnut).
4. Shape each portion into a ball, then flatten slightly into a disk shape.
5. Cook the dumplings in boiling water for 10-15 minutes or until they float to the surface.
6. Serve warm with a sprinkle of sugar and enjoy!
Cooking Time: 20 minutes
Töltött Paprika Stuffed Peppers
This recipe brings together the classic flavors of Hungary, combining sweet bell peppers with savory paprika and rice filling. Perfect for a cozy dinner or as an impressive main course.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1/2 cup ground pork
– 1/2 cup grated cheese (such as Emmental or Cheddar)
– 1 tablespoon paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes, and place in a baking dish.
3. In a mixing bowl, combine cooked rice, ground pork, grated cheese, paprika, caraway seeds, salt, and pepper. Mix well.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Hungarian Apple Strudel
This classic Hungarian dessert combines tender apples with flaky pastry and a hint of sweetness, making it a perfect treat for any occasion.
Ingredients:
– 2 large Granny Smith apples, peeled and sliced
– 1 package puff pastry, thawed
– 1/4 cup granulated sugar
– 1 tablespoon all-purpose flour
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine apples, sugar, flour, cinnamon, nutmeg, and salt. Mix until well combined.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Place apple mixture in the center of the pastry, leaving a 1-inch border around edges.
5. Fold edges over apples, then roll strudel into a neat log shape.
6. Place strudel seam-side down on a baking sheet lined with parchment paper.
7. Brush top with melted butter and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Kürtőskalács Chimney Cake
Experience the sweet aroma of this classic Hungarian treat, Kürtőskalács Chimney Cake, a perfect blend of crispy and soft pastry filled with caramelized sugar and walnuts. This recipe yields 8-10 chimney cakes.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup lukewarm milk
– 2 tablespoons active dry yeast
– 1/4 cup unsalted butter, melted
– 1/2 cup chopped walnuts
– Confectioner’s sugar, for dusting
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Add lukewarm milk, yeast, and melted butter. Mix until smooth batter forms.
3. Knead the dough for 5-7 minutes until elastic.
4. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat a chimney cake maker or a gas grill to medium heat (375°F).
6. Roll out dough into thin strips. Wrap each strip around the center pole of the maker or a metal rod, leaving a small opening at the top.
7. Cook for 2-3 minutes on each side, until golden brown and crispy.
8. Remove from heat and drizzle with melted butter, then sprinkle with chopped walnuts and confectioner’s sugar.
Cooking Time: 6-8 minutes per chimney cake
Hungarian Cheese Pogácsa
Pogácsa is a classic Hungarian snack that’s easy to make and perfect for any occasion. This cheese-filled version is a variation of the traditional recipe, adding a rich and creamy touch.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/2 cup grated Emmental or Cheddar cheese
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 tablespoon unsalted butter, melted
– 1 egg, beaten
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, Parmesan cheese, and salt. Add the melted butter, beaten egg, and water (if necessary) to form a dough.
3. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth.
4. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes or use a cookie cutter.
5. Place the pogácsa on the prepared baking sheet, leaving some space between each piece.
6. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Meggyes Pite Sour Cherry Pie
This traditional Hungarian pie is a perfect dessert for special occasions or everyday indulgence. The combination of sweet and sour cherries, flaky pastry, and crunchy streusel topping makes it a delightful treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 cup granulated sugar
– 1/2 cup sour cherries (pitted)
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– Streusel topping: 1/2 cup all-purpose flour, 1/4 cup cold unsalted butter, 1/4 cup brown sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and butter. Add ice-cold water and mix until dough forms.
3. Roll out the dough on a floured surface to a thickness of about 1/8 inch (3 mm).
4. Place the dough into a pie dish and trim edges to fit.
5. Mix sugar, cherries, cornstarch, and salt. Pour the mixture into the pie crust.
6. Roll out the remaining dough for the streusel topping. Cut into small pieces and sprinkle over the filling.
7. Bake for 45-50 minutes or until the crust is golden brown.
Cooking Time: 45-50 minutes
Summary
Discover the rich flavors of Hungarian cuisine with these 20 authentic recipes. From hearty stews and soups to sweet treats, this collection features a variety of dishes that showcase the country’s unique culinary traditions. Classics like Chicken Paprikash with Dumplings and Goulash Soup with Fresh Herbs are joined by more modern twists on traditional favorites, such as Lángos with Garlic and Sour Cream and Hungarian Apple Strudel. With recipes ranging from simple to complex, there’s something for every level of cook to enjoy.
