20 Delicious Hungarian Recipes Authentic

Embark on a culinary journey to the heart of Europe with our roundup of 20 Delicious Hungarian Recipes Authentic to tradition yet simple enough for any home cook in North America to master. From the smoky depths of goulash to the sweet embrace of chimney cake, these dishes promise to warm your soul and spice up your dinner routine. Ready to explore? Let’s dive into Hungary’s rich flavors together!

Chicken Paprikash

Warm up your kitchen with this comforting Chicken Paprikash, a Hungarian classic that’s all about tender chicken simmered in a creamy, paprika-infused sauce.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp all-purpose flour

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside.
2. In the same skillet, add sliced onion and cook for 3-4 minutes until softened. Stir in sweet paprika, salt, and black pepper, cooking for 1 minute until fragrant.
3. Return chicken to the skillet, add chicken broth, and bring to a simmer. Cover and cook on low heat for 25 minutes, until chicken is cooked through.
4. In a small bowl, whisk together sour cream and flour until smooth. Stir into the skillet and cook for another 2-3 minutes until the sauce thickens.

The magic of this dish lies in the balance of rich, smoky paprika and the tangy creaminess of the sauce, making it a standout comfort food. Serve it over egg noodles or mashed potatoes for the ultimate cozy meal.

Tip: For an extra depth of flavor, try using half sweet and half smoked paprika.

Goulash

There’s nothing like a hearty bowl of goulash to warm you up from the inside out. This classic dish is a comforting blend of tender beef, sweet paprika, and a rich tomato base, simmered to perfection.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 large onions, chopped
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 tbsp tomato paste
• 1 red bell pepper, diced
• 4 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1 tbsp red wine vinegar

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onions and garlic, cooking until soft, about 3 minutes. Stir in the sweet paprika, caraway seeds, and tomato paste, cooking for another minute until fragrant.
3. Return the beef to the pot. Add the red bell pepper, beef broth, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, until the beef is tender.
4. Stir in the red wine vinegar and cook uncovered for an additional 10 minutes to slightly thicken the sauce. Remove the bay leaves before serving.

The magic of this goulash lies in the slow simmering, which melds the flavors together and tenderizes the beef into melt-in-your-mouth perfection.

Tip: For an extra depth of flavor, try using smoked paprika instead of sweet paprika.

Lecso

Lecso, a vibrant Hungarian pepper stew, is a one-pan wonder that brings a splash of color and a heap of flavor to your table with minimal fuss.

Ingredients

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 bell peppers (1 red, 1 yellow), sliced into strips
• 2 tomatoes, diced
• 1 tsp sweet paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water
• 4 eggs (optional)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the bell peppers and cook for another 5 minutes, until they start to soften.
3. Add the tomatoes, 1 tsp sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and cook for 2 minutes.
4. Pour in 1/2 cup water, reduce the heat to low, and simmer uncovered for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
5. If using eggs, make 4 wells in the stew and crack an egg into each. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.

The magic of Lecso lies in its simplicity and the way the sweet peppers and smoky paprika meld into a comforting, hearty dish. Perfect for a lazy weekend brunch or a quick weeknight dinner.

Tip: For a smokier flavor, try using smoked paprika instead of sweet paprika.

Fisherman’s Soup

Dive into the heartwarming flavors of the sea with this Fisherman’s Soup, a rustic and aromatic dish that brings the ocean’s bounty to your table.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 lb mixed seafood (shrimp, scallops, and firm white fish)
• 4 cups fish stock
• 1 can (14.5 oz) diced tomatoes
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in the red bell pepper and cook for another 3 minutes until softened.
3. Add the mixed seafood to the pot, cooking until the shrimp turn pink, about 4 minutes.
4. Pour in the fish stock and diced tomatoes, bringing the mixture to a simmer.
5. Season with paprika, cayenne pepper, salt, and pepper. Let the soup simmer for 15 minutes to meld the flavors.
6. Garnish with fresh parsley before serving.

This Fisherman’s Soup stands out with its perfect balance of spice and seafood freshness, making it a comforting yet vibrant meal.

Tip: For an extra layer of flavor, toast the paprika and cayenne in a dry pan for 30 seconds before adding them to the soup.

Stuffed Cabbage

Stuffed cabbage is a comforting classic that brings a hearty, flavorful meal to your table with minimal fuss. Perfect for a cozy family dinner, this dish wraps tender cabbage leaves around a savory filling, simmered to perfection.

Ingredients

• 1 large head green cabbage
• 1 lb ground beef
• 1/2 cup cooked white rice
• 1 small onion, finely chopped
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 2 cups tomato sauce
• 1 tbsp brown sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 3 minutes to soften leaves. Remove, let cool, then gently peel off 12 large leaves.
2. In a bowl, mix ground beef, cooked rice, onion, egg, garlic, 1 tsp salt, 1/2 tsp black pepper, and Worcestershire sauce until well combined.
3. Place 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up tightly. Place seam-side down in a baking dish.
4. In a separate bowl, whisk together tomato sauce, brown sugar, and lemon juice. Pour over stuffed cabbage rolls.
5. Cover with foil and bake at 350°F for 1 hour. Uncover and bake an additional 15 minutes until sauce is bubbly and cabbage is tender.

The magic of this dish lies in the sweet and tangy tomato sauce that perfectly complements the savory filling, making every bite a delightful contrast of flavors.

Tip: For an extra layer of flavor, sprinkle a little smoked paprika over the sauce before baking.

Beef Stew with Nokedli

Nothing warms the soul quite like a hearty beef stew with tender nokedli dumplings, a dish that brings comfort to any table.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 cups all-purpose flour
• 2 eggs
• 1/2 cup water
• 1/2 tsp salt

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Return beef to the pot. Add beef broth, 1 cup water, tomato paste, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until beef is tender.
4. While stew simmers, make nokedli: In a bowl, mix flour, eggs, 1/2 cup water, and 1/2 tsp salt to form a sticky dough. Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, press dough into boiling water. Cook until dumplings float to the top, about 2 minutes. Drain and set aside.
5. Add nokedli to the stew and simmer for 5 more minutes to combine flavors.

The nokedli dumplings soak up the rich stew flavors, creating a perfect bite every time.

Tip: For an extra layer of flavor, brown the nokedli in a little butter before adding to the stew.

Hungarian Pancakes

These Hungarian Pancakes, or ‘Palacsinta’, are thinner than American pancakes but just as delightful, offering a versatile base for both sweet and savory fillings.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Additional butter for greasing the pan

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt.
2. Make a well in the center and add 2 large eggs, 1 1/4 cups milk, and 1/2 teaspoon vanilla extract. Whisk until smooth.
3. Stir in 2 tablespoons melted unsalted butter until fully incorporated. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat and lightly grease with additional butter. Pour 1/4 cup batter into the skillet, tilting to spread thinly.
5. Cook for about 1-2 minutes until the edges lift easily. Flip and cook for another 30 seconds. Repeat with remaining batter.

What sets these pancakes apart is their delicate, crepe-like texture, perfect for rolling around your favorite fillings, from jam to whipped cream or even savory cheeses.

Tip: For evenly thin pancakes, ensure your skillet is well-heated before adding the batter, and tilt it quickly to spread the batter thinly.

Potato Dumplings

There’s something incredibly comforting about biting into a soft, pillowy potato dumpling, especially when it’s homemade. This recipe brings that cozy feeling right into your kitchen.

Ingredients

• 2 large russet potatoes, peeled and quartered
• 1 cup all-purpose flour
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain well and mash until smooth.
2. In a large bowl, combine the mashed potatoes, flour, egg, salt, and pepper. Mix until a dough forms.
3. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten slightly into a dumpling shape.
4. Bring a large pot of salted water to a boil. Gently drop the dumplings in and cook until they float to the top, about 3-4 minutes.
5. In a small skillet, melt the butter over medium heat. Add the cooked dumplings and sauté until lightly golden, about 2 minutes per side.
6. Sprinkle with chopped parsley before serving.

These potato dumplings stand out for their golden, buttery exterior that gives way to a fluffy, tender center. Perfect for soaking up sauces or enjoying as is.

Tip: For extra flavor, try adding a pinch of nutmeg to the dough.

Transylvanian Layered Cabbage

Dive into the heart of Transylvanian cuisine with this comforting Layered Cabbage, a dish that beautifully balances savory and sweet flavors in every bite.

Ingredients

• 1 large head of cabbage (about 2 lbs)
• 1 lb ground pork
• 1 cup long-grain white rice, uncooked
• 1 large onion, finely chopped
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup sour cream (for serving)

Instructions

1. Preheat your oven to 375°F. Bring a large pot of water to a boil, add the whole head of cabbage, and cook for 5 minutes to soften the leaves. Remove, let cool, then carefully separate the leaves.
2. In a skillet over medium heat, heat the vegetable oil. Add the chopped onion and cook until translucent, about 5 minutes. Add the ground pork, breaking it apart with a spoon, and cook until no longer pink.
3. Stir in the rice, tomato paste, smoked paprika, salt, and black pepper into the pork mixture. Cook for another 2 minutes, then remove from heat.
4. Layer the bottom of a large baking dish with a few cabbage leaves. Spread a portion of the pork and rice mixture over the leaves, then cover with more cabbage leaves. Repeat the layers until all ingredients are used, finishing with a layer of cabbage on top.
5. Pour the chicken broth over the layered cabbage. Cover the dish with foil and bake for 1 hour, then remove the foil and bake for an additional 15 minutes until the top is lightly browned.
6. Let the dish rest for 10 minutes before serving. Dollop each serving with sour cream.

The magic of this dish lies in the layers, where each bite offers a tender cabbage leaf enveloping a richly seasoned pork and rice filling, all brought together with a hint of smokiness from the paprika.

Tip: For an extra layer of flavor, try adding a pinch of caraway seeds to the pork mixture before layering.

Hungarian Mushroom Soup

Warm up your kitchen with this creamy Hungarian Mushroom Soup, a comforting blend of earthy mushrooms and rich paprika that’s sure to become a weeknight favorite.

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, diced
• 1 pound fresh mushrooms, sliced
• 2 teaspoons sweet paprika
• 1 tablespoon all-purpose flour
• 2 cups vegetable broth
• 1 cup whole milk
• 1 tablespoon soy sauce
• 1 teaspoon dried dill
• 1/2 cup sour cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices, about 8 minutes.
3. Stir in the sweet paprika and flour, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in the vegetable broth, followed by the milk and soy sauce. Bring to a simmer.
5. Reduce heat to low and stir in the dried dill. Let the soup simmer for 15 minutes, stirring occasionally.
6. Remove from heat and stir in the sour cream until fully incorporated. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The sour cream adds a luxurious creaminess that balances the smokiness of the paprika, making this soup a standout dish.

Tip: For an extra depth of flavor, try using a mix of wild mushrooms.

Somloi Galuska

Dive into the layers of this Hungarian dessert, Somloi Galuska, a trifle-like delight that combines sponge cake, chocolate, and walnuts into a dreamy, boozy treat.

Ingredients

• 1 cup all-purpose flour
• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chopped walnuts
• 1/2 cup rum
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup apricot jam
• Dark chocolate shavings, for garnish

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line it with parchment paper.
2. In a large bowl, beat the egg yolks with 1/2 cup granulated sugar and 1 tsp vanilla extract until pale and fluffy. Fold in 1 cup all-purpose flour gently.
3. In another bowl, beat the egg whites until stiff peaks form. Carefully fold into the yolk mixture.
4. Divide the batter in half. Mix 1/4 cup unsweetened cocoa powder into one half. Pour both batters into the prepared pan, creating a marbled effect. Bake for 25 minutes or until a toothpick comes out clean. Let cool.
5. Once cooled, tear the cake into small pieces. Drizzle with 1/2 cup rum and spread 1/2 cup apricot jam over the pieces.
6. Whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Layer the cake pieces, whipped cream, and 1/2 cup chopped walnuts in serving glasses. Repeat layers.
7. Garnish with dark chocolate shavings and chill for at least 2 hours before serving.

The magic of Somloi Galuska lies in its textures—soft cake, crunchy walnuts, and smooth cream meld together with a hint of rum for a dessert that’s irresistibly complex.

Tip: For a non-alcoholic version, substitute the rum with strong coffee or apple juice for a similar depth of flavor.

Kurtos Kalacs

Imagine pulling apart warm, spiraled layers of sweet, cinnamon-kissed dough—this Hungarian chimney cake, or Kurtos Kalacs, is a street food dream turned homemade delight.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup warm milk (110°F)
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon

Instructions

1. In a large bowl, dissolve 1/4 cup sugar and yeast in warm milk. Let sit for 5 minutes until frothy.
2. Add the egg, melted butter, and salt to the yeast mixture. Gradually mix in flour until a soft dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
4. Preheat oven to 375°F. Punch down dough and divide into 4 equal parts. Roll each into a long rope and wrap around a greased wooden dowel or rolling pin.
5. Mix 1/2 cup sugar with cinnamon. Brush each dough spiral with water and roll in the cinnamon sugar to coat.
6. Bake on a parchment-lined tray for 20 minutes until golden and crisp. Let cool slightly before sliding off the dowel.

The magic of Kurtos Kalacs lies in its caramelized sugar crust giving way to a tender, fluffy interior—perfect for tearing and sharing straight from the oven.

Tip: For an extra crunch, toast the sugar-coated dough under the broiler for 1-2 minutes before serving.

Hungarian Poppy Seed Roll

Dive into the sweet, nutty flavors of this Hungarian Poppy Seed Roll, a traditional treat that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup ground poppy seeds
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 tbsp lemon zest

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Dissolve 1 packet active dry yeast in 1/2 cup warm milk; let sit for 5 minutes until frothy.
2. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Knead into a smooth dough, cover, and let rise for 1 hour until doubled.
3. Meanwhile, combine 1 cup ground poppy seeds, 1/2 cup honey, 1 tsp vanilla extract, and 1 tbsp lemon zest in a bowl for the filling.
4. Roll the dough into a rectangle on a floured surface. Spread the poppy seed filling evenly, then roll tightly from the long side. Place on a baking sheet, seam side down, and let rise for 30 minutes.
5. Preheat oven to 350°F. Bake the roll for 25-30 minutes until golden. Cool before slicing.

The contrast between the tender dough and the rich, textured poppy seed filling makes this roll a standout at any gathering.

Tip: For an extra shine, brush the baked roll with a simple syrup made of equal parts water and sugar while still warm.

Rakott Krumpli

Dive into the comforting layers of Rakott Krumpli, a Hungarian potato casserole that’s as hearty as it is simple to make.

Ingredients

• 4 large potatoes, peeled and thinly sliced
• 1/2 lb smoked sausage, thinly sliced
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter, for greasing

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the 1 tbsp butter.
2. Layer half of the sliced potatoes at the bottom of the dish, followed by all of the smoked sausage, then the remaining potatoes.
3. In a bowl, whisk together the 1 cup sour cream, 1/2 cup heavy cream, 2 eggs, 1 tsp salt, and 1/2 tsp black pepper until smooth.
4. Pour the cream mixture evenly over the layered potatoes and sausage.
5. Bake at 375°F for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.

The magic of Rakott Krumpli lies in its layers, each bite offering a creamy, smoky, and utterly satisfying experience.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Hungarian Sour Cherry Soup

This Hungarian Sour Cherry Soup is a delightful blend of sweet and tart, perfect for cooling down on a warm summer day or adding a unique starter to your dinner party.

Ingredients

• 4 cups sour cherries, pitted
• 4 cups water
• 1/2 cup sugar
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1/2 cup sour cream
• 1 tbsp all-purpose flour

Instructions

1. In a large pot, combine the sour cherries, water, 1/2 cup sugar, and cinnamon stick. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes.
2. Remove the cinnamon stick and stir in 1 tbsp lemon juice.
3. In a small bowl, whisk together the sour cream and 1 tbsp all-purpose flour until smooth. Gradually add a ladle of the hot soup to the sour cream mixture, whisking constantly to prevent curdling.
4. Pour the sour cream mixture back into the pot, stirring well to combine. Cook over low heat for another 5 minutes, stirring occasionally, until the soup has thickened slightly.
5. Serve warm or chilled, garnished with a dollop of sour cream if desired.

The magic of this soup lies in its versatility—serve it warm for a cozy feel or chilled for a refreshing summer treat. The balance of sweet cherries and tangy sour cream creates a harmony of flavors that’s unexpectedly delightful.

Tip: For an extra layer of flavor, add a pinch of ground cloves when you add the cinnamon stick.

Tokaji Aszu

Dive into the rich, honeyed depths of Tokaji Aszu, a luxurious Hungarian dessert wine that’s as enchanting to make as it is to sip.

Ingredients

• 2 cups of Furmint grapes
• 1 cup of Hárslevelű grapes
• 1/2 cup of botrytized (noble rot) grapes
• 1/4 cup of sugar
• 1 gallon of water
• 1 packet of wine yeast

Instructions

1. Begin by gently crushing the Furmint and Hárslevelű grapes to release their juices into a large fermentation vessel.
2. Add the botrytized grapes to the mixture, ensuring they’re evenly distributed for that signature Tokaji Aszu sweetness.
3. Dissolve the sugar in the water and pour it over the grapes, stirring gently to combine.
4. Sprinkle the wine yeast over the top, then cover the vessel with a clean cloth and let it sit in a cool, dark place for 48 hours.
5. After fermentation begins, stir the mixture daily for two weeks, then strain out the solids and transfer the liquid to a clean carboy.
6. Allow the wine to age for at least 6 months, sampling occasionally until it reaches your desired level of sweetness and complexity.

What sets Tokaji Aszu apart is its mesmerizing balance of sweetness and acidity, achieved through the unique addition of botrytized grapes. It’s a testament to the magic of patience and precision in winemaking.

Tip: For an extra layer of flavor, consider aging your Tokaji Aszu in oak barrels, which will impart subtle vanilla and spice notes.

Hungarian Cheese Spread

This Hungarian Cheese Spread, or ‘Körözött’, is a creamy, tangy delight that’s perfect for spreading on crackers or bread at your next gathering.

Ingredients

• 1 cup cottage cheese
• 1/2 cup unsalted butter, softened
• 1/4 cup sour cream
• 1 tbsp sweet paprika
• 1/2 tsp caraway seeds
• 1/4 tsp salt
• 1 small red onion, finely minced

Instructions

1. In a medium bowl, combine 1 cup cottage cheese, 1/2 cup unsalted butter, and 1/4 cup sour cream. Mix until smooth and creamy.
2. Add 1 tbsp sweet paprika, 1/2 tsp caraway seeds, and 1/4 tsp salt to the mixture. Stir well to incorporate all the spices evenly.
3. Fold in the finely minced red onion until it’s evenly distributed throughout the spread.
4. Chill the spread in the refrigerator for at least 1 hour before serving to allow the flavors to meld together beautifully.

The caraway seeds and sweet paprika give this spread its distinctive Hungarian flavor, making it a standout addition to any appetizer spread.

Tip: For an extra smooth texture, blend the cottage cheese before mixing it with the other ingredients.

Porkolt

Warm up your kitchen with this hearty Porkolt, a traditional Hungarian stew that’s bursting with rich flavors and tender meat. It’s the perfect comfort food for any night of the week.

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 large onion, finely chopped
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup tomato puree
• 2 cups beef broth
• 1 bay leaf

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the pork shoulder and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion and cook until soft, about 3 minutes. Stir in the sweet paprika, caraway seeds, salt, and black pepper, cooking for another minute until fragrant.
3. Add the garlic and red bell pepper, cooking for 2 minutes. Return the pork to the pot along with the tomato puree, beef broth, and bay leaf.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally, until the pork is tender and the sauce has thickened.

The key to this Porkolt’s depth of flavor is the slow simmering process, which melds the spices and tenderizes the meat to perfection.

Tip: Serve over egg noodles or mashed potatoes for a truly comforting meal.

Meggyes Leves

Warm up with this Hungarian-inspired Meggyes Leves, a sour cherry soup that’s as delightful as it is unique, perfect for a light summer meal or a starter that sparks conversation.

Ingredients

• 4 cups sour cherries, pitted
• 1/2 cup sugar
• 1 cinnamon stick
• 4 cups water
• 1 tbsp lemon juice
• 1/2 cup sour cream
• 1 tsp vanilla extract

Instructions

1. In a large pot, combine the sour cherries, 1/2 cup sugar, cinnamon stick, and 4 cups water. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 15 minutes, until the cherries are soft and the flavors meld.
3. Remove the cinnamon stick and stir in 1 tbsp lemon juice.
4. In a small bowl, whisk together the sour cream and 1 tsp vanilla extract until smooth.
5. Ladle the soup into bowls and swirl in the sour cream mixture for a creamy contrast.

The magic of this soup lies in the balance between the tart cherries and the sweet, creamy swirl, creating a refreshing yet indulgent experience.

Tip: For an extra touch of elegance, garnish with a few whole cherries and a sprinkle of cinnamon.

Turos Csusza

If you’re looking for a comforting, cheesy pasta dish with a twist, Turos Csusza is a Hungarian classic that’s sure to delight. It’s a simple yet flavorful combination of soft noodles, creamy cottage cheese, and crispy bacon.

Ingredients

• 8 oz wide egg noodles
• 4 slices bacon, chopped
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, melted

Instructions

1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove from heat and set aside on a paper towel to drain.
3. In a large bowl, mix the cottage cheese, sour cream, salt, and black pepper until well combined.
4. Add the cooked noodles to the bowl with the cottage cheese mixture. Toss gently to coat the noodles evenly.
5. Drizzle the melted butter over the noodles and give it one final toss.
6. Serve the noodles topped with the crispy bacon pieces.

The magic of Turos Csusza lies in the contrast between the creamy cottage cheese and the crunchy bacon, making every bite a delightful experience.

Tip: For an extra layer of flavor, try sprinkling some fresh dill or chives on top before serving.

Conclusion

We hope this roundup of 20 Delicious Hungarian Recipes has inspired you to bring a taste of Hungary into your kitchen. Each dish offers a unique blend of flavors that are sure to delight. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the love of Hungarian cuisine. Happy cooking!

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