Introducing the traditional Hungarian kitchen

What is the first thing that comes to your mind when you hear the word Hungary? It is goulash, right? Well, we have collected a few recipes in this page from different regions of Hungary to show the diversity of Hungarian cuisine, and our local dishes.

There is extensive historical proof that our ancestors have considered, as the central element of hospitality, the satisfaction of the guest at the table. It was not too difficult for them to come up with something to put on the table because the fertile lands of the country have always produced an abundant variety of spices, vegetables, and delicious fruit. Folk traditions varying from region to region have enriched the dishes with a wide variety of new tastes.

Now you also have an opportunity to get a taste of Hungary, and if satisfied, do come and visit us, take a look at the land of origin of this food, get acquainted with the country and the people.

Ingredients for 6 persons: 1.3 lb spare ribs of pork 2.8 oz mushroom 7 oz pickled pepper 3.5 oz lard 7 oz pickled cucumbers 1.4 oz flour 4.2 oz smoked bacon 1 clove garlic 4.2 oz onion salt, pepper, paprika

Preparation: Slice, pound, salt spare ribs of pork. Slice bacon, mushrooms, crush garlic, grate onion.

Cooking: Fry pieces of spare rib in lard, season with garlic and pepper. Brown onion in lard, n-dx paprika, spread over fried slices of meat, cover with slices of bacon. Fry slices of mushroom, and place on slices of bacon. Pierce a pocketknife on top. Serve it all on wooden plate. Serve with fried potatoes, slices of tomato, cucumber and the pickles.

Ingredients for 5 persons: 0.7 lb lamb fillet · carrots · parsnip 2 cloves garlic I onion 1 lemon flour, vegetable oil ground white pepper tarragon leaf tarragon vinegar 0.4 cup sour cream 0.4 cup cream 1 egg 1 bunch parsley 1 1/2 bread rolls

Preparation: Soften finely chopped onion in vegetable oil until transparent, add finely diced lamb, carrot, parsnip, and finely chopped tarragon leaf. Season with salt, pepper, cook thoroughly, dilute with bone broth or water, bring to boil.

Cooking: Make white stirring of sour cream, flour, and stir into soup. Season with a little tarragon vinegar, lemon juice, and simmer well. Add cream, do not bring to boil, keep warm until serving. Prepare tiny dumplings from bread rolls in the soup: Dice the rolls, brown them, finely chop parsley. Add flour, egg, a little water, salt, ground pepper, mix well and let it rest for a short while. Finally form balls of the paste and place in boiling salty water. When cooked, rinse, divide into soup bowls, pour hot soup over them, serve with lemon slices and sprinkled with parsley.

Ingredients for 20 stuffed cabbages 1 lb pork 4.4 lb sauerkraut 3.5 oz cooked, smoked spare ribs 20 pickled cabbage leaves 7 oz pork liver 2 onions 5.25 oz smoked bacon 2 cloves garlic 5.25 oz rice 1.6 cup sour cream 4.2 oz lard salt, ground pepper 1.7 oz flour paprika 2 eggs marjoram

Preparation: Dice smoked bacon, chop onion, dice liver and spare ribs, crush garlic. Fry bacon in lard, grind meat and liver. Cut out veins of cabbage leaves, steam rice until half tender, steam onion in lard.

Cooking: Fry diced bacon, brown onion and liver in its fat, add ground pork, rice, and spare rib, season with paprika, salt, pepper, marjoram, and garlic, stabilise with egg. Stuff into cabbage leaves. Place 2/3 of the sauerkraut in a large saucepan, put stuffing on it, cover with remaining 1/3 of sauerkraut, add water and steam until tender. Mix with sour cream and flour, bring to boil.

The original recipe was published by a journalist under the fake name Lucullus, at the beginning of the 1900's in "The Cookbook of Greater Hungary," with the following quotation on the cover: "Collected from the recipes of the best Hungarian housewives, by Lucullus."

The literal translation of the original recipe: "Prepare ordinary strudel dough, when dough dries, stretch it to cover an entire tin lined with lard, now knead dough for soup pasta, of 2-3 eggs, cut it to one hand span long by 4 finger's breadths wide pieces. Cook in slightly salty water, strain, and let dry. In the meantime make a tasty cottage cheese pancake filling (cottage cheese, sour cream, egg yolk, sugar, raisins, and almonds). Then spread lard or butter over strudel in pan, spread thin layer of cottage cheese filling on it, cover it with a layer of pasta, then strudel dough again, butter, filling, pasta, strudel dough, repeat this order three times in all, bake until nice and red at the top, cut and serve hot."