A collection of Hungarian recipes and home cooking

ipc

Category: Main Courses

sztrapacska

Sztrapacska, Strapačky, Haluska, Halušky

This characteristic soft egg noodle with finely grated potatoes in the dough is poached in a creamy sheep cheese sauce and has crispy lardons scattered on top.  Widely known to originate from the Slovakian region, with Hungary as a firm fan. Hungarians mostly refer to…
finom fozelek

Kohlrabi, Carrots and Pea Pottage – Finom Főzelék

The Hungarian name translates to Tasty or Yummy Pottage, the name may be an indication that this mild and slightly sweet vegetable stew is usually liked by children. I used to love this as a kid, when it was served up a bit more often…
spinach sauce

Garlic Spinach Sauce – Spenót Főzelék

Spinach “fozelek” – pottage, stew is a great spring and early summer treat after the long winter days. Usually eaten as a lunch/main course with a variation of eggs, eggy bread or fried meat patties.  Spinach garlic and black pepper being the main ingredients, this…
gombapaprikas

Paprika Mushroom Stew – Gomba Paprikas

A nice alternative to meat dishes with all the taste. It’s very similar to the Hungarian classic paprika chicken but with mushrooms. Ingredients (4 persons) 500 gram (1.1lb) white mushrooms (sliced into chunks) 1 tablespoon oil (sunflower or olive) 1 large yellow onion (finely chopped)…
gooseberry sauce

Hungarian Goosberry Sauce – Egresmártás, Piszkeszósz

These light green sometimes pink blushed summer berries are somewhat underappreciated today, but they make refreshing sweet desserts (I love a gooseberry fool!). Less known to be served with savory dishes. The tar sauce can enhance all kinds of rich, fatty meats and fish too,…
Casino eggs

Casino Eggs – Kaszinó tojás

The casino eggs are often features ar buffets and cold platters, nearly always served with the colourful vegetable salad in creamy dressing which in Hungary is called the “French salad”, but elsewhere you might have heard of a similar dish called “Russian salad”. This is…
Fried breem fish - sult keszeg

Fried Bream – Sült keszeg

Walking around the “Hungarian sea” aka lake Balaton, you can easily find a stall selling fried fish at every lido somewhere next to the langos fried bread, corn on the cob, ice cream, beer  and souvenir shops. Next to the popular fried hake there will…
liver

Hungarian Braised Liver and Onions – Resztelt máj

Liver is nutritious and can be very tasty too, here is a quick way to serve it. The slightly caramellised soft onions give their own texture and sweetness to the earthy rich liver. It is spiced subtly with a ripe tomato, paprika powder and a…
potato rosti recipe

Potato Rosti – Tócsni, lapcsánka, matutka, görhöny

A dish with a thousand names in Hungarian, depending on region, known to bring friendly conversation to a halt where the participants just look at each other try not to smile at the other’s name, establish that they mean the same thing, then carry on…
paradicsomos-husgomboc

Meatballs in Tomato Sauce – Paradicsomos Húsgombóc

Can’t go wrong with this crowd pleaser be it a family meal, weekday dinner. The ground meat is mixed with rice and binded with an egg like in quite a few of other Hungarian dishes. The tomato sauce could be made many different ways, from…
rakott karfiol layered cauliflower

Hungarian Layered Cauliflower – Rakott Karfiol

This is one of the layered vegetable dishes a good way to use a head or two of cauliflowers and turn them into a tasty family dinner. I used minced beef but can use pork, turkey or even chicken.
sweet poppy seed pasta

Poppy-seed Pasta – Mákos Tészta

Poppy seed is widely used for a variety of sweet cakes and bakes in Hungary and this dish can’t be more simple to assemble.  All we need is some tagliatelle or wide strip pasta, poppy-seeds and sugar.  The only fiddly bit that the poppy-seeds must…
tokfozelek

Vegetable Marrow Stew with Dill – Tökfőzelék

The creamy vegetable marrow stew is best paired with the obligatory bunch of finely chopped dill, they are really well matched. Nearly always served with a splash or two of vinegar that nicely balances out the sourcream, making it into a refreshing summer dish. Served…
zöldborsófőzelék recept

Hungarian Green Pea Stew – Zöldborsófőzelék

An easy-peasy healthy little dish, very popular as an everyday main course that only takes a few minutes to prepare. Makes a nourishing vegetarian meal on its own, goes well with fried or boiled eggs, or could be served with some meat like fasirozott, meat…
tojasos-nokedli

Hungarian Egg Dumplings – Tojásos nokedli

A nice spring summer dish, light and fluffy dumplings with creamy egg.  The variations are endless and you can add your own extras to it. Sprinkle with chopped parsley or serve with some smokey fried bacon scattered on top. Another variation might be to add…
hungarian cabbage noodles

Hungarian Noodles with Cabbage – Káposztás tészta

Two basic ingredients, pasta and cabbage flavoured with a bit of caramelised sugar and freshly ground black pepper with a delicious result.  The flat square-shaped pasta is quite an authentic version but any pasta shape will do. I broke up some lasagna sheets here with good…
brassoi-apropecsenye

Roast a la Brasov – Brassói Aprópecsenye

A filling meat and potato dish. A few variations are popular, but it is more than often made with diced pork, onions and generous serving of chopped garlic cooked with a few streaks of smokey bacon and mixed with diced potatoes.  The potatoes supposed to…
paprika-potato

Hungarian Paprika Potatoes – Paprikás Krumpli

A quick tasty family supper dish. Serve with fresh white bread and some pickled cucumbers on the side.
szekelykaposzta

Hungarian Cabbage Stew a la “Székely”- Székelykáposzta

A true winter warmer, made with soured cabbage and tender stewed meat, often seen on the Christmas table too. Usually prepared in large quantities then reheated thoroughly with a bit of water  the next day(s) again.  Custom says the more you reheat this dish the…