A collection of Hungarian recipes and home cooking

Hungarian Tidbits

Author: Eva

Hungarian pancakes

Hungarian Pancakes – Palacsinta

Who doesn’t like pancakes? Hungarian pancakes are one of a kind, more like crepes. I find them quite distinctive from other types of just as lovely pancakes I tasted elsewhere. They are thin and delicate, made with part milk and part sparkling water, giving it…
Tarhonya Hungarian Pastapellets

Hungarian “tarhonya” pasta pellets with “pörkölt” stew

Tarhonya is best described as a pellet like pasta, similar to giant couscous though it is cooked somewhat differently. Interestingly the word “tarhonya” /ˈtɒrhoɲɒ/ itself is likely to come from the Ottoman Turkish influence in Hungary, the modern Turkish spelling is the undoubtably similar “tarhana”. 

Hungarian Sauerkraut “Hangover” Soup – Korhely Leves

Sauerkraut is naturally fermented cabbage that taste refreshingly sour and bears many health benefits especially for the digestive system. A popular dish in Hungary during the overindulging Christmas festivites and also affectionatley known as the hangover soup. Ingredients 300 g sauerkraut (shredded fermented cabbage) 2…

Hungarian Pea Soup – Borsóleves

A light vegetable soup often served in the summer as a starter, spiced with paprika and fresh parsley. 400 g peas (fresh or frozen) small onion finely chopped 2 medium carrots diced 1/2 kohlraby diced (optional) large bunch of parsley finely chopped 100 ml of…
Hungarian Lángos

Lángos – Hungarian Fried Bread

A popular snack sold freshly made which can’t go amiss especially when holidaying by lake Balaton in Hungary. Here is a home-made version with added mashed potatoes that make the dough extra soft. Langos: 500 g white flower 250 g potato peeled, cooked and finely…

Lamb Ragout Soup With Tarragon at Easter

Lamb is one of the well known Christian symbols of Easter to represent the sacrifice made by Jesus. Spring flowers, chicks, rabbits and baby lambs and of course eggs are also a symbol of  the rebirth of nature after the winter months. One delicious Easter…
Yellow Split Pea Soup

Creamed Yellow Split Pea Soup with sauteed chorizo

A hearty creamy soup of yellow split peas, which are cooked till falling apart. It is a somewhat modernised version of the Hungarian “Sárgaborsó Főzelék” where instead of using flour to thicken the dish I pureed it in a food processor which I found makes…
Hungarian Poppy Seed Bread

Hungarian Poppy Seed Bread Pudding

This lovely Hungarian dessert is made of the crescent shaped Hungarian bread-roll “kifli”, but can be substituted with plain bread rolls, brioche buns or sliced milk loaf.  It is a favoured pudding at the Christmas festivities as the plentiful poppy seeds traditionally were believed to…

Cheese Scones – Sajtos Pogácsa

These scones are fluffy and light and make a pretty good party snack or weekend treat. The recipe could be extended or changed easily, could use extra sliced olives, chopped herbs,  maybe finely chopped sun dried tomatoes for a Mediterranean feel. Ingredients (makes about 40…

Floating Islands Dessert / Eggs in Snow / Madártej

This heavenly family dessert is living a bit of a renaissance these days in Hungary even appearing on the dessert list of some posh restaurants.  Made with milk eggs sugar and vanilla, it is a chilled  crème anglaise with a fluffy meringue top.  Similar dishes…
Layered savoy cabbage - rakott kel

Hungarian Layered Savoy Cabbage

Have to warn in advance that this is a somewhat challenging dish. Not because difficult to make, but more so for the array of pots and pans that are used and have to be washed up afterwards. :-)  It’s all worthwhile at the end. There…
hungarian green bean soup

Hungarian Green Bean Soup

The sour cream and dill are the perfect compliment to the tasty green beans in this summery creamy soup. Serve with a nice slice of fresh crusty bread for a wholesome lunch. I left the beans in whole in the spur of the moment, usually…
Hungarian Cherry Cake

Hungarian Sour Cherry Lattice Pie – Meggyes Pite

Another sour cherry summer recipe following my earlier post on the chilled sour cherry soup. 800 gram (~1.8lb) sour cherries 200 gram (7 oz) pastry/plain flour 200 gram (1.7 stick) butter at room temperature 2 medium eggs 250 gram caster sugar (8.8 oz) (150g for the dough,…
Hungarian Cold Cherry Soup

Hungarian Chilled Sour Cherry Soup – Hideg Meggyleves

One of the nicest things to offer on hot summer days. This light sour-sweet soup is served very cold as a starter. Made with sour cherries not the sweet cherry variety and is incredibly refreshing in the heat. When I visited my family in the summer,…
Rizibizi, Rice with Peas

Rizi bizi

Rizi bizi is made with rice and peas and usually served as a side dish with meat such as roast chicken, breaded veal or various stews. It is much loved in Hungary but originates from Venice. The Italian call it “Risi e Bisi” which is…

Hungarian Goulash Soup – Gulyás Leves

Ingredients (4 people) 450 gram beef, braising steak, diced to 1 inch (2 cm) cubes 2 medium onions finely chopped 1 medium carrot, cut into disks 1 medium parsnip, cut into disks 4 tablespoons of vegetable oil 2-3 medium potato (500gram) diced 1 clove of…

Potatoes with Caramelised Onions

A flavoursome rustic side dish, try it with harty roasts and  steaks. Ingredients: 50g goose fat (can substitute with butter or oil if prefer) 600-800g potatoes, peeled and diced to medium chunks 1 large onion or 2 medium one. 1 teaspoon of sugar (I used…
Roast duck legs with Hungarian braised red cabbage, kacsapecsenye

Roasted Duck Legs with Apples and Braised Red Cabbage

I was looking forward to making dish because can’t remember the last time I ate this popular Hungarian roast with the obligatory braised red cabbage.  Duck legs make a very fine roast, as I just re-discovered myself. Crunchy, juicy and meltingly-textury, nothing like other meats…

Hungarian Quark Cheese Spread – Körözött

Lots if not all Hungarians know this one! A paprika spiced spread with finely chopped zingy onions and caraway seeds.  Best eaten simply with fresh crusty bread, tomatoes, peppers, spring onions.  It’s mostly made with quark from cow milk but also sometimes made with quark…