Discovering the rich culinary heritage of Hungary, it’s hard not to be tempted by the mouthwatering aromas and flavors that fill the air. From hearty stews and soups to sweet pastries and desserts, Hungarian cuisine has something for everyone. And what better way to experience it than through the recipes that bring these dishes to life? In this article, we’ll take you on a journey through 20 authentic Hungarian food recipes that will transport your taste buds to the heart of Europe.
From classic comfort foods like Chicken Paprikash with Dumplings and Goulash Soup with Fresh Herbs, to innovative twists on traditional favorites like Lángos with Garlic and Sour Cream and Stuffed Cabbage Rolls with Tomato Sauce, these recipes showcase the best of Hungarian cuisine. Whether you’re a seasoned foodie or just looking for new flavors to try, this collection has something for everyone.
Chicken Paprikash with Dumplings
A hearty and flavorful stew originating from Hungary, this recipe combines tender chicken, aromatic paprika, and soft dumplings for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 large bell pepper, diced
– 1 tsp ground paprika
– 1 tsp caraway seeds
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 tbsp vegetable oil
– 2 cups all-purpose flour
– 2 eggs, beaten
– Water, as needed
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened (5 minutes).
2. Add garlic, bell pepper, paprika, and caraway seeds. Cook for an additional 2 minutes.
3. Add chicken and cook until browned (5-7 minutes).
4. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is cooked through.
5. To make dumplings, combine flour, eggs, and water to form a dough. Drop by spoonfuls onto the stew and cook for an additional 10 minutes.
Cooking Time: 40-45 minutes
Goulash Soup with Fresh Herbs
Warm up with a hearty and flavorful Goulash Soup, infused with the freshness of herbs. This Hungarian-inspired recipe is perfect for a cozy evening meal or a comforting lunch.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, diced
– 2 medium tomatoes, diced
– 4 cups beef broth
– 1 cup water
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned, about 3-4 minutes.
2. Add onions, garlic, bell peppers, and tomatoes. Cook for an additional 5 minutes or until the vegetables are tender.
3. Pour in beef broth and water. Stir in paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley.
Cooking Time: 30-40 minutes
Lángos with Garlic and Sour Cream
Lángos, a popular Hungarian street food, gets a creamy twist with the addition of garlic and sour cream. This easy-to-make snack is perfect for satisfying your cravings.
Ingredients:
– 1 package of lángos dough (or make your own)
– 2 cloves of garlic, minced
– 2 tablespoons of unsalted butter, softened
– 1 cup of sour cream
– Salt and pepper to taste
– Optional: chopped fresh parsley or dill for garnish
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. Slice the lángos dough into desired thickness.
3. Fry the lángos slices until crispy and golden brown, about 2-3 minutes per side.
4. In a small bowl, mix together the softened butter and minced garlic.
5. Once the lángos are fried, brush them with the garlic butter mixture.
6. Serve the warm lángos with a dollop of sour cream on top. Sprinkle with salt and pepper to taste. Garnish with chopped parsley or dill if desired.
Cooking Time: 15-20 minutes
Stuffed Cabbage Rolls with Tomato Sauce
Savor the flavors of Eastern Europe with this hearty and comforting dish, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 head of cabbage, outer leaves removed
– 1 pound ground beef
– 1 onion, finely chopped
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups tomato sauce (homemade or store-bought)
– Grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to boil. Remove the tough outer leaves from the cabbage and add it to the boiling water. Cook for 5-7 minutes, or until the leaves are soft and pliable.
3. In a separate pan, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, cooked rice, paprika, salt, and pepper to the pan with the ground beef. Stir well to combine.
5. To assemble the rolls, remove the cabbage leaves from the pot and place them on a flat surface. Place about 1/4 cup of the meat mixture onto the center of each leaf, leaving a 1-inch border around the edges.
6. Roll the cabbage leaves into neat bundles and place seam-side down in a baking dish. Top with tomato sauce and grated cheddar cheese (if using).
7. Bake for 25-30 minutes, or until the cabbage is tender and the filling is hot and bubbly.
Hungarian Lecsó with Sausage
This classic Hungarian dish is a staple of family gatherings and celebrations. With its rich flavors and comforting warmth, it’s no wonder why lecsó remains a beloved favorite.
Ingredients:
– 1 lb sweet Hungarian sausage (such as kolbász or székelygulyás), sliced
– 2 large bell peppers, any color, diced
– 1 large onion, diced
– 3 garlic cloves, minced
– 1 can of crushed tomatoes (14 oz)
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes.
2. Remove sausage from pot and set aside. Reduce heat to medium. Add onion, bell peppers, and garlic; cook until vegetables are tender, about 8 minutes.
3. Add crushed tomatoes, paprika, salt, and pepper. Stir well.
4. Return sausage to the pot and simmer for an additional 10-15 minutes or until flavors have melded together.
5. Serve hot with crusty bread or over egg noodles.
Cooking Time: Approximately 30-40 minutes.
Fisherman’s Soup with Freshwater Fish
Warm up with a hearty bowl of fisherman’s soup, featuring fresh catches from your favorite lake or river. This comforting recipe is perfect for a cozy night in after a long day on the water.
Ingredients:
– 1 lb freshwater fish (such as bass, trout, or walleye), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed vegetables (carrots, celery, potatoes)
– 4 cups fish stock (homemade or store-bought)
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add fish, mixed vegetables, and fish stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until fish is cooked through.
3. Stir in diced tomatoes and thyme. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Beef Stew with Hungarian Paprika
This classic beef stew gets a boost of flavor from the rich, slightly sweet taste of Hungarian paprika. A perfect comfort food for a chilly evening.
Ingredients:
– 2 pounds beef stew meat (chuck or round)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup beef broth
– 1 cup red wine
– 2 teaspoons Hungarian paprika
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 10 minutes.
4. Add the beef broth, red wine, paprika, salt, and pepper to the pot. Stir to combine.
5. Return the browned beef to the pot and simmer, covered, for 1 1/2 hours or until the meat is tender.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 1 1/2 hours
Potato Paprikash with Smoked Sausage
This traditional Hungarian dish is a comforting and flavorful stew that combines tender potatoes, smoked sausage, and rich paprika flavors. Perfect for a cozy evening meal or a special occasion.
Ingredients:
– 2 large potatoes, peeled and cubed
– 1 lb smoked sausage (such as kielbasa), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven or pot over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. Reduce heat to medium and add the chopped onions and minced garlic. Cook until the onions are translucent, about 5 minutes.
4. Add the cubed potatoes, paprika, caraway seeds, salt, and pepper to the pot. Stir to combine.
5. Add the cooked sausage back into the pot and stir to coat with the potato mixture.
6. Reduce heat to low and simmer for 30-40 minutes or until the potatoes are tender.
Cooking Time: 45-50 minutes
Hungarian Poppy Seed Roll
This classic sweet bread is a staple of Hungarian cuisine, perfect for special occasions or everyday snacking. With its delicate poppy seed flavor and soft texture, this roll is sure to become a family favorite.
Ingredients:
– 1 cup warm milk
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– 2 tablespoons poppy seeds
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine warm milk and yeast. Let sit for 5 minutes.
2. Add sugar, flour, and salt to the mixture. Mix until smooth.
3. Stir in melted butter, beaten egg, and poppy seeds.
4. Knead the dough for 10 minutes until elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C). Punch down the dough and shape into a long roll.
7. Bake for 25-30 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Somlói Galuska with Chocolate Sauce
A classic Hungarian dessert, Somlói Galuska is a layered sponge cake soaked in coffee and rum syrup, topped with whipped cream and chocolate sauce. This recipe combines the traditional elements with an added layer of rich chocolate goodness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1/2 cup strong brewed coffee
– 2 tablespoons rum syrup (or substitute with simple syrup)
– 1 cup heavy whipping cream
– 1/2 cup semisweet chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Whisk together flour and sugar. Beat in eggs one at a time, then stir in melted butter.
3. Pour batter into prepared baking dish and smooth top. Bake for 25-30 minutes or until golden brown.
4. Allow cake to cool completely before slicing into layers.
5. Soak each layer with coffee and rum syrup mixture.
6. Whip heavy cream until stiff peaks form. Set aside.
7. Melt chocolate chips in a double boiler or microwave-safe bowl. Stir until smooth.
8. Assemble the dessert by placing a cake layer, then topping with whipped cream and drizzling with chocolate sauce. Repeat for 3-4 layers. Dust with confectioners’ sugar before serving.
Cooking Time: 30 minutes (plus cooling time)
Porkolt with Spiced Pork and Onions
Savor the flavors of Eastern Europe with this hearty pork stew, slow-cooked to perfection with aromatic spices and caramelized onions. This traditional Hungarian dish is a staple of family gatherings and celebrations.
Ingredients:
– 1 pound boneless pork shoulder, cut into 1-inch cubes
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 cup chicken broth
– 1/4 cup red wine (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add pork and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add onions. Cook until caramelized, stirring occasionally, about 20-25 minutes.
4. Add garlic, caraway seeds, paprika, salt, and pepper. Cook for 1 minute.
5. Add browned pork, chicken broth, and red wine (if using). Bring to a simmer.
6. Cover pot and transfer to the oven. Braise at 300°F (150°C) for 2-3 hours or until pork is tender.
Cooking Time: 2-3 hours
Hungarian Sour Cherry Soup
This traditional Hungarian soup is a refreshing twist on classic cherry desserts. With its tangy flavor and velvety texture, it’s perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 1 cup sour cherries (fresh or frozen)
– 2 cups chicken broth
– 1/4 cup heavy cream
– 2 tablespoons sugar
– 1 tablespoon lemon juice
– 1/2 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Rinse the sour cherries and remove any stems or pits.
2. In a medium saucepan, combine the cherries, chicken broth, sugar, lemon juice, and cinnamon. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the cherries are tender.
3. Use an immersion blender or a regular blender to puree the mixture until smooth.
4. Stir in the heavy cream and season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Transylvanian Cabbage Soup
Savor the hearty flavors of Transylvania with this traditional cabbage soup recipe, simmered to perfection with a blend of paprika, garlic, and caraway seeds. This comforting soup is perfect for a cold winter’s day.
Ingredients:
– 1 head of cabbage, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1/2 teaspoon paprika
– 4 cups chicken broth
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add chopped cabbage, caraway seeds, paprika, and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the cabbage is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 45-50 minutes
Hungarian Layered Potatoes
A classic Hungarian dish that’s perfect for a comforting meal or as a side. Thinly sliced potatoes are layered with onions and sour cream, then baked to perfection.
Ingredients:
– 3 large potatoes, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons unsalted butter
– 1 cup sour cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a greased 9×13-inch baking dish, create a layer of potato slices.
3. Top with a layer of onion slices, then dot with butter.
4. Repeat steps 2-3 until all ingredients are used, finishing with a layer of potatoes on top.
5. Pour sour cream over the potatoes and season with salt and pepper to taste.
6. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Kürtőskalács (Chimney Cake) with Cinnamon
Experience the traditional Hungarian delight of Kürtőskalács, also known as chimney cakes. This sweet treat is perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1/2 cup lukewarm milk
– 2 tablespoons unsalted butter, melted
– 1/2 teaspoon ground cinnamon
Instructions:
1. In a large mixing bowl, combine flour, sugar, and yeast.
2. Gradually add lukewarm milk, melted butter, and cinnamon to the dry ingredients. Mix until smooth dough forms.
3. Knead the dough for 5-7 minutes until elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour.
5. Preheat a chimney cake maker or a deep frying pan with at least 2 inches of oil over medium heat.
6. Roll out the dough into a long rope shape.
7. Wrap the rope around a wooden dowel or a metal rod, starting from one end and working your way down.
8. Fry the Kürtőskalács for 3-4 minutes on each side, until golden brown.
9. Remove from oil, place on paper towels to drain excess oil.
Cooking Time: Approximately 15-20 minutes
Hungarian Plum Dumplings
These sweet dumplings are a beloved Hungarian dessert, filled with the sweetness of plums and wrapped in a tender dough. Perfect for a special occasion or as a comforting treat any time.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 cup prune puree (or fresh plums, chopped)
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine flour and warm water to form a dough.
2. Knead the dough for about 5 minutes until smooth.
3. Divide the dough into 4-6 portions, depending on desired size of dumplings.
4. Roll out each portion into a thin sheet.
5. Place a tablespoon or two of prune puree in the center of each sheet.
6. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
7. Cook dumplings in boiling water for 10-15 minutes, or until they float to the surface.
8. Dust with confectioners’ sugar and serve warm.
Cooking Time: 20-25 minutes
Tokaji Aszú Wine Glazed Chicken
A sweet and savory twist on traditional chicken dishes, this recipe combines the rich flavors of Tokaji Aszú wine with a hint of spice and crispy texture.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Tokaji Aszú wine
– 1/4 cup honey
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together wine, honey, olive oil, cumin, smoked paprika, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush the glaze evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Garnish with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Hungarian Cheese Spread with Paprika
This creamy cheese spread infused with smoky paprika is a classic Hungarian appetizer that’s sure to please. Serve it with crackers, bread, or vegetables for a flavorful start to any meal.
Ingredients:
– 8 ounces cream cheese, softened
– 1/2 cup grated cheddar cheese
– 1 tablespoon smoked paprika
– 1 clove garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the cream cheese, cheddar cheese, smoked paprika, and garlic. Mix until smooth.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish or ramekin.
5. Bake for 15-20 minutes, or until the cheese is melted and slightly browned.
Cooking Time: 15-20 minutes
Hungarian Walnut Roll with Vanilla Glaze
This traditional Hungarian dessert is a rich and buttery walnut-filled pastry rolled with love and topped with a sweet vanilla glaze. Perfect for special occasions or as a treat any time of the year.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup chopped walnuts
– 1 tablespoon unsalted butter, softened
– 1/4 teaspoon salt
– 1 egg, beaten (for brushing)
– Confectioners’ sugar, for dusting
– Vanilla glaze (see below)
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Roll out puff pastry on a floured surface to a large rectangle.
2. Mix chopped walnuts and softened butter in a bowl. Sprinkle mixture evenly over the pastry, leaving a 1-inch border around edges.
3. Brush edges with beaten egg and roll pastry tightly into a log shape. Place seam-side down on a baking sheet lined with parchment paper.
4. Bake for 25-30 minutes or until golden brown. Allow to cool completely.
5. Prepare vanilla glaze by whisking powdered sugar, softened butter, and vanilla extract in a bowl.
6. Drizzle glaze over cooled walnut roll and dust with confectioners’ sugar.
Cooking Time: 25-30 minutes
Spätzle with Hungarian Paprika Sauce
Enjoy a hearty and flavorful German-Hungarian fusion dish with this easy-to-make Spätzle recipe, paired with a rich and spicy Hungarian Paprika Sauce.
Ingredients:
For the Spätzle:
– 2 cups all-purpose flour
– 1/4 cup unsalted butter, melted
– 1/4 teaspoon salt
For the Hungarian Paprika Sauce:
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 teaspoons paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1 cup chicken broth
– 1/4 cup sour cream
Instructions:
1. Bring a large pot of salted water to a boil.
2. Using a Spätzlepresse or a colander with large holes, press the dough into the boiling water, working in batches if necessary.
3. Cook for 5-7 minutes or until the Spätzle floats to the surface.
4. Drain and set aside.
5. In a separate pan, heat the oil over medium heat. Add onion and garlic, cooking until softened.
6. Stir in paprika, caraway seeds, salt, and pepper.
7. Gradually add chicken broth and sour cream, whisking continuously.
8. Simmer for 10-15 minutes or until the sauce has thickened slightly.
9. Serve Spätzle with Hungarian Paprika Sauce.
Cooking Time: Approximately 30-40 minutes
Summary
Get ready to taste the authentic flavors of Hungary! This collection of 20 mouth-watering recipes takes you on a culinary journey through the country’s rich gastronomic heritage. From hearty stews and soups to sweet pastries and dumplings, each dish is infused with the unique blend of spices and herbs that define Hungarian cuisine. Discover classic dishes like Chicken Paprikash with Dumplings, Goulash Soup with Fresh Herbs, and Lángos with Garlic and Sour Cream, as well as modern twists on traditional recipes. Whether you’re a seasoned chef or a curious foodie, these authentic Hungarian recipes are sure to delight!
