Discover the rich flavors and hearty dishes of Hungary with these authentic recipes! From classic comfort foods to innovative twists on traditional favorites, we’re excited to share our collection of 20 delicious Hungarian recipes. Whether you’re a seasoned cook or just looking for some inspiration for your next meal, this list is sure to satisfy your cravings.
From creamy Chicken Paprikash with Dumplings to the comforting warmth of Pörkölt (Hungarian Beef Stew), each recipe is a true representation of Hungary’s culinary heritage. You’ll also find modern takes on old favorites, like Hungarian Mushroom Soup and Rakott Krumpli (Layered Potato Casserole). And for those with a sweet tooth, we’ve included classic treats like Somlói Galuska (Hungarian Trifle) and Tokaji Aszú Wine Cake.
Get ready to explore the bold flavors and warm hospitality of Hungary through these 20 mouthwatering recipes. Let’s dive in and discover the magic of Hungarian cuisine!
Chicken Paprikash with Dumplings
Paprikash is a classic Hungarian stew that warms the heart and fills the belly. This recipe combines tender chicken, aromatic paprika, and fluffy dumplings for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 tbsp sweet paprika
– 1 tsp caraway seeds
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
– 1 cup water
– 2 tbsp all-purpose flour
– 1 egg, beaten
– 1/2 cup warm milk
– Vegetable oil for frying
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened.
2. Add chicken, garlic, paprika, caraway seeds, salt, and pepper. Cook until chicken is browned.
3. Add broth, water, and flour mixture (whisking continuously). Bring to a boil, then reduce heat and simmer for 20 minutes.
4. In a separate bowl, combine egg, milk, and a pinch of salt. Beat well.
5. Drop spoonfuls of the egg mixture into the pot, creating dumplings. Cook for an additional 10-15 minutes or until dumplings are cooked through.
Cooking Time: 35-40 minutes
Traditional Hungarian Goulash
A hearty and flavorful stew originating from Hungary, this goulash recipe is a staple of Eastern European cuisine. With its rich broth, tender beef, and aromatic spices, it’s a comforting dish perfect for any occasion.
Ingredients:
– 500g beef shin or brisket, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 cup beef broth
– 1 tablespoon paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 8 potatoes, peeled and halved
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened (5 minutes).
2. Add beef, paprika, and caraway seeds; cook for 5 minutes.
3. Add tomatoes, broth, salt, and pepper; bring to a boil.
4. Reduce heat and simmer, covered, for 1 hour and 30 minutes or until meat is tender.
5. Add potatoes; continue cooking for an additional 20-25 minutes or until they’re cooked through.
Cooking Time: 2 hours and 10 minutes
Lángos with Garlic and Sour Cream
Experience the authentic taste of Hungarian street food with this simple recipe for crispy lángos topped with garlic and sour cream.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Vegetable oil for frying
– 3 cloves garlic, minced
– 8 ounces sour cream
Instructions:
1. In a large bowl, combine flour and salt. Gradually add warm water to form a dough.
2. Knead the dough for 5 minutes until smooth.
3. Divide the dough into 4-6 equal pieces, depending on desired lángos size.
4. Roll out each piece into a thin circle, about 1/8 inch thick.
5. Heat vegetable oil in a deep frying pan to 375°F (190°C).
6. Fry the lángos for 2-3 minutes on each side, until crispy and golden brown.
7. Drain excess oil on paper towels.
8. Sprinkle minced garlic over the warm lángos.
9. Serve with a dollop of sour cream.
Cooking Time: 15-20 minutes
Fisherman’s Soup (Halászlé)
This spicy Hungarian fish soup is a hearty and flavorful delight, perfect for warming up after a long day on the water. With its bold paprika flavor and tender fish, it’s no wonder why this dish remains a favorite among fishermen and non-fishermen alike.
Ingredients:
– 1 pound of whitefish (such as cod or tilapia), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 large red bell pepper, diced
– 2 tablespoons of vegetable oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups of fish stock (or water)
– 1/4 cup of sour cream (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions, garlic, and bell pepper; cook until the vegetables are tender.
3. Add the paprika and cook for an additional minute.
4. Add the fish pieces, salt, and pepper; cook for 5-7 minutes or until the fish is cooked through.
5. Pour in the fish stock (or water) and bring to a simmer.
6. Reduce heat and let it cook for 10-15 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot with a dollop of sour cream, if desired.
Cooking Time: 20-25 minutes
Stuffed Cabbage Rolls (Töltött Káposzta)
A classic Hungarian dish, Stuffed Cabbage Rolls is a hearty and flavorful meal that combines tender cabbage leaves with savory ground pork and rice filling. This recipe yields 8-10 rolls, perfect for a family dinner or special occasion.
Ingredients:
– 1 large head of cabbage
– 1 lb ground pork
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Blanch the cabbage head in boiling water for 5 minutes, then remove and let cool.
3. Remove the leaves from the cabbage, keeping them intact.
4. In a large bowl, combine ground pork, cooked rice, chopped onion, garlic, paprika, salt, and pepper. Mix well.
5. Lay a cabbage leaf flat and place about 1/4 cup of the meat mixture in the center. Fold the stem end over the filling, then fold in the sides and roll up tightly.
6. Place the rolls seam-side down in a baking dish, seam-side down. Drizzle with vegetable oil.
7. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Hungarian Potato Pancakes (Tócsni)
Hungarian Potato Pancakes (Tócsni) are a traditional comfort food in Hungary, often served as a side dish or appetizer. These crispy and flavorful pancakes are made with grated potatoes, onions, and eggs.
Ingredients:
- 2 large potatoes, peeled
- 1 medium onion, finely chopped
- 2 eggs
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Oil or butter for frying
Instructions:
- Grate the potatoes and onion into a bowl.
- Add the eggs, flour, salt, and pepper. Mix well.
- Heat a non-stick pan or skillet with about 1/2 inch of oil or butter over medium heat.
- Pour small amounts of the potato mixture into the pan, about 1/4 cupfuls.
- Fry for 3-4 minutes on each side, until golden brown and crispy.
- Drain on paper towels and serve hot.
Cooking Time:
- Total: about 20-25 minutes
- Frying time: about 6-8 minutes per batch (depending on the size of the pancakes)
Pörkölt (Hungarian Beef Stew)
Pörkölt (Hungarian Beef Stew) Recipe
A hearty and flavorful stew that’s perfect for a chilly evening, Pörkölt is a beloved Hungarian dish that combines tender beef, rich broth, and a hint of paprika.
Ingredients:
– 1 lb beef chuck or brisket, cut into 2-inch cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 2 teaspoons paprika
– Salt and black pepper, to taste
– 2 carrots, peeled and chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
4. Add the beef broth, red wine (if using), paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours or until the beef is tender.
6. If desired, add the chopped carrots during the last hour of cooking.
Cooking Time: 2-3 hours
Hungarian Lecsó (Vegetable Stew)
A hearty and flavorful stew that’s a staple of Hungarian cuisine, lecsó is a perfect dish for any occasion. This recipe combines tender vegetables with aromatic spices and paprika.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 bell peppers (any color), diced
– 2 medium tomatoes, diced
– 1 large potato, peeled and cubed
– 1 can of kidney beans, drained and rinsed
– 2 teaspoons paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the bell peppers and cook until tender, about 5 minutes.
4. Add the tomatoes, potato, kidney beans, paprika, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
Cooking Time: 40-50 minutes
Serve: Hot, garnished with chopped parsley if desired.
Somlói Galuska (Hungarian Trifle)
This classic Hungarian dessert is a layered masterpiece of sweet and creamy delights, perfect for special occasions or everyday indulgence.
Ingredients:
– 12-16 ladyfingers
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon vanilla extract
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1 cup whipped cream
– 1 cup chopped walnuts or hazelnuts
Instructions:
1. In a large bowl, whip heavy cream until stiff peaks form. Add sugar and vanilla extract; mix well.
2. Dip each ladyfinger into the whipped cream mixture for about 3-5 seconds on each side. They should be soft and absorbent but not too wet.
3. In a large serving dish, create a layer of ladyfingers.
4. Top with mixed berries, followed by a sprinkle of chopped nuts.
5. Repeat steps 2-4 until all ingredients are used, finishing with a layer of whipped cream on top.
6. Chill in the refrigerator for at least 3 hours or overnight before serving.
Cooking Time: None required!
Kürtőskalács (Chimney Cake)
Kürtőskalács is a sweet, crispy, and airy pastry that originated in Hungary. This recipe brings you the authentic taste of this beloved chimney cake, perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 cup lukewarm water
– 1/4 cup sugar
– 1/4 cup vegetable oil
– 1 egg, beaten
– Cinnamon and sugar for dusting (optional)
Instructions:
1. In a large mixing bowl, combine flour and yeast.
2. Gradually add lukewarm water, stirring until a sticky dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour.
5. Preheat a wooden or metal chimney cake roller to medium-high heat.
6. Roll out the dough into a thin sheet and place it on the preheated roller.
7. Cook for 2-3 minutes per side, until golden brown and crispy.
8. Dust with cinnamon and sugar (optional).
9. Serve warm and enjoy!
Cooking Time: approximately 5-7 minutes
Hungarian Mushroom Soup
This hearty soup is a staple of Hungarian cuisine, made with a rich and earthy blend of mushrooms, onions, and spices. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms, garlic, paprika, and caraway seeds. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 10-12 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with parsley or dill if desired.
Cooking Time: About 30-40 minutes
Beef and Sauerkraut Casserole
This comforting casserole combines tender beef, tangy sauerkraut, and creamy mashed potatoes for a satisfying meal. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 lb ground beef
– 1 medium onion, chopped
– 2 cups sauerkraut, drained
– 1 cup mashed potatoes
– 1/4 cup milk
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp butter
Instructions:
1. Preheat oven to 350°F (180°C).
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces.
3. Add the chopped onion and cook until softened.
4. Stir in sauerkraut and paprika; cook for 2 minutes.
5. In a separate pot, combine mashed potatoes and milk; heat over low until smooth.
6. Combine beef mixture and potato mixture; stir well.
7. Transfer to a 9×13-inch baking dish; dot with butter.
8. Bake for 30-35 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Hungarian Plum Dumplings
A classic Hungarian dessert, these sweet dumplings are filled with plums and topped with a crispy crust, perfect for a warm treat on a chilly day.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup milk
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup prune plums, chopped
– 1 tablespoon unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine flour, milk, salt, and sugar.
2. Knead the dough until it’s smooth and elastic.
3. Roll out the dough to about 1/4 inch thickness.
4. Spoon small amounts of chopped plums onto one half of the dough, leaving a small border around the edges.
5. Fold the other half of the dough over the filling, pressing edges together to seal.
6. Brush tops with melted butter and dust with confectioners’ sugar.
7. Cook in boiling water for 10-12 minutes or until dumplings float to the surface.
8. Serve warm, garnished with additional chopped plums if desired.
Cooking Time: 10-12 minutes
Rakott Krumpli (Layered Potato Casserole)
Rakott Krumpli (Layered Potato Casserole)
A hearty and comforting Hungarian dish, Rakott Krumpli is a layered potato casserole that’s perfect for family gatherings or cozy nights in.
Ingredients:
- 4-5 large potatoes, thinly sliced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup grated cheese (such as Emmental or Cheddar)
- 1/2 cup sour cream
- 1 tablespoon butter
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the sliced potatoes, chopped onion, and minced garlic.
- In a greased 9×13-inch baking dish, create a layer of potato mixture. Top with grated cheese and dot with butter.
- Repeat step 2 two more times, finishing with a layer of potatoes on top.
- Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the potatoes are tender and golden brown.
Cooking Time:
- 45-50 minutes
Hungarian Sour Cherry Soup
A traditional Hungarian soup that’s both tangy and sweet, perfect for a cold winter day.
Ingredients:
– 1 cup sour cherries (fresh or frozen)
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 tablespoons sugar
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. In a large pot, combine the sour cherries and chicken broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
2. Strain the soup through a fine-mesh sieve to remove the cherry pits and any excess pulp.
3. Add the heavy cream, sugar, and vanilla extract to the pot. Whisk until the sugar dissolves.
4. Simmer the soup over low heat for an additional 5-7 minutes or until heated through.
5. Taste and adjust the sweetness with more sugar if needed.
Cooking Time: 20-25 minutes
Transylvanian Cabbage Soup
A hearty and comforting soup from the heart of Eastern Europe, Transylvanian Cabbage Soup is a staple of Romanian cuisine. Made with tender cabbage, rich beef broth, and aromatic spices, this soup warms the soul and fills the belly.
Ingredients:
– 1 medium-sized head of cabbage, chopped
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 pound beef bones (or beef broth)
– 4 cups water
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped cabbage, beef bones (or broth), water, paprika, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the cabbage is tender.
5. Serve hot, garnished with chopped fresh parsley or dill.
Cooking Time: 40 minutes
Hungarian Stuffed Peppers
Savor the flavors of Eastern Europe with this hearty and aromatic dish, where bell peppers are stuffed with a savory mixture of rice, ground beef, and spices. Perfect for a comforting weeknight meal or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Stir in cooked rice, paprika, salt, and pepper.
6. Stuff each pepper with the meat mixture and top with a lid or foil.
7. Bake for 45-50 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Kifli (Hungarian Crescent Rolls)
These sweet and flaky pastries are a staple in Hungarian cuisine, often served as a breakfast treat or snack. With this simple recipe, you can bring a taste of Hungary into your own kitchen.
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 (for egg wash)
Instructions:
1. In a large mixing bowl, combine warm milk and yeast. Let it sit for 5-7 minutes until the mixture becomes frothy.
2. Add sugar, flour, and salt to the bowl. Mix until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Roll out the dough into a thin sheet.
5. Cut into triangles and roll each triangle into a crescent shape.
6. Place on a baking sheet lined with parchment paper, leaving space between each kifli.
7. Brush with melted butter and beaten egg for a golden glaze.
8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Hungarian Walnut Beigli
Beigli, a traditional Hungarian pastry, typically filled with ground walnuts and chocolate. This recipe simplifies the process while maintaining its rich flavors.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup ground walnuts
– 2 tablespoons unsalted butter, melted
– 2 tablespoons brown sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 6 ounces dark chocolate chips
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness.
3. In a bowl, mix together ground walnuts, melted butter, brown sugar, cinnamon, and vanilla extract.
4. Spread the walnut mixture evenly onto the center of the pastry, leaving a 1-inch border on both sides.
5. Melt chocolate chips in a double boiler or microwave-safe bowl (in 30-second increments, stirring between each interval).
6. Drizzle melted chocolate over the walnut filling, stopping about 1/2 inch from the edges.
7. Fold the edges of the pastry up over the filling, pressing gently to seal.
8. Brush the egg wash over the pastry to create a golden glaze.
9. Bake for 35-40 minutes or until the pastry is golden brown.
Cooking Time: 35-40 minutes
Tokaji Aszú Wine Cake
Tokaji Aszú Wine Cake Recipe
Experience the rich flavors of Hungary with this moist and aromatic wine cake infused with the sweetness of Tokaji Aszú wine. Perfect for special occasions or a cozy evening treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup Tokaji Aszú wine ( sweet or late harvest)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine softened butter, Tokaji Aszú wine, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Summary
Get ready to taste the rich flavors of Hungary with these 20 authentic recipes! From hearty stews and soups to sweet treats, this collection has something for everyone. Discover the secrets behind Chicken Paprikash with Dumplings, Traditional Hungarian Goulash, and Lángos with Garlic and Sour Cream. Learn how to make Fisherman’s Soup (Halászlé), Stuffed Cabbage Rolls (Töltött Káposzta), and Hungarian Potato Pancakes (Töcsni). Plus, indulge in Pörkölt (Hungarian Beef Stew), Hungarian Lecsó (Vegetable Stew), Somlói Galuska (Hungarian Trifle), and many more. With these recipes, you’ll be transported to the heart of Hungary’s culinary traditions.
