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Taste of Hungarian

Gulyásleveshez illusztr.The simplest way to learn a nation is said to be through its cuisine. 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.



Babgulyás illusztr.Bean goulash a la hunter’s


400g boar or venison
300 g pinto beans
2 onions
4 tbsp flour
1 tbsp red paprika powder
2 carrots, 2 parsnsips
one thick slice of celeriac
2-3 tbsp lard
1 bay leaf
ground wild spices
hot spicy capsicum
2 cloves garlic
salt and pepper

Cook the beans soaked overnight in two litres of water with some salt. Int he meantime chop the onion and fry in a little lard and red paprika powder. Add the diced meat sprinkled with some salt and pepper beforehand. Add the bay leaf, a piece of the capsicum and game spice mix to taste. Add a little water and cook until the meat is half ready. Then together with the peeled and diced vegetables – carrot, parsnip and celeriac – add to the beans and cook until ready. Add the flour to hot lard making a brown roux, then mix int he mashed garlic and and red paprika powder. Stir fast and add some cold water. When the meat and beans are soft, mix int he roux. Stir the goulash well and simmer for a few more minutes so that the roux is cooked. Serve hot with fresh bread.

Preparation time 90 minutes
One portion 510 cals

Töltött káposztaStuffed Cabbage of Ormánság

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

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.


Halászlé 1 - illusztr.Hungarian fish soup

Ingredients for about 6 portions

1000 g different type of small fish (freshwater fish)

1500 g carp (whole or fillets)
2 tablespoons lard

2 tablesppons Hungarian paprika powder

2 large onion
1 green pepper

1 big potato, peeled
salt and ground black pepper to taste

1 tomato, peeled and diced

1 egg and flour for the noodles


 Clean the fish. Remove its teeth, tail, fins and scales with a sharp knife. Wash it with cold water. Open up the carp at its belly and remove the chitterlings. Slice it up for 2 cm thick slices and salt them. Cut out the eyes from the head. Peel the onions and dice them. Peel the potato. Dice the tomato.

Tip: you can avoid all the hassle of fish cleaning if you buy fillets of carp or ask the fishmonger to clean it for you. You can leave out the small fish, but one of the secrets of making delicious fish soup is using different types of fish.


First of all we make a fishstock from the small fish and the head of the carp. Heat up the lard in a large pan and braise the diced onoins. Sprinkle the onion with paprika and pour immediately about 3 L water into the pan to prevent paprika from getting burnt. Put the small fish, the head of the carp, the diced tomato and salt in the pan and cook it until the meat comes of the fishbone. Sieve the stock and bring in to the boil. If you find it a bit thick, add some water. Put the salted carp slices in the fishstock, add slices of hot, green pepper, some salt if necessary and bring it to the boil. Grate the potato and add it to the soup. Cook it for 1-2 minutes. Beat up an egg add 1-2 tablespoons of flour and mix it until you get a batter. It should not be neither too thick nor too thin. Salt it a bit and cut nice ball shapes into the boiling soup with the help of a spoon. Cook it for 2-3 minutes. Hungarian fish soup is a substantial meal in itself, especially this version with noodles and grated potato in it.

Fish soup with sauerkraut


400g sauerkraut
400g fillet of carp, bighead carp or catfish
2 onions, 1 green pepper, 1 tomato
600g fishbone and fish head
2-3 carrots, 2 parsnips
4-5 juniper berries, salt

Make the stock by boiling the fishbone and fish heads wwith the peeled onion, green pepper, tomato and a pinch of salt. Cook for an hour and sieve on the rinsed and chopped sauerkraut. Add the juniper berries and coarsely chopped vegetables. Cook until all the ingredients are soft. Mix int he cleaned, rinsed and cubed fis at the end. Boli and cook until ready. Add more salt as required.

Preparation and cooking time 90 minutes
One portion 180 cals

Gulyásleveshez illusztr.Leg of pork with majoram and curd cheese layered potatoes


1kg leg of pork
50 g butter
bunch of fresh majoram or 1 lbs dry majoram
salt, pepper
3 slightly sour apples
lard for the roasting tin
for the garnish
1,5 kg potatoes
350 g curd cheese
1 onion
1 egg
300 ml sour cream

Preparation and cooking time two hours
One portion: 750 cals

Cook peeled and sliced potatoes in salty water. Mix curd cheese, chopped onion, sour cream and the egg. Add salt to taste. Arrange a layer of sliced potatoes on the bottom of heatproof glass dish, cover with the mixture of sour cream, onion and curd cheese. Repeat layers and roast in a hot oven. Score the meat with criss-cross cuts, making a diamond pattern. Rub with salt and pepper then place in a larded roasting tin. Mix the majoram with butter and baste the meat. Slice the apple and add to the thin. At 160-170 C roast it first covered then uncovered, basting frequently, for approx. 90 minutes until golden brown.

Useful tips:
It is important to score the meat well, making the roast more decorativ and crispy. Baked apple is delicious served with the roast, and do not spare the majoram since it will add an excellent flavour.

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