Hungarian cuisine is known for its hearty, comforting dishes that warm the soul. From rich beef stews to tangy sour cherry soups, there’s something for everyone in this Eastern European country’s culinary repertoire. In this article, we’ll explore 20 authentic Hungarian recipes that showcase the best of Hungarian cooking. Whether you’re a seasoned cook or just starting out, these classic dishes are sure to become new favorites.
From traditional paprikash stews and goulashes to sweet treats like walnut rolls and poppy seed cakes, our selection of recipes offers a taste of Hungary’s rich gastronomic heritage. So let’s dive in and discover the flavors of this beloved cuisine!
Chicken Paprikash with Dumplings
This classic Hungarian dish combines tender chicken, flavorful paprika, and comforting dumplings for a satisfying meal. With its rich aroma and velvety texture, this paprikash is sure to warm your heart and belly.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tsp caraway seeds
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
– 1 cup milk
– 2 tbsp all-purpose flour
– 2 eggs
– Dumpling mixture (see below)
Dumpling Mixture:
– 1 cup all-purpose flour
– 1/2 cup warm water
– Salt, to taste
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add chicken, caraway seeds, paprika, salt, and pepper. Cook until browned.
3. Pour in chicken broth and milk. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Prepare dumpling mixture by combining flour and warm water. Mix until smooth.
5. Drop dumpling mixture into the stew, cover, and cook for an additional 10 minutes or until cooked through.
Cooking Time: 30-40 minutes
Goulash Soup with Fresh Herbs
This classic Hungarian soup is a staple of comfort food, elevated by the freshness of herbs. This recipe combines tender beef, rich flavors, and vibrant herbs to create a truly satisfying meal.
Ingredients:
– 1 lb beef, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Fresh dill, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in paprika, then add diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Season with salt and pepper to taste.
5. Ladle soup into bowls and garnish with chopped parsley and dill.
Cooking Time: 1 hour 15 minutes
Lángos with Garlic and Sour Cream
Experience the savory taste of Hungarian street food with this easy-to-make lángos recipe, perfect for a quick snack or appetizer.
Ingredients:
– 1 package lángos dough (usually found in international markets or online)
– 2 cloves garlic, minced
– 1/4 cup sour cream
– Salt and pepper to taste
– Optional toppings: chopped fresh parsley, grated cheddar cheese
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Open the lángos dough package and follow the instructions to thaw it.
3. Roll out the dough on a floured surface to about 1/8 inch thickness.
4. Brush the dough with melted butter, then sprinkle minced garlic evenly over the surface.
5. Bake for 12-15 minutes or until golden brown.
6. Remove from the oven and spread sour cream evenly over the lángos.
7. Season with salt and pepper to taste.
8. Add optional toppings of your choice (parsley and cheese work well).
9. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Stuffed Cabbage Rolls (Töltött Káposzta)
This classic Hungarian dish is a hearty and flavorful meal perfect for any occasion. Tender cabbage leaves wrapped around a savory filling of ground pork, beef, and rice make for a satisfying and comforting experience.
Ingredients:
– 1 large head of cabbage
– 1 pound ground pork
– 1/2 pound ground beef
– 1 cup cooked rice
– 1 onion, finely chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the tough outer leaves from the cabbage head and blanch it in boiling water for 5 minutes.
3. Remove the cabbage from the water, let it cool, then carefully remove the leaves and cut out the stem.
4. In a large bowl, combine ground pork, beef, cooked rice, chopped onion, 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 into a neat package. Repeat with remaining leaves and filling.
6. Place the rolls seam-side down in a large baking dish and drizzle with vegetable oil.
7. Bake for 25-30 minutes or until the cabbage is tender and the filling is cooked through.
Fisherman’s Soup (Halászlé)
This hearty Hungarian soup has been a staple of fishermen’s diets for centuries, providing a warm and nourishing meal after a long day on the water. With its rich flavors and tender fish, Halászlé is sure to become a favorite.
Ingredients:
– 1 lb fish pieces (whitefish or catfish work well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large bell pepper, chopped
– 2 medium tomatoes, diced
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups water
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and bell pepper; sauté until tender, about 5 minutes.
3. Add fish pieces, tomatoes, paprika, salt, and pepper.
4. Pour in water and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until the fish is cooked through.
6. Serve hot with crusty bread or a side of rye.
Cooking Time: 20-25 minutes
Hungarian Lecsó with Sausage
Hungarian Lecsó with Sausage Recipe Summary: This classic Hungarian dish combines tender sausage, juicy bell peppers, and aromatic spices, resulting in a hearty and flavorful stew. Perfect for a cozy dinner or casual gathering.
Ingredients:
– 500g Hungarian sausage (e.g., kolbász or székelygulyás)
– 2 large onions, chopped
– 3 large bell peppers (any color), sliced
– 3 cloves garlic, minced
– 1 can of diced tomatoes (400g)
– 2 tbsp paprika
– Salt and pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
2. Add the sliced bell peppers and cook for 5 minutes, or until they start to soften.
3. Add the minced garlic and cook for an additional minute.
4. Slice the sausage into thick rounds and add to the pot. Cook for 5-7 minutes, or until browned.
5. Stir in paprika, salt, and pepper.
6. Add the canned tomatoes and bring to a simmer.
7. Let the mixture cook for 20-25 minutes, or until the flavors have melded together and the sausage is fully cooked.
Cooking Time: Approximately 30-35 minutes
Beef Stew with Red Wine (Marhapörkölt)
A hearty and flavorful stew that’s perfect for a cold winter’s night. This recipe combines tender beef, rich red wine, and aromatic vegetables in a deliciously simple dish.
Ingredients:
– 500g beef chuck, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 cup red wine (such as Merlot or Cabernet Sauvignon)
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add beef, carrots, potatoes, red wine, beef broth, and thyme. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour and 30 minutes, or until beef is tender.
4. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 1 hour and 30 minutes
Hungarian Potato Casserole (Rakott Krumpli)
A hearty and comforting Hungarian dish, Rakott Krumpli is a simple yet satisfying potato casserole that’s perfect for family gatherings or cozy meals. This recipe combines layers of potatoes, onions, sour cream, and cheese to create a rich and creamy delight.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1 medium onion, thinly sliced
– 2 tablespoons butter
– 1 cup sour cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the sliced onions in butter until softened.
3. In a separate pot, boil the sliced potatoes for 5 minutes or until slightly tender.
4. In a greased 9×13-inch baking dish, create layers of potatoes, onions, and sour cream.
5. Top with grated cheese and season with salt and pepper.
6. Bake for 35-40 minutes or until golden brown and bubbly.
Cooking Time: 35-40 minutes
Transylvanian Layered Cabbage (Székelykáposzta)
A traditional Hungarian dish from the Székely region, this hearty casserole is made with layers of sautéed cabbage, ground pork, and flavorful spices.
Ingredients:
– 1 large head of cabbage, shredded
– 500g ground pork
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a large pan, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook until softened.
3. Add the ground pork and cook, breaking with a spoon, until browned.
4. Add the garlic, paprika, salt, and pepper; stir well.
5. In a separate pot, boil the shredded cabbage in 2 cups of water for 10 minutes or until slightly tender.
6. Grease a large baking dish with the remaining tablespoon of oil.
7. Layer the cooked pork mixture, then the boiled cabbage, repeating this process two more times, finishing with a layer of pork on top.
8. Bake for 30-40 minutes or until the casserole is hot and the flavors are melded together.
Cooking time: 40-50 minutes
Hungarian Sour Cherry Soup (Meggyleves)
This traditional Hungarian soup is a sweet and tangy delight, perfect for warm weather. Made with sour cherries, it’s a refreshing and flavorful treat that’s easy to prepare.
Ingredients:
– 1 cup fresh or frozen sour cherries
– 2 cups chicken broth
– 1/4 cup sugar
– 1 tablespoon lemon juice
– 1/4 teaspoon ground cinnamon
– Salt to taste
– Heavy cream or milk (optional)
Instructions:
1. In a medium saucepan, combine sour cherries, chicken broth, sugar, lemon juice, and cinnamon.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 15 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the saucepan.
4. Season with salt to taste. If desired, stir in heavy cream or milk to give the soup a creamy texture.
5. Serve warm or chilled, garnished with additional sour cherries if desired.
Cooking Time: 20-25 minutes
Porkolt with Mushrooms and Dumplings
This hearty Hungarian stew combines tender pork, savory mushrooms, and fluffy dumplings for a comforting meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1 tsp paprika
– Salt and pepper to taste
– 4 dumpling mix (see note)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add pork; cook until browned, about 5 minutes.
2. Add mushrooms, onion, and garlic. Cook until vegetables are tender, about 10 minutes.
3. Stir in flour, paprika, salt, and pepper. Cook for 1 minute.
4. Gradually add chicken broth; bring to a boil.
5. Reduce heat to low; simmer, covered, for 30 minutes or until pork is tender.
6. Meanwhile, prepare dumplings according to package instructions (usually requires boiling water).
7. Serve stew with cooked dumplings and enjoy!
Cooking Time: 1 hour 10 minutes
Hungarian Cheese Noodles (Túrós Csusza)
This classic Hungarian dish combines tender noodles with a rich and creamy cheese sauce, perfect for a cozy meal or a comforting snack. With its simple yet satisfying flavors, Túrós Csusza is sure to become a favorite.
Ingredients:
– 8 oz egg noodles
– 2 cups grated feta cheese (or other crumbly cheese)
– 1/4 cup butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
3. Stir in the grated feta cheese until melted and smooth.
4. Add the heavy cream and stir until combined. Season with salt and pepper to taste.
5. Combine the cooked noodles and cheese sauce. Toss until coated, then serve hot. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Kürtőskalács (Chimney Cake)
Experience the sweet aroma and taste of traditional Hungarian chimney cakes with this easy-to-make recipe!
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sugar
– 1/4 teaspoon active dry yeast
– 1/2 cup lukewarm milk
– 1/4 cup unsalted butter, melted
– Sesame seeds or poppy seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine flour, sugar, and yeast.
2. Gradually add lukewarm milk to the dry ingredients and mix until a smooth batter forms.
3. Add melted butter and mix well.
4. Knead the dough for 5-7 minutes until it becomes elastic and smooth.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat a chimney cake maker or a non-stick skillet over medium heat.
7. Divide the dough into 4-6 equal pieces, depending on desired cake size.
8. Roll each piece into a ball and flatten it slightly to form a disk shape.
9. Cook the cakes for 2-3 minutes on each side, until golden brown.
10. Brush with melted butter and sprinkle with sesame seeds or poppy seeds if desired.
Cooking Time: 6-8 minutes per batch
Hungarian Walnut Rolls (Diós Bejgli)
These sweet and nutty rolls are a beloved Hungarian dessert, perfect for special occasions or everyday treats. Filled with ground walnuts and spices, they’re soft, fluffy, and utterly delicious.
Ingredients:
– 1 cup warm milk
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup ground walnuts
– 1/4 cup brown sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes.
2. Add sugar, flour, and salt. Mix until smooth.
3. Knead the dough for 10 minutes until elastic.
4. Roll out the dough to a thickness of about 1/8 inch (3 mm).
5. Spread ground walnuts, brown sugar, cinnamon, and cardamom mixture evenly over the dough, leaving a 1-inch border.
6. Roll up the dough tightly, cut into 12 equal pieces, and place on a baking sheet lined with parchment paper.
7. Bake at 375°F (190°C) for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Somlói Galuska (Hungarian Trifle)
A classic Hungarian dessert, Somlói Galuska is a layered treat consisting of sponge cake, chocolate custard, whipped cream, and caramelized nuts. This trifle is perfect for special occasions or as a show-stopping dessert for your next dinner party.
Ingredients:
– 1 package of ladyfingers (about 12-16 pieces)
– 1 cup of unsalted butter, softened
– 2 cups of milk
– 1/2 cup of sugar
– 3 ounces of high-quality dark chocolate, melted
– 1 cup of heavy cream, whipped
– 1/4 cup of caramelized nuts (such as almonds or hazelnuts)
– Powdered sugar, for dusting
Instructions:
1. Start by preparing the ladyfingers according to package instructions.
2. In a medium saucepan, combine butter, milk, and sugar. Heat over medium heat until the sugar dissolves.
3. Remove from heat and stir in melted chocolate.
4. Assemble the trifle by layering cake, custard, whipped cream, and caramelized nuts in a large serving bowl.
5. Dust with powdered sugar before serving.
Cooking Time: 30 minutes to assemble
Hungarian Stuffed Peppers (Töltött Paprika)
A classic Hungarian dish that combines sweet bell peppers with savory rice, meat, and spices.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef or pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon paprika
– Salt and black pepper to taste
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, paprika, salt, and black pepper to the skillet. Cook until the onion is translucent.
5. Stir in the cooked rice.
6. Stuff each pepper with the meat mixture and top with a spoonful of vegetable oil.
7. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Hungarian Garlic Soup (Fokhagyalé)
A hearty and aromatic soup that’s a staple of Hungarian cuisine, made with a rich garlic broth and served with crusty bread for dipping. This comforting recipe is perfect for a chilly evening or as a warming starter.
Ingredients:
– 3-4 large cloves of garlic, peeled and chopped
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped garlic and sauté for 5-7 minutes, until fragrant.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Hungarian Plum Dumplings (Szilvás Gombóc)
These sweet and savory dumplings are a staple of Hungarian cuisine, typically served as a dessert or snack. With their tender dough and juicy plum filling, you’ll be hooked!
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1 tablespoon sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup chopped fresh plums (such as Santa Rosa or Italian Prune)
– 1 tablespoon vanilla extract
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water while stirring with a fork until dough forms.
3. Knead the dough for about 5 minutes until smooth.
4. Divide the dough into small balls (about the size of a walnut).
5. Flatten each ball slightly to form a disk shape.
6. Place a tablespoon of plum filling in the center of each disk.
7. Fold the dough over the filling, forming a half-moon shape, and press edges together to seal.
8. Bring a large pot of salted water to a boil; reduce heat to medium-low and simmer for 15-20 minutes or until dumplings float.
9. Remove with a slotted spoon and serve warm.
Cooking Time: 15-20 minutes
Pörkölt with Spätzle
Pörkölt, a traditional Hungarian beef stew, is elevated to new heights when served with crispy, homemade spätzle noodles. This classic comfort food dish is perfect for a cold winter’s night.
Ingredients:
– 500g beef shoulder or shank, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 cup beef broth
– 1 tablespoon paprika
– Salt and pepper to taste
– Spätzle noodles (see recipe below)
Pörkölt Recipe:
1. Heat oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add onions and garlic; cook until the onions are translucent.
3. Add beef broth, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Serve with spätzle noodles (see recipe below).
Spätzle Noodles Recipe:
1. In a large bowl, combine 2 cups all-purpose flour and 1 egg. Mix until a dough forms.
2. Bring a large pot of salted water to a boil. Using a spätzle maker or a box grater, press the dough into the boiling water.
3. Cook for 2-3 minutes, then remove with a slotted spoon.
Cooking Time: Pörkölt: 1 hour, Spätzle Noodles: 5 minutes
Hungarian Poppy Seed Roll (Mákos Bejgli)
This classic Hungarian pastry is a staple at holidays and special occasions, filled with the nutty flavor of poppy seeds and sweet, tender dough.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm milk
– 1/4 teaspoon active dry yeast
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– 1 tablespoon poppy seeds
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine flour, yeast, and sugar.
2. Add warm milk and mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Roll out the dough to a thickness of about 1/8 inch (3 mm).
5. Mix melted butter with beaten egg and brush over the dough.
6. Sprinkle poppy seeds evenly over the dough.
7. Roll the dough into a log shape, starting from one long side.
8. Cut into 12 equal pieces and place on a baking sheet lined with parchment paper.
9. Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the bold flavors and hearty dishes of Hungary with these 20 authentic recipes! From comforting chicken paprikash with dumplings to rich beef stew with red wine, there’s something for every taste. Try your hand at traditional dishes like goulash soup with fresh herbs, stuffed cabbage rolls, or Hungarian sour cherry soup. Or, go modern with innovative twists on classic recipes, like Hungarian cheese noodles or chimney cake. Whatever your preference, these recipes will transport you to the heart of Eastern Europe and leave you wanting more!