Baku Kitchen! An independent reference of traditional food

Hungary

Paprika-rich soups and stews, sour cream, crisp lángos and grand café-house tortes. That is the short version of what Hungary cooks. Look for Goulash (paprika beef soup with potatoes and pinched csipetke noodles), Chicken paprikash (chicken in creamy paprika sauce with nokedli dumplings) and Lángos (deep-fried dough slathered with garlic, sour cream, cheese). Gulyás was the herdsmen’s kettle stew of the Great Plain; nineteenth-century nationalists promoted it as a symbol against Habsburg cooking. This atlas has 39 Hungary dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

39 dishes.

BarackpalinkaBarackpalinkaApricot brandy with intense stone-fruit nose, drunk at room temperature.BejgliBejgliRolled pastry log filled with dense poppy seed or walnut paste.Chicken paprikashChicken paprikashchicken in creamy paprika sauce with nokedli dumplingsCsabai kolbászCsabai kolbászcoarse pork sausage heavy with sweet and hot Hungarian paprikaCsalamadeCsalamadeShredded cabbage, pepper and cucumber pickled together, eaten with roast meat.Dobos torteDobos tortesponge layers, chocolate buttercream, glassy caramel topEgri bikavérEgri bikavérspicy red blend from Eger, known abroad as Bull's BloodEros PistaEros PistaCoarse salted paste of hot paprika, spooned into soups and stews.Fisherman’s soupFisherman’s soupfiery paprika river-fish soup, Christmas Eve traditionFlodniFlodniLayers of apple, walnut, poppy seed and plum jam between thin pastry.Forralt borForralt borRed wine heated with cloves, cinnamon and orange, sold in mugs.FőzelékFőzelékthick vegetable purée-stew, everyday Budapest lunchFröccsFröccswine cut with soda water, ordered by named ratiosGoulashGoulashpaprika beef soup with potatoes and pinched csipetke noodlesGundel palacsintaGundel palacsintawalnut-and-raisin crêpe flamed in rum with dark chocolate sauceHortobágyi palacsintaHortobágyi palacsintasavory crepes filled with paprikash meat, gratinéed in sauceHurkaHurkaliver or blood sausage bulked with rice, fried until the skin crispsKörözöttKörözöttsheep-curd spread whipped with paprika, onion and carawayKovászos uborkaKovászos uborkacucumbers soured in the summer sun with bread and dillKrampampuliKrampampuliRum burned over sugar and dried fruit in a darkened room, ladled hot.KremesKremesThick vanilla custard between puff pastry, dusted with icing sugar.KürtőskalácsKürtőskalácsspit-roasted chimney cake rolled in caramelised sugarLángosLángosdeep-fried dough slathered with garlic, sour cream, cheeseLecsóLecsópepper, tomato and onion stew, often with sausage, eggMeggylevesMeggyleveschilled sour-cherry soup with sour cream, served before the main coursePálinkaPálinkastrong fruit brandy of apricot, plum or pearPogacsaPogacsaSmall savoury scones with cheese or crackling, scored in a crosshatch.PörköltPörköltslow meat stew thick with paprika and onionsRétesRétesHungarian strudel with cherry, apple, poppy or curdSavanyu kaposztaSavanyu kaposztaSauerkraut fermented in barrels, stewed with pork or rolled for töltött káposzta.Somlói galuskaSomlói galuskarum-soaked sponge with walnuts, chocolate sauce, whipped creamStuffed cabbageStuffed cabbagecabbage rolls of pork and rice over sauerkrautTokaji aszúTokaji aszúbotrytized sweet 'wine of kings' from TokajTúró RudiTúró Rudichocolate-coated bar of tangy curd cheese, sold chilledTúrós csuszaTúrós csuszapasta with curd cheese, sour cream, crisp baconUnicumUnicumbitter black herbal liqueur in a round bottle, drunk as a digestif

  • Barackpalinka

    Apricot brandy with intense stone-fruit nose, drunk at room temperature. A wine & spirit recipe from Hungary.

  • Bejgli

    Rolled pastry log filled with dense poppy seed or walnut paste. Ready in 45 min prep and 40 min cooking.…

  • Csabai kolbász

    Coarse pork sausage heavy with sweet and hot Hungarian paprika. A charcuterie & cured recipe from Hungary.

  • Csalamade

    Shredded cabbage, pepper and cucumber pickled together, eaten with roast meat. Ready in 40 min prep and 20 min cooking.…

  • Egri bikavér

    Spicy red blend from Eger, known abroad as Bull’s Blood. A wine & spirit recipe from Hungary.

  • Eros Pista

    Coarse salted paste of hot paprika, spooned into soups and stews. 45 min to prepare. 1 kg. A sauce &…

  • Flodni

    Layers of apple, walnut, poppy seed and plum jam between thin pastry. Ready in 1 hr 30 min prep and…

  • Fisherman’s soup

    Fiery paprika river-fish soup, Christmas Eve tradition. Ready in 30 min prep and 2 hr cooking. 6 servings. A soup…

  • Főzelék

    Thick vegetable purée-stew, everyday Budapest lunch. Ready in 15 min prep and 30 min cooking. 4 servings. A soup &…

  • Forralt bor

    Red wine heated with cloves, cinnamon and orange, sold in mugs. Ready in 10 minutes prep and 25 minutes cooking.…