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.
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Lecsó
Pepper, tomato and onion stew, often with sausage, egg. Ready in 15 min prep and 40 min cooking. 4 servings.…
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Meggyleves
Chilled sour-cherry soup with sour cream, served before the main course. Ready in 20 minutes prep and 25 minutes cooking.…
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Pálinka
Strong fruit brandy of apricot, plum or pear. A wine & spirit recipe from Hungary.
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Pogacsa
Small savoury scones with cheese or crackling, scored in a crosshatch. Ready in 40 min prep and 20 min cooking.…
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Pörkölt
Slow meat stew thick with paprika and onions. Ready in 20 min prep and 2 hr 30 min cooking. 6…
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Savanyu kaposzta
Sauerkraut fermented in barrels, stewed with pork or rolled for töltött káposzta. 1 hour to prepare. Fills a 10-litre crock.…
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Somlói galuska
Rum-soaked sponge with walnuts, chocolate sauce, whipped cream. Ready in 1 hour prep and 30 minutes cooking. Serves 8. A…
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Stuffed cabbage
Cabbage rolls of pork and rice over sauerkraut. Ready in 1 hr prep and 2 hr 30 min cooking. 8…
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Tokaji aszú
Botrytized sweet ‘wine of kings’ from Tokaj. A wine & spirit recipe from Hungary.