Lecsó looks faintly like the French ratatouille, however the main ingredients of this typical Hungarian summer one-course meal are pepper, tomato and onion. There are countless versions of lecsó, everyone has their own recipe for making the perfect lecsó. It can give rise to serious disputes how to chop onion … More

Homemade fermented cucumbers


Fermented cucumbers – the eternal summer favourite, obligatory attendant of stews and roasted meats; sunshine and warm are necessary to prepare these delicious fermented pickles. The basic recipe isn’t too complicated: all you need are cucumber, salt, dill, water, leavened bread and a big jar. Debate about its ideal salt … More

A world famous Hungarian spice

There is a common trait of many Hungarian dishes, namely they are inconceivable without paprika. If you browse in the old cook books of the 17th and 18th centuries, you can’t find paprika mentioned among the recipes’ ingredients. Despite its presence in Central Europe since the beginning of Ottoman conquest, … More

Sauerkraut – The real multivitamin

Sauerkraut is a typical raw material of the Hungarian cuisine, ingredient of several Hungarian dishes. Sauerkraut is finely sliced cabbage that has been fermented by various lactic acid bacteria. Mankind has been growing cabbage for thousands of years and fermentation goes far back to the ancient times. The aim of … More