Dill sauce

Dill sauce

Dill is one of the most characteristic herbs of the Hungarian cuisine. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those who push the plate aside in disgust if there is even a sole leaf of dill … More

Fülesleves from Hódmezővásárhely

Fülesleves from Hódmezővásárhely

Hódmezővásárhely, a city in Southeast Hungary (25 km far from Szeged), has been one of the economic and cultural centers of the Great Hungarian Plain for centuries. The city’s name – which literally translates to Marketplace on the Beavers’ Field – was first mentioned after the fusion of two Árpád-era … More

Transylvanian sour cabbage rolls

Transylvanian sour cabbage rolls

Stuffed cabbage can be called as one of the basic foods of the Hungarian cuisine, it has a big cult in the Hungarian inhabited regions, only stews can rival this gorgeous dish in popularity. Depending on which part of the country you live or visit, you can see many different … More

Vegetable marrow stew with pork ragout

Vegetable marrow stew with pork ragout

Vegetable marrow is a kind of summer squash, it’s typically larger and longer than zucchini, with smooth, thin peel that can range in color from light beige to deep green. Vegetable marrow is low in calories with no fat or cholesterol; it provides significant amounts of dietary fiber, vitamin A, … More

Homemade fermented cucumbers

Leavened_cucumber

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