Author: Eszter

Caraway seed soup / Köménymagos leves

Caraway seed soup – Köménymagos leves

Caraway seed soup belongs to the group of those dishes that every Hungarian knows, however cracks in its reputation can’t be hidden. Caraway seed soup is very divisive, it gives most of my countrymen...

Molnárka

Molnárka

Making bakery products at home always reminds me of the good old days. Today’s mass production just verifies my opinion that (almost) everything was better in the past. The large product assortments of bakeries...

Hortobágy meat crepes

Hortobágy meat crépes

Hortobágy crépes are considered as one of the most traditional Hungarian dishes, whose recipe was created for the Brussels World Fair in 1958, although something similar was already published in the cookbook of Mrs....

Hungarian pork bone stock / Orjaleves

Hungarian pork bone stock – Orjaleves

We are still in the middle of flu season, so this is the right time to cook some pork stock, the best possible medicament against influenza virus, which supports your immune system in recovering....

Wasp nest / Darázsfészek

Wasp nest – Darázsfészek

Fortunately this wasp nest has nothing to do with those angry insects, darázsfészek in this case means yeast pastry rolls with creamed butter and/or ground walnuts. These walnut “snails” are generally served as a...

Hungarian cottage cheese crepes

Cottage cheese crépes

It’s not a big deal to make crépes (palacsinta), but there are a few tricks that can make your job easier. Crépes will be lighter, if you sift the flour before adding to the...

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....

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...

Pozsony crescents / Pozsonyi kifli

Pozsony crescents – Pozsonyi kifli

Pozsony is the Hungarian name for Bratislava, the capital of Slovakia, the hometown of these amazing crescents. Pozsony crescents can be considered as the small version of beigli, which are known under different names:...

Fruit soup

Fruit soup

Strange though it may seem, in Hungary fruit soup is eaten as a soup, not as a dessert. If you look for Hungarian fruit soup in cyberspace, the first recipe that will certainly come...

Hungarian royal icing filled isler / Habos isler

The Hungarian royal icing filled isler – Habos isler

The Hungarian isler filled with royal icing (habos isler), apart from its shape and the chocolate glaze, has nothing to do with its namesake, the traditional Austrian ischler. This cookie is a rarity from...

White kidney bean stew

White kidney bean stew

In the Hungarian cuisine dry pinto beans are commonly used, mainly for soup and sólet. However, dry bean stew is made with white kidney beans. This dish is so thick and nutritious that one...

Rose doughnuts - Rózsafánk

Rose doughnuts – Rózsafánk

Rose doughnuts shine like gems among the carnival desserts. Making these very spectacular pastries is not as difficult as it looks. It requires patience and some handiness, but it’s a good opportunity for creative...

Hungarian egg drop soup

Hungarian egg drop soup – Savanyú tojásleves

Hungarian egg drop soup is a traditional, cheap and easy-to-cook dish, which is served often in households and hash houses, as well. It consists of an onion blond roux, beaten and poached eggs, flavoured...