Lecsó with courgettes
Lecsó is a simple stew of glorious vegetables, the perfect example of a dish that is truly way grander than the sum of its ingredients. The traditional lecsó consists of only 3 ingredients: onion,...
Category: Vegetable dishes
Csalamádé – Mixed vegetable pickle
In Hungary main meals are often (or rather always) served with pickled vegetables. Cucumber, beet root, water melon, stuffed peppers or csalamádé – they are all splendid and make any meat dish lively. Mixed...
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...
Bálmos
Bálmos is an old Transylvanian dish, a kind of polenta made from coarsly ground cornmeal, bacon and sheep milk cheese. It was originally prepared with fatty whey, a byproduct of the manufacture of cheese....
Braised red cabbage
Braised red cabbage is the obligatory side dish of duck and goose roasts in Hungary. There are a number of ways to cook red cabbage but the most common is to braise it. It...
Savoy cabbage stew
Due to its attractive deep green colouring and crinkly leaves savoy cabbage popularity has never waned. Savoy cabbage is a very versatile brassica, its flavor is mild and earhty, and the leaves are tender...
Paprikás krumpli – Potato stew
Paprikás krumpli is a typical homemade dish, you can’t eat it in restaurants. It takes only 25-30 minutes to prepare this great stew, so it’s ideal for summer cookouts. It can be cooked on...
Breaded cauliflower – Rántott karfiol
Cauliflower is usually considered a winter food, but thanks to greenhouses this great vegetable is already available whole year round and it deserves a spot on your table. In Hungary you can eat cauliflower...
Dödölle
Dödölle, ganca, gánica, cinke – all these names refer to one dish that is known and cooked throughout Hungary, a cheap peasant food that was eaten on a daily basis a long time ago....
Yellow split pea stew – Sárgaborsó főzelék
Hungarian főzelék (vegetable stews) can be made not just from fresh vegetables, but from dried legumes, too. Split peas (sárgaborsó, felesborsó in Hungarian) are available any time of the year and perfect choice for...
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...
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...
Lapcsánka alias potato pancakes
There is perhaps no other food that has more names in the Hungarian language than potato pancake. Tócsni, lapcsánka or röszti – they are only three from its 60 names. Whatever it’s called, everyone...
Layered cauliflower
There are several layered dishes in the Hungarian cuisine, they are usually made with some kind of meat and vegetable like potato, sauerkraut, kale or cauliflower. Cauliflower is very popular in Hungary and often...
Gooseberry sauce
Hungary is suffering from a cruel heat wave, in such a hot weather light and sourish foods take priority. Fruit sauces are as popular as vegetable stews (főzelék) in Hungary, they are generally served as...
Green pea stew with bay leaf and vinegar
Hungary is the homeland of főzelék, which can be described in English as a thick vegetable stew. Főzelék is a special category in the Hungarian cuisine, thicker than a soup, but thinner than a...
