Vegetable dishes

Swabian potato salad

Swabian potato salad

The presence of Swabians as a minority has influenced the culinary landscape in certain Hungarian regions. The Swabians, or svábok in Hungarian,...

Homemade plum jam

Homemade plum jam

Since many Hungarian recipes call for plum jam, I thought it would be useful to show you the process of making this delightful spread. Homemade plum...

Eggplant dip – Padlizsánkrém

Eggplant dip – Padlizsánkrém

If there's one vegetable that deserves more recognition for its culinary prowess, it's the aubergine, also known as eggplant in some regions. With...

Krumpli móring

Krumpli móring

Krumpli móring consists of mashed potatoes that are flavored with sautéed onions and red peppers, giving it a delicious and savory taste. It's...

Verzár – Cabbage filled pancakes

Verzár – Cabbage filled pancakes

I stumbled upon verzár in Transylvanian Feast, a cookbook written by Pál Kövi, while I was searching for savory pancake recipes. Verzár is thin...

Cabbage casserole

Cabbage casserole

The following recipe of cabbage casserole was inspired by Transylvanian Feast, a cookbook written by Pál Kövi. He wasn't even Transylvanian - he was...

Layered Swiss chard

Layered Swiss chard

Despite its name, red Swiss chard (mángold in Hungarian) did not originate in Switzerland, it's native to the Mediterranean region. All chard...

Green pea stew with milk and parsley

Green pea stew with milk and parsley

The value of peas is often underestimated, however, this naturally sweet legume is rich in essential vitamins and antioxidants like vitamin K, C and...

Wax bean stew

Wax bean stew

In Hungary wax beans or yellow beans are more popular than green beans, soup and stew (főzelék) are more often made with them. Wax beans do not...

Cabbage in tomato sauce

Cabbage in tomato sauce

Cabbage in tomato sauce is one of those divisive canteen foods in Hungary, which either appeals to you or gives you the shivers. However, homemade...

Répafőzelék – Carrot stew

Répafőzelék – Carrot stew

This carrot stew is an old family recipe, we often cook and usually serve it with boiled pork (it can be a delicious sidedish after a pork bone...

Prepared horseradish

Prepared horseradish

Easter is coming, so it's time to share the recipe of prepared horseradish. In Hungary horseradish is an inevitable part of the Easter menu, boiled...

Mushroom stew

Mushroom stew

We Hungarians can make stew from almost anything, mushroom is no exception. Packed with a ton of essential vitamins and minerals, mushrooms make for...

Lentil stew

Lentil stew

If you are looking for a nutrient-packed, but no-fuss dish, this lentil stew can be a good choice for a hearty lunch or dinner. It’s a great way to...

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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