Tejes kása – Polenta dumplings in milk
Tejes kása is an old peasant food made from only five ingredients, which was often on the tables in Békés (a small town in South-Eastern Hungary) and on the farms around the settlement. Tejes...
Category: Vegetable dishes
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 varieties are descendants of the sea beet, and they were already cultivated...
Kohlrabi stew – Karalábéfőzelék
Kohlrabi belongs to the cabbage family, so if you enjoy cabbage, broccoli, and even Brussels sprouts, there’s a high chance you’ll also love kohlrabi. Kohlrabi’s taste and texture are similar to those of broccoli...
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 folate, and also loaded with manganese and fibre. In Hungary...
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 contain chlorophyll, this is the reason why...
Krumplifőzelék – Sour cream potato stew
We often make főzelék, which is a special category in Hungarian cuisine and is a popular way to cook vegetables. Potatoes, which are cheap, easy to grow and packed with a variety of nutrients,...
Házi paprikakrém – Homemade Hungarian red pepper paste
Have you heard of Erős Pista and Édes Anna? They are not living celebrities, but they are the brand names of the most popular Hungarian red pepper paste. Erős Pista (translates as ‘Strong Steve’)...
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 version may have a surprise in store for those...
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 stock). The only seasoning used in...
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 ham can’t be served without this condiment. Stores offer...
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 an excellent addition to your diet, adding flavor to many...
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 fill up without having to...
Creamed zucchini
Zucchini is one of my favorite vegetables (it’s technically a fruit because it comes from a flower) to plant in our garden, it grows like crazy and we always have an abundance. Zucchini is...
Creamed spinach
Spinach, this leafy green vegetable that originated in Persia is considered very healthy as it’s loaded with nutrients and antioxidants. Despite its health benefits most of the Hungarians aren’t on friendly terms with this...
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,...
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...
