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 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 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...
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...
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...
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...
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...
Hungary is in elderflower season right now and it’s the perfect time to make a refreshing drink from the heavily scented blossoms of Sambucus nigra. Don’t buy expensive elderflower drink, it’s quick and easy to...
Lentil is one of our oldest sources of food. This legume originates from Asia and it has been part of the human diet since neolithic times, being one of the first crops domesticated in...
Although winter is coming, we don’t even need to give up on fresh salads during those frosty months. There are some seasonal vegetables that can be base material of exciting, sometimes unusual salads. One...
I know onyl a few things that divide people more than food seasonings and bouillon cubes. They are said to add flavour to dishes by enriching the meals’ aroma. Some believe that they have...
The main ingredient of körözött was originally Liptauer or liptói túró, a sheep-milk based cheese. Liptó was a county of Hungary until the end of WWI. Liptó got disannexed from Hungary in 1919, and...
To tell you the truth, I stear clear of the industrial ketchup because I haven’t managed to make me familiar with its artificial taste. Sure, making your own homemade tomato sauce is not as...
This is the most popular salad in Hungary. Half of the Hungarians prefer the cucumber salad with sour cream, the other half swear by the recipe with vinegar. Both are wonderful, no matter which...
Lecsó looks faintly like the French ratatouille, however the main ingredients of this typical Hungarian summer one-course meal are pepper, tomato and onion. There are countless versions of lecsó, everyone has their own recipe...
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...
