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...
Category: Vegetable dishes
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...
Elderflower soft drink
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 salad
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...
Celeriac salad
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...
Homemade vegetable seasoning blend
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...
Körözött – Hungarian cheese spread
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...
