Category: Vegetable dishes

Körözött

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...

Homemade tomato sauce

Homemade tomato sauce alias ketchup

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...

Cucumber-salad-sour-cream

Variations on cucumber salad

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

Lecsó

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...

Leavened_cucumber

Homemade fermented cucumbers

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...

Ajvar_1

Ajvár

Ajvár is a Serbian sauce, but it becomes more and more popular in Hungary. It’s made from red pepper, aubergine and garlic, served with roasted meats, used to flavor salads or simply spread on...

A world famous Hungarian spice

There is a common trait of many Hungarian dishes, namely they are inconceivable without paprika. If you browse in the old cook books of the 17th and 18th centuries, you can’t find paprika mentioned...

Sauerkraut – The real multivitamin

Sauerkraut is a typical raw material of the Hungarian cuisine, ingredient of several Hungarian dishes. Sauerkraut is finely sliced cabbage that has been fermented by various lactic acid bacteria. Mankind has been growing cabbage...