Spinach, this leafy green vegetable that originated in Persia is considered very healthy as it’s loaded with nutrients and antioxidants. Despite its...
Vegetable dishes
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...
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...
Dill sauce
Dill is one of the most characteristic herbs of the Hungarian cuisine. Due to its tangy taste and fragrance this herb has two groups of fans: those...
Bálmos
Bálmos is an old Transylvanian dish, a kind of polenta made from coarsly ground cornmeal, bacon and sheep milk cheese. It was originally prepared...
Braised red cabbage
Braised red cabbage is the obligatory side dish of duck and goose roasts in Hungary. There are a number of ways to cook red cabbage but the most...
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,...
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...
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...
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...
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...
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...
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...
Lapcsánka alias potato pancakes
There is perhaps no other food that has more names in the Hungarian language than potato pancakes. Tócsni, lapcsánka or röszti - they are only three...
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...
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...
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...
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...
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...
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...
Popular recipes
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.