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...
Vegetable dishes
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...
Homemade vegetable seasoning blend
I only know a few things that divide people more than food seasonings and bouillon cubes. They are said to add flavour to dishes by enriching the...
Homemade tomato sauce alias ketchup
To tell you the truth, I steer clear of store-bought ketchup because I haven't managed to make me familiar with its artificial taste. Sure, making...
Variations on cucumber salad
Cucumber salad is the most popular salad in Hungary. Half of the Hungarians prefer the cucumber salad with sour cream, the other half swear by the...
Lecsó
Lecsó looks faintly like the French ratatouille, however, the main ingredients of this typical Hungarian summer one-course meal are pepper, tomato...
Leavened cucumbers – Kovászos uborka
Leavened cucumbers - the eternal summer favourite, obligatory attendant of stews and roasted meats; sunshine and warm are necessary to prepare these...
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...
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...
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.