Somogyi galuska

by | May 5, 2023 | Noodles

The noodle section of the Hungarian cuisine is not so famous and abundant as the Italian pasta universe, but you can find delicious recipes if you know where to search for them. Somogyi galuska is a simple noodle recipe. The noodles are coated with a thick sauce, which contains bacon, onion, garlic, scallion, paprika, parsley and sour cream. The only special tool you need to have is a nokedli maker. (Source of the recipe: Szoky’s kitchen)

Somogyi galuska
Somogyi galuska – photo:


  • 70 g (~2 1/2 oz) smoked pork fat, diced
  • 200 g (~7 oz) smoked slab bacon, diced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3/4 tbsp sweet ground paprika
  • salt and pepper to taste
  • 2-3 scallions, sliced
  • a small bunch of parsley leaves, finely chopped
  • 250 g (~8 3/4 oz) sour cream
  • 350 g (~2 3/4 cups) flour
  • 3 eggs
  • 250 (~1 cup) + 210 ml (~3/4 cup + 2 tbsp) water

In a sauté pan fry the smoked pork fat until it becomes crisp and releases enough lard. Remove the golden brown fat pieces and set aside. Add slab bacon to the hot lard and fry until crisp and golden brown. Transfer the bacon pieces onto a plate.

Sauté onions and garlic in the hot lard, then put the smoked fat pieces back into the pan. Stir in paprika, pepper and pour in 250 ml / 1 cup of water. Over medium-low heat cook for 10-15 minutes until the mixture thickens. After 10-15 minutes add scallions and cook for a minute. In a small bowl combine sour cream and some hot sauce, and pour the mixture into the pan. Season with salt and cook for 1-2 minutes, then turn off the heat.

Meanwhile in a bowl mix together flour, eggs and 210 ml (~3/4 cup + 2 tbsp) of water to get a thick batter. Push the batter with a spoon through the holes of a nokedli maker into a pot of boiling salted water, and cook the dumplings for 3-4 minutes. Drain the dumplings and stir into the paprika-onion sauce. Finally, add slab bacon pieces and finely chopped parsley, and adjust salt.

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Hungarian cottage cheese

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.

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