Tagged: pork

Lentil goulash

Lentil goulash

Goulash can be prepared in many ways. I have already shared the recipe of classic goulash and bean goulash, now it’s time to make you acquainted with lentil goulash. The common feature of goulash...

Lacipecsenye

Lacipecsenye

Lacipecsenye is a popular fair food in Hungary, the main attraction of lacikonyha. Lacikonyha is a food stall at fair, which provides fried and roasted meats, fish, hurka and sausage. Lacipecsenye is made from...

Rácbab - Serbian bean stew

Rácbab – Serbian bean stew

The Hungarian word rác is the archaic name of the Serbs who have been living in our country for centuries. Many Serbian dishes like gyuvecs, rácponty or rácbab have become a part of the...

Hortobágy pork stew with sausage

Hortobágy pork stew with sausage

If you hear the word Hortobágy, you may associate it with the puszta, herd of grey cattles or the famous meat crepes. But there is also a stew that was named after Hungary’s oldest...

Rongyos lapótya with chicken and vegetables

Rongyos lapótya

Rongyos lapótya is a pan-fried flatbread that can be considered as the little brother of lángos. It’s made from a yeasted dough spread with lard. The dough is rolled out thinly and traditionally fried...

Bugaci borsós betyár

Bugaci borsós betyár

Bugac is a village in the Southern Great Plain region surrounded by the puszta, which is the largest of seven detached units making up the Kiskunság National Park. Although Bugac is a part of...

Likócsi gulyás

Likócsi pork goulash

I don’t know if this soup has been named after Likócs, a garden district of Győr, or  it has nothing to do with it, but it’s surely one of the best gulyás soups I...

Pork ragout soup with tarragon

Pork ragout soup with tarragon

The homeland of dishes with tarragon is Transylvania, this versatile herb has a long tradition in the Transylvanian cuisine. Tarragon has an intense flavour that’s a unique mix of sweet anis and a mild...

Mushroom pork ragout

Pork ragout with mushrooms

If I want to eat some pork dish, which is easy to make, not time consuming, but not pörkölt or paprikash, I often prepare this ragout. Contrary to the Hungarian traditions, this dish doesn’t...

Pork stew in Bakony style

Pork stew in Bakony style

There are several dishes in Hungary that are made in Bakony style, named after Bakony, the westernmost and largest member of the Transdanubian Mountains. It is located north of Lake Balaton and lies almost...

Bácskai rizses hús

Pork stew with rice / Bácskai rizseshús

Bácskai rizseshús is a simple pork or (in some regions) chicken stew cooked with rice.  I usually use pork shoulder because it’s fattier than pork leg, but you can choose lean meat if you...

Brassói aprópecsenye

Brassói aprópecsenye

Brassói aprópecsenye literally means tiny roasts from Brasov; however, these “roasts” are in fact bits of pork fried up and served on a bed of fried potatoes.  On the basis of its name its...

Pork jelly

Hungarian pork jelly – Kocsonya

In Hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. As a Hungarian journalist said, kocsonya is “the etheral essence of pork”. It’s not far from...

Palots soup / Palócleves

Palots soup

Palots soup was invented by Johann Gundel, the founder of the Gundel dynasty. Johann arrived to Hungary in 1857 to try his luck. He made an incredible fast and ambitious career, in 1867 he...

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