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Hungarian Recipes

22 recipes

Hungarian food is built around paprika, which reached the country in the 16th century and became its signature spice. It goes into nearly every stew, usually after onions have melted slowly in lard or oil. Pork, beef, poultry and freshwater fish from the Danube and Lake Balaton are the main proteins, and sour cream finishes many dishes. Soups and thick vegetable stews called főzelék are everyday fare, and Sunday lunch often begins with a bowl of soup. Dumplings (nokedli), noodles and potatoes fill out the plate. The cuisine shows Turkish, Austrian, Slavic and Jewish influences, plus the cattle-herding traditions of the Great Plain. Sweet dishes include palacsinta, strudels filled with poppy seed, walnut, curd cheese or sour cherry, and layered cakes such as dobos torta. Pickles, preserved peppers and cured sausages fill the winter pantry, and Christmas brings fish soup and sweet poppy seed rolls.

Staple ingredients

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Common questions

What is Hungarian food known for?

Paprika-rich soups and stews such as gulyás and pörkölt, chicken paprikás with dumplings, lángos, stuffed cabbage, and sweets like dobos torta, strudel and chimney cake.

What is the national dish of Hungary?

Gulyás, the beef and paprika soup, is the best-known national dish, though chicken paprikás and halászlé (fisherman's soup) also have strong claims.

Is Hungarian food spicy?

Mostly not. Sweet paprika gives color and depth rather than heat. People who like fire add hot paprika, fresh peppers or a spoonful of hot pepper paste at the table.