20 Delicious Hungarian Recipes Authentic

Magical flavors await as we dive into the heart of Hungary with these 20 authentic recipes! Whether you’re craving the comfort of a hearty goulash or the sweet delight of chimney cake, our roundup brings the rich culinary traditions of Hungary right to your North American kitchen. Perfect for home cooks looking to explore new tastes, these dishes promise to transport your taste buds. Ready to get cooking?

Goulash Soup

Yearning for a dish that warms the soul with every spoonful? Our Goulash Soup, a hearty blend of tender beef and vibrant vegetables, simmered in a rich paprika-infused broth, is the epitome of comfort food with a gourmet twist.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (I find the marbling in chuck adds incredible flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 red bell peppers, diced (for a pop of color and sweetness)
• 3 tbsp sweet paprika (Hungarian paprika is my favorite for its depth)
• 1 tsp caraway seeds (toasted lightly before use to unlock their aroma)
• 4 cups beef broth (homemade if possible, for the richest flavor)
• 2 cups water
• 2 large potatoes, peeled and diced (Yukon Golds are my choice for their buttery texture)
• Salt to taste (I start with 1 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in batches, searing each side for about 3 minutes until deeply browned. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, and bell peppers, sautéing for 5 minutes until softened.
4. Stir in the paprika and caraway seeds, cooking for 1 minute to toast the spices. Tip: This step intensifies the flavors, so don’t skip it.
5. Return the beef to the pot, along with any accumulated juices. Pour in the beef broth and water, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is fork-tender.
7. Add the diced potatoes, simmering uncovered for an additional 20 minutes until the potatoes are cooked through. Tip: The soup should thicken slightly as the potatoes break down.
8. Season with salt, adjusting to your preference.

Lusciously thick with a melody of flavors, this Goulash Soup is a bowl of comfort that’s even better the next day. Serve it with a dollop of sour cream and a sprinkle of fresh parsley for a touch of brightness.

Chicken Paprikash

Perfectly balancing richness and warmth, Chicken Paprikash is a Hungarian classic that transforms simple ingredients into a deeply flavorful, comforting dish. Its vibrant paprika-infused sauce and tender chicken pieces make it a standout meal that’s as nourishing as it is delicious.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, thinly sliced (sweet varieties work best here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 tbsp sweet paprika (Hungarian if you can find it, for authenticity)
• 1 cup chicken stock (homemade elevates the dish)
• 1/2 cup sour cream (full-fat for creaminess)
• Salt, to properly season every layer

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season chicken thighs generously with salt and sear, skin-side down, until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add sliced onions and a pinch of salt, cooking until soft and translucent, about 5 minutes. Tip: The salt helps draw out moisture, speeding up the process.
4. Stir in minced garlic and sweet paprika, cooking until fragrant, about 1 minute. Tip: Be careful not to burn the paprika, as it can turn bitter.
5. Return chicken to the skillet, add chicken stock, and bring to a simmer. Cover and cook on low heat for 25 minutes, until chicken is tender.
6. Remove skillet from heat and stir in sour cream until fully incorporated. Tip: Adding sour cream off the heat prevents curdling.
7. Season with additional salt if needed and serve hot.

Aromatic and velvety, this Chicken Paprikash pairs beautifully with buttered egg noodles or a slice of crusty bread to soak up the sauce. The chicken falls off the bone, and the sauce boasts a perfect balance of smokiness and creaminess that’s utterly irresistible.

Beef Stroganoff

Unveiling the timeless elegance of Beef Stroganoff, this dish marries tender strips of beef with a luxuriously creamy sauce, all nestled atop a bed of perfectly cooked egg noodles. It’s a classic that promises comfort and sophistication in every bite.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced (I find that slightly freezing the beef makes slicing a breeze.)
• 2 tbsp unsalted butter (For richness, I always opt for European-style butter.)
• 1 medium onion, finely chopped (A sweet Vidalia onion adds a lovely depth.)
• 8 oz cremini mushrooms, sliced (Their earthy flavor is unmatched.)
• 2 cloves garlic, minced (Freshly minced garlic is non-negotiable for me.)
• 1 tbsp all-purpose flour (This helps thicken the sauce beautifully.)
• 1 cup beef broth (Homemade stock is ideal, but a good-quality store-bought works in a pinch.)
• 1 tbsp Dijon mustard (Its sharpness cuts through the creaminess.)
• 1/2 cup sour cream (Full-fat for the win—it makes the sauce silkier.)
• 12 oz egg noodles (I love the extra-wide ones for their chewy texture.)
• Salt and freshly ground black pepper (To season every layer.)
• Fresh parsley, chopped (For a pop of color and freshness.)

Instructions

1. Bring a large pot of salted water to a boil for the egg noodles.
2. While the water heats, melt butter in a large skillet over medium-high heat. Add the beef in a single layer, seasoning with salt and pepper. Sear until browned, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add the onion and mushrooms. Cook until the onions are translucent and the mushrooms have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Stir in the garlic and flour, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in the beef broth and Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
6. Return the beef to the skillet, reducing the heat to low. Stir in the sour cream until fully incorporated. Tip: Temper the sour cream with a bit of the hot sauce to prevent curdling.
7. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and return to the pot.
8. Toss the noodles with a bit of butter to prevent sticking, then divide among plates. Top with the beef stroganoff and garnish with parsley. Tip: Let the stroganoff sit for a few minutes off the heat to thicken slightly before serving.

Zesty with a hint of mustard and rich from the sour cream, this Beef Stroganoff is a harmonious blend of flavors and textures. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Hungarian Lecso

Keenly vibrant and bursting with flavor, Hungarian Lecso is a rustic yet refined dish that marries the sweetness of bell peppers with the smokiness of paprika, creating a comforting stew that’s as versatile as it is delicious. Perfect for a cozy dinner or a lively brunch, this dish is a testament to the simplicity and depth of Hungarian cuisine.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, thinly sliced (yellow onions work best for their sweetness)
• 2 green bell peppers, seeded and sliced into strips (for a crisp texture)
• 2 red bell peppers, seeded and sliced into strips (their sweetness balances the dish)
• 4 ripe tomatoes, chopped (room temperature tomatoes release more juice)
• 1 tbsp sweet paprika (Hungarian paprika is essential for authenticity)
• 1 tsp salt (adjusting to taste is key, but start here)
• 4 eggs (I prefer room temperature eggs for even cooking)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the bell peppers and cook until they begin to soften, about 8 minutes, stirring occasionally.
4. Add the chopped tomatoes, paprika, and salt, mixing well to combine. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
5. Crack the eggs directly into the skillet, spacing them evenly apart. Cover and cook for 5 minutes, or until the eggs are set to your liking.
6. Remove from heat and let stand covered for 2 minutes before serving.

Delightfully rich and aromatic, Hungarian Lecso offers a harmonious blend of textures, from the silky eggs to the tender vegetables. Serve it with crusty bread to soak up the flavorful sauce, or atop a bed of rice for a heartier meal.

Fisherman’s Soup

Savory and rich, Fisherman’s Soup is a delightful homage to the sea’s bounty, blending fresh seafood with aromatic herbs in a broth that’s both comforting and sophisticated. This dish, perfect for any season, invites you to savor the depth of flavors that only the freshest catch can provide.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (I find sweet onions work best here)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 red bell pepper, diced (for a sweet, vibrant crunch)
• 1 cup dry white wine (a crisp Sauvignon Blanc adds a lovely acidity)
• 4 cups fish stock (homemade stock elevates the soup, but store-bought works in a pinch)
• 1 lb mixed seafood (such as shrimp, scallops, and firm white fish, cut into bite-sized pieces)
• 1 teaspoon smoked paprika (for that hint of smokiness)
• Salt and freshly ground black pepper (to season perfectly)
• 1/4 cup fresh parsley, chopped (for a fresh, herby finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering but not smoking.
2. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the red bell pepper, cooking for another 3 minutes until slightly softened.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 5 minutes. Tip: This step builds a flavorful base for the soup.
5. Add the fish stock and smoked paprika, bringing the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors.
6. Gently add the mixed seafood to the pot, cooking until just opaque and cooked through, about 5 minutes. Tip: Overcooking the seafood will make it tough, so keep an eye on it.
7. Season the soup with salt and pepper to taste, then stir in the fresh parsley just before serving.

Comforting yet elegant, this Fisherman’s Soup boasts a harmonious blend of textures, from the tender seafood to the crisp vegetables, all swimming in a deeply flavorful broth. Serve it with a slice of crusty bread to soak up every last drop, or garnish with a sprinkle of additional parsley for a pop of color.

Stuffed Cabbage Rolls

Savory and comforting, stuffed cabbage rolls are a timeless dish that marries the heartiness of ground meat with the delicate sweetness of cabbage, all simmered in a rich tomato sauce. This recipe elevates the classic with a few refined touches, ensuring each bite is as memorable as it is delicious.

Ingredients

• 1 large head of green cabbage – look for one that feels heavy for its size, indicating freshness.
• 1 lb ground beef (80/20 blend) – the fat content ensures juicy rolls.
• 1 cup cooked white rice – I find jasmine rice adds a subtle fragrance.
• 1 small onion, finely diced – yellow onions are my preference for their sweetness.
• 2 cloves garlic, minced – fresh is best here for that punch of flavor.
• 1 egg, lightly beaten – room temperature eggs blend more smoothly.
• 1 tsp salt – kosher salt is my go-to for its clean taste.
• 1/2 tsp black pepper – freshly ground makes all the difference.
• 2 cups tomato sauce – homemade or a high-quality store-bought version.
• 1 tbsp extra virgin olive oil – for sautéing, it adds a fruity note.
• 1 tbsp brown sugar – to balance the acidity of the tomato sauce.
• 1 tsp paprika – smoked paprika adds depth.

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for about 3 minutes, or until the leaves are pliable. Peel off the leaves one by one, and set aside to cool. Tip: Use tongs to handle the hot cabbage safely.
3. In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
4. In a large bowl, combine the ground beef, cooked rice, sautéed onion and garlic, egg, salt, and pepper. Mix gently with your hands until just combined; overmixing can make the filling tough.
5. Place a cabbage leaf on a flat surface. Add about 1/4 cup of the meat mixture near the stem end, then fold in the sides and roll up tightly. Repeat with the remaining leaves and filling.
6. Arrange the rolls seam-side down in a baking dish. Mix the tomato sauce with brown sugar and paprika, then pour over the rolls. Cover with foil and bake for 45 minutes. Tip: For a caramelized top, remove the foil for the last 10 minutes of baking.
7. Let the rolls rest for 5 minutes before serving. This allows the flavors to meld beautifully.

Perfectly tender cabbage envelops a savory, well-seasoned filling, with the tomato sauce adding a sweet and smoky richness. Serve these rolls atop a bed of mashed potatoes for a truly indulgent meal.

Hungarian Potato Pancakes

Yearning for a dish that combines simplicity with sublime flavors? Hungarian Potato Pancakes, or ‘Krumplis Palacsinta,’ offer a crispy exterior and a tender, savory interior, making them a beloved comfort food that transcends borders.

Ingredients

• 2 large russet potatoes, peeled (I find russets yield the perfect texture)
• 1 small onion, finely grated (the sweetness balances the potatoes beautifully)
• 1 large egg, beaten (room temperature eggs blend more smoothly)
• 2 tablespoons all-purpose flour (for that ideal crispiness)
• 1/2 teaspoon salt (adjust to your liking, but this is my sweet spot)
• 1/4 teaspoon black pepper (freshly ground adds a nice kick)
• 1/4 cup vegetable oil (extra virgin olive oil is my go-to for its flavor)

Instructions

1. Grate the peeled potatoes using the large holes of a box grater for a rustic texture.
2. Immediately mix the grated potatoes with the finely grated onion to prevent browning.
3. Squeeze the potato-onion mixture firmly to remove excess moisture; this ensures crispiness.
4. In a large bowl, combine the potato-onion mixture with the beaten egg, flour, salt, and pepper, stirring until just combined.
5. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
6. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with the back of a spoon.
7. Fry each pancake for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer to a paper towel-lined plate to drain any excess oil.

Unveil these golden delights with a dollop of sour cream or applesauce for a traditional touch. The contrast of the crispy edges against the soft, flavorful center is nothing short of magical. For an adventurous twist, top with smoked salmon and a sprinkle of fresh dill.

Transylvanian Layered Cabbage

Elegantly layered with a rich history, Transylvanian Layered Cabbage is a hearty dish that marries the earthy tones of cabbage with the savory depth of meat, creating a comforting meal perfect for any season.

Ingredients

• 1 large head of green cabbage – look for one that feels heavy for its size, indicating freshness and moisture.
• 1 lb ground pork – I find the fat content in pork adds unparalleled juiciness to the dish.
• 1 cup long-grain white rice – rinsed until the water runs clear to remove excess starch.
• 1 large onion, finely diced – yellow onions are my preference for their balance of sweetness and sharpness.
• 2 tbsp smoked paprika – this is the secret to the dish’s deep, smoky flavor.
• 1 tsp caraway seeds – lightly crushed to release their aromatic oils.
• 1 cup sour cream – full-fat for richness, stirred in at the end for a creamy finish.
• 2 cups chicken stock – homemade if possible, for the best flavor foundation.
• Salt and freshly ground black pepper – to season each layer thoughtfully.

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the dish is assembled.
2. Carefully remove the core from the cabbage and boil the whole head in a large pot of salted water for about 10 minutes, until the leaves are pliable but not mushy. Tip: Use a slotted spoon to gently remove the leaves to avoid tearing.
3. In a skillet over medium heat, brown the ground pork, breaking it into small crumbles, about 5 minutes. Drain excess fat, leaving just enough to sauté the onion until translucent, about 3 minutes.
4. Stir in the rice, smoked paprika, and caraway seeds, cooking for another 2 minutes to toast the spices. Season generously with salt and pepper.
5. Layer the bottom of a greased baking dish with the largest cabbage leaves. Spread a portion of the pork and rice mixture over the leaves, then repeat the layers until all ingredients are used, finishing with a layer of cabbage on top.
6. Pour the chicken stock over the layered cabbage, cover tightly with foil, and bake for 1 hour. Tip: Check halfway through to ensure the stock hasn’t evaporated, adding a splash more if needed.
7. Remove the foil, spread the sour cream evenly over the top, and bake uncovered for an additional 15 minutes until the top is lightly golden.

Velvety layers of tender cabbage envelop the spiced pork and rice, each bite offering a harmonious blend of textures and flavors. Serve this dish with a crisp, green salad to cut through the richness, or enjoy it as is for a truly comforting meal.

Hungarian Mushroom Soup

Just when you think you’ve explored all the comforting classics, Hungarian Mushroom Soup emerges with its rich, earthy flavors and velvety texture, offering a warm embrace on any chilly evening. This dish, a harmonious blend of simplicity and depth, is a testament to the magic that happens when humble ingredients are treated with care and respect.

Ingredients

• 2 tablespoons unsalted butter (I always reach for European-style for its richer flavor)
• 1 large yellow onion, finely diced (the sweetness balances the earthiness of the mushrooms)
• 1 pound cremini mushrooms, sliced (their robust flavor stands up beautifully here)
• 2 teaspoons sweet paprika (the heart of the dish, don’t skimp!)
• 1 tablespoon all-purpose flour (for that perfect, slight thicken)
• 4 cups chicken stock (homemade elevates it, but store-bought works in a pinch)
• 1 cup whole milk (for creaminess without heaviness)
• 2 tablespoons fresh dill, chopped (adds a bright, herbal note)
• 1 tablespoon soy sauce (my secret umami booster)
• 1/2 cup sour cream (room temp to prevent curdling)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. In a large pot, melt the butter over medium heat until foamy but not browned, about 1 minute.
2. Add the diced onion, stirring occasionally, until translucent and soft, about 5 minutes.
3. Increase the heat to medium-high, add the mushrooms, and sauté until they release their moisture and begin to brown, about 8 minutes.
4. Sprinkle in the paprika and flour, stirring constantly to coat the mushrooms and onions, about 1 minute.
5. Gradually pour in the chicken stock, stirring to incorporate the flour and prevent lumps.
6. Bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes, allowing the flavors to meld.
7. Stir in the milk, dill, and soy sauce, and heat through without boiling, about 3 minutes.
8. Remove the pot from the heat and whisk in the sour cream until smooth. Season with salt and pepper to taste.

Delightfully creamy with a deep, savory undertone, this soup is a masterpiece of comfort. Serve it with a dollop of extra sour cream and a sprinkle of dill on top, alongside crusty bread for dipping, to turn a simple meal into a memorable feast.

Porkolt

Warm, comforting, and richly flavored, Porkolt is a traditional Hungarian stew that embodies the essence of home-cooked meals. Its deep paprika-infused broth and tender chunks of meat make it a standout dish for any occasion.

Ingredients

• 2 lbs boneless pork shoulder, cut into 1-inch cubes (I find the shoulder offers the perfect balance of fat and flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 large onions, finely chopped (they should almost melt into the sauce)
• 2 tbsp sweet Hungarian paprika (the quality of paprika can make or break this dish)
• 1 tsp caraway seeds (for that subtle earthy hint)
• 1 green bell pepper, diced (adds a fresh contrast)
• 2 tomatoes, peeled and chopped (ripe summer tomatoes are ideal)
• 1 cup chicken stock (homemade stock elevates the depth of flavor)
• Salt to taste (I start with 1 tsp and adjust as needed)

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the onions and a pinch of salt, cooking until translucent and slightly golden, about 8 minutes.
3. Stir in the paprika and caraway seeds, cooking for 1 minute to release their aromas but careful not to burn.
4. Increase the heat to medium-high, add the pork cubes, and brown on all sides, about 5 minutes total.
5. Add the bell pepper and tomatoes, stirring to combine, and cook for another 3 minutes.
6. Pour in the chicken stock, bring to a simmer, then reduce the heat to low, cover, and let it gently cook for 1.5 hours, stirring occasionally.
7. After 1.5 hours, remove the lid and continue to simmer for another 30 minutes to thicken the sauce slightly.
8. Season with salt to taste, ensuring the flavors are balanced.

Lusciously tender and bursting with the warmth of paprika, this Porkolt is best served over a bed of buttered egg noodles or with a side of crusty bread to soak up the rich sauce. The slow cooking process ensures every bite is infused with deep, comforting flavors, making it a perfect dish for chilly evenings.

Hungarian Cheese Spread

Radiating with the warmth of Hungarian hospitality, this cheese spread is a creamy, tangy delight that pairs perfectly with crusty bread or crisp vegetables. Its rich flavor profile, featuring the distinctive taste of Hungarian paprika, makes it an unforgettable appetizer for any gathering.

Ingredients

• 8 oz cream cheese, softened (I find letting it sit out for about 30 minutes makes blending a breeze)
• 1/2 cup sour cream (full-fat for that luxuriously smooth texture)
• 1 tbsp sweet Hungarian paprika (the star of the show, offering a subtle sweetness and vibrant color)
• 1/2 tsp garlic powder (for a hint of sharpness)
• 1/4 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 2 tbsp finely chopped chives (for a fresh, oniony crunch)

Instructions

1. In a medium mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer on low speed to blend until smooth, about 1 minute. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
2. Add the sweet Hungarian paprika, garlic powder, salt, and black pepper to the bowl. Mix on low speed until all the spices are fully incorporated, about 30 seconds.
3. Fold in the finely chopped chives with a spatula, distributing them evenly throughout the spread. Tip: Reserve a small amount of chives for garnishing if you’re aiming for a picture-perfect finish.
4. Transfer the cheese spread to a serving bowl. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: For the best texture, let the spread sit at room temperature for 10 minutes before serving.

Outstanding in its simplicity, this Hungarian cheese spread boasts a velvety texture and a harmonious blend of flavors that deepen over time. Serve it with a drizzle of olive oil and an extra sprinkle of paprika for a visually stunning and deliciously bold presentation.

Kurtoskalacs

Perfectly golden and irresistibly aromatic, Kurtoskalacs, also known as chimney cake, is a traditional Eastern European delight that has captured the hearts of dessert lovers across the US. Its crisp exterior and soft, fluffy interior make it a versatile treat, perfect for any occasion.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 1/2 cup unsalted butter, melted (European-style butter adds a richer flavor)
• 2 large eggs, room temperature (they blend more smoothly into the dough)
• 1 tsp active dry yeast (proof it in warm milk to ensure it’s alive and kicking)
• 1/4 cup warm milk (about 110°F, too hot and you’ll kill the yeast)
• 1/2 tsp salt (balances the sweetness beautifully)
• 1 tbsp ground cinnamon (for that classic, warm spice coating)

Instructions

1. In a small bowl, combine the warm milk and yeast, letting it sit for 5 minutes until frothy. This ensures your dough will rise properly.
2. In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs and melted butter, mixing until just combined.
3. Pour the yeast mixture into the flour mixture, stirring until a sticky dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
4. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 350°F and prepare your Kurtoskalacs mold by greasing it lightly with butter.
6. Divide the dough into 4 equal parts. Roll each into a long rope and wrap it around the mold, ensuring there are no gaps.
7. Bake for 25-30 minutes, rotating the mold every 10 minutes for even browning, until the cake is golden and sounds hollow when tapped.
8. While still warm, roll the Kurtoskalacs in cinnamon sugar for that signature coating. Tip: For extra crunch, broil for the last 2 minutes of baking.

Best enjoyed fresh, the Kurtoskalacs offers a delightful contrast between its caramelized crust and tender interior. Serve it with a dollop of whipped cream or dipped in melted chocolate for an extra indulgent treat.

Hungarian Sour Cherry Soup

Delightfully refreshing and uniquely tangy, Hungarian Sour Cherry Soup is a summer staple that marries the sweetness of cherries with a hint of spice, creating a dish that’s as versatile as it is vibrant. This chilled soup, perfect for those sweltering August afternoons, offers a delightful balance of flavors that can serve as both a starter or a light dessert.

Ingredients

• 4 cups sour cherries, pitted (fresh or frozen, but I swear by the depth of flavor fresh cherries provide)
• 1 cup sugar (adjust based on the tartness of your cherries)
• 1 cinnamon stick (a must for that warm, spicy undertone)
• 1 tbsp lemon zest (for a bright, citrusy kick)
• 2 cups water (filtered, to ensure the purest taste)
• 1 cup sour cream (full-fat, for the creamiest texture)
• 1 tsp vanilla extract (my secret weapon for depth)

Instructions

1. In a medium saucepan, combine the sour cherries, sugar, cinnamon stick, lemon zest, and water. Bring to a gentle boil over medium heat, then reduce to a simmer for 15 minutes, stirring occasionally.
2. Remove the cinnamon stick and let the mixture cool to room temperature. This is crucial for preventing the sour cream from curdling when added.
3. Once cooled, whisk in the sour cream and vanilla extract until smooth. For an extra silky texture, I recommend blending the soup in batches.
4. Chill the soup in the refrigerator for at least 2 hours before serving. This waiting period allows the flavors to meld beautifully.

Lusciously creamy with a perfect balance of sweet and tart, this soup is a dream when served in chilled bowls, garnished with a dollop of sour cream and a few whole cherries for a stunning presentation.

Dobos Torte

Kicking off our culinary journey, the Dobos Torte stands as a masterpiece of Hungarian patisserie, a symphony of crisp caramel and velvety chocolate buttercream layered between delicate sponge cakes. Its elegance is matched only by its rich history, making it a showstopper for any occasion.

Ingredients

• 6 large eggs, separated (room temperature eggs blend more smoothly)
• 1 cup granulated sugar (I find organic sugar adds a subtle depth)
• 1 cup all-purpose flour, sifted (for that airy, light texture we adore)
• 1/2 cup unsalted butter, softened (European-style butter is my secret for richer flavor)
• 4 oz dark chocolate, finely chopped (a high cocoa percentage ensures a luxurious melt)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup heavy cream (chilled for optimal whipping)
• 1 cup sugar for caramel (a light hand here creates the perfect brittle layer)

Instructions

1. Preheat your oven to 350°F (175°C) and line two 9-inch cake pans with parchment paper, ensuring an even bake.
2. In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and thick, about 5 minutes. This step is crucial for volume.
3. Gently fold in the sifted flour with a spatula, taking care not to deflate the mixture—patience here rewards you with a lighter cake.
4. In another bowl, whip the egg whites with the remaining sugar to stiff peaks, then delicately incorporate into the yolk mixture for an ethereal batter.
5. Divide the batter between the pans, smoothing the tops, and bake for 20 minutes or until golden and springy to the touch.
6. For the buttercream, melt the chocolate over a double boiler, then cool slightly. Cream the butter until fluffy, add the melted chocolate and vanilla, then gradually beat in the whipped cream for a silky finish.
7. To assemble, layer the cakes with buttercream, then pour over the caramel, working quickly to spread before it sets. A hot knife ensures clean slices.

Lusciously layered with a contrast of textures, the Dobos Torte offers a bite that’s at once crisp and creamy. Serve it with a dusting of cocoa or alongside a espresso for a truly indulgent experience.

Hungarian Poppy Seed Roll

Elegantly woven into the fabric of Central European baking, the Hungarian Poppy Seed Roll is a testament to the art of pastry-making, offering a delightful interplay of textures and flavors that captivate the senses.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter dough)
• 1/2 cup granulated sugar (for that perfect hint of sweetness)
• 1/2 cup unsalted butter, chilled and cubed (quality butter makes all the difference)
• 1 large egg, room temperature (it blends more smoothly into the dough)
• 1/4 cup whole milk, lukewarm (to activate the yeast beautifully)
• 1 packet active dry yeast (the magic behind the rise)
• 1 1/2 cups ground poppy seeds (the star of the show, richly nutty and aromatic)
• 1/2 cup honey (I love the depth it adds to the filling)
• 1 tsp vanilla extract (a splash for fragrance)
• 1/2 tsp salt (to balance the sweetness)

Instructions

1. In a small bowl, dissolve the yeast in lukewarm milk with a pinch of sugar, letting it sit for 5 minutes until frothy.
2. In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Beat the egg lightly and add it to the yeast mixture, then pour this into the flour mixture, stirring until a dough forms.
4. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Tip: The dough should spring back when poked.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. While the dough rises, combine the ground poppy seeds, honey, and vanilla extract in a bowl for the filling.
7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Roll out the dough on a floured surface into a rectangle about 1/4 inch thick. Spread the poppy seed filling evenly over the dough.
9. Roll the dough tightly from the long side, sealing the edges with a bit of water. Place seam-side down on the prepared baking sheet.
10. Bake for 25-30 minutes until golden brown. Tip: A toothpick inserted should come out clean.
11. Let the roll cool on a wire rack before slicing. Tip: For cleaner slices, use a serrated knife.

Marvel at the contrast between the tender, buttery dough and the dense, sweet poppy seed filling, a harmony of textures that makes this roll a beloved treat. Serve it with a dusting of powdered sugar or alongside a cup of strong coffee for an authentic experience.

Rakott Krumpli

Combining the comforting layers of potatoes, eggs, and sausage with a creamy sour cream topping, Rakott Krumpli is a Hungarian classic that’s as satisfying to make as it is to eat. This dish, with its rustic charm and elegant simplicity, is perfect for those who appreciate the beauty of layered flavors.

Ingredients

• 4 large potatoes, peeled and thinly sliced (I find Yukon Golds work beautifully for their buttery texture)
• 6 eggs, hard-boiled and sliced (room temperature eggs peel more easily)
• 1 lb smoked sausage, sliced (I prefer the smoky depth of Hungarian kolbász)
• 1 cup sour cream (full-fat for the creamiest result)
• 1/2 cup heavy cream (this adds a luxurious richness)
• 1 tbsp sweet paprika (Hungarian paprika is a must for authentic flavor)
• 1 tsp salt (adjust to your liking, but this is a good starting point)
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Layer half of the sliced potatoes at the bottom of the dish, seasoning lightly with salt, pepper, and a sprinkle of paprika.
3. Arrange all the sliced eggs over the potatoes, followed by the sliced sausage.
4. Top with the remaining potatoes, seasoning again as before.
5. In a bowl, whisk together the sour cream and heavy cream until smooth, then pour evenly over the top layer of potatoes.
6. Sprinkle the remaining paprika over the top for a vibrant finish.
7. Bake uncovered for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
8. Let the dish rest for 10 minutes before serving to allow the layers to set.

Simply irresistible, Rakott Krumpli emerges from the oven with a golden crust giving way to tender potatoes and savory sausage, all bound together by the creamy, tangy sauce. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for a truly comforting meal.

Hungarian Plum Dumplings

Unveiling the charm of Hungarian Plum Dumplings, this delightful dish marries the sweetness of ripe plums with the comforting embrace of tender dough, creating a symphony of flavors that dance on the palate. Perfect for those who cherish the fusion of fruit and pastry, it’s a testament to the simplicity and elegance of traditional Hungarian cuisine.

Ingredients

• 2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 large egg, at room temperature (it blends smoother into the dough)
• 1/2 cup warm milk (whole milk adds richness)
• 2 tbsp unsalted butter, melted (I use European-style for its superior flavor)
• 12 small, ripe plums (Italian plums are my go-to for their perfect balance of sweetness and tartness)
• 1/4 cup granulated sugar (for that gentle sweetness)
• 1 tsp ground cinnamon (a whisper of spice elevates the plums)
• 1/4 cup breadcrumbs (toasted golden for a nutty crunch)
• 1/4 cup unsalted butter, for frying (clarified butter works wonders here)

Instructions

1. In a large mixing bowl, combine the sifted flour, egg, warm milk, and melted butter, kneading until a smooth dough forms. Tip: Let the dough rest under a damp cloth for 30 minutes to relax the gluten.
2. While the dough rests, pit the plums and fill each cavity with a mixture of sugar and cinnamon, ensuring each plum is generously coated.
3. On a floured surface, roll the dough to 1/8-inch thickness, then cut into squares large enough to envelop each plum. Tip: Keep unused dough covered to prevent drying.
4. Place a sugared plum in the center of each dough square, folding the edges over to seal tightly. Roll gently between your palms to form a smooth dumpling.
5. Bring a large pot of salted water to a gentle boil, then add the dumplings in batches, cooking for about 10 minutes or until they float to the surface. Tip: Avoid overcrowding the pot to ensure even cooking.
6. In a skillet, melt the remaining butter over medium heat, adding the breadcrumbs to toast until golden. Roll the cooked dumplings in this mixture for a crispy exterior.

Best enjoyed warm, these dumplings offer a delightful contrast between the juicy plum center and the crispy, buttery crust. Serve them dusted with powdered sugar or alongside a dollop of sour cream for an extra layer of indulgence.

Turos Csusza

Savory and indulgent, Turos Csusza is a traditional Hungarian pasta dish that combines the simplicity of homemade noodles with the rich, creamy texture of fresh cheese. This comforting meal, perfect for any season, showcases the beauty of combining a few quality ingredients to create something truly memorable.

Ingredients

• 8 oz wide egg noodles (homemade or store-bought, but the rustic texture of homemade elevates the dish)
• 1 cup cottage cheese, full-fat for the creamiest results (I find that letting it sit at room temperature for about 20 minutes before using makes it blend more smoothly)
• 1/2 cup sour cream (the tanginess balances the richness of the cheese)
• 2 tbsp unsalted butter (I always opt for European-style butter for its higher fat content and richer flavor)
• Salt, to season the pasta water (a generous pinch transforms the noodles)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. The salt should make the water taste like the sea.
2. Add the egg noodles to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the noodles cook, in a small saucepan over low heat, melt the butter until just liquid, about 2 minutes. Be careful not to let it brown.
4. Drain the noodles well and return them to the pot. Tip: Reserve a cup of pasta water to adjust the sauce consistency if needed.
5. Immediately add the melted butter, cottage cheese, and sour cream to the noodles. Gently toss until the noodles are evenly coated and the cheese begins to melt into a creamy sauce. Tip: If the sauce seems too thick, add a splash of the reserved pasta water.
6. Serve warm, allowing the creamy sauce to cling to each noodle for the perfect bite.

Buttery noodles enveloped in a velvety cheese sauce make Turos Csusza a dish that’s both comforting and sophisticated. For an extra touch of elegance, garnish with a sprinkle of fresh dill or a drizzle of honey to contrast the creamy tang.

Hungarian Garlic Soup

Kickstarting our culinary journey today, we delve into the heart of Hungarian cuisine with a dish that’s as bold in flavor as it is in history. Hungarian Garlic Soup, a humble yet profoundly aromatic creation, promises to warm the soul with its rich, garlicky broth and comforting textures.

Ingredients

• 6 large garlic cloves, minced (freshly minced garlic releases its oils better, offering a more vibrant flavor)
• 2 tbsp unsalted butter (I always opt for unsalted to control the dish’s sodium level)
• 1 tbsp all-purpose flour (a light dusting thickens the soup just right)
• 4 cups chicken stock (homemade stock elevates the soup, but store-bought works in a pinch)
• 1 tsp paprika (Hungarian paprika is my go-to for its sweet, smoky depth)
• 1 large egg yolk (room temperature blends more smoothly into the soup)
• 1/2 cup sour cream (full-fat sour cream lends a luxurious creaminess)
• Salt, to taste (I find a pinch is all it needs, given the stock’s seasoning)
• Fresh parsley, chopped (a sprinkle adds a fresh, colorful finish)

Instructions

1. In a medium pot, melt the butter over medium heat until it’s just beginning to foam, about 2 minutes.
2. Add the minced garlic, stirring constantly for 1 minute to prevent burning, until fragrant.
3. Sprinkle in the flour, whisking continuously for another minute to form a light roux.
4. Gradually pour in the chicken stock, whisking to combine smoothly with the roux.
5. Stir in the paprika, then bring the mixture to a gentle simmer for 10 minutes, allowing the flavors to meld.
6. In a small bowl, whisk together the egg yolk and sour cream until smooth.
7. Ladle a small amount of the hot soup into the egg mixture to temper it, then slowly stir the tempered mixture back into the pot.
8. Cook on low heat for another 5 minutes, stirring occasionally, until the soup slightly thickens.
9. Season with salt as needed, then remove from heat.

Creating a velvety texture with a punchy garlic aroma, this soup is a testament to simplicity’s elegance. Serve it with a crusty bread to soak up every last drop, or top with crispy croutons for an added crunch. Comforting yet sophisticated, it’s a dish that bridges the gap between rustic charm and refined taste.

Meggyes Lepeny

Delightfully rustic yet elegantly simple, ‘Meggyes Lepeny’ is a Hungarian sour cherry cake that marries the tartness of fresh cherries with the sweetness of a tender, buttery dough. Perfect for summer gatherings, this dessert is a testament to the beauty of seasonal baking.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter works wonders here)
• 1/4 cup granulated sugar (a tad more if your cherries are particularly tart)
• 1 large egg, room temperature (it blends more smoothly into the dough)
• 2 cups fresh sour cherries, pitted (the star of the show, their vibrant color is irresistible)
• 1 tbsp lemon juice (a splash brightens the cherries’ flavor)
• 1/2 tsp vanilla extract (pure extract makes all the difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly butter a 9-inch pie dish.
2. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Beat the egg lightly with vanilla extract and lemon juice, then drizzle over the flour mixture. Gently mix until a dough begins to form.
4. Press two-thirds of the dough into the bottom of the prepared pie dish, creating an even layer. Chill the remaining dough in the refrigerator.
5. Arrange the pitted cherries over the dough in the pie dish, spreading them out evenly.
6. Remove the remaining dough from the fridge and crumble it over the cherries, creating a rustic, streusel-like topping.
7. Bake for 35-40 minutes, or until the topping is golden and the cherries are bubbling slightly at the edges.
8. Allow the cake to cool for at least 15 minutes before serving to let the juices set.

Yielded is a cake with a delightful contrast of textures: the crisp, buttery topping against the soft, juicy cherries beneath. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Just like a hearty Hungarian goulash, this roundup of 20 Delicious Hungarian Recipes is packed with flavor and tradition! Whether you’re craving sweet or savory, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share the love (and this article) on Pinterest. Happy cooking!

Bella Bacinos