List of Hungarian dishes

Last updated

This is a list of dishes found in Hungarian cuisine .

Contents

Soups and stews

NameImageRegionDescription
BorlevesA fresh and strong wine soup.
Csirkepaprikás Paprikahuhn.jpg A stew with a lot of sweet paprika, cream or sour cream called tejföl .
Csontleves Alt Wiener Erdapfelsuppe.JPG A basic bone broth, usually served with spaghetti noodles, carrots, and turnips. It may also be served with stewed meat (usually pork), meat bones or parsley.
Főzelék Fozelek.jpg A type of thick Hungarian vegetable stew or soup, similar to pottage.
Gombaleves Hungarian mushroom soup - Flickr - USDAgov.jpg A soup made from various wild mushrooms, often added with sour cream, but not necessarily the same as the cream of mushroom soup.
GombapaprikásA mushroom paprikash, which is a traditional vegetarian dish of the Hungarians.
Goulash Bogracsgulyas2.jpg A stew of meat and vegetables, seasoned with paprika and other spices.
Gulyásleves Hungarian goulash soup.jpg A Hungarian soup, made of beef, vegetables, ground paprika and other spices.
Gyümölcsleves Gyumolcsleves.jpg Southwestern HungaryA chilled, sweet soup with redcurrants, blackberries, sour cherries, apple, pear, quince or other seasonal fruit mix. It is fast cooked with cream or whole milk, some spices often accompanied with fruits, like cloves and cinnamon and sugar.
Halászlé
Fisherman's Soup
Hungarian soup 03976.jpg A hot, spicy, and paprika-based river fish soup, originating as a dish of Hungarian cuisine, that is prepared with generous amounts of hot paprika and carp or mixed river fish.
Húsleves
Chicken soup
Bouillon de volaille.jpg A clear chicken or veal meat soup with soup vegetables and thin soup pasta called csipetke .
Jókai-bableves  [ hu ] Pasulj.jpg A rich bean soup, with many vegetables, smoked pork hock pieces and noodles. It is often made to be spicy or some sort of hot chili offered with it.
KöménymaglevesA fresh and hot caraway seed soup.
Krumplileves Bramboracka 022.jpg Made from potatoes in a broth, frequently with slices of sausage, carrots, turnips or sour cream.
Lecsó Lecso.JPG Southeastern HungaryA mixed vegetable stew, made of primarily tomato and paprika, also found throughout the Balkans and Central Europe. It is somewhat similar to ratatouille, but without squash and zucchini. A variety exists called tojásos lecsó (lecsó with eggs), which has scrambled eggs mixed in.
Meggyleves
Sour cherry soup
Sour cherry soup.jpg A slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, and served as chilled.
Pacalleves Erdelyi pacalleves.jpg A tripe soup eaten primarily by Hungarians living in Transylvania, usually seasoned with vinegar, sour cream, and garlic. May be eaten with bread and hot paprika on the side. Known as ciorbă de burtă for Romanians.
Palócleves Palocleves - Gundel.jpg Northeastern HungaryA soup similar to gulyásleves, but containing green beans and sour cream, and frequently flavoured with dill. It is invented by János Gundel, who is the father of the famed chef Károly Gundel, and named for Kálmán Mikszáth and his writings about the Palóc people of northern Hungary and southern Slovakia.
Paprikás krumpli Paprikas krumpli in bogracs.jpg A paprika-based stew with spicy sausage and potatoes.
Pörkölt 2009-09-gulasch-porkolt-paprikas-1.jpg A meat stew in a thick paprika-spiced sauce, similar to ragout; generally translated into English as goulash (not to be confused with goulash soup).
Sólet Solet.JPG A Jewish-Hungarian stew made with kidney beans, barley, onions, paprika, and perhaps meat and eggs as well. It is similar to cholent.
Sóskaleves 0063 Schlesische Ampfersuppe, 2013.JPG Made from sorrel leaves in a broth, often with boiled eggs as well. Similar to green borscht, but thicker.
Székelygulyás Szeged goulash from pork.jpg Transylvania A hardy pork and sauerkraut stew, often flavored with paprika, onion, and sour cream. Despite its name, it does not originally come from Transylvania (Erdély), and is instead named after the Hungarian writer József Székely (a friend and contemporary of Sándor Petőfi), who apparently asked a kocsmáros (tavernman) to mix together leftover savanyúkáposzta-főzelék (sauerkraut pottage) and sertéspörkölt (pork stew) to create it.
Tojásleves Egg drop soup.jpg Same as köménymagleves, except with scrambled eggs added. Similar to the Slovenian national dish, prežganka.
VadgombalevesA wild mushroom soup that originated in southern Hungary.
Zöldségleves Soup au Pistou.jpg A soup with vegetables, such as peas, carrots, turnips, and parsley.

Meat dishes

Name
Other names
ImageRegionDescription
Bécsi szelet Wiener-Schnitzel02.jpg Austria A Bécsi szelet is literally a "Viennese slice" in English.
Brassói aprópecsenye  [ hu ]This dish is clearly named after Brassó, the former Hungarian name for Brașov, but it is unclear how, and various legends have arisen as explanation. It consists of diced pieces of pork and potatoes, which are pan-fried with onions, bacon, and seasoning (salt, pepper or paprika). This dish, despite the simple ingredients, need some practice to master.
Cigánypecsenye Ciganypecsenye.jpg A variant on pecsenye which literally translates as Gypsy roast. Consists of fried or spit-roasted pork cutlets, with thick bacon as well, which are spiced with paprika, salt or pepper. Usually served with roasted potatoes or french fries, or perhaps savanyúság (pickled vegetables) (pictured).
Fasírozott Fasirtok.jpg Flat, pan-fried meatballs, made from minced meat (usually pork, veal or beef), with paprika and salt added for taste. Often eaten with főzelék, or served with rice or french fries.
Pacalpörkölt Pacalporkolt.jpg A pörkölt made of all special kinds of tripe.
Pecsenye
Hungarian Mixed Grill
Plankstek.jpg A thin pork steak served with cabbage or the dish fatányéros, a Hungarian mixed grill on wooden platter.
Rakott krumpli Rakott krumpli.jpg A layered potato casserole with sausage, eggs, and bacon.
Rántott csirke Rantott csirkemell krumplipurevel es salataval.jpg A chicken breast rolled in breadcrumbs and deep-fried; similar to Wiener Schnitzel. Another rarer dish, rántott galamb, is made the same way, except with pigeon.
Rántott hús Wiener Schnitzel at restaurant Faro, Helsinki.jpg Originally from Austria. The meat is tenderized, covered in eggs, flour, and breadcrumbs, then fried. Also known as Wiener schnitzel.
Rakott káposztaA layered cabbage dish which consists of cabbage, pörkölt, rice, sour cream, and spices. The dish comes from the Hungarians in Transylvania (Erdélyi).
Rántott sajtA flat cheese croquette, rolled in breadcrumbs and deep-fried.
Stefánia szelet Stefania vagdalt.JPG A loaf of ground meat or Stefania slices (Hungarian meatloaf with hard boiled eggs in the middle, which makes decorative white and yellow rings in the middle of the slices.
Szűztekercsek Roulade.jpg A pork tenderloin filled with spicy tomato puree, spinach, etc.
Szűzpecsenye Varkensfricandeau.jpeg Literally means virgin roast and the pork tenderloins, which are usually prepared the same as above. May also be made into szűzérme (lit. virgin medallions; pork medallions) or szűztekercs (rouladen; thinly-cut tenderloins, stuffed with minced meat, vegetables and other things).
Töltött paprika
Punjena paprika
Punjena Paprika.JPG A dish made of stuffed peppers, with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat, and rice.
Túrós csusza Turosteszta.jpg A traditional Hungarian savory quark cheese noodle dish made with small home-made noodles or pasta, which is called galuska.
Vesepecsenye Grilled beef tenderloin with port wine sauce, roasted rosemary potatoes, carrots and zuchini.jpg Beef tenderloins, usually seasoned with paprika and salt.

Dumplings and others

NameImageRegionDescription
Császármorzsa Csaszarmorzsa.jpg Shredded, sweet crêpe pieces with sugar sprinkled on top. Often served with jam (apricot or peach, usually) as well.
Diós tésztaBoiled egg noodle dish served with ground walnuts and sugar, often with lekvár (jam) or honey.
Galuska Spatzle-02.jpg Hungarian boiled dumplings used in soups and stews.
Grízgaluska Griessklosschen.jpg Hungarian boiled semolina dumplings used in a soup.
Körözött
Liptai túró
Quark liptauer cheese.jpg A spicy spread made from fresh white cheese mixed with sweet paprika and onions.
Liptai túró Liptauer.jpg A spicy cheese spread with paprika, carraway, and onions.
Libamájpástétom Foie gras with sauternes.jpg A luxury food pâté made of the liver of a duck or goose that has been specially fattened.
Gránátos kockaA home-cooked, simple egg noodle dish, made with potatoes and paprika powder. Often served with pickled gherkins or other pickled vegetables on the side.
Májgaluska leves Small liver dumplings used in different soups, as in a liver ball soup.
Mákos tésztaVery famous and common, an easy egg noodle dish, made with ground and sweetened poppy seeds. It has a distinct look and taste.
Padlizsánkrém
Vinetta
Baba Ghanoush.jpg A Transylvanian mashed eggplant salad made of grilled, peeled, and finely chopped eggplants.
Pásztortarhonya Pasztortarhonya.jpeg Literally translates as shepherd egg barley. A hearty dish consisting of egg barley, potatoes, onion, kolbász, and paprika, sometimes also with bacon and other vegetables.
Rizi-bizi Risotto.jpg A Hungarian risotto, which is white rice mixed with green peas, served as a side dish.
Szilvásgombóc
Plum Dumplings
Galuste cu prune 03.jpg Szilvásgombóc and Nudli , which are sweet plum dumplings and small noodles, rolled in sweet fried breadcrumbs or streusels.
Tarhonyás hús
Egg barley
Tarhonya-3.JPG A kind of large Hungarian "couscous", which is a big pasta grain, served as a side dish.
Töltött káposzta Toltott kaposzta, 2.jpg A cabbage roll made from pickled cabbage, filled with a light minced pork meat and rice mix. It may contain minced paprika and be served in a tomato sauce with sour cream, but this is not always the case (as in the picture). It is frequently eaten around Christmas and New Year's, but can still be eaten year-round.
Töltött tojás Deviled egg closeup.jpg A hard-boiled egg that has been shelled, cut in half, and filled with a paste made from an egg yolk mixed with other ingredients such as mayonnaise and mustard.
Túrógombóc Turogomboc-2013.JPG Hungarian sweet quark cheese dumplings that are served as a side dish.
Vinetta Salata de vinete.jpg Transylvanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants.

Breads and pancakes

NameImageRegionDescription
Bundás kenyér  [ hu ] Bundas kenyer.jpg Literally "bread with a fur jacket", a savoury French toast or Gypsy toast or bread fritter, a breakfast food or sometimes as a side dish.
Császármorzsa Kaiserschmarrn-mitPreiselbeeren.jpg A shredded pancake, which has its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this kind of fluffy shredded pancake.
Csúsztatott palacsinta Pfannkuchen mit Zucker.jpg Layered crêpes with sweet cottage cheese, raisins, jam, and walnuts, similar to the Mille crêpe.
Gundel palacsinta Gundel Palacsinta at Gundel.jpg Hungary Literally named Gundel crêpe. It was created by and named after Hungarian restaurateur Károly Gundel. They are stuffed with walnuts and served in chocolate sauce, and often flambéed (with rum). They traditionally also come with candied orange peels.
Hortobágyi palacsinta Hortobagy palacsinta.JPG Alföld A savoury Hungarian pancake, filled with meat (usually veal) as the meat is prepared as a stew and the minced meat is fried with onions and spices, like the pörkölt or the paprikás dish, using veal, with or without mushrooms, chicken, or Hungarian sausages.
Kenyér  [ hu ] Kenyer 3 kgos kemenceben sult.jpg A Hungarian bread that tends to be big, round, and with a hard and thick crust.
Kifli Kifli.jpg A traditional European yeast roll made into a crescent shape, which can be either salty or sweet.
Lángos Langos gross.jpg Fried bread dough, often served with sour cream, garlic, and cheese.
Palacsinta Kapros-ordas palacsinta, 4.jpg A stuffed crêpe, usually filled with jam. Other fillings that exist are sweet quark cheese (túró) with raisins, Nutella, vanilla pudding, or meat. Some more specific/elaborate variations on the palacsinta are listed in the next few rows.
Perec Riquewihr 052.jpg A type of Hungarian baked pretzel made from dough most commonly shaped into a twisted knot.
Pogácsa Hungarian Pogacsa.jpg A type of bun, round puffed pastry, available with bacon or cheese, traditionally cooked on the fire.
Rakott palacsinta Pancake2.JPG Layered crêpes with sweet cottage cheese, raisins, jam, and walnuts.
Vekni Baguette.png The other freshly baked bread type that consists of a long loaf with a crispy crust, either thicker or thinner, like the baguette.
Zsemle
Bread rolls
Bread rolls.JPG Round small breads, eaten as cut in half, with butter, cold cuts, or jam, often for breakfast.

Sweets and cakes

NameImageRegionDescription
Aranygaluska Arany-galuska.jpg Baked dough balls with butter, raisins and nuts, often served with vanilla custard.
Babapiskóta Biskotten-02.jpg Low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger.
Bejgli Bejgli1.jpg A cake roll eaten at Christmas and Easter.
Birsalmasajt
Quince cheese
Dulce de membrillo.jpg A quince cheese, or quince jelly made of quinces.
CsigaLiterally "snail" - a rolled pastry that comes in many different coatings and flavors, usually walnut, poppy seed, chocolate, and vanilla pudding.
Csörögefánk  [ hu ] Faworki 021, February 2010.jpg Crispy and light Hungarian Angel Wings; a twisted thin fried cookie made of yeast dough, dusted with powdered sugar.
Dobostorta
Dobos cake
Dobos cake (Gerbeaud Confectionery Budapest Hungary).jpg A sponge cake layered with chocolate paste and glazed with caramel and nuts.
Eszterházy torta Eszterhazy-Torte 01.JPG A Hungarian cake (torta), named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire.
Fánk
Bismarck doughnuts
Langosch.jpg A traditional Hungarian pastry, similar to a doughnut with no central hole, but it has a round, sweet, and fired taste, topped with lekvar.
Flódni  [ hu ] Flodni.JPG Jewish-HungarianA cake with four different fillings, which are poppy seed, walnut, apple, and plum jam.
GesztenyepüréCooked and mashed sweet chestnuts with sugar and rum, topped with whipped cream.
Halva, Transylvanian sweet PistHalva.jpg A sweet confection, made with sunflower seeds, of Turkish origin.
Képviselőfánk Hungarian Cream Puff made from choux pastry and filled with vanilla cream. Literal translation - 'Ambassador Doughnut'.
Krémes Kremna rezina.jpg A puff pastry top, custard cream and whipped cream filling, and is finished with powdered sugar.
Kuglóf Kouglof.png A traditional Austro-Hungarian coffee party cake, traditionally baked in a distinctive circular Bundt mold.
Kürtőskalács Kurtoskalacs.jpg A spit cake specific to Hungary and Hungarian-speaking regions in Romania, more predominantly the Székely Land.
Lekvár Fig jam on a dish.JPG A very thick, sometimes coarse jam of pure ripe fruit originating in central and eastern Europe.
Lekváros bukta Buchteln.jpg A baked dessert filled with jam, túró, or ground walnuts.
Lekváros tekercs
Swiss roll
Swiss roll.jpg A rolled up soft sponge cake filled with jam.
Linzer Torte Foto.Linzertorte.JPG A tart with a crisscross design of pastry strips on top.
Madártej Ujuvad saarekesed.jpg A floating island dessert, made of milk custard with egg white dumplings floating on top.
Mákos guba 2012-12 Mohnpielen anagoria.jpg Silesia Kifli and finely ground poppy seeds boiled in milk and sugar.
Mézes krémes Hungarian Honey Cake (Mezes kremes).jpg A Hungarian honey cake that is covered with vanilla or chocolate.
Piskóta Vicenzovo Italian Ladyfinger.png A thin, light, sweet, delicate, and crispy cookie.
Rétes Strudel.jpg A type of layered pastry with a filling that is usually sweet.
Rigó Jancsi Rigojanci.jpg A cube-shaped sponge cake with dark chocolate glaze.
Somlói galuska  [ hu ] Somloi-galuska.JPG Budapest/Fót A sponge cake with raisins, walnuts, served with rum, chocolate sauce, and whipped cream.
Szaloncukor Szaloncukor2.jpg Flavoured candies which hang on the Christmas tree, eaten at Christmas.
Törökméz
Nougat
A sweet sticky white nougat paste cooked with sugar, egg whites, honey, bits of walnuts, spread between two wafer sheets.
Túrós lepényDessert bars made from sweetened túró. A variant called kapros-túrós lepény also exists, which has added dill.
Túró Rudi Rudi akt.jpg A sweet quark cheese that is called a "túró"-filled chocolate bar.
Vaníliás kifli Vanillekipferl Weihnachtsgebaeck.JPG Small and crescent-shaped biscuits, that are originally made with walnuts, but also with almonds or hazelnuts. They get their typical flavor from a heavy dusting of vanilla sugar.
VargabélesHungarian strudel or noodle pie.

See also

Related Research Articles

Hungarian cuisine Culinary traditions of Hungary

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, dairy products and cheeses.

Knödel or Klöße are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of Knödel is popular include Austria, Germany, Hungary, Poland, Romania, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic. They are also found in Scandinavian, Romanian, North-eastern Italian cuisine, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist.

European cuisine

European cuisine comprises the cuisines of Europe including the cuisines brought to other countries by European settlers and colonists. Sometimes the term "European", or more specifically "continental" cuisine, is used to refer more strictly to the cuisine of the western parts of mainland Europe.

Apple strudel Traditional Austrian pastry

Apple strudel is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, Czech Republic, Northern Italy and in many other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).

Liptauer Central European cheese spread

Liptauer is a spicy cheese spread made with sheep milk cheese, goat cheese, quark, or cottage cheese.

Lángos Hungarian deep-fried flatbread

Lángos or lalanga is a deep fried flatbread that can be found in Hungarian, Greek and Turkish cuisines. Historically it was present in both Byzantine and Ottoman cuisines.

Smetana (dairy product)

Smetana is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche, but nowadays mainly sold with 9% to 36% milkfat content depending on the country. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking.

Soviet cuisine

Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, and Austro-Hungarian cuisines. Caucasian cuisines, particularly Georgian cuisine, contributed as well. Canteens run by the government were called stolovaya.

Ottoman cuisine

Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, Greece, the Balkans, and parts of the Caucasus and the Middle East.

Hungarian sausages Sausages of Hungarian cuisine

Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbor and brethren.

Poppy seed roll

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.

Chicken paprikash Hungarian chicken dish seasoned with paprika

Chicken paprikash or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikas preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.

Central European cuisine

Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe.

Paprika

Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group.

Balkan cuisine is a type of regional cuisine that combines European characteristics with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia.

References