24 Delicious Hungarian Food Recipes Authentic

Feast your senses on the rich and hearty flavors of Hungary with our roundup of 24 authentic Hungarian recipes! From the iconic goulash to sweet chimney cakes, each dish is a celebration of tradition and taste. Perfect for home cooks looking to spice up their meal rotation, these recipes promise a delicious adventure. Ready to explore? Let’s dive into the world of Hungarian cuisine together!

Goulash Soup

Goulash soup warms the soul with its rich flavors and hearty ingredients. Perfect for any season, this dish combines simplicity with depth.

Ingredients

– Beef chuck – 1 lb, cubed – Onion – 1, diced – Paprika – 2 tbsp – Tomato paste – 2 tbsp – Beef broth – 4 cups – Potatoes – 2, diced – Carrots – 2, sliced – Salt – 1 tsp – Black pepper – ½ tsp – Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat. 2. Add beef cubes, cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning. 3. Add diced onion, cook until translucent, about 3 minutes. 4. Stir in paprika and tomato paste, cook for 1 minute to release flavors. 5. Pour in beef broth, bring to a boil. 6. Reduce heat to low, simmer for 30 minutes. Tip: Skim off any foam for a clearer soup. 7. Add potatoes and carrots, simmer until vegetables are tender, about 20 minutes. 8. Season with salt and pepper. Tip: Taste and adjust seasoning before serving. UThis goulash soup boasts a thick, comforting texture with a smoky paprika kick. Serve with a dollop of sour cream for extra richness.

Chicken Paprikash

Gather around for a dish that’s as comforting as it is flavorful. Chicken Paprikash brings warmth to any table with its rich, smoky notes and tender chicken.

Ingredients

– Chicken thighs – 4 – Onion – 1, diced – Sweet paprika – 2 tbsp – Chicken broth – 1 cup – Sour cream – ½ cup – Salt – 1 tsp – Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering. 2. Add diced onion, cooking until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning. 3. Season chicken thighs with salt, then add to the skillet. Brown on both sides, about 4 minutes per side. 4. Sprinkle paprika over the chicken, stirring to coat evenly. Tip: Use fresh paprika for the best flavor. 5. Pour in chicken broth, bringing to a simmer. Cover and cook for 25 minutes. 6. Remove chicken from skillet. Whisk sour cream into the sauce until smooth. Tip: Temper the sour cream with a bit of hot sauce to prevent curdling. 7. Return chicken to the skillet, simmering for an additional 5 minutes. Oven-ready or stovetop, this dish shines with its creamy sauce and succulent chicken. Serve over egg noodles or with a side of crusty bread to soak up every bit of the flavorful sauce.

Beef Stroganoff

Kick off your cooking with this classic Beef Stroganoff, a hearty dish that’s as straightforward as it is satisfying.

Ingredients

• Beef sirloin – 1.5 lbs
• Olive oil – 2 tbsp
• Onion – 1, medium, diced
• Garlic – 2 cloves, minced
• Mushrooms – 8 oz, sliced
• Beef broth – 1.5 cups
• Sour cream – 1 cup
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Egg noodles – 12 oz

Instructions

1. Cut beef into thin strips against the grain for tenderness.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add beef, salt, and pepper. Cook until browned, about 5 minutes. Remove beef and set aside.
4. In the same skillet, add onion and garlic. Cook until soft, about 3 minutes.
5. Add mushrooms. Cook until they release their juices, about 5 minutes.
6. Sprinkle flour over the vegetables. Stir to coat evenly.
7. Gradually add beef broth, stirring constantly to avoid lumps.
8. Return beef to the skillet. Simmer on low heat for 10 minutes, stirring occasionally.
9. Stir in sour cream until fully incorporated. Heat through but do not boil.
10. Meanwhile, cook egg noodles according to package instructions. Drain.
11. Serve beef mixture over cooked noodles.

Makes for a creamy, rich dish with tender beef and earthy mushrooms. Try garnishing with fresh parsley for a pop of color.

Lángos

Never heard of Lángos? It’s a Hungarian street food, a deep-fried flatbread that’s crispy outside, fluffy inside. Top it with garlic, sour cream, and cheese for the classic version.

Ingredients

• Flour – 2 cups
• Yeast – 1 tsp
• Salt – ½ tsp
• Water – ¾ cup
• Oil – for frying
• Garlic – 2 cloves, minced
• Sour cream – ½ cup
• Cheese – ½ cup, grated

Instructions

1. Mix flour, yeast, and salt in a bowl.
2. Add water gradually, kneading until the dough is smooth. Tip: The dough should be sticky but manageable.
3. Cover the bowl with a cloth, let it rise for 1 hour or until doubled in size.
4. Divide the dough into 4 equal parts, shape each into a flat circle. Tip: Use wet hands to prevent sticking.
5. Heat oil in a deep pan to 350°F.
6. Fry each dough circle for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Drain on paper towels.
8. Rub minced garlic on the hot Lángos, spread sour cream, and sprinkle cheese.

Unbelievably crispy yet soft, Lángos is a delight with its garlicky, creamy toppings. Try it with a sprinkle of paprika or fresh herbs for a twist.

Fisherman’s Soup

You’ve probably heard of Fisherman’s Soup, but have you tried making it yourself? This hearty dish is simpler than you think, packed with flavor and ready in no time.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Tomato paste – 2 tbsp
– Fish stock – 4 cups
– White fish fillets – 1 lb, cut into chunks
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and minced garlic. Cook until translucent, about 5 minutes.
3. Stir in tomato paste. Cook for another 2 minutes to deepen the flavor.
4. Pour in fish stock. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add fish chunks, salt, and black pepper. Simmer gently for 5 minutes, or until fish is opaque and flakes easily.
6. Tip: Don’t stir too much after adding fish to keep chunks intact.
7. Tip: Taste and adjust seasoning before serving, but remember the flavors will meld more as it sits.
8. Tip: For a richer soup, add a splash of cream or coconut milk at the end.
Enjoy the soup’s rich, savory broth and tender fish. Serve with crusty bread or over rice for a complete meal. Each spoonful brings a taste of the sea, balanced with the sweetness of tomatoes and onions.

Stuffed Cabbage

Zesty and comforting, stuffed cabbage is a hearty dish that combines tender leaves with a savory filling. Perfect for a family dinner, it’s both satisfying and straightforward to make.

Ingredients

• Cabbage – 1 head
• Ground beef – 1 lb
• Cooked rice – 1 cup
• Tomato sauce – 2 cups
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Boil the whole cabbage in a large pot of water for 3 minutes to soften the leaves. Tip: Use a slotted spoon to remove leaves gently to avoid tearing.
3. In a bowl, mix ground beef, cooked rice, salt, and pepper. Tip: For extra flavor, brown the beef before mixing.
4. Place a spoonful of the mixture onto each cabbage leaf and roll tightly. Tip: Tuck in the sides as you roll to keep the filling inside.
5. Arrange rolls seam-side down in a baking dish. Pour tomato sauce over the top.
6. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until the sauce is bubbly.

Outcome: The stuffed cabbage emerges tender with a rich, meaty center. Serve atop mashed potatoes for a comforting twist.

Hungarian Lecsó

Sometimes, simplicity shines in the most flavorful dishes. Hungarian Lecsó is a vibrant, one-pan wonder that’s as easy as it is delicious.

Ingredients

• Bell peppers – 2 cups, sliced
• Tomatoes – 2 cups, chopped
• Onion – 1 cup, diced
• Paprika – 1 tbsp
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large skillet over medium heat (350°F).
2. Add diced onion. Cook until translucent, about 5 minutes.
3. Stir in sliced bell peppers. Cook for another 5 minutes until softened.
4. Mix in chopped tomatoes and salt. Reduce heat to low (250°F). Simmer for 20 minutes.
5. Sprinkle paprika over the mixture. Stir well to combine. Cook for an additional 5 minutes.

Zesty and hearty, Hungarian Lecsó boasts a chunky texture with a sweet and smoky flavor profile. Serve it over crusty bread or alongside grilled meats for a satisfying meal.

Potato Paprikash

Rustle up a comforting bowl of Potato Paprikash with minimal ingredients and maximum flavor. This dish is a hearty, spiced-up twist on the classic, ready in under an hour.

Ingredients

• Potatoes – 4 cups, diced
• Onion – 1, chopped
• Paprika – 2 tbsp
• Vegetable oil – 2 tbsp
• Salt – 1 tsp
• Water – 2 cups

Instructions

1. Heat vegetable oil in a large pan over medium heat (350°F).
2. Add chopped onion, sauté until translucent, about 5 minutes.
3. Stir in diced potatoes, coat evenly with oil and onions.
4. Sprinkle paprika and salt over potatoes, mix well to distribute spices.
5. Pour water into the pan, bring to a boil.
6. Reduce heat to low, cover, simmer until potatoes are tender, about 20 minutes. Tip: Stir occasionally to prevent sticking.
7. Uncover, increase heat to medium, cook until sauce thickens, about 5 minutes. Tip: For a thicker sauce, mash a few potatoes against the pan.
8. Remove from heat, let sit for 5 minutes before serving. Tip: Adjust salt if needed after tasting.

Hearty and flavorful, this Potato Paprikash boasts a creamy texture with a smoky paprika kick. Serve over crusty bread or alongside a crisp salad for a complete meal.

Transylvanian Layered Cabbage

Transylvanian Layered Cabbage brings a hearty, comforting dish to your table with minimal fuss. This recipe layers savory flavors between tender cabbage leaves for a satisfying meal.

Ingredients

• Cabbage – 1 large head
• Ground pork – 1 lb
• Rice – 1 cup
• Tomato paste – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp
• Water – 2 cups

Instructions

1. Preheat oven to 350°F.
2. Boil the whole cabbage in a large pot of water for 10 minutes until leaves are pliable. Tip: Remove the core first to make peeling leaves easier.
3. Mix ground pork, rice, tomato paste, salt, black pepper, and paprika in a bowl.
4. Peel off cabbage leaves one by one, lay them flat, and place a spoonful of the pork mixture in the center of each.
5. Roll each leaf around the filling, tucking in the sides to secure.
6. Layer the stuffed cabbage rolls in a baking dish, seam side down.
7. Pour water over the rolls, cover the dish with foil, and bake for 1 hour. Tip: Check halfway to ensure there’s enough water to prevent drying out.
8. Remove foil and bake for another 15 minutes until tops are slightly browned. Tip: Let rest for 10 minutes before serving to allow flavors to meld.

The rolls emerge tender with a juicy filling, the paprika adding a subtle warmth. Serve with a dollop of sour cream to complement the savory notes.

Hungarian Mushroom Soup

Delightfully creamy and earthy, this Hungarian Mushroom Soup is a comforting bowl of warmth. Perfect for chilly evenings, it’s a simple yet flavorful dish.

Ingredients

• Butter – 2 tbsp
• Onion – 1, diced
• Mushrooms – 8 oz, sliced
• Flour – 2 tbsp
• Paprika – 1 tsp
• Dill – 1 tbsp, fresh
• Vegetable broth – 2 cups
• Sour cream – ½ cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion, cook until translucent, about 5 minutes.
3. Stir in sliced mushrooms, cook until they release their juices, about 8 minutes.
4. Sprinkle flour and paprika over the mushrooms, stir to coat evenly.
5. Pour in vegetable broth, bring to a simmer, cook for 10 minutes.
6. Remove from heat, stir in sour cream, dill, salt, and pepper.
7. Return to low heat, warm through without boiling, about 2 minutes.

Ultra-creamy with a hint of smokiness from the paprika, this soup pairs wonderfully with crusty bread. For a twist, top with extra dill or a dollop of sour cream before serving.

Pörkölt

Just like grandma used to make, Pörkölt is a hearty Hungarian stew that’s all about simplicity and depth of flavor. This dish turns basic ingredients into something extraordinary with slow cooking and patience.

Ingredients

– Onion – 1 large, diced
– Pork shoulder – 2 lbs, cubed
– Sweet paprika – 2 tbsp
– Tomato paste – 1 tbsp
– Water – 1 cup
– Salt – 1 tsp

Instructions

1. Heat a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Increase heat to medium-high. Add the pork cubes. Brown on all sides, about 10 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Stir in the sweet paprika and tomato paste. Cook for 1 minute to release the flavors.
4. Pour in the water. Add salt. Bring to a boil.
5. Reduce heat to low. Cover and simmer for 90 minutes, stirring occasionally. Tip: The meat is done when it’s tender and falls apart easily.
6. Remove the lid. Simmer for another 15 minutes to thicken the sauce. Tip: If the sauce is too thin, let it reduce further until desired consistency.
Zesty and rich, Pörkölt boasts a velvety sauce clinging to tender pork. Serve it over buttered egg noodles or with a side of pickles for a contrast in flavors.

Kürtőskalács

Make kürtőskalács, a Hungarian chimney cake, with this straightforward recipe. Perfect for sweet cravings, it’s crispy outside, soft inside.

Ingredients

• Flour – 2 cups
• Yeast – 1 packet
• Sugar – ½ cup
• Butter – ¼ cup, melted
• Egg – 1
• Milk – ½ cup, warm
• Salt – ½ tsp
• Cinnamon – 1 tbsp

Instructions

1. Mix flour, yeast, sugar, and salt in a bowl.
2. Add melted butter, egg, and warm milk. Knead into a smooth dough.
3. Let dough rise for 1 hour in a warm place, covered.
4. Divide dough into 4 equal parts. Roll each into a long rope.
5. Wrap ropes around a greased kürtőskalács mold or thick rolling pin.
6. Brush with melted butter. Sprinkle generously with cinnamon and sugar.
7. Bake at 375°F for 15 minutes or until golden brown.
8. Rotate the mold halfway through baking for even color.
9. Remove from oven. Let cool slightly before sliding off the mold.

Outcome: The kürtőskalács boasts a caramelized sugar crust with a tender interior. Serve warm, dusted with powdered sugar or dipped in chocolate for extra indulgence.

Rakott Krumpli

This Hungarian layered potato dish is a comforting bake perfect for any season. Try it for a hearty side or main.

Ingredients

• Potatoes – 2 lbs, peeled and thinly sliced
• Eggs – 4, hard-boiled and sliced
• Sour cream – 1 cup
• Salt – 1 tsp
• Paprika – 1 tbsp

Instructions

1. Preheat oven to 375°F.
2. Layer half the potato slices in a greased baking dish.
3. Top with half the egg slices, then half the sour cream.
4. Sprinkle with half the salt and paprika.
5. Repeat layers with remaining ingredients.
6. Bake for 45 minutes until potatoes are tender and top is golden.
7. Let stand for 5 minutes before serving.

You’ll love the creamy texture and smoky paprika flavor. Serve with a crisp salad for contrast.

Töltött Paprika

Dive into the heart of Hungarian cuisine with this simple yet flavorful Töltött Paprika recipe. Perfect for a hearty dinner, it’s a dish that brings comfort to any table.

Ingredients

• Bell peppers – 6
• Ground beef – 1 lb
• Rice – 1/2 cup
• Tomato sauce – 1 cup
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Paprika – 1 tbsp

Instructions

1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds.
3. Mix ground beef, rice, salt, black pepper, and paprika in a bowl.
4. Stuff the bell peppers with the meat mixture.
5. Place stuffed peppers in a baking dish.
6. Pour tomato sauce over the peppers.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake for another 15 minutes until peppers are tender.
9. Tip: For extra flavor, add a pinch of sugar to the tomato sauce.
10. Tip: Let the stuffed peppers rest for 5 minutes before serving for easier handling.
11. Tip: Serve with a dollop of sour cream for a creamy contrast.

Great for meal prep, these stuffed peppers offer a juicy texture with a savory filling. Try serving them over a bed of mashed potatoes for a comforting twist.

Meggyes Leves

Perfect for summer, Meggyes Leves is a refreshing Hungarian sour cherry soup served chilled. This dish balances sweet and tart flavors beautifully.

Ingredients

• Sour cherries – 2 cups
• Water – 4 cups
• Sugar – ½ cup
• Cinnamon stick – 1
• Cloves – 2
• Lemon zest – 1 tsp
• Cornstarch – 2 tbsp
• Heavy cream – ½ cup

Instructions

1. Combine sour cherries, water, sugar, cinnamon stick, cloves, and lemon zest in a pot.
2. Bring to a boil over medium-high heat, then reduce to simmer for 15 minutes.
3. Remove cinnamon stick and cloves. Tip: Taste and adjust sugar if needed.
4. Mix cornstarch with 2 tbsp cold water in a small bowl until smooth.
5. Stir cornstarch mixture into the soup. Cook for 2 minutes until thickened. Tip: Stir constantly to avoid lumps.
6. Remove from heat. Let cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving, stir in heavy cream. Tip: For a lighter version, substitute with yogurt.

Enjoy the velvety texture and vibrant flavor of Meggyes Leves. Serve with a dollop of whipped cream or a sprinkle of fresh mint for an extra touch.

Palacsinta

Craving something sweet and simple? Palacsinta, the Hungarian version of crepes, is your answer. Thin, delicate, and versatile, these pancakes are a breeze to make.

Ingredients

• Flour – 1 cup
• Eggs – 2
• Milk – 1 ½ cups
• Salt – ½ tsp
• Butter – 2 tbsp, melted

Instructions

1. Whisk eggs and salt in a large bowl until smooth.
2. Gradually add flour, alternating with milk, to prevent lumps.
3. Stir in melted butter until the batter is smooth and thin.
4. Heat a non-stick skillet over medium heat (350°F) for 2 minutes.
5. Pour ¼ cup batter into the skillet, swirling to coat the bottom evenly.
6. Cook for 1-2 minutes until edges lift and bottom is golden.
7. Flip carefully with a spatula and cook for another 1 minute.
8. Repeat with remaining batter, stacking cooked palacsinta on a plate.

Melt-in-your-mouth palacsinta pairs wonderfully with jam, Nutella, or a sprinkle of powdered sugar. For a savory twist, fill with cheese or ham.

Halászlé

Savor the bold flavors of Halászlé, a traditional Hungarian fisherman’s soup, with this straightforward recipe. Perfect for a hearty meal, it’s rich, spicy, and deeply satisfying.

Ingredients

– Fish fillets – 2 lbs
– Onion – 1 large, chopped
– Paprika – 2 tbsp
– Water – 6 cups
– Salt – 1 tsp

Instructions

1. Chop the onion finely.
2. In a large pot, sauté the onion over medium heat until translucent, about 5 minutes. Tip: Do not brown the onions to keep the soup’s color bright.
3. Remove the pot from heat, stir in the paprika quickly to avoid burning. Tip: Hungarian paprika is preferred for authentic flavor.
4. Add water and salt, bring to a boil.
5. Add fish fillets, reduce heat to low, and simmer for 20 minutes. Tip: Stir gently to keep the fish intact.
6. Remove from heat, let it sit for 5 minutes before serving.
Packed with tender fish and a spicy broth, Halászlé is a comforting dish. Serve with crusty bread to soak up the flavorful soup.

Csirkepaprikás

Rustic and hearty, Csirkepaprikás is a Hungarian classic that brings warmth to any table. This dish combines tender chicken with a creamy paprika-infused sauce, perfect over noodles or mashed potatoes.

Ingredients

– Chicken thighs – 2 lbs
– Onion – 1 large, diced
– Sweet paprika – 2 tbsp
– Sour cream – 1 cup
– Chicken broth – 1 cup
– Salt – 1 tsp
– Oil – 2 tbsp

Instructions

1. Heat oil in a large pot over medium heat until shimmering.
2. Add diced onion, cook until translucent, about 5 minutes.
3. Stir in sweet paprika, cook for 1 minute to release flavors.
4. Add chicken thighs, brown on all sides, about 5 minutes per side.
5. Pour in chicken broth, bring to a simmer.
6. Cover, reduce heat to low, cook for 30 minutes until chicken is tender.
7. Remove chicken, stir in sour cream until sauce is smooth.
8. Return chicken to pot, simmer uncovered for 5 minutes to thicken sauce.
9. Season with salt, serve hot.
Tender chicken and a velvety sauce make Csirkepaprikás a comforting meal. For a twist, garnish with fresh dill or serve alongside buttered egg noodles.

Babgulyás

Ready to dive into a hearty, traditional dish? Babgulyás is a robust stew that’s perfect for any season. Its rich flavors and simple preparation make it a favorite.

Ingredients

• Beef chuck – 2 lbs, cubed
• Onion – 1 large, diced
• Paprika – 2 tbsp
• Tomato paste – 2 tbsp
• Carrots – 2, sliced
• Potatoes – 2, cubed
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Heat a large pot over medium-high heat. Add beef cubes. Brown on all sides, about 5 minutes.
2. Add diced onion to the pot. Cook until translucent, about 3 minutes.
3. Stir in paprika and tomato paste. Cook for 1 minute to release flavors.
4. Add sliced carrots and cubed potatoes to the pot. Stir to combine.
5. Pour in water and add salt. Bring to a boil.
6. Reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
7. Check seasoning. Adjust with more salt if needed.
8. Serve hot. Garnish with fresh parsley if desired.

Key to this dish’s success is the slow simmer, which tenderizes the beef and melds the flavors. The result is a thick, flavorful stew with tender chunks of meat and vegetables. Try serving it with a dollop of sour cream for added richness.

Káposztás Tészta

Perfect for a quick weeknight dinner, Káposztás Tészta combines simple ingredients into a comforting dish. This Hungarian favorite is all about cabbage and noodles done right.

Ingredients

• Cabbage – 1 small head, shredded
• Egg noodles – 8 oz
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, melt butter in a large skillet over medium heat.
4. Add the shredded cabbage to the skillet, seasoning with salt and black pepper.
5. Sauté the cabbage for 10 minutes, or until it’s soft and slightly caramelized, stirring frequently.
6. Drain the noodles and immediately add them to the skillet with the cabbage.
7. Toss everything together gently to combine, cooking for an additional 2 minutes to let the flavors meld.

Light and satisfying, this dish offers a delightful mix of textures with the soft noodles and tender cabbage. Serve it with a dollop of sour cream for an extra layer of flavor.

Túrós Csusza

A traditional Hungarian dish, Túrós Csusza combines simple ingredients for a comforting meal. Perfect for a quick dinner, it’s hearty and satisfying.

Ingredients

• Egg noodles – 8 oz
• Cottage cheese – 1 cup
• Bacon – 4 slices
• Sour cream – ½ cup
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil. Add egg noodles and cook for 8 minutes until al dente. Drain and set aside.
2. While noodles cook, chop bacon into small pieces. Fry in a skillet over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the skillet.
3. Return the cooked noodles to the skillet with the bacon fat. Toss to coat evenly over low heat for 1 minute.
4. Remove skillet from heat. Stir in cottage cheese and sour cream until noodles are well coated. Season with salt.
5. Serve immediately, topped with crispy bacon pieces.

Rich and creamy, Túrós Csusza offers a delightful contrast between the soft noodles and crispy bacon. Try it with a sprinkle of fresh dill for an extra flavor boost.

Szilvás Gombóc

Hungry for a taste of Hungary? Szilvás Gombóc, plum-filled dumplings, are a simple yet satisfying treat. Perfect for using up summer plums, they’re a delightful mix of sweet and doughy.

Ingredients

• Potatoes – 2 cups, mashed
• Flour – 1 cup
• Egg – 1
• Salt – ½ tsp
• Plums – 12, pitted
• Sugar – ½ cup
• Breadcrumbs – ½ cup
• Butter – 2 tbsp
• Cinnamon – 1 tsp

Instructions

1. Mix mashed potatoes, flour, egg, and salt in a bowl until a dough forms. Tip: Ensure potatoes are cooled to avoid cooking the egg.
2. Divide dough into 12 pieces. Flatten each piece, place a plum in the center, and seal tightly. Tip: Dust hands with flour to prevent sticking.
3. Bring a large pot of salted water to a boil. Gently add dumplings, cooking for 15 minutes or until they float. Tip: Don’t overcrowd the pot to ensure even cooking.
4. While dumplings cook, melt butter in a pan over medium heat. Add breadcrumbs and cinnamon, stirring until golden, about 3 minutes.
5. Remove dumplings with a slotted spoon, roll in the breadcrumb mixture, then sprinkle with sugar.

Crumbly on the outside with a soft, juicy center, Szilvás Gombóc shines when served warm. For an extra touch, drizzle with honey or a dollop of sour cream.

Rántott Sajt

Make this crispy, golden Rántott Sajt for a quick and satisfying snack. It’s a Hungarian fried cheese that’s simple yet delicious.

Ingredients

• Edam cheese – 8 oz
• Flour – ½ cup
• Egg – 1
• Breadcrumbs – 1 cup
• Vegetable oil – for frying

Instructions

1. Cut the Edam cheese into ½ inch thick slices.
2. Dredge each cheese slice in flour, shaking off excess.
3. Beat the egg in a shallow dish.
4. Coat the floured cheese slices in the beaten egg.
5. Press the egg-coated cheese slices into breadcrumbs, ensuring full coverage.
6. Heat vegetable oil in a deep skillet to 350°F.
7. Fry the breaded cheese slices for 2-3 minutes per side until golden brown.
8. Remove from oil and drain on paper towels.

Serve immediately while hot and crispy. The Rántott Sajt pairs wonderfully with a tangy dipping sauce or a fresh salad for contrast.

Gesztenyepüré

Perfect for fall, Gesztenyepüré is a smooth, sweet chestnut puree that doubles as a dessert or side. Its simplicity belies its rich flavor.

Ingredients

• Chestnuts – 1 lb
• Sugar – ½ cup
• Water – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 350°F. Score chestnuts with a knife on the flat side.
2. Roast chestnuts for 15 minutes. Tip: Scoring prevents them from exploding.
3. Peel chestnuts while warm. Tip: Use a towel to handle hot chestnuts.
4. Combine peeled chestnuts, sugar, and water in a saucepan over medium heat.
5. Simmer for 20 minutes, stirring occasionally, until chestnuts are soft.
6. Remove from heat. Add vanilla extract.
7. Puree mixture in a blender until smooth. Tip: For extra silkiness, strain through a sieve.

The puree is velvety with a deep, nutty sweetness. Serve it alongside roasted meats or dolloped over ice cream for a decadent twist.

Conclusion

Magical flavors await in these 24 authentic Hungarian recipes, offering a taste of Hungary’s rich culinary tradition right in your kitchen. Whether you’re craving hearty goulash or sweet chimney cake, there’s something for every home cook to explore. We’d love to hear which dishes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.