Savor the rich, paprika-kissed flavors of Hungary without leaving your kitchen! From cozy goulash to delicate pastries, these 20 authentic recipes bring the warmth of Central European comfort food right to your table. Whether you’re craving hearty stews or sweet treats, get ready to explore dishes that are as soul-satisfying as they are delicious. Let’s dive into these culinary treasures—your next favorite meal awaits!
Chicken Paprikash with Dumplings
Nostalgic comfort food doesn’t get much better than this. Chicken Paprikash with Dumplings is a hearty, one-pot wonder that delivers rich flavor with minimal fuss. It’s the perfect cozy meal for a chilly evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, finely diced
– 2 tbsp sweet paprika (use Hungarian for best flavor)
– 1 tsp smoked paprika (optional, for depth)
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup sour cream, at room temperature
– 1 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 3/4 cup milk
– 2 tbsp unsalted butter, melted
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Add chicken pieces in a single layer, working in batches if needed to avoid crowding. Sear for 3-4 minutes per side until golden brown. Transfer to a plate.
3. Reduce heat to medium. Add diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. Stir in sweet paprika and smoked paprika (if using) and cook for 30 seconds until fragrant to bloom the spices.
5. Add minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
6. Pour in chicken broth, scraping the bottom of the pot to release any browned bits (this adds flavor).
7. Return seared chicken and any accumulated juices to the pot. Bring to a simmer.
8. Reduce heat to low, cover, and let simmer gently for 25 minutes.
9. While the chicken simmers, make the dumpling batter: In a medium bowl, whisk together flour, baking powder, and salt.
10. In a separate small bowl, combine milk and melted butter.
11. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix (lumps are okay for tender dumplings).
12. After 25 minutes, remove the lid from the chicken. Drop tablespoon-sized scoops of dumpling batter directly onto the simmering liquid, spacing them apart.
13. Cover the pot again and let the dumplings steam for 10 minutes without peeking (this ensures they cook through evenly).
14. Turn off the heat. Stir room-temperature sour cream into the sauce until fully incorporated to prevent curdling.
15. Garnish with chopped fresh parsley.
Fork-tender chicken swims in a velvety, paprika-infused sauce that’s tangy from the sour cream. The fluffy dumplings soak up the rich gravy beautifully. For a complete meal, serve it over buttered egg noodles or with a simple side of steamed green beans.
Hungarian Goulash with Red Peppers
Just in time for a cozy winter meal, this Hungarian goulash brings warmth and rich flavor to your table. Juicy beef simmers with sweet red peppers in a paprika-spiced broth, creating a hearty stew that’s both comforting and deeply satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil (or any neutral oil)
– 2 large onions, diced
– 4 cloves garlic, minced
– 3 tbsp sweet paprika
– 1 tsp caraway seeds, crushed lightly
– 2 red bell peppers, sliced into strips
– 4 cups beef broth (low-sodium preferred)
– 1 tbsp tomato paste
– 2 bay leaves
– Salt, about 1 tsp to start
– Freshly ground black pepper, about 1/2 tsp
– 1 lb potatoes, peeled and cubed
– 1/4 cup sour cream for serving (optional)
– Chopped fresh parsley for garnish
Instructions
1. Pat the beef chuck cubes dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
3. Add the beef cubes in a single layer, working in batches if needed to avoid overcrowding, and sear for 3–4 minutes per side until browned on all sides; remove and set aside.
4. Reduce heat to medium, add the diced onions to the pot, and cook for 5–7 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the sweet paprika and crushed caraway seeds, stirring constantly for 30 seconds to toast the spices without burning.
7. Pour in 1/2 cup of the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
8. Return the seared beef and any accumulated juices to the pot.
9. Add the remaining beef broth, tomato paste, bay leaves, salt, and black pepper, stirring to combine.
10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes until the beef is tender.
11. Add the sliced red bell peppers and cubed potatoes to the pot.
12. Cover and continue simmering for 30 minutes until the potatoes are fork-tender and the peppers are soft.
13. Remove the bay leaves and discard them.
14. Taste and adjust seasoning with more salt or pepper if desired.
15. Ladle the goulash into bowls, top with a dollop of sour cream if using, and garnish with chopped fresh parsley.
Chunks of tender beef melt in your mouth alongside soft potatoes and sweet peppers, all enveloped in a richly spiced, slightly thickened broth. For a creative twist, serve it over buttered egg noodles or with a side of crusty bread to soak up every last drop.
Lángos with Garlic and Sour Cream
Crispy, golden, and irresistibly garlicky, this Hungarian street food classic transforms simple ingredients into a crave-worthy snack. Think of it as a savory, fried flatbread, perfect for tearing and sharing straight from the pan. The combination of warm dough, sharp garlic, and cool sour cream is pure comfort.
Serving: 4 | Pre Time: 90 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 tsp active dry yeast
– 1 tsp granulated sugar
– ¾ cup warm water (about 110°F)
– 1 tsp salt
– 2 cups vegetable oil for frying, or any neutral oil with a high smoke point
– 4 cloves garlic, minced
– ½ cup sour cream, full-fat for best texture
– ¼ cup grated cheese, such as Trappist or a mild cheddar (optional for topping)
Instructions
1. Dissolve the yeast and sugar in the warm water in a large bowl and let it sit for 5 minutes until foamy.
2. Add the flour and salt to the yeast mixture and stir until a shaggy dough forms. Tip: The water temperature is critical—too hot will kill the yeast.
3. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
5. Punch down the risen dough and divide it into 4 equal pieces.
6. On a floured surface, roll or stretch each piece into a ¼-inch thick round or oval shape. Tip: Don’t overwork the dough here to keep the final texture light.
7. Heat the vegetable oil in a deep, heavy skillet to 350°F, using a thermometer for accuracy.
8. Carefully slide one dough round into the hot oil and fry for 2-3 minutes per side until puffed and deep golden brown. Tip: Fry one at a time to maintain oil temperature and prevent sticking.
9. Remove the fried lángos with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps it crisp.
10. Immediately rub the hot surface of each lángos with the minced garlic.
11. Spread a generous layer of sour cream over the garlic-rubbed surface.
12. Sprinkle with grated cheese if using.
Perfectly crisp on the outside with a soft, chewy interior, each bite delivers a punch of garlic softened by the cool, tangy cream. For a fun twist, top with chopped fresh dill or crispy bacon bits right before serving.
Fisherman’s Soup (Halászlé)
Whip up a hearty Hungarian fisherman’s soup that’s bold, spicy, and deeply comforting. This traditional halászlé features a rich paprika broth and tender fish, perfect for a cold day. It’s a one-pot meal that’s surprisingly simple to make from scratch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, finely chopped
– 2 tbsp sweet Hungarian paprika (adjust to taste for spice level)
– 4 cups fish stock (or vegetable stock as a substitute)
– 1 lb firm white fish fillets (like cod or catfish), cut into 1-inch chunks
– 1 green bell pepper, diced
– 1 tomato, diced
– Salt, to season (start with 1 tsp)
– 1 tsp black pepper, freshly ground
– 2 tbsp all-purpose flour (for thickening, optional)
– Fresh parsley, chopped, for garnish
Instructions
1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped onion and cook, stirring frequently, until soft and translucent, about 5-7 minutes.
3. Stir in the sweet Hungarian paprika and cook for 30 seconds to release its flavor without burning.
4. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 1 minute to form a roux.
5. Gradually whisk in the fish stock until smooth, scraping any bits from the bottom of the pot.
6. Bring the broth to a boil, then reduce the heat to a simmer.
7. Add the diced green bell pepper and tomato to the pot.
8. Season with salt and black pepper, starting with 1 tsp of salt.
9. Simmer uncovered for 20 minutes to allow the flavors to meld and the vegetables to soften.
10. Gently add the fish chunks to the simmering broth.
11. Cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
12. Taste and adjust seasoning with more salt or paprika if needed.
13. Remove from heat and let sit for 5 minutes to allow the fish to finish cooking in the residual heat.
14. Ladle into bowls and garnish with fresh chopped parsley.
The soup has a velvety, slightly thickened broth with tender chunks of fish that hold their shape. Its deep red color comes from the paprika, offering a smoky-sweet heat balanced by the fresh vegetables. Serve it with crusty bread for dipping or over egg noodles to make it more substantial.
Stuffed Cabbage Rolls (Töltött Káposzta)
Kick off your holiday cooking with these hearty stuffed cabbage rolls, a Hungarian classic that delivers comfort in every bite. Known as Töltött Káposzta, they feature savory meat and rice wrapped in tender cabbage leaves, simmered in a tangy tomato sauce. Perfect for feeding a crowd or enjoying as leftovers throughout the week.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 1 large head green cabbage
– 1 lb ground pork (or a mix of pork and beef)
– 1 cup cooked white rice
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 1 tsp paprika (Hungarian sweet paprika preferred)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil)
– 28 oz can crushed tomatoes
– 1 cup beef broth
– 2 tbsp white vinegar
– 1 tbsp sugar (adjust to balance acidity)
– 2 bay leaves
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Core the cabbage head and carefully place it in the boiling water.
3. Boil for 5-7 minutes until the outer leaves are pliable and easy to peel.
4. Remove the cabbage, let it cool slightly, then peel off 16 large leaves.
5. Trim the thick rib from each leaf with a sharp knife to make rolling easier.
6. In a large bowl, combine ground pork, cooked rice, chopped onion, minced garlic, beaten egg, paprika, salt, and black pepper.
7. Mix the filling with your hands until just combined; avoid overmixing to keep it tender.
8. Place about 1/4 cup of filling in the center of each cabbage leaf.
9. Fold the sides over the filling, then roll tightly from the stem end to enclose it completely.
10. Heat vegetable oil in a large Dutch oven or heavy pot over medium heat.
11. Arrange the cabbage rolls seam-side down in a single layer in the pot.
12. Pour crushed tomatoes, beef broth, white vinegar, and sugar over the rolls.
13. Add bay leaves, then bring the sauce to a simmer over medium-high heat.
14. Reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes.
15. Check halfway through to ensure the rolls are submerged; add a splash of water if needed.
16. Remove bay leaves and discard them after cooking.
17. Serve the cabbage rolls hot, spooning the sauce over the top.
18. Tip: Let the rolls rest for 10 minutes before serving to allow the flavors to meld.
Unwrap these rolls to reveal a juicy, well-seasoned filling that pairs beautifully with the tangy tomato sauce. The cabbage leaves soften into a silky texture, making each bite comforting and satisfying. For a creative twist, serve them over mashed potatoes or with a dollop of sour cream to enhance the richness.
Hungarian Lecsó (Pepper and Tomato Stew)
This vibrant stew transforms humble vegetables into a comforting meal. Traditionally served with bread or eggs, it’s endlessly adaptable for weeknights. Think of it as a Hungarian take on ratatouille—rustic, savory, and packed with summer flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 large bell peppers, any color, sliced into strips
– 4 medium tomatoes, chopped
– 1 tsp sweet paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup water
Instructions
1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the sliced bell peppers and cook for 8 minutes, until they begin to soften.
4. Add the chopped tomatoes, sweet paprika, salt, and black pepper to the pot.
5. Pour in the water and bring the mixture to a simmer.
6. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, stirring halfway through.
7. Uncover and simmer for an additional 5 minutes to thicken the stew slightly.
8. Remove from heat and let it rest for 2 minutes before serving.
Serve it hot with crusty bread to soak up the rich juices. The peppers retain a slight bite, while the tomatoes break down into a silky, savory base. For a heartier meal, top with fried eggs or stir in cooked sausage.
Kürtőskalács (Chimney Cake)
Savor the sweet, spiral-shaped delight of Kürtőskalács, a Hungarian chimney cake with caramelized sugar and a crisp exterior. This treat bakes around a cylinder, creating its signature hollow center and tender crumb. It’s surprisingly simple to make at home with basic pantry staples.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup granulated sugar, for coating
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 large egg, at room temperature
– 1/2 cup whole milk, warmed to 110°F
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 tsp salt
– Vegetable oil, for greasing (or any neutral oil)
Instructions
1. In a small bowl, combine the warmed milk and yeast, letting it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour and salt, then add the yeast mixture, melted butter, and egg.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces, rolling each into a 12-inch rope on a floured surface.
6. Wrap each rope in a spiral around a greased chimney cake mold or wooden dowel, pressing the ends to seal.
7. Brush each spiral lightly with water and roll in the granulated sugar to coat evenly.
8. Preheat your oven to 375°F and bake the cakes on a parchment-lined baking sheet for 12-15 minutes until golden brown.
9. Remove from the oven and let cool on the mold for 2 minutes before sliding off carefully.
10. Serve warm or at room temperature.
Zesty with caramelized sugar, this chimney cake offers a crisp shell and soft, chewy interior. Enjoy it plain or dusted with cinnamon for a cozy twist, or pair it with ice cream for a decadent dessert.
Hungarian Potato Pancakes (Tócsni)
A crispy, savory Hungarian potato pancake called Tócsni makes a perfect appetizer or side dish. These golden-brown rounds combine grated potatoes with onion and flour for a satisfying crunch. Serve them hot with sour cream or applesauce for a traditional touch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large russet potatoes (about 1.5 lbs), peeled
– 1 small yellow onion, peeled
– 1 large egg
– 3 tbsp all-purpose flour
– 1 tsp salt
– 1/4 tsp black pepper
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
– Sour cream for serving, optional
Instructions
1. Grate the potatoes and onion using the large holes of a box grater into a large bowl.
2. Squeeze the grated mixture firmly with your hands over the sink to remove excess liquid, which prevents sogginess.
3. Return the squeezed mixture to the bowl and add the egg, flour, salt, and pepper.
4. Mix everything with a fork until just combined; avoid overmixing to keep the texture light.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Scoop 1/4 cup portions of the potato mixture and flatten into 1/2-inch thick patties with your hands.
7. Carefully place 3-4 patties into the hot oil without crowding the skillet.
8. Fry for 3-4 minutes per side until deeply golden brown and crispy around the edges.
9. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
10. Repeat steps 6-9 with the remaining mixture, adding more oil if needed.
These pancakes offer a delightful contrast of crispy exterior and tender interior, with a savory onion flavor that pairs well with tangy dips. Try topping them with smoked paprika or fresh herbs for a creative twist.
Pörkölt (Hungarian Beef Stew)
Kick off your winter cooking with this hearty Hungarian beef stew that’s rich, warming, and surprisingly simple to make. Pörkölt delivers deep, savory flavor from slow-cooked beef and paprika, perfect for a cozy family dinner. Serve it over egg noodles or with crusty bread to soak up every last drop.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil (or any neutral oil)
– 2 large onions, finely chopped
– 2 tbsp sweet paprika (use Hungarian for authentic flavor)
– 1 tsp caraway seeds, lightly crushed
– 4 cloves garlic, minced
– 1 green bell pepper, diced
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups beef broth
– 1 bay leaf
– Salt and black pepper, to taste
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches if needed, and sear until browned on all sides, about 5–7 minutes per batch. Remove and set aside.
4. Reduce heat to medium, add the chopped onions to the pot, and cook until soft and translucent, about 8–10 minutes, stirring occasionally.
5. Stir in the sweet paprika and caraway seeds, cooking for 1 minute until fragrant to bloom the spices.
6. Add the minced garlic and diced green bell pepper, cooking for another 3–4 minutes until softened.
7. Return the seared beef to the pot along with any accumulated juices.
8. Pour in the diced tomatoes and beef broth, then add the bay leaf. Season with salt and black pepper.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours until the beef is fork-tender, stirring occasionally to prevent sticking.
10. Remove the bay leaf and adjust seasoning if needed before serving.
Oozing with tender beef and a thick, glossy sauce, this stew boasts a robust paprika flavor with a hint of sweetness from the peppers. For a creative twist, top it with a dollop of sour cream and fresh parsley, or pair it with spaetzle for a traditional Hungarian meal.
Rakott Krumpli (Layered Potato Casserole)
Savor a comforting Hungarian classic with minimal fuss. This layered potato casserole, known as Rakott Krumpli, delivers creamy, savory satisfaction with straightforward assembly. It’s an ideal make-ahead dish for cozy dinners or potlucks.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs russet potatoes, peeled and sliced 1/4-inch thick (use a mandoline for even slices)
– 1 lb smoked sausage, sliced into 1/4-inch rounds (kielbasa works well)
– 4 large eggs, hard-boiled and sliced
– 1 cup sour cream (full-fat for best texture)
– 1/2 cup heavy cream
– 1 tsp salt (adjust based on sausage saltiness)
– 1/2 tsp black pepper
– 1/4 tsp paprika (sweet or smoked, for garnish)
– 2 tbsp unsalted butter, softened (for greasing dish)
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish thoroughly with softened butter to prevent sticking.
2. Place potato slices in a large pot, cover with cold water, and add 1/2 tsp salt. Bring to a boil over high heat.
3. Boil potatoes for 8-10 minutes until just fork-tender but not falling apart; drain immediately in a colander.
4. Arrange a single layer of drained potato slices to cover the bottom of the greased baking dish.
5. Layer half of the sliced smoked sausage evenly over the potatoes.
6. Arrange half of the sliced hard-boiled eggs in a single layer over the sausage.
7. Repeat layers: add remaining potatoes, then remaining sausage, and top with remaining eggs.
8. In a medium bowl, whisk together sour cream, heavy cream, remaining 1/2 tsp salt, and black pepper until smooth.
9. Pour the cream mixture evenly over the top layer, gently shaking the dish to help it seep between layers.
10. Sprinkle paprika evenly over the surface for color and flavor.
11. Cover dish tightly with aluminum foil and bake at 375°F for 40 minutes.
12. Remove foil and bake uncovered for an additional 20 minutes until the top is golden and bubbly.
13. Let casserole rest for 15 minutes before serving to allow layers to set.
Velvety potatoes meld with smoky sausage and rich cream for a hearty, satisfying bite. Serve it warm with a crisp green salad to cut through the richness, or enjoy leftovers reheated—the flavors deepen overnight.
Hungarian Sour Cherry Soup (Meggyleves)
Crisp, tart, and surprisingly refreshing, Hungarian Sour Cherry Soup (Meggyleves) is a chilled summer classic. It balances sweet cherries with a touch of tang from sour cream for a unique first course or light dessert. You’ll need fresh or jarred sour cherries for the authentic flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups pitted sour cherries, fresh or jarred (drain if using jarred)
– 4 cups water
– 1/2 cup granulated sugar, adjust to taste based on cherry tartness
– 1 cinnamon stick
– 3 whole cloves
– 1 cup sour cream, full-fat for best texture
– 2 tbsp all-purpose flour
– 1 tsp vanilla extract
– Pinch of salt
Instructions
1. Combine sour cherries, water, sugar, cinnamon stick, and cloves in a large pot over medium-high heat.
2. Bring the mixture to a boil, then reduce heat to maintain a simmer for 15 minutes, stirring occasionally to dissolve sugar.
3. While the soup simmers, whisk sour cream, flour, vanilla extract, and salt in a medium bowl until completely smooth with no lumps.
4. Ladle about 1 cup of the hot cherry liquid into the sour cream mixture, whisking constantly to temper it and prevent curdling.
5. Slowly pour the tempered sour cream mixture back into the pot with the cherries, whisking continuously.
6. Cook over low heat for 5 minutes, stirring often, until the soup thickens slightly—do not let it boil to avoid separating.
7. Remove the pot from heat and discard the cinnamon stick and cloves.
8. Let the soup cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
9. Stir the soup well before serving to recombine any separation.
Ladle the chilled soup into bowls for a velvety, slightly thickened texture with bursts of tart cherry. The flavor is a bright balance of sweet and tangy, enhanced by warm spice notes. Serve it as a starter to cleanse the palate or as a dessert topped with a dollop of extra sour cream.
Csirkepaprikás Nokedlivel (Chicken Paprikash with Egg Noodles)
Kick off your cozy dinner with this Hungarian classic: Csirkepaprikás Nokedlivel. It’s a creamy, paprika-spiced chicken stew served over tender egg noodles. Perfect for a comforting weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, finely chopped
– 2 tbsp vegetable oil, or any neutral oil
– 2 tbsp sweet paprika, plus extra for garnish
– 1 cup chicken broth, low-sodium preferred
– 1/2 cup sour cream, full-fat for best texture
– 8 oz wide egg noodles, dried
– Salt, to season throughout
– Fresh parsley, chopped, for garnish
Instructions
1. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Season chicken pieces with salt and add to the pot in a single layer, working in batches if needed to avoid overcrowding.
3. Sear chicken until golden brown on all sides, about 5-7 minutes total, then remove and set aside on a plate.
4. Add chopped onion to the same pot and cook, stirring frequently, until softened and translucent, about 5 minutes.
5. Stir in sweet paprika and cook for 30 seconds to bloom the spices, being careful not to burn them.
6. Pour in chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
7. Return seared chicken and any accumulated juices to the pot, bringing the mixture to a gentle simmer.
8. Reduce heat to low, cover, and let cook until chicken is tender and cooked through, about 25-30 minutes.
9. While the chicken simmers, bring a large pot of salted water to a boil for the egg noodles.
10. Cook egg noodles according to package directions until al dente, usually 8-10 minutes, then drain and set aside.
11. Remove the pot with chicken from heat and stir in sour cream until fully incorporated and the sauce is creamy.
12. Taste and adjust seasoning with salt if needed, then serve immediately over the cooked egg noodles.
13. Garnish with chopped fresh parsley and a sprinkle of extra paprika for color.
Buttery egg noodles soak up the rich, paprika-infused sauce, creating a velvety texture with each bite. The chicken stays juicy and tender, balanced by the tangy sour cream. For a twist, try serving it with a side of pickled vegetables to cut through the creaminess.
Hungarian Mushroom Soup
Hearty and comforting, Hungarian mushroom soup combines earthy mushrooms with rich paprika and dill. This creamy, savory dish is perfect for chilly evenings or as a starter for a cozy meal. It’s simple to make but delivers deep, satisfying flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free option)
– 1 medium yellow onion, diced
– 1 lb cremini mushrooms, sliced (white mushrooms work too)
– 2 tbsp sweet paprika (adjust for more heat with smoked paprika)
– 2 tbsp all-purpose flour
– 4 cups vegetable broth (chicken broth can substitute)
– 1 cup whole milk (or half-and-half for extra creaminess)
– 2 tbsp fresh dill, chopped (dried dill: use 2 tsp)
– 1 tbsp lemon juice
– Salt and black pepper to taste
Instructions
1. Melt butter in a large pot over medium heat until it bubbles slightly.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in sliced mushrooms and cook for 8–10 minutes until they release their liquid and brown lightly.
4. Sprinkle paprika and flour over the mixture, stirring constantly for 1 minute to coat and cook the flour.
5. Gradually pour in vegetable broth while whisking to prevent lumps from forming.
6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Stir in whole milk and simmer for an additional 5 minutes, avoiding a boil to prevent curdling.
8. Remove from heat and mix in chopped dill and lemon juice.
9. Season with salt and black pepper, tasting and adjusting as needed.
Nutty and velvety, this soup has a smooth texture with tender mushroom pieces. The paprika adds a warm, earthy depth, while the dill and lemon brighten each spoonful. Serve it with crusty bread or over egg noodles for a heartier meal.
Túrós Csusza (Noodles with Cottage Cheese)
Kick off your comfort food journey with this Hungarian classic. Túrós Csusza combines egg noodles with creamy cottage cheese and crispy bacon for a satisfying meal. It’s simple, hearty, and ready in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz wide egg noodles (or any pasta shape you prefer)
– 1 lb cottage cheese, full-fat for best creaminess
– 8 oz bacon, diced (or pancetta as a substitute)
– 1/2 cup sour cream
– 2 tbsp unsalted butter
– Salt and black pepper, to season (adjust to taste)
– 1/4 cup chopped fresh chives, for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg noodles and cook according to package directions, about 8-10 minutes, until al dente.
3. While noodles cook, heat a large skillet over medium heat and add the diced bacon.
4. Cook bacon for 5-7 minutes, stirring occasionally, until crispy and browned.
5. Drain bacon on paper towels, leaving about 1 tbsp of bacon fat in the skillet.
6. Drain the cooked noodles and return them to the pot.
7. Add the cottage cheese, sour cream, and butter to the noodles in the pot.
8. Stir gently over low heat for 2-3 minutes until everything is well combined and warmed through.
9. Season with salt and black pepper, tasting to adjust as needed.
10. Fold in the crispy bacon, reserving a small amount for garnish.
11. Serve immediately, topped with reserved bacon and chopped chives.
Last, enjoy the creamy, tangy cottage cheese mixed with the savory bacon and tender noodles. For a twist, try adding a dollop of extra sour cream or serving it with a side of pickled vegetables to cut through the richness.
Hungarian Dobos Torte (Layered Sponge Cake)
Dazzling yet surprisingly approachable, Hungarian Dobos Torte is a showstopping layered sponge cake. Its signature caramel top and rich chocolate buttercream make it perfect for celebrations. This recipe breaks down the classic into clear, manageable steps.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
– 6 large eggs, at room temperature
– 1 cup granulated sugar
– 1 cup all-purpose flour, sifted
– 1/4 tsp salt
– 1 cup unsalted butter, softened
– 8 oz semi-sweet chocolate, finely chopped (or use high-quality chocolate chips)
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1/2 cup granulated sugar (for caramel)
Instructions
1. Preheat your oven to 375°F. Line two baking sheets with parchment paper and trace six 8-inch circles.
2. Separate the 6 eggs, placing whites in a large, clean bowl and yolks in a medium bowl.
3. Beat the egg whites with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
4. Gradually add 1 cup of granulated sugar to the egg whites while beating, continuing until stiff, glossy peaks form, about 4-5 minutes total.
5. Gently fold the sifted flour and salt into the egg white mixture using a spatula until just combined; do not overmix.
6. Divide the batter evenly among the six traced circles on the parchment, spreading thinly to the edges.
7. Bake the sponge layers for 5-7 minutes, or until the edges are lightly golden and the centers spring back when touched.
8. Let the layers cool completely on the pans. Tip: Use a sharp knife to trim any uneven edges for neat stacking.
9. For the buttercream, melt the 8 oz of chocolate in a heatproof bowl over simmering water, stirring until smooth, then let cool slightly.
10. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
11. Gradually add the powdered sugar and vanilla extract to the butter, beating until light and fluffy, about 3 minutes.
12. Slowly pour the cooled melted chocolate into the butter mixture while beating on low, then increase to medium until fully incorporated and smooth.
13. Place one sponge layer on a serving plate and spread a thin, even layer of buttercream on top. Repeat with remaining layers, stacking them.
14. Use the remaining buttercream to frost the top and sides of the cake. Tip: Chill the cake for 15 minutes to set the frosting before adding caramel.
15. For the caramel, heat 1/2 cup of granulated sugar in a small saucepan over medium heat without stirring until it melts and turns amber, about 5-7 minutes.
16. Immediately pour the hot caramel onto the chilled cake top, tilting to spread it evenly. Tip: Work quickly and use a buttered knife to score serving portions before the caramel hardens.
17. Let the caramel set completely at room temperature, about 10 minutes.
Each bite offers a crisp caramel crunch giving way to tender sponge and velvety chocolate. For a twist, garnish with toasted hazelnuts or serve with a dollop of whipped cream. Enjoy it sliced thin to savor every delicate layer.
Kolbász Sült Káposztával (Sausage with Fried Cabbage)
Get ready for a hearty, one-pan meal that’s perfect for busy weeknights. This simple dish combines savory sausage with sweet, caramelized cabbage for a satisfying dinner. It’s comfort food at its most straightforward.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb smoked Hungarian kolbász or kielbasa sausage, sliced into ½-inch rounds
– 1 medium head green cabbage (about 2 lbs), cored and thinly sliced
– 1 large yellow onion, thinly sliced
– 3 tbsp unsalted butter, or use olive oil for a lighter version
– 2 tbsp vegetable oil, or any neutral oil
– 1 tsp caraway seeds, optional for extra flavor
– ½ tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ tsp salt, adjust based on sausage saltiness
Instructions
1. Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil.
2. Add the sliced sausage in a single layer. Cook for 3-4 minutes per side until browned and crispy. Remove sausage and set aside on a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon of vegetable oil and the butter to the same skillet.
4. Add the sliced onion. Cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the caraway seeds (if using) and smoked paprika. Stir for 30 seconds until fragrant.
6. Add all the sliced cabbage to the skillet. It will seem like a lot but will cook down.
7. Season the cabbage with the salt and black pepper. Toss to coat evenly with the onion and spices.
8. Cook the cabbage mixture, stirring every 3-4 minutes, for 15-18 minutes. The cabbage is done when it is very tender, wilted, and has golden-brown, caramelized edges.
9. Return the browned sausage to the skillet with the cabbage. Gently stir to combine and heat through for 2-3 minutes.
10. Taste and adjust seasoning only if necessary, as the sausage is typically salty.
A final toss melds the savory, smoky sausage juices with the sweet cabbage. Serve it directly from the skillet over mashed potatoes or with crusty bread to soak up the flavorful pan drippings. The cabbage should be tender with a slight bite, perfectly complementing the crisp sausage.
Hungarian Poppy Seed Roll (Mákos Guba)
Kick off your holiday baking with this Hungarian poppy seed roll, a festive dessert that’s surprisingly simple to make. Known as Mákos Guba, it features a sweet, nutty filling wrapped in tender dough, perfect for Christmas morning or a cozy winter treat. You’ll need basic pantry staples and about an hour of hands-on time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened to room temperature
– 1 large egg
– 1/4 cup whole milk, warmed to about 110°F
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup ground poppy seeds
– 1/2 cup chopped walnuts, optional for extra crunch
– 1 tsp vanilla extract
– Pinch of salt
Instructions
1. In a small bowl, combine the warmed milk and yeast; let it sit for 5 minutes until foamy.
2. In a large mixing bowl, cream the softened butter and sugar together using a hand mixer for 2 minutes until light and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually add the flour and salt to the wet ingredients, mixing on low speed until a shaggy dough forms.
5. Pour in the yeast mixture and mix until the dough comes together into a smooth ball.
6. Turn the dough out onto a lightly floured surface and knead for 5 minutes until elastic and no longer sticky.
7. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
8. While the dough rises, combine the ground poppy seeds and chopped walnuts in a bowl; set aside.
9. Preheat your oven to 350°F and line a baking sheet with parchment paper.
10. Punch down the risen dough and roll it out on a floured surface into a 12×8-inch rectangle.
11. Evenly spread the poppy seed mixture over the dough, leaving a 1-inch border on all sides.
12. Tightly roll the dough from the long side into a log, pinching the seam to seal.
13. Transfer the roll to the prepared baking sheet, seam-side down, and let it rest for 15 minutes.
14. Bake for 25 minutes or until the top is golden brown and sounds hollow when tapped.
15. Remove from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
This roll yields a soft, slightly chewy texture with a rich, earthy flavor from the poppy seeds. The filling stays moist and aromatic, making it ideal for serving warm with a dusting of powdered sugar or a dollop of whipped cream. Try toasting slices the next day for a crispy treat that pairs perfectly with coffee or tea.
Palacsinta (Hungarian Crepes)
Unwrap a taste of Hungarian comfort with these thin, delicate Palacsinta. Unlike French crepes, they’re slightly richer and perfect for rolling with sweet or savory fillings. Mastering the thin batter and swirl technique is key to their signature texture.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 1 ¼ cups whole milk
– 2 large eggs
– 2 tbsp granulated sugar
– ¼ tsp salt
– 2 tbsp unsalted butter, melted (plus extra for pan)
– 1 tsp vanilla extract (optional, for sweet versions)
– Neutral oil or more butter for cooking
Instructions
1. Combine flour, sugar, and salt in a large bowl.
2. Whisk in eggs and melted butter until just incorporated.
3. Gradually pour in milk while whisking continuously to prevent lumps.
4. Stir in vanilla extract if using for a sweet version.
5. Let batter rest at room temperature for 10 minutes to hydrate the flour.
6. Heat an 8-inch nonstick skillet over medium heat (350°F).
7. Lightly grease the pan with butter or oil using a paper towel.
8. Pour ¼ cup of batter into the center of the hot pan.
9. Immediately tilt and swirl the pan to coat the bottom thinly and evenly.
10. Cook for 60–90 seconds until edges lift and the bottom is lightly golden.
11. Flip carefully with a spatula and cook for another 30–45 seconds.
12. Transfer to a plate and repeat with remaining batter, regreasing pan as needed.
13. Stack cooked crepes with parchment paper between to prevent sticking.
Vibrantly golden and paper-thin, these crepes have a tender, slightly eggy richness. Serve them warm, rolled with jam and dusted with powdered sugar, or filled with savory mushrooms and sour cream for a hearty twist.
Hungarian Green Bean Soup (Zöldbableves)
Unwind with this hearty Hungarian green bean soup, a comforting one-pot meal that’s perfect for chilly evenings. Using fresh green beans and smoked sausage, it delivers rich flavor with minimal effort. You’ll have a satisfying dinner ready in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 8 oz smoked sausage, sliced into ½-inch rounds (kielbasa works well)
– 1 lb fresh green beans, trimmed and cut into 2-inch pieces
– 4 cups low-sodium chicken broth
– 2 medium potatoes, peeled and diced into ½-inch cubes
– 1 tsp sweet paprika
– ½ tsp caraway seeds, optional for authentic flavor
– ¼ cup sour cream, for serving
– Salt and black pepper, adjust to taste
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add sliced sausage and cook until lightly browned, 3–4 minutes, stirring to prevent sticking.
5. Sprinkle sweet paprika over the sausage mixture and stir for 10 seconds to bloom the spices.
6. Pour in chicken broth and bring to a boil over high heat.
7. Add green beans and diced potatoes to the pot.
8. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, 20–25 minutes.
9. Stir in caraway seeds if using, and season with salt and pepper to taste.
10. Ladle soup into bowls and top each serving with a dollop of sour cream.
Final touches make this soup shine. Freshly cooked green beans retain a slight crunch against the tender potatoes, while smoked sausage infuses every bite with savory depth. For a creative twist, serve it with crusty bread or stir in a spoonful of dill just before eating.
Szilvás Gombóc (Plum Dumplings)
Even the simplest ingredients can create magic. Szilvás Gombóc transforms humble potatoes and plums into tender, sweet dumplings. They’re a comforting Hungarian treat, perfect for a cozy dessert.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups mashed russet potatoes, cooled completely (use leftovers for best texture)
– 1 1/2 cups all-purpose flour, plus extra for dusting
– 1 large egg, lightly beaten
– 1/2 tsp salt
– 12 small Italian plums, pitted (or any ripe, firm plums)
– 1/2 cup granulated sugar, for coating
– 1 tsp ground cinnamon, for coating
– 4 tbsp unsalted butter, melted (or substitute with browned butter for nutty flavor)
– 1/2 cup fine breadcrumbs, toasted until golden
Instructions
1. In a large bowl, combine the mashed potatoes, flour, egg, and salt until a soft dough forms. Tip: If the dough feels sticky, add a tablespoon more flour.
2. On a lightly floured surface, roll the dough into a 1/4-inch thick rectangle.
3. Cut the dough into 12 equal squares.
4. Place one pitted plum in the center of each square.
5. Fold the dough around each plum, pinching the seams tightly to seal completely. Tip: Ensure no gaps to prevent filling leakage during boiling.
6. Bring a large pot of salted water to a rolling boil.
7. Gently drop the dumplings into the boiling water, working in batches to avoid crowding.
8. Boil for 10-12 minutes, or until the dumplings float to the surface and are firm to the touch.
9. Remove the dumplings with a slotted spoon and drain briefly on a paper towel.
10. In a shallow dish, mix the sugar and cinnamon.
11. Brush each warm dumpling lightly with melted butter.
12. Roll the buttered dumplings in the sugar-cinnamon mixture until evenly coated.
13. In a small skillet over medium heat, toast the breadcrumbs in the remaining butter for 2-3 minutes, stirring constantly until golden and fragrant. Tip: Watch closely to prevent burning.
14. Sprinkle the toasted breadcrumbs over the coated dumplings just before serving.
Zesty cinnamon sugar and buttery crumbs cling to the soft, pillowy dough. Each bite reveals a warm, juicy plum center that contrasts with the savory potato wrapper. Serve them warm with a dollop of sour cream or a scoop of vanilla ice cream for an extra indulgent twist.
Summary
Ultimately, this collection brings the rich, comforting flavors of Hungary right to your kitchen. We hope these authentic recipes inspire your next delicious meal. Give them a try, leave a comment with your favorite, and don’t forget to share this article on Pinterest to spread the culinary love!
