Hungarian Recipes & Cookbooks

How to Cook dishes from Hungary

• Guly´sleves - A Hungarian meat soup, known overseas as "goulash". It is traditionally made in a cauldron from beef and onions, and flavored with paprika. Potatoes, pasta squares, tomatoes, carrots, and fresh peppers may be added to the soup, and it may also contain hot chilies, or be flavored with garlic, herbs, or white wine. There are actually many different variations of the recipe, each with their own names and particular combinations of ingredients.
  
  
• Halészlé - A fish soup made with mixed freshwater fish and onions, and flavored with paprika.
  
  
• Hideg meggyleves - A soup made from sour cherries, and served cold. As well as fresh sour cherries, it usually contains fresh cream and spices such as (allspice, cinnamon and cloves). Sometimes normal cherries may be added, and sour cream is often used instead of fresh cream. Hideg meggyleves can be eaten as an appetizer or as a dessert!
  
  
• Pecsenye - Pork served with cabbage.
  
  
• Pörkölt - Meat stew.
  
  
• Stef´nia szelet - The Hungarian version of meatloaf with hard-boiled eggs in the middle.
  
  
• Töltött paprika - Peppers stuffed with ground meat, rice and spices.
  
  
• Töltött k´poszta - Stuffed cabbage.

• Dobos torta - A layered sponge cake, covered with chocolate, caramel and nuts. It is named after its inventor, the Hungarian confectioner, József C. Dobos.
  
  
• Linzertorte - A tart made from a crumbly pastry containing ground almonds, and filled with jam. The top of the tart usually has a lattice design with strips of pastry, and decorated with almonds. The dish is named for the city of Linz in Austria, where the recipe originated.
  
  
• Rétes - The Hungarian version of strudel.
  
  
• Rigó Jancsi - A cube-shaped cake made from two layers of chocolate sponge cake. In between the two layers is a chocolate cream filling, and the top of the cake is also glazed with chocolate.

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