Category: Blog

Description:
A spicy, paprika-heavy fish soup made by simmering various fish parts, mashing them into a rich broth, and finishing with chunks of fresh fish (often catfish or carp). A must-try Hungarian classic!

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Ingredients: (Serves 4–6)

For the Broth Base:

• 2 lbs fish trimmings (heads, bones, skins — usually carp or catfish)
• 2 large onions, chopped
• 2 tbsp Hungarian sweet paprika (plus extra to taste)
• 2 tsp hot paprika or chili flakes (optional, for spice)
• 2 tomatoes, chopped (or 1 cup canned tomatoes)
• 1 green bell pepper, sliced
• Salt to taste
• 6–8 cups water

For the Final Soup:

• 1 to 1.5 lbs fish fillets or steaks (carp, catfish, or mix)
• Extra salt, paprika, and hot pepper to taste

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Ingredients:

For the Soup:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil or lard
• 2 large onions, finely chopped
• 2 garlic cloves, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds (optional)
• 4 cups beef broth or water
• 3 medium carrots, sliced
• 2 parsnips, sliced
• 2 potatoes, peeled and diced
• 2 tomatoes, peeled and chopped (or 1 cup canned tomatoes)
• 1 green bell pepper, chopped
• Salt and pepper to taste

For the Dumplings (Nokedli):

• 1 cup all-purpose flour
• 1 large egg
• ½ tsp salt
• ½ cup water (adjust as needed)

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Here’s the classic Hungarian gulyás — richer and thicker than gulyásleves (goulash soup), but still distinctly Hungarian in flavor and technique.

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🇭🇺 Hungarian Goulash – Marhapörkölt

Outside Hungary, “goulash” often means a thick beef stew. In Hungary, that’s actually called pörkölt — a slow-simmered, paprika-laden meat dish served with noodles or dumplings. It’s deeply savory, slightly smoky from paprika, and melt-in-your-mouth tender.

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🍽 Servings: 6

⏱ Prep Time: 20 min | Cook Time: 1½–2 hrs

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🧾 Ingredients

• 2 tbsp lard or sunflower oil
• 2 large onions, finely chopped
• 2–3 tbsp sweet Hungarian paprika
• 3 cloves garlic, minced
• 900 g (2 lbs) beef chuck or shin, cut into 3–4 cm cubes
• 1 medium tomato, peeled and chopped (or ½ cup canned tomatoes)
• 1 Hungarian green pepper (or yellow wax pepper), chopped
• 1 tsp caraway seeds, lightly crushed
• Salt & black pepper, to taste
• ~1 cup water or beef stock (added gradually during cooking)

Optional for serving:

• Nokedli (Hungarian dumplings) or wide egg noodles
• Sour cream for garnish

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Here’s the classic at-home version of Hungary’s most famous soup — hearty, paprika-rich, and perfect for slow simmering on a cozy day.

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🇭🇺 Hungarian Goulash Soup – Gulyásleves

In Hungary, gulyás is a soup, not a thick stew, traditionally cooked by herdsmen (gulyás) in a cauldron over an open fire. It’s loaded with beef, root vegetables, and plenty of sweet Hungarian paprika, with small dumplings (csipetke) for extra heartiness.

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🍽 Servings: 6–8

⏱ Prep Time: 20 min | Cook Time: 1½–2 hrs

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🧾 Ingredients

• 2 tbsp lard or sunflower oil
• 2 large onions, finely chopped
• 2 tbsp sweet Hungarian paprika
• 2–3 cloves garlic, minced
• 700 g (1½ lb) beef shank or beef chuck, cut into 2–3 cm cubes
• 2 medium tomatoes, peeled & chopped (or 1 cup canned)
• 1 medium green pepper (Hungarian wax pepper preferred), chopped
• 2 medium carrots, sliced
• 1 medium parsnip, sliced
• 2 medium potatoes, diced
• 1 small piece of celeriac (optional), diced
• 1–1.5 liters (4–6 cups) beef stock or water
• 1–2 bay leaves
• 1 tsp caraway seeds (lightly crushed)
• Salt & pepper to taste

For csipetke dumplings:

• 1 egg
• ~½ cup flour
• Pinch of salt

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Here’s a quick and nostalgic Hungarian comfort food — sweet, simple, and ready in minutes.

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🇭🇺 Pasta with Semolina & Apricot Jam – Grízes Tészta

This dish is a beloved édestészta (“sweet pasta”) from Hungarian home kitchens. Cooked pasta is tossed with golden, toasty semolina, then served with a generous dollop of apricot jam. It’s a childhood favorite for many Hungarians — quick enough for a weekday lunch or a cozy dessert.

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🍽 Servings: 4

⏱ Prep Time: 5 min | Cook Time: 15–20 min

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🧾 Ingredients

• 250 g (½ lb) small pasta shapes (traditionally square egg noodles – kockatészta)
• 4–5 tbsp fine semolina (cream of wheat, but uncooked)
• 4–5 tbsp unsalted butter or neutral oil
• 1 pinch salt (for pasta water and to balance sweetness)
• Apricot jam (traditionally Hungarian baracklekvár, thick and slightly tart)
• Powdered sugar (optional, for extra sweetness)

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Here’s a cozy, cinnamon-scented Hungarian classic perfect for autumn afternoons:

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🇭🇺 Hungarian Apple Pite – Almás Pite

In Hungary, pite means a rectangular sheet pie with a tender shortcrust pastry and a generous fruit filling. This apple version (almás pite) is packed with spiced grated apples sandwiched between two layers of soft, buttery dough.

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🍽 Servings: 12–16 slices

⏱ Prep Time: 30 min | Chill Time: 30 min | Bake Time: 35–40 min

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🧾 Ingredients

For the dough:

• 500 g (4 cups) all-purpose flour
• 250 g (1 cup + 2 tbsp) unsalted butter, cold and cubed
• 150 g (¾ cup) sugar
• 2 large eggs
• 120 ml (½ cup) sour cream
• 1 tsp baking powder
• 1 pinch salt
• 1 tsp vanilla sugar (or ½ tsp vanilla extract)

For the filling:

• 1.5 kg (about 3¼ lbs) tart apples (Jonathan, Granny Smith, or similar)
• 150–200 g (¾–1 cup) sugar (adjust to apple sweetness)
• 2 tsp ground cinnamon
• 2 tbsp breadcrumbs (to absorb juice)

For finishing:

• 1 egg, beaten (for brushing)
• Powdered sugar (for dusting)

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Here’s a sweet slice of late-summer Hungarian tradition:

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🇭🇺 Hungarian Plum Cake – Szilvás Pite

This soft, buttery sheet cake is topped with juicy fresh plums that bake into the batter, creating a tender, slightly tart dessert. It’s a common treat in Hungarian kitchens when plums are in season, but it works beautifully with frozen or preserved plums too.

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🍽 Servings: 12–16 pieces

⏱ Prep Time: 20 min | Cook Time: 35–40 min

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🧾 Ingredients

For the batter:

• 200 g (1 cup) unsalted butter, softened
• 200 g (1 cup) sugar
• 4 large eggs
• 200 ml (¾ cup + 1 tbsp) milk
• 300 g (2½ cups) all-purpose flour
• 2 tsp baking powder
• 1 pinch salt
• 1 tsp vanilla sugar (or ½ tsp vanilla extract)
• Zest of 1 lemon (optional but traditional)

For the topping:

• 500–600 g (about 1¼ lbs) fresh ripe plums, halved and pitted
• 2–3 tbsp sugar (for sprinkling)
• 1 tsp cinnamon

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🇭🇺 Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

🍽 Servings: 6–8

⏱ Prep Time: 45 min | Cook Time: 2 hrs

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🧾 Ingredients

For the rolls:

• 1 large pickled cabbage head (savanyú káposzta) — or 1 fresh green cabbage, blanched
• 500 g (1 lb) ground pork (or pork + beef mix)
• 100 g (½ cup) uncooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1½ tsp sweet Hungarian paprika
• Salt & freshly ground black pepper, to taste

For layering & sauce:

• 500 g (about 1 lb) sauerkraut (savanyú káposzta reszelt)
• 1–2 smoked Hungarian sausages (kolbász), sliced (optional but traditional)
• 2 bay leaves
• 1 tbsp lard or vegetable oil
• 1 tbsp flour (optional, for thickening)
• 1 tbsp sweet Hungarian paprika
• 4–5 cups (1–1.2 L) water or light broth
• Sour cream, for serving

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Here’s a traditional Hungarian stuffed cabbage recipe (Töltött Káposzta) 🇭🇺—a beloved comfort food especially enjoyed during holidays and family gatherings. It’s hearty, flavorful, and best made in big batches!

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🇭🇺 Traditional Hungarian Stuffed Cabbage (Töltött Káposzta)

📝 Ingredients:

For the cabbage rolls:

• 1 large head of pickled cabbage (or fresh green cabbage, blanched)
• 500 g (1 lb) ground pork (or a mix of pork and beef)
• 100 g (½ cup) uncooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp sweet Hungarian paprika
• Salt and black pepper to taste

For the sauce & layering:

• 500 g (about 1 lb) sauerkraut (rinsed and drained if too sour)
• 1 smoked sausage (e.g., Hungarian kolbász), sliced (optional but traditional)
• 2 bay leaves
• 1 tbsp lard or oil
• 1 tbsp sweet paprika
• 1 tbsp flour (for optional roux)
• 500 ml (2 cups) water or light broth
• Optional: sour cream for serving

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Here’s a rich and hearty dish perfect for cozy evenings:

🇭🇺 Hungarian Creamy Pork and Mushroom Paprikás (Sertés Gombapaprikás)

This comforting pork and mushroom stew is simmered in onions, paprika, and sour cream—delivering the classic creamy, smoky flavors Hungary is famous for. It’s a variation of the famous csirkepaprikás (chicken paprikash), but with tender pork and mushrooms as the stars.

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🍽️ Servings: 4

⏱️ Prep Time: 20 min

🔥 Cook Time: 1 hour

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🧾 Ingredients:

• 1.5 lbs (700 g) pork shoulder or loin, cut into bite-size cubes
• 1 tbsp lard or oil
• 1 large onion, finely chopped
• 2–3 cloves garlic, minced
• 1½ tbsp sweet Hungarian paprika
• 1½ tsp salt, plus pepper to taste
• 1½ cups (350 ml) chicken or pork broth
• 1 cup (250 g) sliced mushrooms (button, cremini, or mixed wild)
• ¾ cup (180 g) sour cream
• 1 tbsp flour (optional, for thickening)
• Optional: 1 small tomato and 1 green pepper, chopped
• Optional garnish: fresh parsley or a dash of hot paprika

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