If you’re in search of authentic Hungarian recipes to try at home, you’ve come to the right place!
From soups to goulash to meatballs, these easy dishes are sure to please.
Between the stunning Viennese-influenced architecture, the various markets, and the variety of incredible food, Budapest is on my list of must-see cities in Europe.
But in lieu of a vacation, I’ve been on a real Hungary kick, making my way through a slew of wonderful Hungarian recipes.
It’s always fun to work through these round-ups to see certain ingredients that are popular in various countries.
For Hungary, it’s the home-grown paprika!
Hungarian paprika is so vibrant and has such a deep flavor.
I recommend finding some online if possible. But these great recipes will still be super tasty with regular paprika.
Let’s dive in!
This soup is thick, warm, and super satisfying.
By sauteing the onions, garlic, and mushrooms in butter, you’ll release so much great flavor that has nowhere to go but into the soup.
To get that fabulously rich base, it’s essential to allow the flour and butter of your roux to cook until it turns a lovely golden brown.
This will give you such a deeper stock once you add the milk, soy sauce, paprika, and dill.
The color of this dish might make you think it’s loaded with tomatoes, but it’s that Hungarian paprika giving life to the humble chicken thigh.
After you rub it into the chicken skin, you will need to brown the chicken before letting it simmer.
The sauce is a quick mix of sour cream, milk, and flour, thickening up right in the pan.
If you’re going to try goulash, it should be this recipe. It’s the Hungarian national dish, after all!
It may seem like nothing more than a stew, but it is so full of flavor and makes a beautiful change to boring old tomato or chicken noodle.
The ingredients are frugal and filling, using peppers, onions, carrots, and diced beef. Again, Hungarian paprika is the key to this soup’s success.
You’ll see this cottage cheese spread served all over Hungary, and there are a number of different versions.
Some prefer to use a mixture of cow’s and sheep’s milk cheese, whereas others stick to one over the other.
Caraway seeds have such a complex taste and will add everything from citrus and pepper notes to an undertone of anise.
If you’re not a huge fan of caraway seeds, you can substitute for mustard seeds easily.
The broth for this recipe is such a simple thing made from the juices of the vegetables, guaranteeing fresh flavors.
This all gets boosted by the addition of smoky sausage and is ready to go in just an hour.
I was a little skeptical with this one – layered potatoes with cheese, sausage… and boiled eggs? It seems a bit out there; I know.
But it comes out super creamy and loaded with flavor. The sausage will seep its juices through the rest of the ingredients, adding smoky-salty-goodness to each bite.
I like to slice my sausage relatively thin and put a layer on the top, which crisps up during the cooking for a nice added texture.
This soup is the perfect way to add some veggies to your meal, and it only needs half an hour from prep to table.
I like using canned tomatoes since they come with lots of juice, but you can use fresh if they’re nice and ripe.
Hungary was making this soup before it was cool to use cauliflower! It’s creamy, fast, and can be made vegetarian-friendly if you leave out the ham.
I like to leave some chunks of cauliflower for texture, and it’s excellent with some smoked sausage crumbled on top.
Made using a mixture of pork and beef, these meatballs also incorporate onion, garlic, and peppers. They’re tasty and colorful!
The sauce is a simple mix of canned tomatoes and crème Fraiche, but you can use sour cream or heavy cream too.
Poppy seeds have a nutty and slightly citrusy flavor to them, which is why we like them in our lemon muffins.
Adding them to something as simple as bread pudding is such a great way to impart a new flavor and make this humble dessert a little different.
You’ll notice that most of the soups on this list are made using just a few fresh ingredients, which really lets the natural flavors shine.
The key to recreating such dishes is to find ripe veggies and use smoked sausage when it’s called for. The smoky taste makes all the difference!
These are almost like Italian gnocchi, using mashed potato as a base and needing to be boiled for serving.
The big difference here is that they then get rolled in breadcrumbs for crunch and are served alongside the main course.
Using cucumber as the base for a salad might seem a little bland.
But once you add in the minced shallots, chopped fresh dill, white vinegar, water, sugar, and salt, this dish is anything but boring.
I love the crunch from cucumbers. This would be a great little side to any number of hearty meat dishes.
I have to admit that I’d never really used yellow wax beans before this recipe. But I’m glad I did.
The sauce is a simple mix of sour cream, paprika, and minced garlic. You can have these served with some crusty bread or some tasty fried eggs.
Being a massive shortbread lover, I like to try out new recipes to see if I can find a new favorite.
And I was bowled over by the grating technique used here. It made for such a light and buttery crumb that I’ll be using from now on.
This dessert is kind of like a noodle-based bread pudding. It’s tender, sweet, simple, and delicious.
I like to soak my raisins before adding them in, or you could add in some dried fruits or chocolate chips.
I’m a big fan of cabbage. Buttered and salted with some bacon tossed through is my favorite.
But this dish is robust enough to be served as a meat-free meal if you want.
I would be tempted to sprinkle some paprika over the top and serve with the chicken paprikash from above.
You may notice that potato and sausage are big components of Hungarian food, along with the paprika.
When the sausage is this good and readily available, it’s easy to see why.
I love the smoked sausage, but if you can find the hot kind, I highly recommend trying it out!
Stuffed peppers are a great little meal for lunch or a light dinner. I love that they travel well and that you can modify this recipe for vegetarians and even vegans.
Be careful not to overfill the peppers since the rice will expand, and the peppers may burst as they cook.
My favorite thing about this recipe is that it is served in layers. Once baked and sliced, it looks gorgeous, and there’s no need for any glaze or frosting.
You’ll need to let the dough rest once it’s mixed, and don’t forget to drain the excess juice from the apples.
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