Hungarian culinary traditions are a vibrant mixture of flavors, textures, and customs. It’s mirroring the nation’s cultural legacy and historical narrative. If you are ready to experience the typical Hungarian spices and unique techniques of the sourceful nation, you are in the right place to take the first steps.
Hungarians really love their food, eating is not just a necessity, it’s a joy with traditions for this nation. That is why you can be sure that the food variations from sour to sweet will catch your eyes, be tasty, and made with love.
Through these culinary delights, you can uncover the rich tapestry of flavors and traditions that make Hungarian food a true delight for the senses. Visiting Hungary has many reasons, and gastronomy is definitely one of them. Foodie’s prepare yourselves, because in this cuisine every bite tells a story and every meal is an expression of love and hospitality.
If you have read the first part, you know all about the savory classics, now it is time to dig deeper.
If you want unforgettable memories
Lecsó
(Hungarian ratatouille)
Lecso is a traditional Hungarian dish that is similar to ratatouille but is made with tomatoes, onions, and paprika. The vegetables are sautéed together until soft and fragrant, resulting in a flavorful and colorful stew. Lecso can be a side dish alongside meat or poultry. Or you can enjoy it on its own with crusty bread for a light and satisfying meal. Also Hungarians like cooking scrambled eggs in the lecsó. Many like it with rice, but beware, some find it outrageous. It is a popular summer dish in Hungary when fresh peppers and tomatoes are in abundance, but you can find it in every restaurant all year.
Hint
Hungarians make lecsó with TV paprika, TV reffers to “tölteni való” which means it’s stuffable with variaty of stuffings. They also call it Lecsó paprika. It’s a sweet light green pepper, an originally Hungarian vegetable.
Rakott Krumpli
(Potato casserole):
Rakott Krumpli is a comforting Hungarian casserole dish with layers of thinly sliced potatoes, hard-boiled eggs, smoked sausage and sour cream. There are not many spices in this dish, the main taste is coming from the smoked ham. On the top of the dish comes more sour cream and for finishing, grated cheese. It has to be in the oven, until the potatoes are tender and the top is golden and crispy. Rakott Krumpli is a hearty and satisfying dish. It is usually a fulfilling main course, especially during colder months.
Halászlé
(Fisherman's Soup):
Halászlé, or Fisherman’s Soup, is a spicy fish soup that is a staple dish in Hungarian cuisine, particularly in regions near rivers and lakes. The freshwater fish, such as carp, catfish, or perch, are simmered in a tasty broth with paprika, onions, garlic, and other spices. Halászlé is often a main course, especially during festive occasions and celebrations. As a side, some like eating fresh bread with it.
Hint
There are many yearly competitions in different cities and even a festival for Halászlé cooking. Check out if there is an event like this when you visit, and be a part of the traditions.
Pörkölt
(stew)
Pörkölt is a classic Hungarian stew that is similar to goulash but thicker in consistency. It is typically made with tender chunks of meat, such as beef, pork, or chicken, with onions, paprika, and other spices until rich and flavorful. Lecsó is a good base for a pörkölt. Unlike goulash, pörkölt does not contain potatoes or other vegetables. It is often served with dumplings (nokedli), cooked potatoes or bread. It is a misbelief that it’s served with rice, no true Hungarian eats it that way. Pörkölt is a comforting and satisfying dish that is enjoyed by this nation all year round.
Túrós Csusza
(Pasta with Cottage Cheese):
Túrós Csusza is a simple yet delicious Hungarian dish that combines pasta with creamy cottage cheese and crispy bacon or smoked sausage. The (strictly!) square shaped pasta is cooked and tossed with first the juice of the bacon and then cottage cheese mixture. Usually on top comes the crispy bacon, but some like it in the cottage cheese mixture. The dish is typically not seasoned, the crispy bacon gives the taste. It is worth mentioning that many Hungarian like the sweet version, instead of bacon they put sugar on the top of the dish. The weird ones even combine the two, but don’ be afraid, in restaurants it always comes with just the bacon. Túrós Csusza is a popular comfort food in Hungary. It is perceft for a quick and satisfying meal for lunch or dinner.
Hint
The cottage cheese mixture is actually made of túró and tejföl which both only translate to cottage cheese, but they are different. Tejföl is thicker than cottage cheese and has a different flavor, while túró is a rugged thick dairy with a unique taste. You should try both!
Hungarian cuisine boasts of delectable flavors and dishes that enchant the senses and leave you craving for more. From timeless classics to indulgent delights, there’s something to please everyone’s taste. With its tasty spices, rich sauces, and wholesome ingredients, Hungarian cuisine reflects a profound cultural heritage and a deep-rooted love for culinary traditions. Whether you’re wandering the lively streets of the capital or visiting other beautiful cities, trying these dishes is an integral part of immersing yourself in the country’s vibrant culture and warm hospitality. Don’t miss the opportunity to try the flavors of Hungarian cuisine it’s an experience bound to leave a lasting impression. Hope you loved the foods and tips for more lovely bites click here. Have a delicious visit to Hungary!
