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RecipesManiac.com   >   National + Regional Cookbooks   >   Eastern European   >   Hungarian

   

How to Cook dishes from Hungary


Hungary Goulash is of course a very well-known Hungarian dish, but Hungarian cuisine also offers a wide range of other dishes. Many Hungarian dishes feature paprika (which is believed to have been introduced by the Ottoman Turks who invaded Hungary in 1526), and sour cream and eggs are other common ingredients used in the Hungarian kitchen.

Here are some popular Hungarian recipes:
  • 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.
Some popular Hungarian desserts include:
  • 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.
On this page, you will find a selection of Hungarian cookbooks.


   

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Hungarian Recipes Downloads & Web Sites

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A Taste Of Hungary - Collection Of Authentic Recipes

A Taste Of Hungary - Collection Of Authentic Recipes

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Classic Hungarian Recipes Handed Down From Generation To Generation, Collected By A Hungarian Housewife. Easy To Follow, Step-by-step Instructions And Colorful Photos Make Preparing The Dishes Easy For You.

Treasures Of Hungarian Cooking

Treasures Of Hungarian Cooking

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Treasures Of Hungarian Cooking Recipe Collection: Enjoy over 200 Authentic Hungarian Recipes - Long lost family recipes dating back 150 years!


Hungarian Cookbooks

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Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition

By Yolanda Nagy Fintor

Hippocrene Books
Paperback (230 pages)

Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition
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Product Description:
These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

Culinaria Hungary

By Aniko Gergely

HF Ullmann
Released: 2010-10-01
Paperback (320 pages)

Culinaria Hungary
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Product Description:
Each individual volume is a true treasure trove of information: discover the wealth of specialities in the featured countries and their regions, learn about the traditions and distinctive peculiarities of the various cuisines--and be inspired to achieve your own sumptuous culinary highlights.

Eastern European Food

By Lev Well

Released: 2011-07-13
Kindle Edition (76 pages)

Eastern European Food
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Product Description:
This ebook gives you 119 recipes from the East European cuisines: Hungarian, Czech, Polish, Rumanian, Russian, Ukrainian ... It includes classic, traditional meals like Hungarian goulash, chicken paprikash, plus many other less known delicacies. There are also step-by-step cooking instructions for all the recipes.

The Traditional Hungarian Kitchen

By Ilona Horvath

Vince Books
Paperback (96 pages)

The Traditional Hungarian Kitchen
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Filled with 133 easy recipes for everyday and holiday occasions, each entry in this resource is drawn from the most popular Hungarian cookery book—including the best of traditional Hungarian cuisine.

The Hungarian Cookbook

By Susan Derecskey

William Morrow Cookbooks
Released: 1987-10-14
Paperback (288 pages)

The Hungarian Cookbook
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"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New York Times

Feasts: Food for Sharing from Central and Eastern Europe [UK version of the US title The Eastern and Central European Kitchen: Contemporary & Classic Recipes]

By Silvena Rowe

Mitchell Beazley
Hardcover (192 pages)

Feasts: Food for Sharing from Central and Eastern Europe [UK version of the US title The Eastern and Central European Kitchen: Contemporary & Classic Recipes]
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The Cuisine of Hungary

By George Lang

Bonanza
Released: 1990-02-25
Hardcover (495 pages)

The Cuisine of Hungary
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  • The Bible of Hungarian Cooking
  • This is slow food as it was meant to be. Same for the baking. Wholesome ingredients, hearty food, light fresh pastry.
  • Publisher: Bonanza; First Edition edition (February 25, 1990)
Product Description:
The Cuisine of Hungary [Hardcover] George Lang (Author)

A Taste of the Past: The Daily Life and Cooking of a Nineteenth-Century Hungarian-Jewish Homemaker

By Andras Koerner

UPNE
Paperback (444 pages)

A Taste of the Past: The Daily Life and Cooking of a Nineteenth-Century Hungarian-Jewish Homemaker
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A Taste of the Past is an entertaining reconstruction of the daily life and household of Therese (Riza) Baruch (1851-1938), the great-grandmother of the author, Andras Koerner. Based on an unusually complete cache of letters, recipes, personal artifacts, and eyewitness testimony, Koerner describes in loving detail the domestic life of a nineteenth-century Hungarian Jewish woman, with special emphasis on the meals she served her family.

Based on Riza's letters, part one offers an imaginative sketch of growing up in a religious middle-class family in the 1860s and 70s in an industrial town in western Hungary. Part one also describes Riza's reactions to the dilemmas posed by the early signs of Jewish assimilation. In part two, the heart of the book, Riza has married, moved to a smaller town near the Austrian border, and become the central figure of a large household. Koerner recreates a typical day in the life of Riza and her family, peppering his narrative with recipes of the food she served for breakfast, mid-morning snack, lunch, afternoon coffee-and-cake, and the much more modest evening meal.

Riza's family was religious, and Koerner also describes the special foods (pike in sour aspic, cholent, apple-matzo kugel, and much more) she served to celebrate the Sabbath and the six major Jewish holidays. Short introductions to the recipes describe the evolution of the dishes through the centuries, their role in Jewish culture, and how cultural influences and religious traditions shaped Riza's cooking.

More than 125 evocative pen-and-ink illustrations bring Riza's story and her food to life. A Taste of the Past offers an enchanting look at Jewish daily life in western Hungary in the late nineteenth and early twentieth century, a time when middle-class Jews were increasingly assimilated into mainstream Hungarian life and culture. Such small-town Jewish life had completely disappeared due to the Holocaust. Koerner's book revives this lost world and invites the reader to be a guest in Riza's house to watch her caring for her family, shopping, cooking, and preparing for the holidays. By offering easy-to-follow updated versions of her recipes, the book also allows readers to savor Riza's dishes and desserts in their own kitchens, thus completing this experience of a visit to the past.

The Best of Slovak Cooking (New Hippocrene Original Cookbooks)

By Sylvia Galova-Lorinc & Sylvia Lorinc

Hippocrene Books
Hardcover (138 pages)

The Best of Slovak Cooking (New Hippocrene Original Cookbooks)
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This cookbook features nearly 100 easy-to-follow Slovak recipes, including such favourites as caraway seed soup, stuffed peppers, braided bread, and Christmas dumplings. All the recipes are adapted for the North American kitchen.

The Hungarian cookbook

By Culinary Arts Institute

Culinary Arts Institute
Paperback (68 pages)
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