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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.

    Some popular Hungarian recipes include:
    • 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.


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    Treasures Of Hungarian Cooking

    Treasures Of Hungarian Cooking

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    The Big Book of Keto Diet for Beginners 2018: 500 Craveable Ketogenic Diet Recipes Cookbook for Everyday (Keto Cookbook)

    By Jamie Stewart

    Independently published
    Paperback (275 pages)

    The Big Book of Keto Diet for Beginners 2018: 500 Craveable Ketogenic Diet Recipes Cookbook for Everyday (Keto Cookbook)
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    Plant-Based Nutrition, 2E (Idiot's Guides)

    By Julieanna Hever M.S. R.D.

    Alpha
    Released: 2018-01-09
    Paperback (352 pages)

    Plant-Based Nutrition, 2E (Idiot s Guides)
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    Mini Instant Pot Cookbook: Top 100 Fresh and Foolproof Instant Pot Mini Recipes for Your 3-Quart Models (Mini instant pot Recipes)

    By Laurel Sanders

    CreateSpace Independent Publishing Platform
    Paperback (114 pages)

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    Keto Diet For Beginners: The Complete Guide To The Ketogenic Diet For Beginners | Delicious, Simple and Easy Keto Recipes To Heal Your Body, Shed Weight and Regain Your Confidence

    By Randall Lawlor

    Independently published
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    Hungarian Cookbook: Old World Recipes for New World Cooks

    By Yolanda Fintor

    Brand: Hippocrene Books
    Paperback (230 pages)

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    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 practiced by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

    George Lang's Cuisine of Hungary

    By George Lang

    Wings Books
    Released: 1994-06-13
    Hardcover (495 pages)

    George Lang s Cuisine of Hungary
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    The Hungarian Cookbook

    By Susan Derecskey

    Derecskey, Susan/ Derecskey, Charles G.
    Released: 1987-10-14
    Paperback (288 pages)

    The Hungarian Cookbook
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    The Hungarians, a fierce and proud people, take particular pride in their unique cuisine, which is on a par with the world's finest. It is basically straightforward and simple, its ingredients, for the most part, easily available and its techniques not hard to master. In its imaginative use of meats, vegetables, and grains, and in its special seasonings, it offers the American cook--whether novice or accomplished--a welcome and exhilarating change. A whole new range of flavors and combinations becomes available to the adventurous cook in Susan Derecskey's fine collection of recipes. They include, of course, such classics as goulash and chicken paprikash, but far more unusual and exotic ways to prepare beef and pork and poultry and lamb are detailed. Dumplings and noodles for wonderful soups are easier to make than you might expect, and the many ways of preparing all kinds of vegetables will astonish you. Desserts are superlative and addicting. Suggestions for complete menus and the wines to accompany them add to the book's usefulness.

    Classic Recipes Of Hungary: Traditional Food And Cooking In 25 Authentic Dishes

    By Silvena Johan Lauta

    imusti
    Hardcover (64 pages)

    Classic Recipes Of Hungary: Traditional Food And Cooking In 25 Authentic Dishes
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    From stroganoff to strudel, explore the distinctive cuisine of Hungary, with 25 classic recipes presented in an irresistible little gift book. Includes beautiful photographs of practical steps and final dishes.

    Anova Sous Vide Cookbook: Best Complete Effortless Meals and Perfectly Cooked Recipes Crafting at Home through a Modern Technique with ... (Best Sous Vide Cooking) (Volume 1)

    By Delorean Deleware

    CreateSpace Independent Publishing Platform
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      Chicken
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    • Beef
    • Korean Kalbi Short Ribs
    • Hanger Steak
    • Beef Meatballs
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    • Seafood
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    • Eggs
    • Roasted Red Pepper Egg White Bites
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    • Masala Chai Crème Brulee
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    Culinaria Hungary: A Celebration of Food and Tradition

    By Anikó Gergely

    Gergely Aniko
    Hardcover (320 pages)

    Culinaria Hungary: A Celebration of Food and Tradition
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    • Culinaria Hungary A Celebration of Food and Tradition
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    Salami, goulash, marmalade-filled crepes and many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the “Danube Republic” has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country’s culinary palette is no accident: the Orient and the Occident are melted in many typical Hungarian recipes that inspire gourmets to wax enthusiastic about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the “fiery” history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. Colorful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts - and to try the refined recipes for themselves.

    America's Restaurant Recipes

     
     


     
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