eat hungarianHUNGARIAN KITCHEN

PAPRIKA, LARD AND TIME

It starts
with onions.

Onions in hot fat, then paprika, then patience.
Three things make Hungarian food.

All recipes

DISHES AND THEIR PEOPLE

Named after them.

Eszterházy-rostélyos — Braised beef steaks in a tangy sour cream sauce with fine strips of root vegetablesEszterházy-rostélyosBraised beef steaks in a tangy sour cream sauce with fine strips of root vegetablesNamed after Pál Antal Esterházy1786–18662 h · 4 servingsAndrássy-rostélyos — Braised beef steaks with fine root vegetable sticks and a sour cream sauceAndrássy-rostélyosBraised beef steaks with fine root vegetable sticks and a sour cream sauceNamed after Gyula Andrássy1823–189090 min · 4 servingsKossuth-rostélyos — Hungarian braised sirloin steaks with paprika, tomatoes and potatoesKossuth-rostélyosHungarian braised sirloin steaks with paprika, tomatoes and potatoesLajos KossuthNamed after Lajos Kossuth1802–189475 min · 4 servingsPalócleves — Hungarian soup of pork, green beans and sour creamPalóclevesHungarian soup of pork, green beans and sour creamNamed after Kálmán Mikszáth1847–191090 min · 6 servingsJókai-bableves — Hearty bean soup with smoked pork, paprika sausage and csipetkeJókai-bablevesHearty bean soup with smoked pork, paprika sausage and csipetkeMór JókaiNamed after Mór Jókai1825–19043 h · 4 servingsÚjházi-tyúkhúsleves — Golden, clear hen soup with plenty of vegetables, mushrooms and vermicelliÚjházi-tyúkhúslevesGolden, clear hen soup with plenty of vegetables, mushrooms and vermicelliEde ÚjháziNamed after Ede Újházi1841–19153 h · 8 servingsDobos Torte — Wafer-thin sponge layers, dark chocolate buttercream and a caramel lid that cracksDobos TorteWafer-thin sponge layers, dark chocolate buttercream and a caramel lid that cracksDobos C. JózsefNamed after Dobos C. József1847–19243 h · 12 servings

RECIPE OF THE DAY · Wednesday, November 11

Gesztenyés tekercs

No-bake Hungarian chestnut roll: cocoa biscuit dough wrapped around silky chestnut cream

30 min hands-on · 2 h waiting · 8 servings · Hungary

View recipe
The Hungarian puszta in the evening: wide flat grassland to the horizon under a large sky, a single sweep well

ONE COUNTRY, MUCH ROOM

The plain teaches the slow way.

Nothing is hurried in the kettle. Onions go dark, paprika blooms in hot fat — and out of a few ingredients comes something that stays.

Discover the kettle dishes

THE RECIPE COLLECTION

What goes into the pot today?

63 recipes
Gulyás — Hungarian beef soup with paprika, caraway, root vegetables and potatoesAI imageMeat

Hungary

Gulyás

Hungarian beef soup with paprika, caraway, root vegetables and potatoes

45 min hands-on · 105 min waiting·4 servings
Maktorta — Hungarian poppy seed cake with walnuts, a layer of jam and a soft whipped cream topAI imageVegetarian

Hungary

Maktorta

Hungarian poppy seed cake with walnuts, a layer of jam and a soft whipped cream top

3 h·8 servings
Bejgli — Tender yeasted rolls with a rich walnut and poppy seed filling for the holidaysAI imageVegetarian

Hungary

Bejgli

Tender yeasted rolls with a rich walnut and poppy seed filling for the holidays

3 h·8 servings
Húsgombócleves — Clear vegetable broth with tender pork meatballs, paprika and parsleyAI imageMeat

Great Plain (Alföld)

Húsgombócleves

Clear vegetable broth with tender pork meatballs, paprika and parsley

75 min·4 servings
Piskóta — The airy Hungarian sponge of eggs, sugar and flour — the base for everything sweetAI imageVegetarian

Hungary

Piskóta

The airy Hungarian sponge of eggs, sugar and flour — the base for everything sweet

50 min·6 servings

One of several

Here today.
A new kitchen tomorrow.

This collection belongs to a series of recipe sites.
Discover Georgian cuisine, Korean cuisine, Japanese cuisine, Himalayan cuisine, Spanish and Portuguese cuisine, Mexican cuisine, Nordic cuisine and Persian cuisine as well.

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GeorgianMtsvadiKoreanTteok KkochiJapaneseSanma no KabayakiHimalayanBabru

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