A basic bone broth, usually served with spaghetti noodles, carrots, and turnips. It may also be served with stewed meat (usually pork), meat bones or parsley.
A chilled, sweet soup with redcurrants, blackberries, sour cherries, apple, pear, quince or other seasonal fruit mix. It is fast cooked with cream or whole milk, some spices often accompanied with fruits, like cloves and cinnamon and sugar.
A hot, spicy, and paprika-based river fish soup, originating as a dish of Hungarian cuisine, that is prepared with generous amounts of hot paprika and carp or mixed river fish.
A mixed vegetable stew, made of primarily tomato and paprika, also found throughout the Balkans and Central Europe. It is somewhat similar to ratatouille, but without squash and zucchini. A variety exists called tojásos lecsó (lecsó with eggs), which has scrambled eggs mixed in.
A tripe soup eaten primarily by Hungarians living in Transylvania, usually seasoned with vinegar, sour cream, and garlic. May be eaten with bread and hot paprika on the side. Known as ciorbă de burtă for Romanians.
A soup similar to gulyásleves, but containing green beans and sour cream, and frequently flavoured with dill. It is invented by János Gundel, who is the father of the famed chef Károly Gundel, and named for Kálmán Mikszáth and his writings about the Palóc people of northern Hungary and southern Slovakia.
A hardy pork and sauerkraut stew, often flavored with paprika, onion, and sour cream. Despite its name, it does not originally come from Transylvania (Erdély), and is instead named after the Hungarian writer József Székely (a friend and contemporary of Sándor Petőfi), who apparently asked a kocsmáros (tavernman) to mix together leftover savanyúkáposzta-főzelék (sauerkraut pottage) and sertéspörkölt (pork stew) to create it.
This dish is clearly named after Brassó, the former Hungarian name for Brașov, but it is unclear how, and various legends have arisen as explanation. It consists of diced pieces of pork and potatoes, which are pan-fried with onions, bacon, and seasoning (salt, pepper or paprika). This dish, despite the simple ingredients, need some practice to master.
A variant on pecsenye which literally translates as Gypsy roast. Consists of fried or spit-roasted pork cutlets, with thick bacon as well, which are spiced with paprika, salt or pepper. Usually served with roasted potatoes or french fries, or perhaps savanyúság (pickled vegetables) (pictured).
Flat, pan-fried meatballs, made from minced meat (usually pork, veal or beef), with paprika and salt added for taste. Often eaten with főzelék, or served with rice or french fries.
A chicken breast rolled in breadcrumbs and deep-fried; similar to Wiener Schnitzel. Another rarer dish, rántott galamb, is made the same way, except with pigeon.
A loaf of ground meat or Stefania slices (Hungarian meatloaf with hard boiled eggs in the middle, which makes decorative white and yellow rings in the middle of the slices.
Literally means virgin roast and the pork tenderloins, which are usually prepared the same as above. May also be made into szűzérme (lit. virgin medallions; pork medallions) or szűztekercs (rouladen; thinly-cut tenderloins, stuffed with minced meat, vegetables and other things).
A dish made of stuffed peppers, with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat, and rice.
A luxury food pâté made of the liver of a duck or goose that has been specially fattened.
Gránátos kocka
A home-cooked, simple egg noodle dish, made with potatoes and paprika powder. Often served with pickled gherkins or other pickled vegetables on the side.
A Transylvanian mashed eggplant salad made of grilled, peeled, and finely chopped eggplants.
Pásztortarhonya
Literally translates as shepherd egg barley. A hearty dish consisting of egg barley, potatoes, onion, kolbász, and paprika, sometimes also with bacon and other vegetables.
A cabbage roll made from pickled cabbage, filled with a light minced pork meat and rice mix. It may contain minced paprika and be served in a tomato sauce with sour cream, but this is not always the case (as in the picture). It is frequently eaten around Christmas and New Year's, but can still be eaten year-round.
A hard-boiled egg that has been shelled, cut in half, and filled with a paste made from an egg yolk mixed with other ingredients such as mayonnaise and mustard.
Literally named Gundel crêpe. It was created by and named after Hungarian restaurateur Károly Gundel. They are stuffed with walnuts and served in chocolate sauce, and often flambéed (with rum). They traditionally also come with candied orange peels.
A savoury Hungarian pancake, filled with meat (usually veal) as the meat is prepared as a stew and the minced meat is fried with onions and spices, like the pörkölt or the paprikás dish, using veal, with or without mushrooms, chicken, or Hungarian sausages.
A stuffed crêpe, usually filled with jam. Other fillings that exist are sweet quark cheese (túró) with raisins, Nutella, vanilla pudding, or meat. Some more specific/elaborate variations on the palacsinta are listed in the next few rows.
A Hungarian cake (torta), named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire.
Small and crescent-shaped biscuits, that are originally made with walnuts, but also with almonds or hazelnuts. They get their typical flavor from a heavy dusting of vanilla sugar.
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