Hungarian Food

COLD FRUIT SOUP FROM HUNGARY

GYÜMÖLCSLEVES i.e. fruit soup is a summer delicacy. It can be made of any fruit of the season (sour cherry, peach, plum, strawberry, etc.) and it’s an ideal starter of a light lunch. Last month we wanted to be smart and treated our international school group with some chilled plum soup. It turned out to […]

By |August 13th, 2017|Hungarian Food|0 Comments

LUCK BRINGING LENTIL

Like it or not, you must eat LENCSEFŐZELÉK on New Year’s Day. Lentils symbolise prosperity, wealth and luck for the new year.

Although it’s an international dish and so is the new year custom to start the year with lentil soup, but the Hungarian recipe contains a few new elements, in line with the general principles […]

By |December 31st, 2016|Hungarian Food|0 Comments

Martin’s Day Goose Fiesta

Goose dishes are considered as delicacies in Hungarian cuisine. The main season for goose dishes is autumn, especially around November 11, St Martin’s day. Here is a list of the most typical St. Martin’s Day dishes
THE MENU
RÁKÓCZI TAVERNA – FAMILY RESTAURANT IN DISTRICT 8
St. Martin’s Day Geese Treats
Starter:
Foie gras cold platter with cracklings, tomato slices, […]

By |November 3rd, 2016|Hungarian Food|0 Comments

“Happy as jam!” — the end of summer is the right time to make traditional, Hungarian preserves

Long before today’s organic, bio and artisanal fads, the average Hungarian housewife made artisanal-organic-bio preserves, unaware of the fact that her simple, natural products would one day be considered so prestigious.

The end of summer is the main BEFŐZÉSI SZEZON (the season to make preserves), because prices are low, and fruits and vegetables are properly ripened.

The […]

By |August 25th, 2016|Cultural Trivia, Hungarian Food|0 Comments

CUCUMBER SEASON

This is the season of KOVÁSZOS UBORKA (fermented dill pickles), a real pearl of Hungarian diet. Keep some chilled in the fridge all summer, fermented cucumbers are a healthy, probiotic and enzyme rich, moreover, the best thing to cure hangover. It’s the ideal side dish to go with veal stew or any other meat […]

By |July 14th, 2016|Hungarian Food|0 Comments

TIME FOR A LECSÓ

 

“My lecsó is the unbeatable”, say by all husbands and wifes (+ mother-in-laws) all over the country. The lecsó (pronounced ’letchoe’), is a highly seanonal dish in Hungary typical of the summer months. The ingredients are important. It all sounds very simple, onions, tomatoes, bell peppers and sausage. But it makes a big difference when […]

By |June 23rd, 2016|Hungarian Food|0 Comments

LOVE YOUR MARKET

 

SZERESD A PIACODAT i.e. ’Love your market!’ was the slogan of a campaign of the Rákóczi tér Market Hall (8th District), presumably to attract locals to buy products sold by local vendors. The five Hungarian words you need to know if you look for quality, real, genuine products are as follows:

HÁZI i.e. ’home-made’ like HÁZI […]

By |May 28th, 2016|Hungarian Food|0 Comments

EASTER FOOD FROM THE COUNTRYSIDE

Easter food specialties typical of the cuisine of the Eastern part of Hungary (mainly in Hajdú and Szabolcs counties) include HÚSVÉTI TÖLTÖTT BÁRÁNY   (Easter stuffed lamb, the stuffing is boiled eggs with finely chopped parsley and green spices) and on the sweet side, curd cheese pudding (SÁRGATÚRÓ, literally ‘yellow curd cheese’).

The lucky Budapesters have countryside […]

By |March 27th, 2016|Hungarian Food|0 Comments

PORK JELLY

Hungarian has a saying for someone shivering from cold weather: REMEG, MINT A KOCSONYA i.e. trembles like pork jelly. It’s high season for KOCSONYA, a Hungarian delicacy for gourmets but forbidden fruit for vegetarians or people with low level of culinary adventures. It’s prepared by boiling pork pieces with vegetables and spices and leaving the […]

By |January 4th, 2016|Hungarian Food|0 Comments