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Looking for Hungarian recipes? Learn to cook food like Beef or Bean Goulash, Chicken Paprikash, Goulash (Hungarian Stew), Beef Noodle Paprika's, Chicken Paprikash With Spaetzle, Hungarian Nokedli (Dumplings), Fried Potatoes With Onion and Kielbasa, Spaetzle, Hungarian Mushroom Soup, Beef Soup, Lentil Soup, Hungarian Beigli, Hungarian Flourless Hazelnut Cake, Hungarian Jewish Chopped Liver, Hungarian Chicken Soup, Hungarian Omelet, Hungarian Cucumber Salad, Cabbage Noodles With Crispy Bacon, Hungarian Sweet 'n' Sour Cabbage Soup, Hungarian Szekely Goulash, Creamy Hungarian Bean Soup, Walleye Hungarian Style, and more... You come to the right place!  There are few other ethnic gastronomies that are so varied, creative and savory than Hungarian cooking.

Desserts Recipes (Edessegek) Dobosh Torte (type of cake) was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-story, flaming cakes of the age. Its other secret was its use of fine butter cream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream.
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Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled "The Important Things to Know About Eating and Drinking" The soup is often consumed with Riesling wines. Some like it diluted with soda water. This combination is referred to as fröccs in Hungarian, Serbian and Croatian from the German word spritz, which imitates the sound effect made by soda water as it fizzes out of the dispenser). See More on Soups Recipes (Levesek)  

Garnishes For Soups And Stew Recipes (Levesbe valok es koritesek) Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no potato. It should not be confused with Goulash, a stew with more gravy or a soup (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat), or Paprikas (using only meat, paprika and thick heavy sour cream). The traditional Hungarian stews: Goulash, Pörkölt and Paprikas are considered to be the national dishes of Hungary.
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Snacks And Luncheon Dishes Recipes (Eloetelek) A snack food (commonly called a snack)
is seen in Western culture as a type of food not meant to be eaten as a main meal of the day – breakfast, lunch, or dinner – but one rather that is intended to assuage a person's hunger between these meals, providing a brief supply of energy for the body. The term may also refer to a food item consumed between meals purely for the enjoyment of its taste. See More on Snacks And Luncheon Dishes Recipes (Eloetelek)  

Fish Dishes Recipes (Hal)Some fish sauces (extracts) are made from raw fish, others from dried fish; some from only a single species, others from whatever is dredged up in the net, including some shellfish; some from whole fish, others from only the blood or viscera. Some fish sauces contain only fish and salt, others add a variety of herbs and spices. Fish sauce that has been only briefly fermented has a pronounced fishy taste, while extended fermentation reduces this and gives the product a nuttier, cheesier flavor. See More on Fish Dishes Recipes 

Poultry Recipes (Szarnyas) The modern chicken is a descendant of Red Jungle fowl hybrids with the Grey Jungle fowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuffs. It was eaten over most of the Eastern hemisphere such as capons, pullets and hens were eaten. See More on Poultry Recipes (Szarnyas) 

Veal Recipes (Borju) Veal is often compared to beef but is lighter in color and finer in texture, and usually comes from a (male) dairy calf. The veal industry's support for the dairy industry goes beyond the purchase of surplus calves. It also buys large amounts of milk by-products. Almost 70% of veal feeds (by weight) are milk products. Most popular are whey and whey protein concentrate (WPC) by-products of the manufacture of cheese. Milk by-products are sources of protein and lactose. See More on Veal Recipes (Borju)    

Beef Recipes (Marha) The original dish called bográcsgulyás was a stew, not a soup. Traditional Hungarian bográcsgulyás (cauldron gulyás) is often still cooked outdoors over an open fire in a cauldron, a Hungarian style "Barbecue". Later on when the dish left the peasant cuisines and became popular even in the town, it started to be cooked more like a soup. Nowadays the dish served in the Hungarian restaurants is a soup, but the locals cook the dish called gulyás as a stew and gulyasleves (leves means soup) like a soup. See More on Beef Recipes (Marha)   

 

Lamb Recipes (Barany) The modern chicken is a descendant of Red Jungle fowl hybrids with the Grey Jungle fowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuffs. It was eaten over most of the Eastern hemisphere such as capons, pullets and hens were eaten.
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Rabbit Recipes (Nyul) Leprous such as European rabbits and hares are a food meat in Europe, South America, North America, some parts of the Middle East. Rabbit is still sold in UK butchers and markets, although not in supermarkets. At farmers markets and the famous Borough Market in London, rabbits will be displayed dead and hanging un butchered in the traditional style next to braces of pheasant and other small game. Rabbit meat was once commonly sold in Sydney, Australia, the sellers of which giving the name to the rugby league team the South Sydney Rabbits, but quickly became unpopular after the disease myxomatosis was introduced in an attempt to wipe out the feral rabbit population (see also Rabbits in Australia).
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Vegetables Recipes (Zoldsegek) Főzelék is a type of thick Hungarian vegetable dish. It is a vegetable stew simply cooked, typically by simmering, not mashed. It is usually not cooked with meat, but bacon and spicy sausage may be added for flavor. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. Főzelék can be made with a variety of ingredients including cabbage, bell pepper, green pepper, potatoes, sauerkraut, tomatoes, peas, lentils, kidney beans, squash (Zucchini Squash with Dill or Tökfőzelék.
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Salads Recipes (Salatak) Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including raw vegetables and/or fruits. Green salads include leaf lettuce and vegetables with a dressing. Other salads are based on pasta, noodles, jelly, or even Cool Whip. Most salads are traditionally served cold, although some, such as German potato salad, are served hot.
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