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Five Hungarian dishes to remind yourself what awaits you in autumn

So, you’re far from Hungary? Do you crave some traditional Hungarian dishes, or perhaps you’ve never tried any and you’d like to experiment a little bit?

The country is well-known for many things, one of them being its food. Gastronomically speaking, this gem in the heart of Europe truly has some hits – from the delightful kürtőskalács to the amazing fried lángos, and of course, the all-time favorite and most famous dish of Hungary, goulash (gulyás). Traditional Hungarian dishes are predominantly based on meat, vegetables, bread, dairy products, cheese and, of course, paprika. Today, we would like to give you the opportunity to cook some of the best Hungarian dishes yourself. Those 5 recipes will truly help you feel the Hungarian spirit - jó étvágyat! (Bon Appétit!)

Rakott krumpli

This layered dish is favorite in many homes around Hungary as it is a true comfort food and it’s so easy to make, yet so tasty! The budget you need for the ingredients is low, which means that the meal is student-friendly. Rakott krumpli takes around 1 hour and 15 minutes to be fully prepared and baked and it includes sausage, hard-boiled eggs and sour cream.


  • 2 kg potatoes (boiled)

  • 8 eggs (boiled)

  • 100 gr smoked bacon (cooked)

  • 450 gr traditional Hungarian sausage (or a similar equivalent like Chorizo)

  • 500 gr sour cream

  • 1 tsp paprika

  • Salt


Gulyásleves, or Gulyás, though slightly different, refer to probably the most iconic piece of Hungarian cuisine. This stew of meat and vegetables is seasoned with Paprika, garlic and salt, amongst others. Its origins can be traced back to the centuries when Hungarian peasants were working on the fields all day long, and their only relief from the hard duties was a nice kettle of delicious Gulyás. The name "Gulyás" even comes from the Hungarian word for cattle-shepherds. The dish has been given the title of "Hungarikum" in 2017, awarded only to things deeply connected to Hungarian culture. Many forms of it exist, some more resembling a soup. Most people agree that it always tastes the best from a cauldron, outside in the garden.

Ingredients (for 6):

  • 700 gr beef chunk

  • 1,5 medium onions

  • 3 carrots

  • 2 parsnips

  • ½ kg red skin potatoes

  • ½ green pepper

  • ½ tomato

  • 2-3 celery stalks (or a piece of celery root)

  • 1 garlic clove

  • 3-4 bay leaves

  • 2 tbsp paprika (preferably Hungarian)

  • 4-5 tbsp oil (I used olive oil)

  • salt, freshly ground black pepper

  • 2 tbsp chopped parsley

Cabbage roll (Töltött káposzta)

A frequently used saying in the 17th and 18th centuries was "Meat and cabbage are the coat of arms of Hungary." Regarded as one of the country’s national dishes, these stuffed cabbage rolls are much loved by Hungarians. As almost every recipe, there are several versions of this dish, but following this one won't be a mistake. Töltött káposzta isn't the easiest dish to prepare, however, the results are worth the effort.

Ingredients (for 8-10):

  • 1 large cabbage (approx. 4 kg)

  • 800 gr ground pork

  • 200 gr rice, half-cooked (the amount is of the uncooked rice)

  • 1 egg

  • 3 onions, finely chopped

  • 5 tbsp oil

  • 1 kg sauerkraut

  • 3 garlic cloves - minced

  • paprika (1,5 tbsp for the stuffing + 4 tsp /or more/ for the layers)

  • 1 tbsp salt

  • 1 tbsp ground black pepper

  • 4 bay leaves

  • 1 tbsp black peppercorns


  • 1 stick spicy Hungarian sausage

  • 200 gr smoked meat

  • Sour cream – for serving

  • (a very large pot for cooking)


Lángos is probably one of the most famous Hungarian dishes. Its unparalleled popularity helped it achieve a near national treasure level of appreciation. There is no summer without this traditional salty 'pie', a sort of deep fried dough. Numerous flavorings exist, but the most common way of consuming lángos is with sour cream and cheese. Being the ultimate holiday food, it is impossible to even avoid it during summertime at the Balaton or anywhere near water. Despite its appearance, lángos offers a fulfilling and satisfying culinary experience everyone should try.

Ingredients (for 6 pieces):

  • 500 gr flour

  • 350 ml lukewarm water

  • 2 tsp sugar

  • 20 gr fresh yeast

  • 1 tbsp salt

  • 100 ml oil

  • 4-5 cups oil for frying

For serving:

  • Sour cream

  • Grated cheese (Cheddar, Gouda or similar cheese)

Dobos cake

Seven layers filled with rich chocolate buttercream, topped with caramel and coated with ground hazelnuts, chestnuts, walnuts or almonds - sounds great, isn't it? Dobos cake is a widely known Hungarian dessert and a classic treat that has been created by József Dobos, a confectioner from Budapest. He unveiled his self-titled creation at a National Exhibition in 1884. Among the first to try the new cake were Franz Joseph and Queen Elizabeth of Austria. This new, revolutionary treat quickly became famous and has become one of the most popular desserts in Hungary.

Fun fact: the name "dobos" means "drummer", and many believe the misconception that the cake got its name from the thick sugary crust on the top and how it is possible to 'drum' on it.


Sponge Cake Layers:

  • 7 eggs, separated

  • 110 g sugar

  • 110 g all-purpose flour

Chocolate Buttercream:

  • 8 eggs

  • 250 g sugar

  • 15 g vanilla sugar

  • 200 g dark chocolate, 65% cocoa

  • 250 g unsalted butter, room temperature


  • 200 g sugar

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  - Emily Brontë


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