Hungarian cuisine

Hungarian cooking is actually quite difficult to define. It frequently uses paprika, black pepper and onion. Potatoes are also commonly used in many types of meal. There are two remarkable elements of Hungarian cuisine that locals take no or little notice of but which seem quite unusual to foreigners. One is known as főzelék (various vegetables prepared in a special way, served cooked and bearing some similarity to a very thick soup) and another one, known as cold fruit soup, also served in various fruit combinations.


Typical dishes you should try while in Hungary:

Gulyásleves (goulash soup), húsleves (meat soup), halászlé (fish soup), hideg meggyleves (cold sour cherry soup), Jókai bableves (bean soup Jókai style), Hortobágyi palacsinta (pancake filled with meat), túrós csusza (pasta with cottage cheese), töltött káposzta (stuffed cabbage), pörkölt (stew made of different kinds of meat), lecsó (stewed onions, tomatoes and peppers), paprikás krumpli (potatoes with paprika), Somlói galuska (cake covered in chocolate and lots of cream), mákos guba (poppy-seed dumplings), szilvás gombóc (dumplings filled with plum), Dobos torta (chocolate cake with a special top on it), rétes (strudel), szaloncukor (special Christmas sweet), bejgli (Christmas cake filled with walnut or poppy-seed), lángos (scone), pogácsa (small savoury scone)…

And if you feel like a drink after a good meal, wash it down with the famous Tokaji wine or Egri Bikavér (Bull’s Blood wine). Also, you should not miss out on the famous Unicum or pálinka.