Also known as: goulash â€“ the national dish of Hungary isâ€¦simply awesome.Â Goulash is traditionally Hungarian made from aÂ meatÂ stewÂ withÂ noodlesÂ and vegetables, seasoned withÂ paprikaÂ and other sorts of delish spices for hearty flavors.
JÃ³kai bean soup
Named after the 19th-century writer MorÂ JÃ³kai, the JÃ³kaiÂ bean soup is all about vinegar and lots of sour cream, beans, smoked pork, parsley root and carrots.
Hungarian version ofÂ vegetable soup comes with green and red peppers, tomatos, onions, lard, salt, sugar and paprika. Itâ€™s thick, stewy and a vegetarianâ€™s dream.
Chicken paprikash is another one of Hungaryâ€™s famous soups, itâ€™s creamy with red spiced paprika and comes with a stewed chicken leg with the texture quite tender and soft.
Aka: Fishermanâ€™s soup thatÂ is a hot, spicyÂ paprika-based riverÂ fishÂ soup. If you love seafood, this is to-die-for. Itâ€™s particularly prepared in the Danube regions, and frequently on restaurant menus.
ÃšjhÃ¡zy chicken broth
A local favorite!Â ÃšjhÃ¡zy chicken broth contains a whole chicken, mixed with carrots, mushrooms, garlic, tomato, green pepper, cauliflower and peas. It a traditional dish thatâ€™s often eaten a Hungarian weddings.
Canâ€™t say no to fried dough! Langos is flat bread made with flour, yeast, water and salt. Youâ€™ll frequently see it topped with mashed potatoes, sour cream yogurt, grated cheese, ham or sausages. Definitely a staple at the Central Market Hall.
Hungary sausages come from different regions of the country and each have their own special recipes and tastes. KolbÃ¡sz may be boiled, dried or smoked, they can be eaten as cold cuts or accompanied in main dishes like stews and salads. These sausages typically contain bacon, ground pork, beef, lamb, paprika (surprise!) garlic, pepper, nutmeg and a huge variety of local spices.
Every country has their own gratin, including Hungary. Rakott Krumpli is basically layered potatoes, baked. Makes the best comfort food!
PÃ¶rkÃ¶lt is completelyÂ different fromÂ goulash, but just as delish. Itâ€™s boneless meat, stewed with paprika, vegetables but without potatoes. The meat can vary from beef, lamb, chicken and pork. The taste of the stew is quite game as livers sometimes can be added in.
Stuffed cabbage rolls might just be my personal favorite. TÃ¶ltÃ¶tt KÃ¡poszta are made from picked cabbage leaves, filled with minced pork meat, paprika with a dab of sour cream on top. This dish is typically eaten during wintertime but I still love it on any hot summer day.
After trying TÃ¶ltÃ¶tt KÃ¡poszta, youâ€™ll need to try another type of â€œstuffâ€ â€“ stuffed paprika, that is. TÃ¶ltÃ¶tt Paprika is mixed with rice, diced red onions, salt, herbs, garlic, ground black pepper, ground paprika, parsley or rosemary. At times, they may also contain mushrooms or meat and cabbage.
Foie gras in Hungary is widely available and inexpensive. LibamÃ¡j is fried goose liver which may be game but a definite must-try.
Deepâ€¦friedâ€¦cheese. YUM! RÃ¡ntott Sajt are flat cheeseÂ croquette, cheese rolled in breadcrumbs and, deep fried. Very addictive.
TÃºrÃ³s Csusza are curd or cottage cheese noodles. The traditional kind are normally homemade with flour, eggs mixed into a dough and torn by hand so they look uneven then boiled in water. Why youâ€™ll love it? Itâ€™s savory and totally comforting.
HungarianÂ nokedliÂ dumplings are sort of like spaetzles and made with noodle graters then scraping the dough into boiling water with a spoon or a knife. Itâ€™s amazing with butter but they can be served with goulash or chicken paprikash.
TÃºrÃ³gombÃ³c are curd or cottage cheese dumplings in the shape of balls, boiled in water then covered with buttery bread crumbs and served with warm, sweetened sour-cream sauce. Itâ€™s one of the sweetest dishes youâ€™ll taste on this list.
A Hungarian sponge cake covered in chocolate cream and caramel. Itâ€™s a five-layer pastry whichÂ you may have tasted in other restaurants around the world as it is internationally popular. But itâ€™s also another staple in Hungary, so make sure to taste the real deal in Budapest.
Aka: Mont Blanc of Hungary. GesztenyepÃ¼rÃ© is a chestnutÂ purÃ©e, sweetened served with whipped cream. Itâ€™s sometimes mixed in with chocolate or cocoa powder and rum.
RÃ¡kÃ³czi tÃºrÃ³s is a shortcrust pastry, topped with sweet cottage cheese and finished with a layer of meringue and apricot jam. Itâ€™s citrusy and sweet.
KÃ¼rtÅ‘skalÃ¡cs is a chimney cake made from sweet yeast then spun and wrapped around a truncated cone-shaped baking material. Melted butter, granulated sugar, caramel, crispy, shiny, cinnomony and walnuty are all the reasons why you shouldnâ€™t say no to this yummy dessert.
The easiest way to explain this is that itâ€™s a Hungarian strudel. If youâ€™re a fan of GermanÂ Apfelstrudel, then you might love rÃ©tes just as much.
IfÂ rÃ©tesÂ are Hungarian strudels, then kiflis are Hungarian croissants. You can either eat them plain or have them with jam and butter.