Also known as: goulash Ã¢â‚¬â€œ the national dish of Hungary isÃ¢â‚¬Â¦simply awesome.Ã‚Â Goulash is traditionally Hungarian made from aÃ‚Â meatÃ‚Â stewÃ‚Â withÃ‚Â noodlesÃ‚Â and vegetables, seasoned withÃ‚Â paprikaÃ‚Â and other sorts of delish spices for hearty flavors.
JÃƒÂ³kai bean soup
Named after the 19th-century writer MorÃ‚Â JÃƒÂ³kai, the JÃƒÂ³kaiÃ‚Â bean soup is all about vinegar and lots of sour cream, beans, smoked pork, parsley root and carrots.
Hungarian version ofÃ‚Â vegetable soup comes with green and red peppers, tomatos, onions, lard, salt, sugar and paprika. ItÃ¢â‚¬â„¢s thick, stewy and a vegetarianÃ¢â‚¬â„¢s dream.
Chicken paprikash is another one of HungaryÃ¢â‚¬â„¢s famous soups, itÃ¢â‚¬â„¢s creamy with red spiced paprika and comes with a stewed chicken leg with the texture quite tender and soft.
Aka: FishermanÃ¢â‚¬â„¢s soup thatÃ‚Â is a hot, spicyÃ‚Â paprika-based riverÃ‚Â fishÃ‚Â soup. If you love seafood, this is to-die-for. ItÃ¢â‚¬â„¢s particularly prepared in the Danube regions, and frequently on restaurant menus.
ÃƒÅ¡jhÃƒÂ¡zy chicken broth
A local favorite!Ã‚Â ÃƒÅ¡jhÃƒÂ¡zy chicken broth contains a whole chicken, mixed with carrots, mushrooms, garlic, tomato, green pepper, cauliflower and peas. It a traditional dish thatÃ¢â‚¬â„¢s often eaten a Hungarian weddings.
CanÃ¢â‚¬â„¢t say no to fried dough! Langos is flat bread made with flour, yeast, water and salt. YouÃ¢â‚¬â„¢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. KolbÃƒÂ¡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!
PÃƒÂ¶rkÃƒÂ¶lt is completelyÃ‚Â different fromÃ‚Â goulash, but just as delish. ItÃ¢â‚¬â„¢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. TÃƒÂ¶ltÃƒÂ¶tt KÃƒÂ¡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 TÃƒÂ¶ltÃƒÂ¶tt KÃƒÂ¡poszta, youÃ¢â‚¬â„¢ll need to try another type of Ã¢â‚¬Å“stuffÃ¢â‚¬Â Ã¢â‚¬â€œ stuffed paprika, that is. TÃƒÂ¶ltÃƒÂ¶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. LibamÃƒÂ¡j is fried goose liver which may be game but a definite must-try.
DeepÃ¢â‚¬Â¦friedÃ¢â‚¬Â¦cheese. YUM! RÃƒÂ¡ntott Sajt are flat cheeseÃ‚Â croquette, cheese rolled in breadcrumbs and, deep fried. Very addictive.
TÃƒÂºrÃƒÂ³s 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 youÃ¢â‚¬â„¢ll love it? ItÃ¢â‚¬â„¢s savory and totally comforting.
HungarianÃ‚Â nokedliÃ‚Â dumplings are sort of like spaetzles and made with noodle graters then scraping the dough into boiling water with a spoon or a knife. ItÃ¢â‚¬â„¢s amazing with butter but they can be served with goulash or chicken paprikash.
TÃƒÂºrÃƒÂ³gombÃƒÂ³c 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. ItÃ¢â‚¬â„¢s one of the sweetest dishes youÃ¢â‚¬â„¢ll taste on this list.
A Hungarian sponge cake covered in chocolate cream and caramel. ItÃ¢â‚¬â„¢s a five-layer pastry whichÃ‚Â you may have tasted in other restaurants around the world as it is internationally popular. But itÃ¢â‚¬â„¢s also another staple in Hungary, so make sure to taste the real deal in Budapest.
Aka: Mont Blanc of Hungary. GesztenyepÃƒÂ¼rÃƒÂ© is a chestnutÃ‚Â purÃƒÂ©e, sweetened served with whipped cream. ItÃ¢â‚¬â„¢s sometimes mixed in with chocolate or cocoa powder and rum.
RÃƒÂ¡kÃƒÂ³czi tÃƒÂºrÃƒÂ³s is a shortcrust pastry, topped with sweet cottage cheese and finished with a layer of meringue and apricot jam. ItÃ¢â‚¬â„¢s citrusy and sweet.
KÃƒÂ¼rtÃ…â€˜skalÃƒÂ¡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 shouldnÃ¢â‚¬â„¢t say no to this yummy dessert.
The easiest way to explain this is that itÃ¢â‚¬â„¢s a Hungarian strudel. If youÃ¢â‚¬â„¢re a fan of GermanÃ‚Â Apfelstrudel, then you might love rÃƒÂ©tes just as much.
IfÃ‚Â rÃƒÂ©tesÃ‚Â are Hungarian strudels, then kiflis are Hungarian croissants. You can either eat them plain or have them with jam and butter.