This is a list of dishes found in Hungarian cuisine.
Soups and stews NameImageRegionDescriptionBorleves A fresh and strong wine soup.CsirkepaprikásA stew with a lot of sweet paprika, cream or sour cream called tejföl.CsontlevesA basic bone broth, usually served with spaghetti noodles, carrots, and turnips. It may also be served with stewed meat (usually pork), meat bones or parsley.FőzelékA type of thick Hungarian vegetable stew or soup, similar to pottage.GombalevesA soup made from various wild mushrooms, often added with sour cream, but not necessarily the same as the cream of mushroom soup.Gombapaprikás A mushroom paprikash, which is a traditional vegetarian dish of the Hungarians.GulyásGoulashA stew of meat and vegetables, seasoned with paprika and other spices.GulyáslevesA Hungarian soup, made of beef, vegetables, ground paprika and other spices.GyümölcslevesSouthwestern HungaryA chilled, sweet soup with redcurrants, blackberries, sour cherries, apple, pear, quince or other seasonal fruit mix. It is fast cooked with cream or whole milk, some spices often accompanied with fruits, like cloves and cinnamon and sugar.HalászléFisherman's SoupA hot, spicy, and paprika-based river fish soup, originating as a dish of Hungarian cuisine, that is prepared with generous amounts of hot paprika and carp or mixed river fish.HúslevesChicken soupA clear chicken or veal meat soup with soup vegetables and thin soup pasta called csipetke.Jókai bablevesJókai bean soupA rich bean soup, with many vegetables, smoked pork hock pieces and noodles. It is often made to be spicy or some sort of hot chili offered with it.KöménymaglevesA fresh and hot caraway seed soup.KrumplilevesMade from potatoes in a broth, frequently with slices of sausage, carrots, turnips or sour cream.LecsóSoutheastern HungaryA mixed vegetable stew, made of primarily tomato and paprika, also found throughout the Balkans and Central Europe. It is somewhat similar to ratatouille, but without squash and zucchini. A variety exists called tojásos lecsó (lecsó with eggs), which has scrambled eggs mixed in.MarhapörköltA stew, which is very similar to chicken paprikash, except using beef.MeggylevesSour cherry soupA slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, and served as chilled.PacallevesA tripe soup eaten primarily by Hungarians living in Transylvania, usually seasoned with vinegar, sour cream, and garlic. May be eaten with bread and hot paprika on the side. Known as ciorbă de burtă for Romanians.PalóclevesNortheastern HungaryA soup similar to gulyásleves, but containing green beans and sour cream, and frequently flavoured with dill. It is invented by János Gundel, who is the father of the famed chef Károly Gundel, and named for Kálmán Mikszáth and his writings about the Palóc people of northern Hungary and southern Slovakia.Paprikás krumpliA paprika-based stew with spicy sausage and potatoes.PörköltA meat stew in a thick paprika-spiced sauce, similar to ragout; generally translated into English as goulash (not to be confused with goulash soup).SóletA Jewish-Hungarian stew made with kidney beans, barley, onions, paprika, and perhaps meat and eggs as well. It is similar to cholent.SóskalevesMade from sorrel leaves in a broth, often with boiled eggs as well. Similar to green borscht, but thicker.Székelygulyás (Székelykáposzta)TransylvaniaA hardy pork and sauerkraut stew, often flavored with paprika, onion, and sour cream. Despite its name, it does not originally come from Transylvania (Erdély), and is instead named after the Hungarian writer József Székely (a friend and contemporary of Sándor Petőfi), who apparently asked a kocsmáros (tavernman) to mix together leftover savanyúkáposzta-főzelék (sauerkraut pottage) and sertéspörkölt (pork stew) to create it.TojáslevesSame as köménymagleves, except with scrambled eggs added. Similar to the Slovenian national dish, prežganka.Vadgombaleves A wild mushroom soup that originated in southern Hungary.ZöldséglevesA soup with vegetables, such as peas, carrots, turnips, and parsley.
Meat dishes NameOther namesImageRegionDescriptionBécsi szeletAustriaA Bécsi szelet is literally a "Viennese slice" in English.Brassói aprópecsenyeThis dish is clearly named after Brassó, the former Hungarian name for Brașov, but it is unclear how, and various legends have arisen as explanation. It consists of diced pieces of pork and potatoes, which are pan-fried with onions, bacon, and seasoning (salt, pepper or paprika). This dish, despite the simple ingredients, need some practice to master.Christmas carpCentral EuropeChristmas carp is a fish dish traditionally eaten on Christmas Eve throughout Central Europe. The carp is traditionally kept alive in a bathtub for a week before being eaten.CigánypecsenyeA variant on pecsenye which literally translates as Gypsy roast. Consists of fried or spit-roasted pork cutlets, with thick bacon as well, which are spiced with paprika, salt or pepper. Usually served with roasted potatoes or french fries, or perhaps savanyúság (pickled vegetables) (pictured).FasírozottFlat, pan-fried meatballs, made from minced meat (usually pork, veal or beef), with paprika and salt added for taste. Often eaten with főzelék, or served with rice or french fries.PacalpörköltA pörkölt made of all special kinds of tripe.PecsenyeHungarian Mixed GrillA thin pork steak served with cabbage or the dish fatányéros, a Hungarian mixed grill on wooden platter.Rakott krumpliA layered potato casserole with sausage, eggs, and bacon.Rántott csirkeA chicken breast rolled in breadcrumbs and deep-fried; similar to Wiener Schnitzel. Another rarer dish, rántott galamb, is made the same way, except with pigeon.Rántott húsOriginally from Austria. The meat is tenderized, covered in eggs, flour, and breadcrumbs, then fried. Also known as Wiener schnitzel.Rakott káposzta (Kolozsvári káposzta) A layered cabbage dish which consists of cabbage, pörkölt, rice, sour cream, and spices. The dish comes from the Hungarians in Transylvania (Erdélyi).Rántott sajt A flat cheese croquette, rolled in breadcrumbs and deep-fried.Stefánia szeletA loaf of ground meat or Stefania slices (Hungarian meatloaf with hard boiled eggs in the middle, which makes decorative white and yellow rings in the middle of the slices.SzűztekercsekA pork tenderloin filled with spicy tomato puree, spinach, etc.SzűzpecsenyeLiterally means virgin roast and the pork tenderloins, which are usually prepared the same as above. May also be made into szűzérme (lit. virgin medallions; pork medallions) or szűztekercs (rouladen; thinly-cut tenderloins, stuffed with minced meat, vegetables and other things).Töltött paprikaPunjena paprikaA dish made of stuffed peppers, with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat, and rice.Túrós csuszaA traditional Hungarian savory quark cheese noodle dish made with small home-made noodles or pasta, which is called galuska.VesepecsenyeBeef tenderloins, usually seasoned with paprika and salt.
Dumplings and others NameImageRegionDescriptionCsászármorzsaShredded, sweet crêpe pieces with sugar sprinkled on top. Often served with jam (apricot or peach, usually) as well.Diós tésztaBoiled egg noodle dish served with ground walnuts and sugar, often with lekvár (jam) or honey.GaluskaHungarian boiled dumplings used in soups and stews.GrízgaluskaHungarian boiled semolina dumplings used in a soup.KörözöttLiptai túróA spicy spread made from fresh white cheese mixed with sweet paprika and onions.Liptai túróA spicy cheese spread with paprika, carraway, and onions.LibamájpástétomA luxury food pâté made of the liver of a duck or goose that has been specially fattened.Gránátos kockaA home-cooked, simple egg noodle dish, made with potatoes and paprika powder. Often served with pickled gherkins or other pickled vegetables on the side.Májgaluska levesSmall liver dumplings used in different soups, as in a liver ball soup.Mákos tésztaVery famous and common, an easy egg noodle dish, made with ground and sweetened poppy seeds. It has a distinct look and taste.PadlizsánkrémVinettaA Transylvanian mashed eggplant salad made of grilled, peeled, and finely chopped eggplants.PásztortarhonyaLiterally translates as shepherd egg barley. A hearty dish consisting of egg barley, potatoes, onion, kolbász, and paprika, sometimes also with bacon and other vegetables.Rizi-biziA Hungarian risotto, which is white rice mixed with green peas, served as a side dish.SzilvásgombócPlum DumplingsSzilvásgombóc and Nudli, which are sweet plum dumplings and small noodles, rolled in sweet fried breadcrumbs or streusels.Tarhonyás húsEgg barleyA kind of large Hungarian "couscous", which is a big pasta grain, served as a side dish.Töltött káposztaA cabbage roll made from pickled cabbage, filled with a light minced pork meat and rice mix. It may contain minced paprika and be served in a tomato sauce with sour cream, but this is not always the case (as in the picture). It is frequently eaten around Christmas and New Year's, but can still be eaten year-round.Töltött tojásA hard-boiled egg that has been shelled, cut in half, and filled with a paste made from an egg yolk mixed with other ingredients such as mayonnaise and mustard.TúrógombócHungarian sweet quark cheese dumplings that are served as a side dish.VinettaTransylvanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants.
Breads and pancakes NameImageRegionDescriptionBundás kenyérFrench toastLiterally "bread with a fur jacket", a savoury French toast or Gypsy toast or bread fritter, a breakfast food or sometimes as a side dish.CsászármorzsaA shredded pancake, which has its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this kind of fluffy shredded pancake.Csúsztatott palacsintaLayered crêpes with sweet cottage cheese, raisins, jam, and walnuts, similar to the Mille crêpe.Gundel palacsintaHungaryLiterally named Gundel crêpe. It was created by and named after Hungarian restaurateur Károly Gundel. They are stuffed with walnuts and served in chocolate sauce, and often flambéed (with rum). They traditionally also come with candied orange peels.Hortobágyi palacsintaAlföldA savoury Hungarian pancake, filled with meat (usually veal) as the meat is prepared as a stew and the minced meat is fried with onions and spices, like the pörkölt or the paprikás dish, using veal, with or without mushrooms, chicken, or Hungarian sausages.KenyérA Hungarian bread that tends to be big, round, and with a hard and thick crust.KifliA traditional European yeast roll made into a crescent shape, which can be either salty or sweet.LángosFried bread dough, often served with sour cream, garlic, and cheese.PalacsintaA stuffed crêpe, usually filled with jam. Other fillings that exist are sweet quark cheese (túró) with raisins, Nutella, vanilla pudding, or meat. Some more specific/elaborate variations on the palacsinta are listed in the next few rows.PerecA type of Hungarian baked pretzel made from dough most commonly shaped into a twisted knot. PogácsaA type of bun, round puffed pastry, available with bacon or cheese, traditionally cooked on the fire.Rakott palacsintaLayered crêpes with sweet cottage cheese, raisins, jam, and walnuts.VekniThe other freshly baked bread type that consists of a long loaf with a crispy crust, either thicker or thinner, like the baguette.ZsemleBread rollsRound small breads, eaten as cut in half, with butter, cold cuts, or jam, often for breakfast.
Sweets and cakes