A FOOD TRADITION
Hungarian Cuisine
A paprika-centered Central European tradition spanning hearty soups and stews, rustic noodle and potato dishes, savory pastries, and distinctive pastries and cakes.
Dishes linked to this cuisine
13–24 of 48
Dödölle
A traditional Hungarian potato dumpling made from cooked potatoes and wheat flour, shaped or spooned, then fried with onion and commonly served with sour cream.
Esterházy Torte
A Hungarian layered torte made with walnut sponge or meringue layers, vanilla buttercream, and a decorated icing finish, sometimes with apricot jam.
Fisherman's Soup
A hot Hungarian fish soup made by simmering freshwater fish with onion, Hungarian paprika, and seasoned broth.
Gerbeaud Slice
A Hungarian layered yeast pastry filled with apricot preserve and ground walnuts and finished with a chocolate glaze.
goulash
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Grenadiermarsch
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gulyásleves
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Gundel Pancakes
Hungarian crêpes filled with a sweet walnut, raisin, and citrus mixture and served with a warm chocolate cream sauce.
Hortobágyi Savory Pancakes
A Hungarian savory pancake filled with seasoned meat or poultry stew and typically served with a paprika-colored sauce and sour cream.
Hungarian Goulash
A paprika-seasoned Hungarian stew typically made by slowly braising beef with onions, caraway, garlic, and sometimes tomatoes and potatoes.
Hungarian Meat Soup
A clear Hungarian broth built from meat and bones with root vegetables, onion, celery, and sometimes fine noodles, typically served hot.
Hungarian Strudel
A Hungarian layered pastry made from thin stretched dough wrapped around a sweet fruit, cheese, or other filling and baked until crisp.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.