The food in Hungary is filling and delicious. With a bottle of Hungarian wine, Goulash and paprika taste better than they ever had before. Many tourists visiting Hungary are pleasantly surprised by the wide variety of dishes and the depth of taste they deliver. In other words, if you find yourself in Budapest or any other country in this nation, don’t miss out on the delicious cuisine on offer. A few common ingredients on every menu in a Hungarian restaurant let you know that you’re in the presence of authentic Hungarian fare. Seasonal vegetables, meats, bread, fruits, and spices, notably paprika, are all included in this recipe. There are a variety of Hungarian dishes to sample. Here are 20 must-try meals in Budapest before you go
1. Goulash (Gulyás)
Goulash is a beloved Hungarian cuisine that can be found worldwide. To make Goulash, combine beef, onion, paprika, and potatoes. Goulash is of great value because of the low cost of the items you’ll need to cook it. Furthermore, it is filling and flavorful. Goulash may have a different flavor in different parts of Hungary. Carrots, for example, may be used in some places, while meat may be included in others. Goulash is frequently cooked with beef, however. With this delicious recipe, you can quickly cook this dish at home.
Lángos, a deep-fried doughy flatbread that’s eaten warm and covered with sour cream and grated cheese or garlicky butter, is a favorite comfort dish that can be enjoyed on the go (or all of the above). Snacks such as these can be enjoyed all year round and are of great value. Crisp on the outside and soft and plump in the middle describes the ideal Lángos. Occasionally, they’re topped with sausage (kolbász) and potato.
3. Paprikás Csirke – Chicken Paprikash
Another stew you must try during your trip to Hungary is Paprikás Csirke or chicken paprikas. Hungarian cuisine’s use of paprika, a popular spice, is seen in the name of this dish. Sweet paprika, known as édes nemes in Hungarian cooking, is a key ingredient in this dish. The sweet paprika gives its signature raised a hue and elevates its taste. Another kind of Paprikás Csirke is beef Paprikash. It is a dish widely loved in Europe. Whether it is made from scratch or cooked with leftovers, beef Paprikash certainly will leave a long-lasting impression on anyone who tastes it. Paprikás is also a favourite among Bulgarians. However, their version uses less paprika and has green, sweet peppers.
There are many differences between goulash and Pörkölt, but they are all equally delicious. It’s a dish of stewed meat and veggies with paprika, but no potatoes. The core can be beef, lamb, chicken, or pork, depending on availability. The stew has a savory flavor since livers are frequently used as an ingredient.
5. Fisherman’s Soup (Halászlé)
Fisherman’s soup may not sound appetizing, but it may be quite tasty if prepared correctly. Like Goulash, it’s a trendy dish. However, if you’re making it at home, you may substitute your stove for the traditional method of cooking it over an open flame. This soup can be made with a variety of fish. Carp, perch, and catfish are some of the most popular fish. In the past, this soup was served in brilliant red due to the abundance of paprika. Instead of just one type of fish, some versions of this soup may call for a combination of many. This soup can also be served in other ways, such as pasta. You may make it at home by following this recipe.
6. Főzelék – Hungarian Vegetable Stew
A thick Hungarian vegetable stew or soup, fzelék is akin to pottage. It doesn’t matter if it’s green peas, beans, potatoes, cabbage, spinach, lentils, or squash that you’re using. Hungary is in love with this recipe. Lunchtime favorites include fzelék main meal or as a side to various meat entrees. If it’s the main course, it’s served with thick pieces of bread, sausages, and an egg-fried sunny side up.
7. Jokai Bean Soup
The Jokai bean soup, which was given its name after the author Mor Jokai, who lived in the 19th century, consists of vinegar, a substantial amount of sour cream, beans, smoked pork, parsley root, and carrots.
8. Stuffed Cabbage Leaves (Töltött Káposzta)
More than simply in Hungary, stuffed cabbage leaves can be seen all over Eastern Europe. Cabbage leaves are used in place of pancakes in this dish, similar to the previous beef pancake dish. Therefore, this is a perfect option if you want to lose weight. Cooked and pickled cabbage should be utilized. You’ll need rice, paprika, and pig mince to stuff the leaves. This meal is top-rated over the holidays, but it’s still available year-round. If you’re anything like me, your mother’s cabbage rolls were always my favorite growing up.
9. Kürtőskalács (Chimney Cake)
They are cooked over charcoal after being coated with butter and wrapped in long strips around cone-shaped spits made of sweet dough. Caramelized sugar on the dough releases steam when it is from the spit, resembling a chimney when it is cut into pieces. Preserved doughnuts are often topped with cinnamon or ground walnuts before being served to be shared between friends and family. Christmas markets throughout the city sell them, which is why they’re so popular at this time of the year!
10. Palócleves – Palóc Soup
Janos Gundel, the famed Hungarian restaurateur and former proprietor of Budapest’s most famous restaurant, was the inspiration behind Palócleves. Kálmán Mikszáth, a well-known novelist and politician who was a regular patron of the eatery, created this delightful green bean soup in 1892. Pork or beef are commonly substituted for mutton in this dish because mutton is challenging to obtain.
11. Gyümölcsleves (Cold Fruit Soup)
Gyümölcsleves is often served as a cold beginning or a light summer dish, despite the name. Cherry sour cream and sugar combine to make meggyleves, a popular take on this refreshing treat. Where stoned fruit grows abundantly in the spring and summer, this type of soup is a typical dish.
12. Egg Noodle Dumplings (Nokedli)
Some of the most famous Hungarian meals, such as paprika chicken and pörkölt, go well with these egg noodles, which are remarkably similar to German spätzle. My favorite thing about noodles is how they’re made: a grater-like device divides the dough and molds the noodles as they drop into boiling water, resulting in a unique, irregular shape for each noodle.
13. Savory Stuffed Crepes
Meat (veal or beef) is the typical stuffing for these pancakes, minced and seasoned with paprika, tomatoes, and onions. After stuffing, rolling, or folding each pancake, they are baked and served with a tasty sauce and sour cream on top. They resemble enormous enchiladas, another delectable Mexican dish that we highly recommend you try. This one might change your mind when it comes to crepe- or pancake-related dishes!
14. Töltött Paprika – Stuffed Peppers
During the Ottoman period, stuffed peppers and cabbage were developed in Hungary. When it was first introduced in America, the dish quickly became popular. To make the filling for the peppers, a delectable mixture of minced meat, rice, onions, herbs, and spices is mixed together. Potatoes and a bed of tomato sauce are generally served with them. Many people in Central and Southeast Europe eat a great deal of Töltött Paprika. “stuffed/stuffed/full peppers” is a term that can be used to describe this cuisine in many countries, although they all mean the same thing.
15. Kolbász – Cured Sausage
Adding some Kolbász to these soups and stews will take them to a new level of deliciousness. Smoky Hungarian sausage Kolbász is a favorite of many Hungarians. In Hungary, Gyulai sausage is the most popular variety, named after the town of Gyula. In 1935, the Gyulai Kolbász was awarded a gold certificate at the World Exhibition of Food in Brussels. Sliced Gyulai Kolbász can be found in various Hungarian cuisines, such as Lecsó and Rakott Krumpli (potato-egg casserole).
16. Schnitzel (Rántott Hús)
Schnitzel is a popular meal in Hungary, even though it originated in Germany. Flattened and breaded chicken breasts are deep-fried until golden brown and delectable. Sesame seeds, mushroom gravy, and chicken cordon bleu are just a few ways this iconic cutlet has been made in Budapest. Fries, rice, or salad are often served with rántott on fixed-price lunch menus.
17. Palacsinta – Hungarian Crepes
The name “Palacsinta” originates from the Latin word “placenta,” which comes from the Greek word “plakous,” which refers to thin or stacked flat loaves. The ultimate name of the dish is a combination of words from several languages spoken in Central and Southeastern Europe.
18. Szilvás Gombóc – Plum Dumplings
In Hungary and Eastern Europe, Szilvás Gombóc is a well-known dessert. Sweetened cinnamon breadcrumbs and fresh ripe plums are encased in a mashed potato crust for this decadent dessert. Many Hungarians enjoy this dessert, even though it isn’t prevalent in other countries. It’s safe to say that these paper-thin crepes are Hungary’s most famous dessert. Cinnamon sugar or sweetened lemon juice go nicely with this Hungarian breakfast dish of sugary cottage cheese. If you don’t want to start your day with a sweet treat, you can also try various savory fillings. It’s worth noting that Hortobágyi Palacsinta, the most famous salted variant of this delicacy, is packed with veal stew.
19. Cheese Biscuits (Pogácsa)
They are savory baked balls of delight covered with cheese, comparable to scones or biscuits in shape and texture. Flaky puffs are a favorite appetizer in Balkan countries, where they are also popular. Cheese, potato, cottage cheese, and pork cracklings are only some of the many types of pogácsa. In Hungary, it’s a terrific snack to pick up at a local bakery or kiosk, and it’s even better when they’ve just come out of the oven.
20. Ratatouille (Lechó)
The peppers, tomatoes, and onions in this meal are all thinly sliced and arranged on top of each other. Garlic and paprika are also used to add taste. Oil or lard is then used to sauté everything. This results in a dish rich in flavor but also a bit oily. You can also serve it as a dinner or as a side dish with this dish.