eat hungarianHUNGARIAN KITCHEN

PAPRIKA, LARD AND TIME

It starts
with onions.

Onions in hot fat, then paprika, then patience.
Three things make Hungarian food.

All recipes

A SMALL CHOICE, A BIG APPETITE

Also on the table today.

RECIPE OF THE DAY · Sunday, September 27

Linzer

Buttery jam-filled shortbread cookies with a sugar-dusted window on top

100 min · 6 servings · Hungary

View recipe

ONE COUNTRY, MUCH ROOM

The plain teaches the slow way.

Nothing is hurried in the kettle. Onions go dark, paprika blooms in hot fat — and out of a few ingredients comes something that stays.

Discover the kettle dishes

THE RECIPE COLLECTION

What goes into the pot today?

15 recipes
LinzerAI imageVegetarian

Hungary

Linzer

Buttery jam-filled shortbread cookies with a sugar-dusted window on top

100 min·6 servings
LecsóAI imageVegan

Great Plain (Alföld)

Lecsó

Hungarian pepper and tomato stew with sweet paprika

50 min·4 servings
Szegedi HalászléAI imageFish

Szeged and the southern plain

Szegedi Halászlé

Szeged-style fisherman's soup: carp, catfish and a strained paprika-red stock

150 min·6 servings
Rakott KrumpliAI imageMeat

Hungary

Rakott Krumpli

Potatoes, eggs and paprika sausage layered with sour cream and baked golden

90 min·4 servings
Paprikás csirkeAI imageMeat

Hungary

Paprikás csirke

Hungarian chicken paprikash, braised tender in a velvety paprika-sour cream sauce

75 min·4 servings
GulyáslevesAI imageMeat

Great Plain (Alföld)

Gulyásleves

Hungarian goulash soup with beef, root vegetables and csipetke in paprika broth

150 min·4 servings

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