Classic Hungarian dishes
Hungarian cuisine is deeply rooted in the country's history and is characterized by rich flavors, generous portions and the iconic spice paprika, used both fresh and dried. Many of the dishes originated in the Hungarian countryside but are now served in restaurants all over the world.
What is typical of Hungarian food?
Hungarian cooking is characterized by its rich flavors, hearty stews, and generous use of spices – especially paprika, the country’s most famous spice. Hungarian cuisine combines influences from Central Europe, the Balkans, and the Ottoman Empire, resulting in a rich and rustic food culture. Classic dishes like goulash , paprikás , pörkölt , and lángos reflect a love of the combination of meat, onion, and paprika, often served with bread or potatoes. The meals are filling and are often cooked slowly to develop deep, rich flavors.
Hungarian cuisine has a rich culinary cultural history that has been shaped by migrations and travels that have brought new ingredients, methods and traditions. The country's central location in Europe has brought many culinary influences from several different cultures. Both as a result of the aforementioned migrations but also as a result of political crises, wars, occupations and unions.
Compared to other cuisines of the world such as French, Italian, Chinese or Japanese cuisine, Hungarian cuisine is relatively unknown. More and more people are now discovering Hungarian cooking and recipes, as well as the country's rich selection of delicacies and ingredients.
Below we list several of the most famous dishes in Hungarian cuisine as well as the most important ingredients in Hungarian cooking. In our recipe portal you can take part in and discover Hungarian cuisine.
Gulyás (goulash) is perhaps the most famous Hungarian dish. Unlike the stew we in the Nordic countries often call goulash, the traditional Hungarian version is more of a soup. It is made with beef, potatoes, carrots and lots of paprika and originated among the shepherds of the Puszta – the great plains of Hungary. One of the most important ingredients in authentic Hungarian goulash is paprika powder . Choose a high-quality Hungarian paprika powder for the best taste, color and nutritional content.
You can find our recipe for authentic Hungarian goulash soup here. HERE !
Paprikás is a Hungarian stew where meat is simmered in a rich paprika sauce with sour cream for extra richness. The most popular variation is Paprikás Csirke which is a stew made with chicken and served with the Hungarian egg noodles nokedli or spätzle.
In Hungary, Tejföl is used - a creamier version of sour cream. In Sweden, you can achieve a similar result by mixing equal parts sour cream and creme fraise. The stew is topped with chopped parsley when serving.
Discover our recipe for Paprika Chicken .
Pörkölt is a hearty meat stew that can be made with different types of meat, such as beef, pork or chicken. It is similar to goulash but is more concentrated and is often served with nokedli , small egg noodles similar to German spätzle. A real home classic in Hungarian cuisine!
You will find our best recipe for Hungarian Pörkölt HERE !
Halászlé (fisherman's soup) is another classic, especially along the Danube and Tisza. It is made with fresh freshwater fish, such as carp or pike, and gets its characteristic red color from abundant amounts of paprika.
The soup can be prepared "the fisherman's way" when all the ingredients are put straight into a pot but with minimal effort. It can be prepared with several different types of fish, or just one. Bright red paprika powder is an obvious ingredient, as in so many Hungarian dishes. But it was not until the 18th century that paprika began to be grown in Hungary and used dried in cooking.
This soup is usually served at Christmas, as people traditionally fasted from meat until Christmas Day. Hungarian fish soup is so beloved that there are annual Fish Soup Competitions.
For something simpler but equally beloved there is Hungarian Lángos , a potato-based dough that is deep-fried and sold at beaches, markets, thermal baths and festivals. It is often eaten with garlic oil, sour cream and grated cheese but can also be served with jam or sugar as a sweet option.
Originally, it was made from leftover dough from baking bread and served as breakfast with cream cheese for the family.
Fözelék are various variations of stewed vegetables in a sauce made from sour cream, such as wax beans or green peas. The dish is served either on its own as a lighter lunch or as a side dish to meat or the crispy Hungarian meatballs Fasirt. In Hungary, Tejföl is used as the base for the sauce, but in Sweden the same consistency can be achieved by mixing equal parts sour cream and creme fraise.
When it comes to sweets and desserts, Dobo cake one of Hungary's most famous desserts. It consists of thin layers of cake layered with chocolate buttercream and topped with a layer of hard caramel. Other popular desserts are retes (Hungarian strudel) and pancakes filled with walnuts, poppy seeds, cream cheese or jam.
Together, these dishes reflect the essence of Hungarian food culture: rich flavors, simple but long cooking, and a strong connection to the country's nature and traditions.
How is Hungarian food served?
In Hungarian cuisine, soup with various types of soup noodles is almost always served as a starter, often based on seasonal vegetables. Famous Hungarian dishes are Paprikás or Goulash where meat and vegetables are simmered together in a rich paprika sauce that is served with Spaetzle/Nokedli , pasta or potatoes and fresh bread. For dessert, pancakes with various fillings or traditional pastries are often served.
Different types of Sausage and Salami are common in Hungarian cuisine, both as cold cuts but also as ingredients in dishes or for breakfast.
What characterizes Hungarian cuisine?
Hungarian cuisine is full of rich flavors, hearty stews, and generous use of spices—especially paprika. Influences from Central Europe, the Balkans, and the Ottoman Empire give the food a warm, rustic character. Classic dishes include goulash, pörkölt, halászlé, and lángos.
Important ingredients in Hungarian cuisine
1. Peppers
Paprika is the heart of Hungarian cooking. Both sweet, hot and smoked paprika are widely used, either fresh, dried or in powder form. It is paprika that gives goulash its classic color and flavor. By using Hungarian paprika powder in cooking, you can achieve the genuine and characteristic flavors in cooking. Both in Hungarian cuisine and also as a spice in Asian, Moroccan or South American cooking.
2. Onion
Onions are the foundation of almost all Hungarian dishes. They are often slowly sautéed with paprika to build depth of flavor. Onions can be used fresh or dried in the form of onion granules in spice blends and cooking.
3. Garlic
Garlic is used to enhance flavors and give dishes a subtle heat. When combined with onions and peppers, it becomes almost magical. Garlic can be used fresh or as minced garlic in spice blends or garlic cream in a tube .
4. Tomatoes
Tomatoes, both fresh and canned tomato paste, are used in stews like Lecsó or as a base for sauces and casseroles. They provide sweetness and acidity that balance the spices.
5. Cumin
Cumin is an obvious spice in Hungarian cuisine and cooking, used, among other things, in Hungarian Goulash soup . Try using whole caraway seeds in a mortar for best taste or ground cumin ! Cumin can also be used in bread together with anise.
6. Paprika cream
Paprika paste or paprika cream are concentrated seasonings used to add extra color and depth to dishes like goulash or paprika chicken. They can be purchased in glass jars or tubes in several different varieties, including spicy, mild, and smoked.
7. Meat (beef, pork, chicken)
Meat is often the main ingredient in Hungarian stews and roasts. Beef is classic in goulash, pork is used in pörkölt and chicken in paprika chicken. Several of the ancient breeds of cattle have been revived and are used in traditional dishes.
9. Tejföl (sour cream)
Sour cream is a popular ingredient or topping for soups, stews, and even some desserts. It provides a creamy contrast to spicy dishes. It is reminiscent of smetana, or our Swedish sour cream.
10. Butter or lard
Fat is important for flavor. Butter is often used in milder dishes, while lard adds a deeper flavor to traditional stews. Mangalica fat is an exclusive animal fat from the Hungarian Mangalica breed – known for its marbled meat and uniquely flavorful fat. It is used in both traditional and modern Hungarian cooking to give dishes a deep, nutty, and rich flavor.
11. Salami and Sausage
Hungarian salami and kolbász are served cold on a charcuterie board, for breakfast and snacks or as an ingredient in cooking. They are often smoked and air-dried. At ungerskmat.se you will find a wide range of salami and kolbász.
12. Vegetables - fresh and in glass cans
Different types of vegetables are central to Hungarian cuisine and if they are not grown in one's own garden, vegetables are bought at local markets where farmers and growers come to sell their fruits and vegetables. Peppers and onions are natural ingredients, but cabbage, beans, lentils and root vegetables are also important ingredients in cooking. Jar preserves are a way to preserve the summer harvest by acidifying, lactic acidifying and canning both fruits, berries and vegetables.
13. Beans and lentils
Various types of legumes such as beans and lentils are the main ingredient in several Hungarian dishes such as Jokai Bableves (a hearty bean soup with smoked meat), Lentil soup or stews.
14. Pasta and egg noodles
Unlike traditional Italian pasta, Hungarian pasta dough contains eggs. It can be served as a side dish to stews or in the form of egg noodles in soup. We are proud to work directly with a small producer and offer a wide range of different varieties. This way we can help promote Hungarian food culture in a sustainable way.
15. Túró
Hungarian túró is a classic fresh cheese that resembles cottage cheese or ricotta but has a milder and creamier flavor. The cheese is traditionally made by allowing milk to sour and then slowly heating until the curds separate from the whey. The result is a crumbly but soft fresh cheese that is used in many Hungarian recipes.
Where can you buy Hungarian food in Sweden?
At Ungerskmat.se you can buy food & delicacies from Hungary
Buy Hungarian groceries, delicacies, spices and kitchen utensils online at UngerskMat.se – your store for Hungarian delicacies in Sweden. We offer secure payments, fast delivery and a wide range of genuine products directly from Hungary.