Hungarian cuisine - a rich food culture

At UngerskMat.se you can discover and enjoy Hungarian cuisine. Discover and enjoy Hungarian food culture in our online store and among our recipes !

In this article we describe Hungarian cuisine and its food culture. The article begins with a summary of frequently asked questions and answers about Hungarian food and traditional ingredients. This is followed by a more detailed description of the classic Hungarian cuisine, Hungary's culinary history with its traditional livestock breeds, and Hungarian cuisine today.

Briefly about 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 warm and rustic food culture. Classic dishes like goulash , pörkölt , and lángos reflect a love of meat, onions, and peppers, often served with bread or potatoes. The meals are filling and often cooked slowly to develop deep, rich flavors.

FAQ – about Hungarian food

1. What characterizes Hungarian cuisine?
Hungarian cuisine is known for its rich flavors, hearty stews, and generous use of spices, especially paprika. Influences from Central Europe, the Balkans, and the Ottoman Empire have created a warm and rustic food culture. Classic dishes include goulash, pörkölt, paprikás, halászlé, and lángos.

2. What ingredients are typical in Hungarian food?

• Paprika (sweet, hot, smoked)
• Onion and garlic
• Tomatoes
• Cumin
• Paprika cream
• Meat (beef, pork, chicken)
• Sour cream (tea foal)
• Butter or lard, especially Mangalica fat
• Salami and sausage
• Vegetables, beans and lentils
• Pasta and egg noodles (nokedli/spätzle)
• Túró (Hungarian fresh cheese)

3. What are the most famous Hungarian dishes?

• Gulyás (goulash) – traditionally a soup with meat, potatoes, carrots and peppers.
• Paprikás Csirke – chicken stew with paprika sauce and sour cream, served with egg noodles.
• Pörkölt – concentrated meat stew with meat, onions and peppers.
• Halászlé – fish soup with paprika, usually freshwater fish.
• Lángos – deep-fried potato dough, often with garlic oil, sour cream and cheese.
• Fözelék – stewed vegetables in sour cream.
• Dobostorta and rétes – classic desserts.

4. How is Hungarian food served?
Meals often start with soup and soup noodles, followed by main courses of meat and stews served with potatoes, pasta or bread. Kolbász and salami are used both as breakfast, snacks or in main courses. Desserts are often served as pancakes or traditional pastries.

5. What are Hungarian cattle breeds and their importance?

• Mangalica (wool pig) – marbled, flavorful meat and fat, used in traditional dishes and charcuterie.
• Hungarian Grey Cattle (Szürkemarha) – lean, aromatic beef, adapted to the climate of the plains, EU protected designation of origin.
• Hungarian Water Buffalo – used for milk and meat; the milk is fatty and high in protein, perfect for cheeses and traditional dishes.

6. How has Hungarian cuisine developed historically?
The cuisine has evolved from the simple meat and dairy diet of nomadic Magyars to the diverse dishes of today. Historical influences include Ottoman occupation, the Habsburg Empire, and migrations. Paprika became a cornerstone in the 16th and 17th centuries.

7. What does Hungarian cooking look like today?
Modern Hungarian cuisine combines tradition and innovation, with a focus on local and seasonal ingredients. Old livestock breeds and traditional recipes are preserved, while chefs experiment with new flavors and presentations.

8. Where can you buy Hungarian food in Sweden?
At UngerskMat.se you can buy Hungarian groceries, delicacies, spices and kitchen utensils online, with fast delivery and secure payments directly from Hungary.

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 flavor, 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 Paprika Chicken recipe .

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 peppers 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 mixtures or Garlic cream in a tube .

4. Tomatoes

Tomatoes, both fresh and canned tomato paste used in stews like Lecsó or as a base for sauces and stews. 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 cumin 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 flavorings 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 strong, 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 manufacturer and offer a wide range of different varieties. In 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.

Culinary history of Hungary

Hungarian food culture dates back thousands of years, with dishes based mainly on meat and seasonal vegetables. Paprika is the focus of most Hungarian dishes, providing flavor, color, and vitamins!

Hungary's culinary history is strongly influenced by the country's rich cultural heritage and diverse influences over the centuries. Hungarian cuisine reflects a rich blend of traditions and influences shaped by the country's geographical location and its political and cultural contacts with the outside world. The result is a cuisine that is both robust and refined, with a strong identity rooted in the country's history.

The food culture has its roots in the ancient Magyar eating habits. Originally, the Magyars were a nomadic people and their diet consisted mainly of meat from livestock such as sheep, horses and cattle. They also ate dairy products such as yogurt and cheese, as well as wild plants and berries. Because of their lifestyle, food was often simple and prepared in a way that was easy to handle during travel. Meat was grilled or boiled, and dairy products were fermented to extend their shelf life.

It is said that the Magyars kept sliced ​​meat under their horses' saddles as a method of tenderizing the meat, while others believe that the meat under the saddle was more intended to protect the horse's back from chafing.

During the Middle Ages, when the Magyars settled permanently in the Carpathian Basin, their eating habits changed. Contact with different cultures through trade and war introduced new ingredients and cooking methods. Spices such as black pepper and saffron, as well as crops such as barley and wheat, became common. Beef and pork also began to be used in Hungarian cuisine.

The Ottoman occupation in the 16th and 17th centuries had a significant impact on Hungarian cuisine. Paprika, which would become a cornerstone of Hungarian cooking, was introduced during this period. Paprika, eggplant, and dishes such as dolma (stuffed vegetables) and various types of kebabs were incorporated into Hungarian cuisine.

During the Habsburg Empire, Hungarian cuisine became even more diversified through influences from Austria and other parts of Central Europe. Dishes such as schnitzel and various types of pastries became common. The development of national specialties such as goulash andpörkölt also came about during this era.

Traditional cattle breeds

During the 20th century, especially during the communist era and the Soviet occupation, Hungarian cuisine was affected by shortages and economic difficulties. Despite this, many traditional recipes and cooking techniques were preserved. Several of the ancient livestock breeds originating from Asia and almost extinct during the communist era have been restored. Among them are the Hungarian Mangalica woolly pig ,Hungarian Grey cattle and Water buffalo .

Hungarian Woolly Pig - Mangalica

Mangalica is a Hungarian woolly pig with curly fur that almost looks like sheep's wool. It was bred in the 19th century and is known for its marbled, flavorful meat and fine fat quality, making it appreciated both in traditional Hungarian charcuterie and by top chefs internationally.

Mangalica is a very hardy and robust breed that can handle outdoor living well. During the 19th century, the pigs were raised in the large oak and beech forests through so-called “acorn farming”.

In 1991, the Mangalica was close to extinction, with fewer than 200 breeding animals left in the world. Thanks to extensive conservation efforts, the number of breeding animals increased to over 7,000 in 2010.

Today, all Mangalica breeding in Hungary is continuously monitored by the National Association of Mangalica Breeders, which accounts for 95-98% of all present-day Mangalica pigs. The market is mainly in Hungary and Spain, where both Spanish and Hungarian products are produced completely without additives, according to traditional recipes and only from purebred animals. Therefore, the population and production can only be increased slowly in order not to compromise on quality.

The quality, taste and character of Mangalica meat
Mangalica meat is tender, juicy and very flavorful thanks to its high fat content. The fat is evenly distributed, giving the meat a rich and round flavor reminiscent of the quality of older, traditional cuts of meat. The meat has a natural sweetness and a nutty tone, perfect for slow cooking, grilling or smoked delicacies. The pork belly is extra flavorful and adds rich, aromatic flavors to sausages and other charcuterie.

Mangalica fat is used in cooking as a base in stews or soups to elevate dishes to new heights and bring out the genuine Hungarian flavors. The fat is of high quality and has a low proportion of monounsaturated fats. This makes the fat a healthy, tasty and natural ingredient in Hungarian cuisine.

Hungarian Grey Cattle - Szürkemarha

Hungarian Grey cattle are one of the country's oldest cattle breeds and are distinguished by their long, elegant horns and tolerance to harsh climates. Their meat is lean and aromatic and is considered a delicacy, often associated with traditional stews and soups.

A legally protected breed of cattle native to Hungary, it is a symbol of the Hungarian Puszta, the Great Plain, and with its stately stance, silver-gray color, and powerful horns, it is one of the country's most recognizable animals.

The Hungarian Grey Cow has been present in the Carpathian Basin for centuries. Between the 13th and 18th centuries, it was one of the leading meat producers in Central Europe. Every year, tens of thousands of animals were driven on foot to markets across Europe.

From decline to preservation

After World War II, the number of grey cows decreased drastically. The mechanization of agriculture made draft animals redundant, and by the 1960s there were only a few hundred animals left in the entire country.

Thanks to determined conservation efforts, the breed has recovered. Since 2011, it has had an EU Protected Designation of Origin (PDO) , which guarantees its authenticity and unique geographical origin. The Hungarian Grey Cow Breeders' Association carefully checks the origin – meat and products from these animals are DNA-tested to ensure authenticity.

Features

The Hungarian gray cow is strong, hardy and adapted to life on the open plains.

• Cows usually weigh 550–600 kg, bulls 700–900 kg
• The color varies from silver gray to dark gray
• Calves are born red or hazelnut brown and turn gray at 6–8 months of age
• The bulls develop a darker, almost black color on some parts of their bodies as they get older.

The breed is known for its resilience and natural lifestyle. It lives out on pasture from April until the first snow, without concentrates or supplements. During the winter, the animals are fed hay and straw. Thanks to their natural diet, the meat is completely BSE-free and is highly valued in Europe for its pure taste and quality.

A living legacy

Today there are around 2,500 Hungarian Grey cows in Hungary. In addition to their role as livestock, the breed has gained new significance as part of ecotourism and cultural heritage. Many farms proudly display their Grey cows as a symbol of tradition, strength and the balance of nature.

The Hungarian Grey Cow is more than an animal – it is a living legacy of the Hungarian people. The countryside, a link between history and the present.

Hungarian Water Buffalo

The Hungarian water buffalo has long been used as a draft animal, but today its milk is most valuable. The fat and protein-rich buffalo milk is used to make cheeses and yogurt with an intense flavor.

In Hungary it is called the Hungarian water buffalo or domestic water buffalo . The ancestor of the domesticated Hungarian water buffalo was probably the Indian wild buffalo, the Arni buffalo. It probably came to the Carpathian Basin already during the Migration Period as a draft animal. Its strength is almost incredible: two water buffalo calves are equivalent in strength to four grey cattle oxen. During the Turkish Wars, buffaloes were used by the Turkish army to pull cannons thanks to their enormous pulling power, which also contributed to their spread.

The water buffalo is extremely easy to care for and hardy. It grazes on reeds, reeds and marsh grasses and thrives particularly in damp, marshy areas. It has a slow gait but can run surprisingly fast when needed. Its sound is a cross between a bellow and a grunt. Both cows and bulls have a typical dark brown to black color.

The Hungarian domestic water buffalo is found mainly in Transylvania and southern Transdanubia, but also in other parts of the country, such as Homokhátság, Mezőtúr and Hortobágy. They are usually kept by private individuals or small breeders.

The taste and character of the meat
Buffalo meat is dark, flavorful and slightly higher in fiber than beef. It has a natural sweetness and is rich in iron and phosphorus, making it extra nutritious. In Hungary, the meat is used in traditional dishes such as slow-cooked stews, stews and sausages, but also in more festive dishes where the full flavor really takes center stage. Buffalo meat is excellent for smoking, frying and slow cooking, as the fat gives it a juicy and aromatic flavor.

Use of buffalo milk
Buffalo milk is fatty and creamy, with a higher nutritional content than cow's milk. It is mainly used for mozzarella and other fresh cheeses, but also for yogurt and traditional Hungarian desserts. Thanks to its full flavor and high fat content, the milk gives a round and rich texture that is appreciated in both cooking and baking.

Tradition and modern use
In modern-day Hungary, buffalo meat and milk can be found both in local farm shops and in specialized restaurants. The products are often used according to traditional recipes, preserving the authentic taste and connecting to the country's culinary heritage.

Hungarian cooking today

Today, Hungarian cuisine is a blend of tradition and innovation. There is a great interest in local and seasonal ingredients, and many chefs strive to modernize classic dishes while honoring their roots. With great love and passion for natural ingredients and the protection of ancient livestock breeds, Hungary's culinary heritage is preserved from generation to generation.

Discover the taste of Hungary – safely and easily at ungerskmat.se ! With nearly 20 years in the industry, we deliver authentic Hungarian delicacies, from spicy paprika and hearty stew bases to sweet pastries and traditional charcuterie. We offer fast delivery, secure payments and products directly from Hungary – so you can enjoy the authentic taste of homemade Hungarian food, without leaving home.

Experience Hungarian food culture by discovering our recipes for traditional Hungarian dishes and be inspired by how our delicacies can be served!

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.