The short answer is: there is no name for kovászos uborka in English. It is often translated as “sour pickles” or “fermented cucumbers”, but neither phrase captures the full picture.

So what exactly is it?

Kovászos uborka is a cucumber that has been naturally fermented – not preserved in vinegar like the pickles you find in a supermarket jar abroad. Fresh cucumbers are placed in a large glass jar with water, salt, garlic, and dill. A few slices of bread are added on top and at the bottom. Then the jar is left outside in the sun for two or three days.

That’s it. No cooking, no vinegar, no complicated equipment. The bread provides wild yeast and bacteria, which start the fermentation process. The result is a cucumber that is sour, garlicky, slightly fizzy, and extremely refreshing.

Is it similar to pickles?

Yes and no. Both are sour cucumbers, but the process and the taste are different. Commercial pickles use vinegar, which gives them a sharp, acidic flavour. Kovászos uborka gets its sourness from lactic acid fermentation, the same natural process used to make yoghurt or sauerkraut. The taste is gentler, fresher, and more complex.

When do Hungarians eat it?

Kovászos uborka is a summer food. You can only make it when it is warm enough outside, traditionally in July and August. Hungarians eat it as a side dish, a snack, or simply straight from the jar. It is also considered a good food for the stomach, since it is full of natural probiotics.

Two humble ingredients, one deeply satisfying bowl, and a story that goes back centuries.

There is a dish that almost every Hungarian knows from childhood. It has no fancy sauce, no expensive cuts of meat, and no complicated technique. It is just pasta and potatoes, and yet, for millions of people, it is the very definition of home. That dish is krumplis tészta.

You might also hear it called grenadír mars, “grenadier’s march”, a name that reportedly comes from the Austro-Hungarian military era, when soldiers needed cheap, filling food that could be prepared quickly on the road. Whether the story is entirely true or not, it captures something real about this dish: it is food built for endurance.

Traditionally eaten at the end of the month, when the budget was nearly gone but the pantry still held an onion, a few potatoes, and some dried pasta, krumplis tészta turned very little into something genuinely good.

Always use Hungarian sweet paprika, never hot or smoked. The best comes from Szeged or Kalocsa.

Serve it with pickles on the side. A spoonful of sour cream on top is another popular addition, adding a cool creaminess that rounds everything out.

Krumplis tészta is also completely meat-free, making it a rare example of a traditional Hungarian main course that works for vegetarians, and even vegans, if you use egg-free pasta. It costs almost nothing, takes about 40 minutes, and feeds four people generously.

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

Kosárba teszem

Quick ViewCompareAdded

On Sale

ANGOL Nyelvtan+Szókincs – átfogó 40 részes videókurzus, középfokra készülőknek is

59,900Ft Original price was: 59,900Ft.49,900FtCurrent price is: 49,900Ft.

Kosárba

Quick ViewCompareAdded

On Sale

Kezdő szintről középfokra (Level 1-2-3-4-5)

95,500Ft Original price was: 95,500Ft.45,400FtCurrent price is: 45,400Ft.

Kosárba

Quick ViewCompareAdded

Hungarian Potato Pasta

Serves 4  ·  Prep 10 min  ·  Cook 30 min  ·  Vegetarian / Vegan option

Ingredients

• 500 g waxy or floury potatoes, peeled and cut into 2 cm cubes
• 250 g wide egg noodles
• 1 medium onion, finely diced
• 1 tbsp sunflower oil
• 1 tbsp Hungarian sweet paprika powder
• 1 tsp salt, plus more for pasta water
• 1 tsp freshly ground black pepper (be generous)
• Pickles, to serve
• Sour cream, to serve (optional)

Preparation:

1. Soften the onion

Heat the oil in a medium pot over low heat. Add the onion and cook gently for 6–8 minutes, stirring often, until soft and translucent. Add a small pinch of salt while cooking. It helps the onion soften faster. Do not let it brown.

2. Add the paprika

Remove the pot from the heat. Wait 15–20 seconds for the temperature to drop slightly, then stir in the sweet paprika. This step is important: paprika burns quickly and turns bitter if added to a pan that is too hot. Stir well until the onion is fully coated.

3. Cook the potatoes

Add the cubed potatoes to the pot and pour in just enough cold water to barely cover them. Season with salt. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 15–18 minutes, until the potatoes are completely soft and most of the water has evaporated. You want a thick, saucy consistency, not soupy, not dry.

4. Cook the pasta

While the potatoes cook, bring a separate pot of well-salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain well and set aside.

5. Mash and combine

Once the potatoes are soft, mash them roughly with a fork or potato masher – broken up and creamy, but with some texture remaining. Stir the drained pasta into the potato mixture over low heat. Mix gently until everything is combined. Taste and adjust salt.

6. Season and serve

Season generously with freshly ground black pepper – it should be clearly present in every bite. Serve immediately in deep bowls with pickles on the side. Add a spoonful of sour cream on top if you like.

János Rigó was born in 1858 in Pákozd with a great talent of playing the violin, which brought him to Pest and later travelled all around the world. In 1896 he performed in Restaurant Payard in Paris – which was frequented by a number of Belgian Aristocrats.  Here he met Clara Ward and the fell in love. (She was the daughter of an American millionaire named Eber Brock Ward and the wife of Belgian Prince de Caraman-Chimay.)  Legend has it that Clara was instantly fascinated by Rigó’s music, but even more so mesmerized by his passionate black eyes.

They both got divorced so that they could remarry. One time he wanted to impress her woman with a creamy chocolate cake. While watching the couple, the confectioner who created the cake named it after him with a great sense for marketing. His hopes were right; the cake became popular and spread quickly.

This classic Hungarian cake consists of two layers of chocolate sponge held together by a luscious, mousse-like cocoa cream filling which is sometimes flavored with a splash of dark rum, while the cake itself is typically covered in a rich dark chocolate ganache.

Most, hogy ezt a sok érdekes információt megtudtuk, jön a kérdés: hogyan hívják ezt a sütit angolul? Johnny Blackbird?
Nem, nem így! Szokták esetleg gypsy cake-nek hívni, de a legjobb talán a chocolate mousse cake elnevezés, hiszen ebből rögtön ki is derül, hogy milyen sütiről van szó. 

And now … let’s see the recipe!

Ingredients

for the chocolate sponge

• 6 eggs, separated
• 120 g sugar
• 80 g flour
• 40 g unsweetened cocoa powder
• 1 pinch of salt
• 1 tsp vanilla sugar (optional)

for the chocolate mousse filling

• 300 ml heavy cream (well chilled)
• 200 g dark chocolate (50–60%)
• 50 g powdered sugar
• 1 tsp vanilla extract
• 1 tbsp rum or rum aroma (optional but traditional)

for the chocolate glaze

• 100 g dark chocolate
• 50 g butter

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

Instructions

1. Make the sponge

• Preheat the oven to 180°C.
• Line a rectangular baking tray (approx. 30×40 cm) with parchment.
• Beat the egg whites with a pinch of salt until stiff peaks
• In another bowl, whisk the egg yolks with the sugar until pale and creamy.
• Sift in the flour + cocoa powder, fold gently.
• Add the beaten egg whites in two batches, folding carefully to keep the batter airy.
• Spread the mixture evenly on the tray and bake for 12–15 minutes.
• Let it cool completely, then cut it into two equal rectangles.

2. Prepare the chocolate mousse

• Melt the chocolate gently and let it cool slightly.
• Whip the cold heavy cream with powdered sugar until soft peaks form.
• Add vanilla and rum.
• Fold the melted chocolate into the whipped cream — slowly, to keep it fluffy.
• Chill for 10–15 minutes so it firms up slightly.

3. Assemble the cake

• Place one sponge layer on a tray.
• Spread the chocolate mousse evenly and generously.
• Place the second sponge layer on top.
• Refrigerate for at least 2 hours, ideally 4.

4. Make the glaze

• Melt chocolate and butter together until smooth.
• Let it cool until it thickens slightly but is still pourable.
• Pour over the top layer and spread quickly for a shiny finish.
• Chill again until set.

5. Serving

• Cut into neat squares with a hot knife (wipe between cuts).
• Rigó Jancsi should be light, creamy, and intensely chocolatey — never heavy.

Preferably, it should be eaten while still hot. Although there are differences in size and flavor, all pogácsa pastries are commonly prepared in a round shape.

Its origins reach back to medieval times, when similar baked goods were prepared for shepherds and travellers. Today, pogácsa has evolved into a versatile category of pastries rather than a single recipe, each region and household having its own version.

The most iconic type is tepertős pogácsa, enriched with finely ground pork cracklings that give it a deep, savoury flavour and a wonderfully layered texture.

Equally popular is sajtos pogácsa, topped or filled with cheese, that melts into a crisp, golden crust.

Burgonyás pogácsa, made with mashed potatoes worked into the dough, is softer and more pillowy, perfect for those who prefer a tender crumb.

In Transdanubia, túrós pogácsa (with quark cheese/cottage cheese) is common, while in some rural areas you’ll find köményes versions scented with caraway. Despite the variations, all pogácsa share a comforting simplicity and a sense of home.

There is no real English word for pogácsa, as it does not exist (at least in this form) in English-speaking countries. You can use the word scone or savory cake or even biscuits (in the US) to give it a name also in English.

Simple Cheese Scone

Ingredients

• 500 g flour
• 250 g cold butter
• 200 g grated cheese (plus extra for topping)
• 1 tsp salt
• 1 packet instant yeast (7 g)
• 200 ml lukewarm milk
• 1 egg (for brushing)

Instructions

1. Mix the flour, salt, and yeast in a bowl.
2. Rub in the cold butter until the mixture resembles coarse crumbs.
3. Add the grated cheese and lukewarm milk, then knead into a smooth dough.
4. Cover and let it rise for about 45 minutes.
5. Roll the dough to about 2 cm thickness, fold it in thirds, and roll again – this creates layers.
6. Cut out small rounds with a cookie cutter.
7. Place on a baking tray, brush with beaten egg, and sprinkle with extra cheese.
8. Bake at 200°C for 15–18 minutes until golden.

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

EGY KIS ÉRDEKESSÉG

Honnan ered a pogácsa szó a magyar nyelvben? A magyar nyelv történeti-etimológiai szótára szerint pogácsa délszláv eredetű, hasonló alakban megvan a bolgárban, a szerb-horvátban és a szlovénben is, és különböző péksüteményeket, kenyér- és lepényféléket jelöl.

Ám a szó nem a szlávban keletkezett, hanem átvétel a kései latinból: forrása a focacea, focacia ’egyfajta sült tészta’, mely a latin focus ’tűz, tűzhely’ (mely így képzésmódját tekintve a lángos rokonának tekinthető). A f > p változás annak köszönhető, hogy a szláv nyelvekben nem volt f (ma is inkább csak idegen vagy hangutánzó szavakban fordul elő), így p-vel helyettesítették.

A focacea ~ focacia folytatása az újlatin nyelvekben is megvan, ilyen a régi francia fouace [f^uasz] és az olasz focaccia [fokaccsa] – az utóbbi pizzaszerű, de annál vastagabb sós tészta, de Velence környékén neveznek így egy húsvéti édes süteményt is.

A szó a magyarból bekerült a szlovákba, a magyarból vagy a délszlávból a németbe és a románba, a délszlávból pedig az albánba és a törökbe. Mint a fenti példák is mutatják, időnként változott, milyen süteményt jelöl.

A magyarból is adatolt ’kovásztalan kenyér’ jelentésben is (ilyen lehet a „hamuban sült pogácsa” is), de nevezték pogácsának a méhlepényt is (ami viszont arra utalhat, hogy korábban más alakú és méretű süteményt neveztek pogácsának).

Mindenesetre a mai magyar pogácsát (sőt, pogácsaféléket!) nyugodtan nevezhetjük magyar ételnek, mert ebben a formájukban a magyar konyhán belül alakultak ki.

forrás: Nyest.hu (Nyelv és Tudomány)

It consists of puréed, sweetened chestnuts topped with whipped cream. It is very popular in Hungary, but it was first discovered in an Italian cookbook from 1475. This dish is made by mixing chestnut purée, sugar, and rum together and then placing it in a ricer. Besides whipped cream, it can also be topped with cocoa powder and cherries. The original version was later adapted into a traditional, seasonal French dessert named Mont Blanc, while Hungarians introduced their variation in the 18th century. 

In Italy a very similar dessert is called “Monte Bianco”, while in France is is called “Mont Blanc”. 

Do you want to prepare it? Here is the recipe!

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

Ingredients for the homemade chestnut purée:

• 400 g cooked chestnuts (fresh or vacuum‑packed)
• 200 ml milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• a pinch of salt

Ingredients for the dessert:

• 500 g homemade chestnut purée (from above)
• 1–2 tablespoons sugar (only if needed)
• 1 teaspoon vanilla extract
• 1–2 tablespoons rum or rum aroma (optional)
• 50–100 ml milk (to make it softer)
• whipped cream for serving

How to make the homemade chestnut purée:

1. Cook the chestnuts (if needed). If you use fresh chestnuts, boil them until soft, then peel them. If you use ready‑cooked chestnuts, you can skip this step.
2. Heat the milk. Warm the milk in a small pot. Add sugar, vanilla, butter, and a pinch of salt.
3. Blend everything. Put the chestnuts into a blender or food processor. Pour the warm milk mixture over them.
4. Make it smooth. Blend until you get a soft, creamy purée. If it is too thick, add a little more milk.

Your homemade chestnut purée is ready.

How to make the dessert:

1. Put the chestnut purée in a bowl. Add vanilla and rum (optional).
2. Taste and sweeten. If you want it sweeter, add 1–2 tablespoons of sugar.
3. Make it creamy. Add milk slowly until the purée becomes soft and easy to shape.
4. Shape the dessert. Use a potato ricer or a grater to press the purée onto plates. This creates the traditional “thin noodle” look.
5. Add whipped cream. Place a big spoon of whipped cream on top of each portion.

Serve

Serve cold. It is sweet, creamy, and perfect after lunch or dinner.

Every foodie out there, who is craving to flex his or her cooking muscle,should definitely get acquainted with the traditional Hungarian cuisine. Authentic Hungarian culinary art is a perfect blend of Germanic, Italian, with a little touch of Slavic cooking traditions; their influence is unmistakable. To the majority of Hungarians food is an ethos of the whole national culture. Highly orchestrated flavors define the conventional Magyar gastronomy; rich textures, phenomenal aromas and unique spices infiltrated all the major traditional delicacies. For those of readers, who have a passion for food, there are some quintessential dishes of the Hungarian cuisine one should definitely know about

Gulyás (Goulash): An epitome of the original Magyar gastronomy – one of the most popular soups of the region. This delicacy takes on wonderful flavors of the fresh beef, potatoes, vegetables, and seasoned with a generous amount of paprika.

Halászlé (Fisherman’s Soup): Another quintessential part of the Hungarian culinary art. It is a river fish broth, which is typically intensely seasoned with paprika and several other piquant herbs. Traditionally this soup is cooked outside, over a fire, for several hours. That instantly brings out the intensity of the flavors. The fish, its main ingredient, is always locally sourced from the Danube or Tisza.

Meggyleves (Sour Cherry Soup): During a hot summer season nothing can refresh better than a plate of this authentic Hungarian soup. Usually this meal is served chilled, giving a sense of reinvention to the canonic understanding of the soups. Its main ingredients are: sour cherries, sour cream and sugar.

Paprikás Csirke (Chicken Paprikash): From its name one can already guess that the most important element of all is, of course, paprika. One of the most recognizable dishes of the Hungarian gastronomic feast is blend of a creamy, spicy sauce with a soft fresh chicken. Traditionally served with so-called nokedli (dumplings).

Nokedli (Dumplings): This particular side dish has a dumpling-like texture to it, however, it is considered to be noodles. Some genius has come up with its recipe to accompany stews and meats.

Túrós Csusza (Cottage Cheese Noodles): It is an original meal of the Magyar cuisine. Wide noodles are mixed with a cottage cheese, with a little twist to it – tiny pieces of fatty bacon are added along the way, to create diversity of flavors.

Pörkölt (Meat Stew): This rich stew is usually made of beef or chicken. Meat, alongside tomatoes, onions and paprika are cooked on the open air, over the fire. A wondrous side dish option: nokedli.

Gesztenyepüré (Chestnut Purée): An absolute Hungarian dessert specialty. A blend of chestnut purée, sugar and rum. Usually served with  whipped cream.

Dobostorta (Dobos Cake): A guilty pleasure of every Hungarikum admirer. A sponge cake, layered with chocolate butter-cream, frosted with a crystallized caramel and nuts on the edges, adding a complexity of flavor.

Somlói Galuska (Somloi Trifle): Purely sweet cake, made of three different types of sponge cakes: chocolate, plain and walnut; with an undertoneof the rum, which is present in the dark chocolate sauce; studded with raising and walnuts and glazed with whipped cream.

Tokaji Aszú (Aszu wine from Tokaj): Full-bodied, fruity, dessert wine from Hungary’s finest wine region – Tokaj. A vibrant flavor of the Tokaji Aszú wine is admired by thousands of people all over the globe. And of course, Paprika: phenomenon of the original Magyar culinary art. This authentic Hungarian spice can vary in colour and pungency. Paprika instantly enhances the flavor of any meal, simply creating an inimitable taste. There are many more amazing Hungarian delicacies: from home-style meals to simply phenomenal, decadent creations. However, it is important we leave some of them untold. That way, every one of you will get a chance to venture into unknown and enjoy the pleasure of discovering these hidden treasures of the Hungarian culture.

source:  Daily News Hungary

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

Zsíroskenyér is a beloved Hungarian „sandwich” that translates to “fatty bread or „bread wirh lard” or „bread with fat”.

It’s a simple yet flavorful dish consisting of a thick slice of white bread spread with lard, topped with red onion slices and Hungarian sweet paprka powder. Despite its humble ingredients, it’s a staple at Hungarian gatherings, festivals, and casual get-togethers and even in some pubs.

While butter is the go-to in northern Europe and olive oil reigns in the south, creamy pork fat or lard takes center stage in Hungary.

A premium version may feature Mangalica lard, prized for its rich and creamy texture.

Origins and History

Despite its name, Hortobágyi húsos palacsinta does not have a direct historical connection to the Hortobágy region. This dish was introduced at the 1958 Brussels World Expo, showcasing Hungary’s culinary creativity to an international audience. Since then, it has become a staple of Hungarian restaurants and home cooking.

Ingredients and Preparation

The dish starts with palacsinta, Hungary’s version of thin crepes. While palacsinta is often associated with sweet fillings like jam or cocoa, this version takes a savory turn.

Key Ingredients:

• Thin pancakes (palacsinta)
• Minced or diced meat (usually pork or beef)
• Onions, garlic, and paprika
• Sour cream

Cooking Process:

1. The meat is cooked with onions, paprika, and garlic, creating a well-seasoned, flavorful filling.
2. Each pancake is generously stuffed with the meat mixture, folded or rolled, then placed in a baking dish.
3. A rich sauce is poured over the stuffed pancakes, often mixed with sour cream for a creamy texture.
4. The dish is baked briefly, allowing the flavors to meld and the sauce to coat the pancakes beautifully.
5. It is served warm, garnished with extra sour cream and fresh parsley.

Why It’s a Must-Try

Hortobágyi húsos palacsinta perfectly embodies Hungarian comfort food – warm, filling, and packed with flavor. The combination of soft pancakes, robust meat filling, and creamy sauce creates a satisfying dish that’s both indulgent and uniquely Hungarian.

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

Hungarian plum dumplings are a delicious and traditional dish that many people enjoy. These dumplings are made from simple ingredients and can be a sweet treat for any time. Here is how you can make them.

First, you need to prepare the dough. For this, you will need 500 grams of potatoes, 200 grams of flour, one egg, and a pinch of salt. Boil the potatoes until they are soft. Peel and mash them well. Let the potatoes cool. Once cool, mix the potatoes with flour, egg, and salt. Knead the mixture until it becomes a smooth dough.

Now, it is time to prepare the plums. You need about 16 small plums, washed and pitted. Some people like to put a sugar cube inside each plum for extra sweetness.

On Sale

Szalai Nóri: 5 perc Angol Igeidők + 4 igeidők videó és podcast

12,800Ft Original price was: 12,800Ft.10,800FtCurrent price is: 10,800Ft.

5 Perc Angol Igeidők PODCAST (letölthető)

4,990Ft

Next, divide the dough into 16 pieces. Flatten each piece of dough and place a plum in the centre. Wrap the dough around the plum and make sure it is completely covered. Roll it in your hands to make a smooth ball.

Bring a large pot of water to a boil and gently drop the dumplings in. Cook the dumplings until they float to the top, which usually takes about 10 minutes. While they are cooking, prepare the breadcrumbs. Melt 50 grams of butter in a pan and add 100 grams of breadcrumbs. Stir until the breadcrumbs are golden brown.

Once the dumplings are cooked, remove them from the water with a slotted spoon. Roll each dumpling in the fried breadcrumbs until they are well coated. You can sprinkle some sugar on top if you like.

Hungarian plum dumplings can be served warm or cold. They are a wonderful dish to share with family and friends. Enjoy your cooking!

The history of lecsó, the Hungarian counterpart of the French dish ratatouille, began in America with Spanish mediation, and not surprisingly, Turkish-Serbian influence. However, we can also say that while keeping these international origins in mind, lecsó is a very Hungarian dish, as it is not similar to any other nation’s paprika-tomato dish, neither in its garnishing nor its preparation.

The first peppers were brought home to Europe by the Columbus’s doctor, and then, as a result of a later expedition, tomatoes also made their way to the old continent. However, for a long time, Europeans failed to use the amazing new vegetable, as surprisingly it was believed to be poisonous for an incredibly long time.

To Hungary, the tomato – and with it a dish similar to today’s Hungarian lecsó – arrived across the Balkans during the Turkish occupation. Although the Turkish course was suspiciously similar, the traditional Hungarian lecsó only appeared much later, so we probably didn’t get the idea of the dish from the Turks.

In its present form, the food first appeared around the 1870s, and was prepared on an open fire by Bulgarian gardeners who settled down in the country. In 1902, the magazine A Hét first published a recipe for lecsó, although at that time it was still called “rácz omácska,” where the word “omácska” meant ‘sauce.’

The word lecsó first appeared as a provincial word from Diósjenő, collected by Sándor Horváth in the form lëcső, lëcsó (green pepper with tomatoes) in the 1914 issue of the Magyar Nyelv (Hungarian Language) magazine’s Volume 10. According to some experts, the word is a distorted version of the term všeličo (mixed, of all kinds) used by the Slovak-speaking population of Kistompa, just 20 kilometers from Diósjenő.

The ‘real career’ of lecsó, on the other hand, began when the First Hungarian Can and Ore Factory made canned lecsó so successful under the brand ‘Globus’ that it also became a serious export item as well. This was the time when the dish’s foreign name, the German-sounding “letscho” was also born.

Today, we consider ‘letcho’ to be one of the cornerstones of Hungarian cuisine, and just as the other main dishes of the country, there are just as many recipes of it as many houses from lecsó with rice, lecsó with eggs, and lecsó with sausages.

Lecsó

– ingredients –

8 Hungarian wax peppers

4 large tomatoes

1 large onion

100 grams of bacon

100 grams of sausage

salt, pepper to taste

Wash and slice the peppers, chop the tomatoes and finely chop the onions as well. Cube the bacon and start frying it. Once the fat has melted, add the onion, sauté it and then after a few minutes add the wax peppers too. As soon as it shrinks a little, add the sausages and the tomatoes as well. Add salt and pepper to taste, and after cooking together the mix for 10 minutes, the basic Hungarian lecsó is ready, which we can soup-up a little by adding rice, eggs, or more sausages.

Source: Hungary Today

Igaz/Hamis feladatban döntsd el, hogy a feladatban lévő mondatok a cikk alapján igazak vagy hamisak.

Decide whether the following statements of the article are true or false.

1. The Hungarian lecsó is similar to other nations’ paprika-tomato dish, both in its garnishing and its preparation.

2. Europeans didn’t dare to use the amazing new vegetable because they thought it was poisonous.

3. Tomato arrived in Hungary during the Turkish occupation and people started making lecsó then.

4. Bulgarian gardeners made the first present form of lecsó in their kitchen around the 1870s when they settled down in Hungary.

5. The word lecsó was first used in Diósjenő which is not far from Kistompa.

6. Globus lecsó was sold only in Hungary.

7. There is only one recipe of lecsó Hungarian people use.

8. Only after the wax peppers shrinks, add the tomatoes and sausages.

Key: 1. F, 2. T, 3. F, 4. F, 5. T, 6. F, 7. F, 8. T

Mákos guba (poppy seed bread & butter pudding) is one of the most important Hungarian Christmastime meals. However, it makes a delicious and filling dessert at any time of the year. The combination of soft poppy seed bread with vanilla custard is simply phenomenal. Keep on reading to find out about its history and how you can make it at home. Let’s start with the origin of the word guba. According to falatozz.hu, it is an onomatopoeic word of Finno-Ugric origin, and is closely connected to words like gubacs (nutgall), gubó (seedpod), göb (knot), gömbölyű (rounded). Guba doesn’t only mean a meal made from a type of dough or pastry, but also the fruit of a plant and an old clothing item, although these conformities are based on similarities in appearance. Our ancestors called this dessert lőnye, while the traditional version made with raised batter was called bobajka in certain regions. The first printed Hungarian cookbook (1695) contained the recipe of mákos guba, and it was quite similar to how we make it today.

Based on the recipe mentioned in the cookbook, the dessert was made from both pretzel and bread, which they softened with water instead of milk due to economic and financial reasons. The reasons are similar behind the spread of dry crescentroll as the main ingredient, because it was hard to get hold of fresh bread after WWII. A lot of folk beliefs can be connected to poppy seeds. It was believed that the seeds will bring money to the house. Just like lentils, it is the symbol of wealth. Moreover, mákos guba was traditionally served at the time of fasts, before Christmas, or on Good Friday as part of the meat and fat free diet. Since then, the dessert has become a very popular dish that can be eaten at any time.

And now for the recipe. The main ingredients are the crescent rolls, milk, sugar and poppy seeds. The crescent rolls can be dry, but they should be of good quality, just like the milk, with at least 2.8% or 3.5% fat. Some people use bread or milk-loafsinstead of crescent rolls. You should flavour the milk with real vanilla, because it makes a big difference. You can also spice up the milk with cinnamon, cloves, lemon zest, orange zest or even dried fruits if you want to make something special. INGREDIENTS: 15 tablespoons of ground poppy seeds 7 tablespoons of powdered sugar 10 pieces of dry crescent rolls 1 litre milk 1 vanilla stick or 1 pack of vanilla sugar DIRECTIONS: Start by cutting up the crescent rolls to small circles. Then bring the milk to a boil with the vanilla seeds or the vanilla sugar. Pour the milk over the rolls, let it soak for some time and then sieve the excess milk. Put one layer of rolls into a bigger glass bowl, sprinkle it with the mixture of poppy seeds and powdered sugar and keep on layering until you run out of ingredients. If you’d like, you could bake it for a few minutes, but it is not necessary. Serve it with vanilla custard or pudding. Enjoy your meal! 

source: Daily News Hungary

We eat them, we enjoy them but we don’t know who we can thank them for. Listed below are some of our most famous desserts and the stories behind them.

Dobos Cake

József Dobos was already a well-known confectioner when, in 1884, he came up with a brand new idea and created the dessert named after him. He wanted something that could be consumed after a longer period of time despite the undeveloped refrigerating techniques of his era. It started out with a mistake when his man accidentally added sugar to the butter instead of salt. Master Dobos liked how it tasted and created the butter cream, which is now very popular around the world. The cake quickly became famous, but the recipe remained secret until 1906 when he gave out the original recipe to the public. He retired the same year, but was always proud to have created such a cake.

Gundel Pancake

Not many people know that the famous pancake actually wasn’t created by the historic Gundel family. The recipe belongs to the wife of Sándor Márai, Lola. She introduced Károly Gundel to the recipe at a banquet held in the restaurant after one of the premiers of his husband. Károly Gundel liked it so much that he put it on his menu under the name Márai pancake. It became Gundel pancake during the communist regime when the Márai family had to emigrate and the use of his name was prohibited.

Rigó Jancsi Cake

János Rigó was born in 1858 in Pákozd with a great talent of playing the violin, which brought him to Pest and later travelled all around the world. In 1896 he performed in Restaurant Payard when he met Clara Ward and the fell in love. They both got divorced so that they could remarry. One time he wanted to impress her woman with a creamy chocolate cake. While watching the couple, the confectioner who created the cake named it after him with a great sense for marketing. His hopes were right; the cake became popular and spread quickly.

Rákóczi’s cake with cottage cheese

The name can be deceiving, because it was not named after the monarch, but a confectioner named János Rákóczi. He was a unique master chef who worked all around Europe’s best restaurants. His dessert debuted in 1956 at the world exhibition in Brussels. It brought the Hungarian pies to a whole new level. What made it so special is that Rákóczi covered the cottage cheese layer with meringue instead of pastry. The dessert instantly became popular and still remains one of Hungary’s specialties.

Kossuth’s cake

The dessert, named after Lajos Kossuth, started its way towards recognition from Bratislava in the beginning of the 1840s. A restaurant called Vasforrás was the favourite place of the representatives of the Parliament to dine in. The owner, Jakab Palugyai, was the one who created the famous dessert and named it after the revolutionary. Different versions exist, for instance with walnut or poppy seeds, but it is said that the one made with almonds was Kossuth’s favourite.

source: Daily News Hungary

érvényes: 2025. január 31.