Hungarian GourmetZone


Stuffed cabbage – Szabolcsi style

Ingredients for 10-12 pieces:

-500 g of minced pork
-10 - 12 pieces of raw cabbage leaves
-1 - 2 thinly sliced ​​cabbage leaves
-400 ml passion tomatoes
-1000 ml of water
-70 g canned tomatoes (a small can)
-150 g smoked ham / loin / ribs
-1 head smaller onion
-2 cloves garlic
-1 teaspoon ground cumin
-2 pcs ground sweet red pepper
-5 tbsp rice
-salt pepper


To make the stuffed cabbage, cut out the thickened part of the cabbage leaves, if very thick. Cook in hot water for 1-2 minutes.

In a shredder, finely chop the smoked meat and onions. Mix with the minced meat. Add salt and pepper, season with cumin and paprika, pour in the rice and mix well. The scalded cabbage leaves are filled with the meat mixture and well tightly wrapped.

In a bowl, mix the passata, condensed tomatoes and water. Put half of the sliced ​​cabbage in the bottom of a large bowl and approx. 1-2 dl of tomato sauce. Put the stuffed cabbage in it, pour in the remaining tomatoes and cover. Bring to a boil, then remove from the heat and cook for 1 hour. Then remove the lid and cook for another 30 minutes. Serve with cold sour cream and fresh bread.

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What does a Hungarian eat for a light summer dinner?


Our recipe:

-2 heads of onion
-1.5 kg peppers
-50 dkg of tomatoes
-2 strands of sausage
-1 spoon paprika
-2 cloves garlic

1. Peel and chop the onions and peppers. Dice the tomatoes and circle the sausages.

2. Fry the sausage rings in a little oil, then take it out and set it aside. Fry the onion on the remaining fat, then pull it off the heat and sprinkle with paprika. Pour in a little water, mix and add the chopped peppers. Add salt, pepper and cook under a lid for 10-15 minutes. Add the pierced garlic and tomatoes, then cook for another 10 minutes.

3. Finally, stir in the sausage rings and serve warm with bread.

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Potato pasta

A simple Hungarian recipe for the weekend: Potato pasta

INGREDIENTS/ 6 servings:

-4 tbsp lard
-3 medium onions
-50 dkg of new potatoes
-2 teaspoons of salt
-2 teaspoons paprika 
-1 pinch of black pepper
-50 dkg cube dough 
-5 dl of water
-recommended for: mixed pickles


1. Dice the onion and fry in fat. Add the small diced potatoes raw, salted, peppered, and mix well with the paprika.

2. Add the cube dough and mix with it.

3. Pour enough water so that the water is 1 finger below the amount of smoothed dough.

4. Cook the ingredients under a lid, if everything is cooked, we rotate it with a wooden spoon without a lid until it turns nicely browned.

5. You can serve it with mixed pickles.

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Thai vegetable noodle

What kind of food are you preparing for lunch or dinner today?  

We make a Thai vegetable noodle. How is this simple but great dish made?  

Here is the recipe:  


-1 bag of tagliatelle quail egg pasta  
-couple of drops of Anti flu, ginger-lemon chili sauce 
-1 onion -2-3 cloves of garlic  
-1 teaspoon of Apple vinegar  
-3 tablespoons of olive oil  
-3 tablespoons of soy sauce  
-3-4 carrots  
-1 smaller head of cabbage  
-1 piece of ginger  
-lemon juice to taste  
-salt, pepper  
-1 piece of egg  


Chop the onion, grate the garlic, cut the carrots and ginger into thin small strips and the cabbage into small cubes. Then we put the oil, apple vinegar in a wok or high village pan and start to fry the onions and garlic. When the onion is soft, add the carrots, ginger and cabbage. Meanwhile, cook the pasta. Put a lid on it and let the vegetables simmer until soft. Then sprinkle with soy sauce and lemon juice, salt, pepper and pour over the cooked pasta. We beat an egg on it, then we mix it well and we fry it a little. When serving, we can crush hazelnuts on it and sprinkle with a little coriander. 

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Casserole potatoes

Make the casserole potatoes with us!


-1kg potatoes
-6 eggs
-5 dl sour cream
-Butter to lubricate the pot
-Salt, pepper

The quantity is only a recommendation!


Cook the potatoes and eggs. After they have cooled down, slice them. Also slice the sausage and fry in a pan.

Spread the butter in a flat, fireproof bowl and add half of the sliced potatoes, then season with salt and pepper. Add the eggs, the roasted sausages and half of the sour cream.

Then comes the other sliced potatoes. Spread the remaining sour cream evenly, then put the bacon slices on.

Bake in a 180-degree preheated oven until golden brown for 35-40 minutes.

Enjoy your meal!

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Hungarian Goulash

Who wouldn't know Hungarian goulash? But do you know how to make it?Now we will show you the recipe and you can also order the secret ingredient from us!

-10 dkg of smoked bacon
-80 dkg of beef thigh
-1 small onion (large)
-2 cloves garlic
-3 dl red wine
-3 tablespoons goulash cream
-3 g of tomato paste
-2 teaspoons of salt (tk)
-1 teaspoon cumin seeds (tk)
-1 tablespoon paprika
-1 small tomato
-1 medium pepper
-20 dkg carrots
-50 dkg of potatoes


1, Fry the bacon, leave the fat and remove the pieces with a filter paddle.

2, We fry the diced meat on each side, we also take it out on a plate.

3, We fry the diced onion on the remaining fat, then add the finely chopped garlic, let it a little (a few seconds). Stir in the peppers, goulash cream and pour back the bacon and meat.

4, Pour over the soup, wine, mix with the concentrated tomatoes. Add salt, cumin seeds, tomatoes and peppers cut in half. Bring to a boil and cook over low heat until the meat is almost completely tender. 5, Finally, we put the carrots cut into the hoops with the potatoes at the same time and we cook it ready

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Carnival donut

The carnival period lasts until February 17, when we say goodbye to winter! As usual, children dress up in kindergartens and schools at this time. Given the situation, this will lag behind this year, but we can still keep certain carnival habits! Our traditional carnival sweet, the ribbon donut, is sure to be made by many again this year. The delicious, leavened pastry is usually flavored with apricot, strawberry, cherry or plum jam. Try this carnival delicacy yourself: Carnival ribbon donuts stuffed with jam ADDITIVES - 3 dkg of yeast - 4 dkg powdered sugar - 2 dl of milk - 50 dkg of flour - 1 pinch of salt - 4 egg yolks - 6 dkg butter - 1 teaspoon vanilla extract - 1 tablespoon rum or rum aroma - jam to taste - 1 egg white - oil for frying PREPARATION
  1. Rinse the yeast with half of the sugar in lukewarm milk. Sift the flour into a larger bowl, stirring in the salt. Add the yeast, the remaining sugar, the egg yolks, the melted butter, the vanilla extract, the rum. Work together and knead until a smooth dough is obtained.
  2. Cover with a kitchen towel and put in a warm place for 1 hour. When risen, stretch it to a finger thickness on a floured surface and cut circles from it. Put a spoonful of jam on every second round.
  3. Spread the edges of the jam circles with egg white and then cover with the other dough disc. Gently press the edges, then cover again with a kitchen towel and leaven for at least 30-40 minutes.
  4. In a deeper pan, heat enough oil to reach the "waist" of the donuts, meaning they won't touch the bottom of the pan while frying. Cover the pan. Once fried, turn over and fry ready without a lid.
  5. Take the fried donuts on a paper towel and sprinkle with powdered sugar to taste.
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