Celtnet Hungarian Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the Eastern European country of the Hungary. Here you will find all the recipes from Hungary on this site all gathered into one place. I have attempted to gather together here as many Hungarian recipes as possible. The current collection represents one of the largest gatherings of Hungarian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Hungary given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

This page of Hungarian recipes is brought to you by the Celtnet European Recipes Site:

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Hungary and its Cuisine

Hngary, offilicially Magyar Köztársaság (the Republic of Hungary) is a Parlimentary Republic located on the western border of Eastern Europe and on the eastern border of the historical Celtral Europe, lying in the Carpathian basin. The capital (and largest city) is Budapest and Magyar (Hungarian) is the official language. Following a Celtic (after c. 450 BC) and a Roman (9 BC - c. 4th century) period, the foundation of Hungary was laid in the late Ninth Century by the Magyar chieftain Árpád, whose great grandson István ascended to the throne with a crown sent from Rome in 1000. The Kingdom of Hungary existed with minor interruptions for 946 years, and at various points was regarded as one of the cultural centers of the Western world. It was succeeded by a Communist era (1947-1989) during which Hungary gained widespread international attention regarding the Revolution of 1956 and the seminal move of opening its border with Austria in 1989, thus accelerating the collapse of the Eastern Bloc.

Hungary is a member of OECD, NATO, EU and a Schengen state. The official language is Hungarian (also known as Magyar), which forms part of the Finno-Ugric family.

Hungarian cuisine is a notable part of the country's culture, with dishes such as goulash (gulyás or gulyásleves) being a mainstay. Healthy brown bread is made from four to six different grains and is sprinkled with sesame seeds, sunflower seeds and rolled oats. Kifli is a wildly popular crescent roll made from reform dough. Beer and wine are also minastays and the Tokaj white wine is a Hungarian classic.


The alphabetical list of recipes from Hungary follows (limited to 100 recipes per page). There are 37 recipes in total:


Page 1 of 1



Bableves
(Hungarian Bean Soup)
     Origin: Hungary
Lamb Paprikash
     Origin: Hungary
Szagoleves
(Sage Soup)
     Origin: Hungary
Bableves Csülökkel
(Bean Soup with Knuckle of Pork)
     Origin: Hungary
Majoranas Tokany
(Beef with Marjoram)
     Origin: Hungary
Szalonnas Savanyu K'pszta
(Sauerkraut with Bacon)
     Origin: Hungary
Chicken Paprikash
     Origin: Hungary
Nockerl
(Hungarian Noodles)
     Origin: Hungary
Szureti Birkaporkolt
(Mutton Porkolt)
     Origin: Hungary
Csusztatott Palacsinta
(Chocolate Pancakes)
     Origin: Hungary
Ponty Fuszermartassal
(Deviled Carp)
     Origin: Hungary
Töltöt Zeller
(Baked, Stuffed, Celeriac)
     Origin: Hungary
Dobos Torte
(Drum Cake)
     Origin: Hungary
Pork Paprikash
     Origin: Hungary
Tarhonyaleves
(Pastina Pasta Soup)
     Origin: Hungary
Dobos Torte II
(Drum Cake II)
     Origin: Hungary
Porkolt Csirke
(Chicken Porkolt)
     Origin: Hungary
Tejfolos Vadmalaclves
(Wild Boar Soup with Sour Cream)
     Origin: Hungary
Gombapaprikás
(Mushroom Paprikash)
     Origin: Hungary
Rakott Krumpli
(Layered Potatoes)
     Origin: Hungary
Tejleves
(Milk Soup)
     Origin: Hungary
Goulash
     Origin: Hungary
Rakott Krumpli
(Hungarian Scalloped Potatoes)
     Origin: Hungary
Tok au Grakin
(Hungarian Baked Courgette)
     Origin: Hungary
Halászlé
(Fieherman's Soup)
     Origin: Hungary
Red Bell Pepper Letcho
     Origin: Hungary
Tyukhusleves
(Hungarian Chicken Soup)
     Origin: Hungary
Hortobagyi Urgulyas
(Mutton Goulash)
     Origin: Hungary
Saramura
(Grilled Carp Fillets)
     Origin: Hungary
Zander Balaton
(Poached Fillet of Zander)
     Origin: Hungary
Hungarian Strudel Dough
     Origin: Hungary
Sargaborso Leves
(Hungarian Yellow Split Pea Soup)
     Origin: Hungary
Zoldbableves
(French Bean Soup)
     Origin: Hungary
Kelbimbo
(Brussels Sprouts Baked in Sour Cream)
     Origin: Hungary
Sertesporkolt
(Pork Porkolt)
     Origin: Hungary
Lángos
     Origin: Hungary
Székely Gulyas
(Székely Goulash)
     Origin: Hungary

Page 1 of 1





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The image above shows the entire continent of Europe with Eastern Europe picked out in red. According to the UN Eastern Europe is formed from 10 states: Belarus, Bulgaria, Czech Republic, Hungary, Moldova, Poland, Romania, Russia, Slovakia and the Ukraine.

This list of Hungarian recipes is brought to you by the One Milion People Campaign that seeks to make a number of ancient recipe books freely available on the web. If you can spare a few minutes then plase help support this site (all donations are made securely via PayPal):

Solution Graphics

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Eggnog Frosting: Best Cupcake Frosting for Christmas Cupcakes

By Rick Quatraro | Published 2011-12-21 20:17:30 | 2011 Recipes and Cookery Articles |

Recipe Information: 5

Baking cupcakes and cakes for Christmas is a big part of the holiday tradition. Knowing which cake or cupcake recipe goes best with which frosting can enhance the flavor of your treats. Get a mint cream cheese cupcake frosting recipe, cupcake frosting techniques tips as well as tips on how to store frosting and how long to keep frosting.

Coffee Essentials- How To Brew And Store Your Coffee

By Ray Forrest | Published 2011-12-02 17:00:58 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Before you decide to start brewing and storing your own coffee, there are certain factors that must be taken into consideration. It is important that you know how to brew your coffee in the best possible manner.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Quick Smoked Salmon Recipes

By Matthew Monnette | Published 2011-11-25 13:05:47 | 2011 Recipes and Cookery Articles |

Recipe Information: 35

There are plenty of smoked salmon recipes that you can try. The smokey flavor and its flaky pink meat can be made toppings for cold salad or it can be a replacement for bacon bits for carbonara.

Reusable tea bags and coffee bags

By vicbrain | Published 2011-12-12 05:56:07 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

There are actually two types of coffee bags: large ones titled sacking sacks and small, lone couple sizes. Many bags can be utilized to inebriant a human seed.

All about Cheese

By alexstaff | Published 2011-08-12 19:48:35 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Among the dairy products available today, cheese is one of the most popular and widely used.

The Top 5 Organic Coffee Producers

By Ray Forrest | Published 2011-12-13 08:06:46 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There are a lot of different companies worldwide producing conventional and organic coffees. Let us take a closer look at a few of the top rated and highly acclaimed producers of organic coffee.


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